This Easy Pumpkin Chocolate Swirl Loaf is absolutely perfect for fall! Moist chocolate and pumpkin loaf cake batter swirled together then topped with a delicious ganache. Pumpkin pie spice and cinnamon spices really help take this loaf cake over the top.
** This post is in paid sponsorship with Scharffen Berger Chocolate however all opinions and reviews are my own**
Is there anything better than baking up warm delicious fall desserts while using premium ingredients?! I don’t think so, this loaf cake is made with just that!
Made with Scharffen Berger 100% Unsweetened Cocoa powder for the batter then topped with an easy ganache using Scharffen Berger Semi-Sweet Chocolate Chunks. This is one of my absolute favorite baking brands to use in any sweet treat that involves chocolate.
This chocolate company knows their stuff when it comes to quality chocolate. Scharffen Berger chocolate is bean to bar which means they source from the best cacao in the world and make small batches at a time. The result is a smooth, rich and flavorful chocolate. Because Scharffen Berger Chocolate has a unique blend, you get the true flavor of the cacao without masking it with sugar and additives like other chocolate brands. All of these reasons listed make this the perfect baking chocolate.
This Pumpkin Swirl is:
- Swirled with delicious Scharffen Berger 100% Cocoa Powder
- Moist and Fluffy
- Easy to make
- Topped with ganache using Scharffen Semi-Sweet Chocolate
- The perfect fall breakfast or dessert
What you’ll need to make this loaf cake:
- Scharffen Berger 100% Unsweetened Cocoa Powder
- Scharffen Berger Semi- Sweet Chocolate Chunks
- Canned Pumpkin
- Granulated Sugar
- Dark Brown Sugar
- Vegetable Oil
- Sour Cream
- Eggs
- All Purpose Flour
- Pumpkin Pie Spice
- Baking Soda
- Cinnamon
- Salt
- Vanilla Extract
- Heavy Cream
How to make Pumpkin Swirl Chocolate Loaf
In a large bowl, mix together the sugar, brown sugar, canned pumpkin, vegetable oil, eggs, sour cream and vanilla extract. Mix until well combined. In a separate bowl sift together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix until well combined. Divide the batter into two separate bowls, to one bowl add the cocoa powder and mix until completely combined.
Spray a 9×5 loaf pan with non-stick baking spray and line with parchment paper. Add the Chocolate Pumpkin and Pumpkin batter alternating between both. Using a knife, create a swirl pattern, but be sure not to overdo it. Bake for 45-50 minutes or until a toothpick comes out clean.
While the loaf is baking, make the ganache by warming heavy cream then adding in the chocolate. Mix until smooth. After the loaf cake is cooled, pour the ganache over the top. Allow the ganache to set slightly before slicing. Once ready to serve, slice and enjoy!
How to Store a loaf cake
To keep this loaf fresh for at least 3 days, tightly wrap the entire loaf in plastic wrap and store in an airtight container or in a gallon size ziploc bag. You can also freeze this loaf by slicing individual pieces then wrapping tightly in plastic wrap. Place the individually wrapped loaf slices in a zip loc bag. The loaf cake will keep in the freezer for at least 2 months. When ready to eat, pull out the number of slices you need at least 6 hours ahead of time.
Tips
- This pumpkin swirl loaf cake is so easy to make and comes out perfect each and every time. To make sure you get the best results when making the loaf, use quality ingredients like Scharffen Berger Chocolate products for delicious flavor each and every time.
- Make sure all of your refrigerated ingredients are room temperature. This will help make sure the loaf comes together easily and there won’t be a need to overmix.
- Be sure to spray the loaf pan and line with parchment so you can easily remove it from the pan once it’s cooled.
- Make sure to properly wrap the loaf to keep it moist and fresh.
Easy Pumpkin Chocolate Swirl Loaf
Ingredients
- ¼ cup Scharffen Berger 100% Unsweetened Cocoa Powder
- ¾ cup Granulated Sugar
- ½ cup Dark Brown Sugar
- ¾ cup Canned Pumpkin
- ½ cup Vegetable Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Sour Cream
- 1 ¾ cup All Purpose Flour
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1/2 cup Scharffen Berger Semi-Sweet Chocolate Chunks
- ½ cup Heavy Cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×5 in loaf pan with no stick baking spray.
- Grab two bowls, one large and one medium. In the large bowl mix together the granulated sugar, brown sugar, canned pumpkin, vegetable oil, eggs, vanilla extract and sour cream.
- In the medium size bowl, sift together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda and salt. Mix until combined.
- Pour the dry ingredients into the wet and mix until completely combined.
- Next, pour half of the batter into the empty bowl. Add in the ¼ cup cocoa powder to one bowl of batter and mix.
- Alternating pour the pumpkin and chocolate pumpkin batter into the prepared loaf pan. Using a knife, swirl together the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Now, let’s make the ganache. In a bowl warm heavy cream until it’s hot but not boiling. Add in chocolate chunks and allow to sit for 2-3 minutes then mix until smooth. Allow to cool then pour over cooled loaf cake.
- Enjoy!
Kathy
The loaf turned out perfect, exactly as pictured. I had a problem making the ganache. It was way too watery. I felt that 1/2 cup heavy cream was way too much. I ended up adding confectioners sugar to thicken it. Next time I will only add a couple of tablespoons of cream to start with and go from there.