Chocolate Pumpkin Swirl Loaf
Chocolate Pumpkin Swirl Loaf
Rated 5.0 stars by 1 users
Ingredients
- 2 cups all purpose flour
- 1 cup dark brown sugar
- ½ tablespoon baking powder
- 1 teaspoon baking soda
-
1 tablespoon Morton & Bassett Ground Cinnamon
-
½ teaspoon Morton & Bassett Ground Nutmeg
-
1 teaspoon Morton & Bassett Ground Ginger
-
¼ teaspoon Morton & Bassett Ground Cloves
-
2 teaspoons Morton & Bassett Pure Vanilla Extract
- ½ teaspoon salt
- ⅓ cup butter, melted
- 1 cup pumpkin puree
- ⅓ cup neutral oil
- ¾ cup buttermilk
- 2 eggs
- ¼ cup chocolate hazelnut spread
Directions
Preheat the oven to 425°F.
In a large mixing bowl, combine all purpose flour, dark brown sugar, baking powder, and baking soda. Add M&B Ground Cinnamon, M&B Ground Nutmeg, M&B Ground Ginger, M&B Cloves, and salt. Use a whisk to thoroughly combine and set aside.
In a medium mixing bowl, add butter, pumpkin puree, oil, buttermilk, eggs, and M&B Pure Vanilla Extract. Whisk together until smooth. Pour the wet mixture over the dry and slowly mix together. Pour batter into a parchment lined loaf pan.
Top the batter with 3 dollops of chocolate hazelnut spread. Using the end of a spoon or chopstick, swirl the chocolate spread into the batter. Set in the oven and bake for 30-40 minutes, until baked through.
Pull from the oven and remove loaf from the pan, allowing it to cool. Slice and enjoy with butter, coffee, or tea.