Is it just me, or does gravity seem to be stronger in the kitchen? I swear, it’s like a separate plane of reality where half of what my children try to eat ends up on the floor. And my kids aren’t young, either. It’s totally understandable when babies and toddlers drop things on the floor. But with my kids, it’s like a super-strong force of gravity pulls the food out of their hands before it even gets to their mouths. Or while they are chewing, gravity reaches in and pulls out crumbs. If I added up all the crumbs, Cheerios, Chex, potato chips, and everything else that has landed on my floor over the years, it would probably be enough to feed a small country.
One thing you do not want to lose one crumb of, though, is this Chocolate Swirl Pumpkin Bread. I am not going to call it “The Best Pumpkin Bread Ever” or anything with the word “best” in it. That word gets bandied about on Pinterest so much that it has lost its meaning. Everybody’s recipe is “the best.” Instead, I am going to call it, “The Supreme Pumpkin Bread to End All Pumpkin Breads.” Well, maybe not. Even though that monker may be lengthy and unweildy, it is, nevertheless, absolutely true.
After you make this pumpkin bread, you will never go back to whatever recipe you have previously been using. That’s because this pumpkin bread not only has chocolate chips in it, but gorgeous chocolate swirls. See how the swirls make it better? Most pumpkin bread recipes have cinnamon, allspice, and/or pumpkin pie spice. This doesn’t have any of that. But it does have a healthy dose of cloves, and that is what creates the deep, complex flavor of this superlative pumpkin bread. This recipe also uses sour cream, which creates such a moist and tender bread.
I’m warning you, if you make this bread, you can never go back. And if gravity is super strong in your kitchen and you drop some on the floor, the 5-second rule totally applies 🙂
Recipe adapted from Marbled Chocolate Chip Pumpkin Bread in the book, Chocolate Never Faileth by Annette Lyon.
- 2 tsp. baking soda
- 1/2 cup sour cream
- 1/2 cup butter slightly melted or softened
- 2 1/2 cups sugar
- 2 eggs
- 1 1/2 cups pumpkin puree you can buy it in the can or make your own
- 1 tsp. vanilla
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. nutmeg
- 1 tsp. ground cloves
- 4 cups flour
- 1 cup chocolate chips
- 1 cup melted chocolate chips Melt in a saucepan over low heat on the stove. If the melted chocolate is not easily pourable, add a squirt or two of non-stick cooking spray.
Preheat oven to 350 degrees and grease two large loaf pans.
In a small bowl, mix the sour cream and baking soda. Set aside.
In a large mixing bowl, cream the butter and sugar.
Add the eggs, pumpkin, and vanilla. Mix well, then add the sour cream/baking soda mixture.
Add the salt, baking powder, nutmeg, and cloves. Mix well.
Gradually add the flour and mix well.
Add the chocolate chips and mix just until distributed throughout the batter.
Pour the melted chocolate chips into the batter and gently fold in. If using a mixer, turn it on low for only a couple of seconds. You want there to be swirls of chocolate in the batter.
Pour into the two prepared bread pans and bake for 55-65 minutes, until a toothpick comes out clean.
Cool on wire racks.