Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

With its ripple of chocolate, cinnamon and toasted pumpkin seeds (and browned butter in the batter!), this pumpkin bread is an indulgent afternoon treat.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
1 hr 35 mins
1 loaf


Ingredient Checklist


Instructions Checklist
  • For swirl: In a small dry skillet, toast pepitas over medium, shaking occasionally, until most have popped and turned golden brown, 7 to 8 minutes. Let cool. In a food processor, combine pepitas, 2 tablespoons sugar, 1/2 teaspoon cinnamon and the pinch salt. Pulse until mixture forms gritty bits. Stir in chocolate chips.

  • Grease an 8×4-inch loaf pan and line with parchment paper. Set oven rack in the center position. Preheat oven to 350°.

  • For bread: In a small bowl, whisk together flour, baking soda, the remaining 1/2 teaspoon salt and 1/2 teaspoon cinnamon, the ginger, and nutmeg.

  • In a large saucepan, melt butter over medium. Cook, stirring and scraping bottom of pan with a silicone spatula, until butter is riddled with golden brown specks, about 8 minutes. (You've just made brown butter.) Remove from heat and stir in the remaining 1 cup sugar. Let cool 5 minutes.

  • Add pumpkin, egg, milk and vanilla to butter mixture, stirring to combine. Stir in flour mixture just until combined. (Don't fret over lumps.)

  • Scrape half the batter into prepared loaf pan. Sprinkle with the swirl mixture. Cover with the remaining batter. Use a chopstick or butter knife to carve a few letter S's through the pan, lightly swirling mixture into batter.

  • Bake until a toothpick poked in the center comes out clean, about 50 minutes. Cool in pan on a wire rack 10 minutes. Tip bread out of pan and cool completely.

Nutrition Facts

212 calories; fat 8g; cholesterol 29mg; saturated fat 4g; carbohydrates 32g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 22g; protein 3g; vitamin a 2281.4IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 24.9mcg; vitamin b12 0.1mcg; sodium 142mg; potassium 81mg; calcium 21mg; iron 1.2mg.