Lenox Bakery Pumpkin Chocolate Swirl Loaf


¼ cup
SCHARFFEN BERGER  100% Unsweetened Cocoa Powder
¾ cup
granulated sugar
1/2 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
1 teaspoon
baking soda
¼ teaspoon
6 oz SCHARFFEN BERGER 62% Semisweet 
Dark Chocolate Baking Bar, chopped into 1/4 inch pieces
½ cup
heavy cream


  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x5 in loaf pan with no stick baking spray.
  2. 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.
  3. In the medium size bowl, sift together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda and salt. Mix until combined.
  4. Next, pour half of the batter into the empty bowl. Add in the ¼ cup cocoa powder to one bowl of batter and mix.
  5. Alternating pour the pumpkin and chocolate pumpkin batter into the prepared loaf pan. Using a knife, swirl together the batter.
  6. Bake for 45-50 minutes or until a toothpick comes out clean.
  7. 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
  8. Enjoy!

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. .

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