Pumpkin season is the perfect time for Swirled Chocolate Pumpkin Bread! Moist, full of spice, swirled with chocolate, and drizzled with Bourbon Butterscotch Glaze, this is the best mash-up quick bread for fall!
Preheat the oven to 350 degrees Line an 8x4-inch loaf pan with parchment paper. Set aside.
In one large bowl, whisk together flour, pumpkin spice, baking powder, cinnamon, baking soda, and salt.
In a separate bowl, beat together sugars, melted butter, and pumpkin puree. Add eggs and beat well.
Alternate adding dry ingredients and ½ cup buttermilk to wet ingredients in 3 batches, beginning and ending with the dry. Mix until just combined.
In a small bowl, whisk together remaining buttermilk and cocoa powder. Transfer 1 cup of batter to bowl and stir until smooth.
Pour half of the pumpkin batter into prepared pan, followed by chocolate batter and a third layer of remaining pumpkin batter. Use a butter knife to swirl the batters together.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet to cool completely.
Bourbon Butterscotch Glaze
In a small saucepan set over medium heat, combine the brown sugar, butter, corn syrup, butterscotch syrup, bourbon, and salt. Cook about 2 minutes, stirring frequently, until butter melts and sugar is dissolved.
Whisk in cream and bring to a boil for 2 minutes, stirring occasionally. Remove from the heat. Whisk in the powdered sugar until completely smooth. Allow glaze to cool 8-10 minutes until slightly thickened and still warm. Drizzle glaze over bread. Cool before serving.