ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin-Chocolate Swirl Bread

Hands-on time 20 mins
Total time 2 hrs, 30 mins
Yield

Serves 16 (serving size: 1 slice)

Nutty teff flour and a rich chocolate swirl are great ways to rev up classic pumpkin bread. Though the recipe uses a cup of sugar, it’s not overly sweet—allowing the pumpkin and spice flavors to shine.

Ingredients

  • 4.875 ounces teff flour (about 1 cup)
  • 4.5 ounces unbleached all-purpose flour (about 1 cup)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 1 cup canned unsweetened pumpkin
  • 1/3 cup canola oil
  • 1/2 cup nonfat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon unsweetened cocoa

Nutrition Information

  • calories 191
  • fat 7.3 g
  • satfat 1.5 g
  • monofat 3.7 g
  • polyfat 1.5 g
  • protein 3 g
  • carbohydrate 30 g
  • fiber 2 g
  • sugars 16 g
  • Est. Added Sugars 15 g
  • cholesterol 23 mg
  • iron 2 mg
  • sodium 172 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 350°F.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves), stirring with a whisk.

  3. Place sugar, pumpkin, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add buttermilk, vanilla, and eggs; beat until well combined. Add flour mixture; beat at low speed just until combined.

  4. Place chocolate chips in a medium, microwave-safe bowl. Microwave at HIGH 45 seconds or until chocolate melts, stirring after 30 seconds. Add 1 cup batter and cocoa to melted chocolate; stir well to combine.

  5. Spoon half of pumpkin batter into a 9 x 5–inch loaf pan lined with parchment paper; dollop half of chocolate batter on top. Spoon remaining pumpkin batter over chocolate batter; dollop with remaining chocolate batter. Swirl batters together using a knife. Bake at 350°F for 1 hour or until a wooden pick inserted in center of loaf comes out almost clean. Cool 10 minutes in pan on a wire rack. Remove loaf from pan; cool on rack.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;