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Home / Recipes / Banana Bread

Chocolate Swirled Pumpkin Loaf Bread

Banana Bread

Chocolate Swirled Pumpkin Loaf Bread

Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe.

Ingredients

  1. nonstick cooking spray
  2. 3 ounces bittersweet chocolate, chopped
  3. 3 tablespoons water
  4. 2 tablespoons packed brown sugar (see tip)
  5. 2 tablespoons chopped pecans
  6. 2 teaspoons chilled butter
  7. 1 ¾ cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon pumpkin pie spice
  10. ½ teaspoon salt
  11. 2 eggs, lightly beaten
  12. ¾ cup canned pumpkin
  13. ⅓ cup maple syrup
  14. ¼ cup unsweetened applesauce
  15. ¼ cup neutral oil, such as canola or avocado
  16. 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Coat a 9x5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.
  2. Meanwhile, in a small bowl stir together brown sugar and pecans. Using a fork, cut in butter until crumbly.
  3. In a large bowl stir together flour, baking soda, pumpkin pie spice and salt. In a medium bowl combine the remaining ingredients. Add pumpkin mixture to flour mixture; stir just until moistened.
  4. Spread half of the batter into the prepared loaf pan. Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula. Repeat with the remaining batter and chocolate. Sprinkle with pecan mixture.
  5. Bake 40 to 45 minutes or until a toothpick comes out clean. Cool bread in pan on a wire rack 10 minutes. Remove; cool completely on wire rack.

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