Okay, let’s talk about the fact that we are in a time of year where pumpkin-flavored anything cannot be escaped. I had no choice but to succumb to the season! Now I’m not the biggest fan of pumpkin, but when mixed into a lush loaf with rich chocolate swirls, topped with crunchy pecans…simply irresistible.
You’re gonna love this loaf just as much as I do. Why don’t more people talk about pumpkin and chocolate? It’s such a good combo and the pecans do some important work in balancing out the sweetness of the chocolate. Not to mention your kitchen is gonna smell incredible. All you need are two bowls, a loaf pan, and a dream. Check it out below!
Ingredients
Pumpkin Batter
- 1 ¾ cups all-purpose flour
- 2 teaspoons allspice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 ½ cups pumpkin puree
- 1 teaspoon vanilla extract
Chocolate Batter
- ¼ cup unsweetened cocoa powder
- 2 tablespoons whole milk
Toppings
- ½ cup semi-sweet chocolate chips
- ½ cup chopped pecans
How to Make It
1. Mix the dry ingredients.
In a medium bowl, whisk together the flour, allspice, cinnamon, baking soda, baking powder, and salt until well combined. Set aside.
2. Mix the wet ingredients.
In a large mixing bowl, whisk together the white sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth.
3. Combine the batter.
Add the dry ingredients to the wet ingredients. Using a spatula, gently fold everything together until you have a smooth batter with no visible clumps of flour. Try not to overmix.
4. Make the chocolate batter.
Transfer a little less than half of the pumpkin batter to a separate medium bowl. Add the cocoa powder and whole milk, then whisk until smooth and fully combined. Both batters should be thick enough to scoop.
5. Layer the batters.
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
Add two scoops of pumpkin batter to the center of the pan, followed by two scoops of chocolate batter in the same spot. Continue alternating between the two batters until both are used up.
The batters will spread outward and layer on top of each other naturally, creating a gorgeous swirl as the loaf bakes. I know it feels a little weird to keep piling everything into the center, but walk with me.
6. Add the toppings.
Sprinkle the semi-sweet chocolate chips and chopped pecans evenly over the top of the batter.
7. Bake.
Transfer the loaf pan to the oven and bake for about 1 hour, or until a toothpick or fork inserted into the center comes out clean. If the center needs more time, continue baking in a few-minute increments and check again.
Allow the loaf to cool in the pan for about 30 mins before removing. Slice it up and enjoy!
Tips
The swirl is easier than it looks. You don’t actually need to swirl anything with a knife! Alternating scoops of the pumpkin and chocolate batter helps it gradually spread outward, creating zebra-like layers that bake into a beautiful pattern.
How should I store pumpkin chocolate pecan loaf?
Store the loaf in an airtight container. Mine lasted about 3 days this way before I put the rest in the fridge.
Make this for a slow weekend morning, bring it to a fall get-together, or bite a hunk out of it yourself when you want a sweet pick me up. The cinnamon and allspice bring the cozy fall vibe, and the pecans round everything out with a buttery, nutty crunch that gives it a little bite.
Happy baking!
