Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe.
Chocolate-Swirled Pumpkin Loaf Bread
Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe.
Ingredients
- Nonstick cooking spray
- 3 ounces bittersweet chocolate chopped
- 3 tablespoons water
- 2 tablespoons packed brown sugar
- 2 tablespoons chopped pecans
- 2 teaspoons chilled butter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 eggs lightly beaten
- ¾ cup canned pumpkin
- ⅓ cup maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup canola oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat a 9×5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.
- Meanwhile, in a small bowl stir together brown sugar and pecans. Using a fork, cut in butter until crumbly.
- 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.
- 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.
- 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.
Notes
Tip: we do not recommend a sugar substitute for this recipe.
