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Chocolate Swirl Pumpkin Bread

Chocolate Swirl Pumpkin Bread is a decadently delicious fall treat that’s rather incredibly yummy with the pumpkin spice flavors and rich chocolate swirled and marbled into the bread. Making it a pumpkin bread you won’t soon forget.

Chocolate Swirl Pumpkin Bread stacked on a white scalloped cake plate

And if it looks difficult, you’ll be happily surprised at how easy it is to make this marbled pumpkin bread. And fun? Absolutely. It’s a great baking project to make with your kids or friends. It’s like creating edible art!

Serve throughout the fall, but also anytime you’re craving pumpkin… and chocolate. I’m also thinking it would be great for Halloween with it’s beautiful colors.

Side view of sliced Chocolate Swirl Pumpkin Bread on white wood background

Kitchen Equipment Needed

All you really need is a loaf pan. I’m using a 9 x 5-inch loaf pan but you can also use two 8 x 4-inch loaf pans.

You will also need two mixing bowl, a whisk or fork to combine the batter, and a skewer or knife to swirl it together.

Top view of Chocolate Swirl Pumpkin Bread ingredients on a round wood board

Chocolate Swirl Pumpkin Bread Ingredients

Much like Chocolate Chip Pumpkin Bread, this pumpkin bread recipe requires only simple, pantry ingredients you may already have on hand.

Which means, if you’re craving soft and tender pumpkin bread… and decadent chocolate swirls, you can fill your kitchen with pumpkin spice aromas and in an hour, have an incredibly delicious treat!

The exact measurements are in the recipe card at the bottom of this post, but here’s all you need:

  • All-purpose flour
  • Baking soda and baking powder for leaving
  • Seasoning: salt and pumpkin pie spice. If you don’t have pumpkin pie spice on hand, substitute 1 teaspoon each of ground cinnamon, cloves, and nutmeg.
  • Melted butter (unsalted)
  • Granulated sugar
  • Large eggs
  • Canned pure pumpkin
  • Cocoa powder
  • Chocolate chips

How to Make This Easy Pumpkin Bread

While it might look difficult to make, it’s really very easy. You will make one batter, and then divide it between two bowls. To one bowl you’ll add a bit more flour, to the other bowl, the chocolate.

Then it’s simply a matter of alternating spoonfuls of each batter into a loaf pan and swirling them together to make it pretty.

Here’s how I make this bread:

Step 1: Preheat the oven and prepare loaf pan

Preheat the oven to 350 degrees F and set an oven rack in the middle position. Generously coat a loaf pan– I’m using a 9 x 5-inch loaf pan.

Step 2: Make the batter

In one large bowl, whisk together butter and sugar until combined. Then whisk in eggs and pumpkin. Add 1 and 1/2 cups flour (you will use the remaining 1/2 cup flour later), baking soda, baking powder, spices, and salt and combine.

Top view of 2 glass bowls with pumpkin bread batter and chocolate pumpkin bread batter

Step 3: Divide the batter

Transfer half of the batter to another bowl (this doesn’t need to be exact). Then into 1 bowl, add the additional ½ cup flour, to the other bowl, add the cocoa powder and chocolate chips. Stir the batter in each bowl until combined.

Top view of chocolate marbling for Chocolate Swirl Pumpkin Bread
First layer of chocolate marbling
Top view of creating chocolate marbling for Chocolate Swirl Pumpkin Bread
Second layer of chocolate marbling: Be sure to spread the batter evenly into the corners of the pan.

Step 4: Make swirls

Add spoonfuls of alternating batters to each pan in a single layer and then swirl with a skewer or knife. Add a second layer of spoonfuls in the same way and swirl again to marble.

Step 5: Bake the pumpkin bread

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean. I begin checking the bread at about 50 minutes in a 9 x 5-inch pan. Let cool on a wife rack for 10 minutes before removing from the pan and cooling completely.

Top view baked Chocolate Swirl Pumpkin Bread in metal loaf pan

How to Freeze Chocolate Swirl Pumpkin Bread

Let the pumpkin bread come to room temperature before wrapping securely first in plastic wrap and then either a layer of foil or inserted into a freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.

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Top view of a slice of Chocolate Swirl Pumpkin Bread on a white plate
Chocolate Swirl Pumpkin Bread stacked on a white scalloped cake plate

Chocolate Swirl Pumpkin Bread

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Chocolate Swirl Pumpkin Bread is a decadently delicious fall treat that's rather incredibly yummy with the pumpkin spice flavors and rich chocolate swirled and marbled into the bread. Making it a pumpkin bread you won't soon forget.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • 3/4 cup unsalted butter, melted (1½ sticks)
  • 2 cups sugar
  • 2 large eggs
  • 1 (15-ounce) can pure pumpkin
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F and set an oven rack in the middle position. Generously coat two 8 x 4-inch loaf pans or one 9 x 5-inch loaf pan. I’m using a 9 x 5-inch loaf pan.
  2. In a large bowl, whisk together the melted butter and sugar. Then whisk in the eggs until combined and stir in the pumpkin.
  3. To the large bowl, add 1 and ½ cups all-purpose flour (the additional ½ cup flour will be combined later), baking soda, baking powder, pumpkin pie spice, and salt.
  4. Transfer half of the batter to another bowl (this doesn’t need to be exact). Into 1 bowl, add the additional ½ cup flour, to the other bowl, add the cocoa powder and chocolate chips. Stir the batter in each bowl until combined.
  5. Add spoonfuls of alternating batters to each pan. Swirl the spoonsfuls with a skewer or knife. Then add a second layer on top, alternating the batters, and swirl again to marble.
  6. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean. I begin checking the bread at about 50 minutes.
  7. Remove from the oven and let cool on a wire rack for 10 minutes, before removing the bread and cooling completely before slicing.

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