How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
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Chocolate-Pumpkin Swirl Bread with Marmalade Butter
Recipe courtesy of Bobby Flay
Total: 2 hr 20 min
Active: 30 min
Yield: one 9-inch loaf
Level: Easy
Ingredients
Marmalade Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup orange marmalade
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
Chocolate-Pumpkin Swirl Bread:
Butter or nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled
Directions
Special equipment: a 9-by-5-inch loaf pan
For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
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How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
At Home with our Family - Maria Provenzano's Chocolate Pumpkin Swirl Bread - Home & Family
Maria Provenzano welcomes you into her Kitchen to share her swirly Chocolate Pumpkin Bread with Streussel Topping!
Get directions here:
Pumpkin Swirl BreadFix you some good black coffee and have an afternoon break with a neighbour.#Bren
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I surprised her by painting her P***y. Watch the full video to find the surprise. Best Cooking tricks in the town.
Cooking, cookery, or culinary expressions is the craftsmanship, science, and art of utilizing hotness to plan nourishment for utilization.
Cooking methods and fixings shift generally, from barbecuing food over an open fire to utilizing electric ovens to baking in different sorts of stoves, reflecting neighbourhood conditions.
At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
Evidence suggests our ancestors began cooking over an open fire over 2 million years ago.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Pumpkin (Swirl) Cream Cheese Bread
Try this:
Recipe for how to cook a fresh Pumpkin for Puree
Pumpkin (Swirl) Cream Cheese Bread
Turn your favorite bread up a notch with this recipe. It’s incredibly moist, slightly sweet and has just the right amount of spice. And as an added bonus, it will leave your house smelling like all the flavors of fall.
Ingredients:
1 large egg
1 cup, fresh or canned pumpkin-puree
3/4 cup, sugar
¼ cup coconut oil (melted) or Canola oil
¼ cup, sour cream or full fat Greek Yogurt
2 tsp. Vanilla Extract
1 tsp. apple pie spice
1 tsp. pumpkin pie spice (found at grocer in spice section)
1 cup, all purpose flour
½ tsp. ground nutmeg
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
Cream Cheese Filling Ingredients:
1 large egg
4 oz. softened brick-style Cream Cheese (full fat or lite)
¼ cup, sugar
3 tsp. all-purpose flour
Directions:
Pre-heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
I large bowl mix the first 9 ingredients and whisk to combine.
Add flour, baking powder, baking soda and salt then fold with spatula or stir gently with a spoon until evenly combined. Don’t over mix, then, set aside.
(Cream Cheese Filling) In a separate bowl, add all ingredients and whisk or use electric hand mixer for about 1 minute until smooth texture.
Take the bread mixture and place around 2/3 of the batter into prepared pan then smooth out the top lightly with a spatula, pushing it into corners and sides.
Pour all the Cream Cheese mixture evenly over the bread mixture lightly smooth into corners and sides as necessary.
Top with remaining pumpkin batter while very lightly swirling it from center to corners and sides.
Bake for around 55 minutes until firm to the touch and domed at the top.
Let cool for at least 15 minutes before serving.
#pumkin #pumkinbread #creamcheesepumkinbread
Easy Swirled Pumpkin Cream Cheese Bread
Are you a pumpkin dessert lover? Try my Easy Swirled Pumpkin Cream Cheese Bread Recipe for the BEST Pumpkin Cream Cheese Bread you'll ever eat.
It's delicious, soft, and moist, and made simple with pumpkin puree, pumpkin pie spice, and beautiful swirls of cream cheese baked inside for a cheesecake surprise!
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RECIPES TO WATCH NEXT:
Pumpkin Chocolate Chip Cookies:
BAKING INSTRUCTIONS:
▪️ Bake in a preheated 350 degree F oven for 45 minutes - 1 hour, or until a toothpick comes out clean in the center of the pumpkin bread.
▪️ Place loaf pan onto a wire cooling rack and let cool for 10-15 minutes before removing from the pan to further cool.
▪️ Slice and enjoy!
INGREDIENTS:
Cream Cheese Filling
▪️ 4 oz cream cheese, softened (I used 1/3 fat)
▪️ 1/4 cup granulated sugar
▪️ 1 tbsp all-purpose flour (if mixture is too runny, add 1 additional tbsp)
▪️ 1 large egg
Pumpkin Bread
▪️ 1 and 2/3 cup self-rising flour
▪️ 1/4 cup granulated sugar
▪️ 1 tbsp pumpkin pie spice
▪️ 1 cup pumpkin puree (not pumpkin pie filling)
▪️ 1/3 cup light brown sugar packed
▪️ 1/4 cup vegetable oil (or applesauce)
▪️ 1/4 cup sour cream (I used light)
▪️ 2 tsp vanilla extract
▪️ 1 large egg
KITCHEN TOOLS USED (affiliate):
▪️ Loaf Pan:
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▪️ Airtight Storage Container:
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
▪️ Glass Mixing Bowls:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Favorite Non-Stick Spatulas:
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Super Moist Pumpkin Bread with Cream Cheese Swirl - Pumpkin Cheesecake Bread
Pumpkin Bread - This moist pumpkin bread recipe is filled with a layer of cheesecake to take your pumpkin bread over the top. The pumpkin bread is so moist you don't even need a glass of milk to go with it - although it is delicious together. The creamy cheesecake middle also adds to the overall moist deliciousness :) Enjoy!
Pumpkin Bread Ingredients
1 1/2 cups flour
2 teaspoons pumpkin pie spice
(homemade pumpkin pie spice video-
1 teaspoon baking soda
1/2 teaspoon Kosher Salt
1 cup sugar
2 ounces cream cheese
1 stick melted butter (cooled)
2 eggs
1 teaspoon vanilla
1 1/2 cups pumpkin
(Pumpkin Puree video -
3 Tablespoons sugar
6 ounces cream cheese
1 Tablespoon flour
1 egg