Description
Twilight Swirl Pumpkin Bread is a beautifully marbled loaf that combines classic pumpkin flavors with a rich, spiced dark swirl. The batter is split and flavored separately with molasses, dark brown sugar, and cocoa powder to create stunning visual contrast without overpowering the pumpkin taste. Ideal for autumn or holiday breakfasts, this moist and tender bread features warm spices and a delicate sugary crunch on top.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1-2 teaspoons pumpkin spice (adjust to taste)
Wet Ingredients
- 1 cup sugar (½ white, ½ light brown recommended)
- 1 cup pumpkin purée
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Twilight Batter Add-ins
- 2 tablespoons sweet molasses (not blackstrap)
- 2 tablespoons dark brown sugar
- ½ teaspoon extra spice (pumpkin spice, ground cinnamon, or gingerbread spice)
- 1 tablespoon unsweetened cocoa powder
Topping
- 2 tablespoons turbinado sugar (optional for sparkle and crunch)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy loaf removal. Gather and prepare all ingredients.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin spice. Whisk thoroughly to prevent clumps and ensure even distribution of leavening agents.
- Mix wet ingredients: In a large bowl, whisk the sugar, pumpkin purée, oil, eggs, and vanilla extract until the mixture is smooth and glossy. If using a mix of white and brown sugar, ensure brown sugar is fully dissolved for uniform sweetness.
- Combine batter: Add the dry ingredient mixture to the wet ingredients gently, stirring until just combined. Stop stirring as soon as the flour streaks disappear to avoid dense bread caused by overmixing.
- Make the twilight batter: Transfer about half of the pumpkin batter into a smaller bowl. Add the molasses, dark brown sugar, extra spice, and unsweetened cocoa powder. Fold the mixture gently until dark and smooth. The cocoa powder is for color and will not impart a chocolate flavor.
- Layer the batter: Spread half of the dark twilight batter evenly in the bottom of the prepared loaf pan. Spoon half of the plain pumpkin batter over the dark layer in dollops. Repeat with the remaining batters to create two layers.
- Create the swirls: Using a butter knife or fork, gently swirl the two batters together by making figure-8 patterns or spirals. Do not over-swirling; you want distinct ribbons of light and dark batter for a beautiful marbled effect.
- Bake: Optionally sprinkle the top with turbinado sugar for a sparkling crunch. Bake in the preheated oven for 50 to 60 minutes. Check at 40 minutes; if the top browns too fast, tent loosely with foil. The bread is done when a toothpick inserted in the center comes out mostly clean or with moist crumbs but no wet batter.
- Cool: Let the loaf cool in the pan for 15 minutes to set its structure. Then, use the parchment overhang to lift the bread from the pan and transfer it to a wire rack. Allow it to cool mostly before slicing to best showcase the swirl pattern.
Notes
- For best flavor, use freshly ground pumpkin spice or a blend of cinnamon, ginger, nutmeg, and cloves.
- Do not overmix the batter to keep the bread light and tender.
- The cocoa powder is added only for color and does not add a chocolate taste.
- Use sweet molasses rather than blackstrap for a milder flavor.
- Turbinado sugar topping is optional but adds a delightful crunch and visual appeal.
- Allow the bread to cool adequately before slicing to maintain swirl definition and texture.
