RECIPE: Chocolate Ribbon Pumpkin Bread

by Dana on December 4, 2012

It’s been a while since I ranted my love for all things pumpkin.
Ready for an encore?

This is one of my all-time favorite recipes from my mom because it combines pumpkin with chocolate and can be stashed away in the fridge for any-time consumption (with or without the knowledge of other family members).

It’s Chocolate Ribbon Pumpkin Bread!
And I LOVE it!

It’s good warm out of the oven; it’s even better sliced cold the next day.
And that chocolate?  Yea it’s swirled throughout and on top.  Dark rich heaven mixed with pumpkin, I tell ya.

So if you’ve got an extra can of pumpkin hanging around for the holidays, put it to use.
This could be your go-to gift-bread for the season!  Just picture all that brown tied up with a big red bow on top.  Yummy yes.


Chocolate Ribbon Pumpkin Bread
makes 1 loaf

1/4 cup butter
1 1/4 cups sugar (white, granulated)
1 egg
1 egg white

1/3 cup low-fat milk
1 tsp vanilla
1 cup canned pumpkin

1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon

1/2 cup semi-sweet chocolate chips
1 tsp vegetable shortening (if you don’t have shortening or don’t care to use it, just omit it. Mostlly it helps the chocolate chips melt evenly)

• In a large bowl cream the butter, sugar, and eggs until light.  Add the milk, vanilla, and pumpkin and beat until smooth.
• In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon.
• Add the dry ingredients to the creamed mixture and beat with an electric mixer for two minutes.
• Grease a loaf pan and line it with a piece of wax paper that fits the bottom of the pan (this makes it easier to get the bread out later on).

Now it’s time for chocolate. YES!
Use whatever chips you love best.  I prefer Guittard brand, either Semi-sweet or Dark chocolate chips.

In a microwave safe bowl, combine 1/2 cup of chocolate chips with 1 teaspoon vegetable shortening (the shortening helps the chips to melt perfectly. But you can omit it if you don’t care for it)  Microwave the chips in 15 second intervals, stirring each time in-between, until all the chips have melted.  Be careful not to overheat the chips or the the chocolate can burn.

And now you’re ready to assemble the ribbon bread.
• Pour half of the pumpkin batter into the prepared pan and spread it around evenly.
• Then drizzle half of the melted chocolate over the top and spread it around as well.

Then pour the other half of the pumpkin over the chocolate and drizzle the remaining chocolate over the very top.

Swirl it around on top with a toothpick or knife so it looks pretty.

Bake at 350 for 1 hour and 15 minutes.  Let cool for 15 minutes before removing from pan.  When cool, peel off the waxed paper.  Place the bread in the refrigerator to help harden the chocolate.

Slice it up and enjoy!

Check out other pumpkin recipes HERE.

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{ 25 comments… read them below or add one }

1 Christina Poynter December 4, 2012 at 9:55 am

You’re timing could not be more perfect! I just foolishly used a small amount of canned pumpkin without a plan for the rest; now I have a plan! And it’s a delicious plan!


2 hotdish December 5, 2012 at 9:12 am

Okay, now I’m curious about what you used the first small amount for. Good recipe?? I’m always on the hunt for new food ideas!


3 Gina December 4, 2012 at 9:59 am

This looks absolutely amazing. I’m a sucker for pumpkin (and chocolate, of course!!!) Thank you!


4 palak December 4, 2012 at 10:59 am

yum…. And I’m sure this could work with all sorts of quick bread! Thanks for the tip about melting the chips with vegetable shortening!


5 carolina December 4, 2012 at 11:29 am

ñami, sound gooooood!!


6 Leigh Anne December 4, 2012 at 12:35 pm

Always love your recipes! Can’t wait to try this one…I’ve got some pumpkin calling my name :)


7 Delia December 4, 2012 at 12:45 pm

I was just looking at the uncooked pie pumpkins sitting atop my oven wondering what I should make with them. Then your post popped up. I think it’s meant to be! :)


8 Kristina December 4, 2012 at 1:53 pm

Looks delicious!


9 Amanda December 4, 2012 at 2:31 pm

I just LOVE that you are as big a pumpkin fan as I am ! Can’t wait to try this! :) Thanks!


10 Kristen December 4, 2012 at 2:37 pm

That looks AMAZING! Thanks for sharing the recipe. I can’t wait to try it! :)


11 Esther December 4, 2012 at 3:45 pm

Hi! Like to try it! How much pumpkin contains a cup exactly? Here we don’t have it in the supermarkets so I’ll use steamed pumpkin…Thanks!


12 Lizzie December 4, 2012 at 3:45 pm

Yum! This looked so good that I have one in the oven now… but I took a shortcut and used a mix (I’ll try it the real way next time!). I also melted my chocolate with coconut oil instead of shortening – I love the taste, plus it is a tiny bit healthier. Hope this hour goes quickly! :)


13 stacey December 4, 2012 at 4:41 pm

yay! my dd asked for a pumpkin roll for her bday cake so i was looking for something to make with the rest of the puree. yummy, thanks for sharing.


14 Spencer December 4, 2012 at 5:25 pm

Sounds amazing! I would so love to try some.


15 Anne December 4, 2012 at 7:00 pm

This looks absolutely divine! Now where to get pumpkins…. gotta try this! Thanks for sharing!


16 Becca December 4, 2012 at 9:12 pm

Made this today for the kids’ after-school snack. Fabulous!! I used coconut oil instead of shortening. My kids begged me to make this one again.


17 nath December 5, 2012 at 5:50 am

I am salivating… shame we don’t have shortening here in UK… maybe swap with butter….


18 kellie December 5, 2012 at 1:58 pm

this looks awesome. aaand i’m pretty sure i have pumpkin and choc chips on hand. woohoo! thanks!


19 Becky December 6, 2012 at 4:55 am

From someone in Australia…. there is such a thing as canned pumpkin?!?!?


20 Dana December 6, 2012 at 12:16 pm
21 jodie December 6, 2012 at 7:21 pm

hahaha was just about to write the same thing becky! love America and its great ideas for food :O) looks too yum Dana, have to source some canned pumpkin!


22 Katy December 11, 2012 at 2:12 am

just made this tonight with a few changes… I’ve been making a lot of things dairy-free for my daughter (she has a dairy intolerance) so I made it with earth balance instead of butter and almond milk for the milk. I also added some nutmeg and cloves because I like them :) my husband stood over the counter and inhaled literally half the loaf while it was “cooling” and now is threatening to eat the rest for breakfast and lunch tomorrow. safe to say it was entirely delicious!


23 Dana December 11, 2012 at 12:00 pm

good additions!
Thanks for sharing Katy


24 Sue December 13, 2012 at 12:37 am

Made this the other day. Realized half-way through that I didn’t have a can of pumpkin. Whoops! I experimented and used 2 ripe bananas instead of the pumpkin. It was amazing!! I can’t wait to try again with the pumpkin. My dad said it was the best banana bread that I have ever made. Thanks for the recipe!


25 Seena January 15, 2013 at 2:42 pm

Made this yesterday. Thanks for the recipe. It was really good!


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