This pumpkin chocolate swirl bread recipe is perfect for fall! It’s so delicious and flavorful with all the spices, pumpkin, and cocoa powder.
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Why you will love this pumpkin chocolate swirl bread
This pumpkin chocolate swirl bread is my favorite quick bread to make when the weather turns cool. It has everything you want in a recipe – super moist, insanely delicious, and a stunning presentation!
The base starts with a spice-infused pumpkin batter flecked with chocolate chips. Then a chocolate swirl is folded in creating irresistible veins of chocolate in each slice. It comes together easily in one bowl and bakes up into the ultimate fall bread.
For more fall recipes, try Apple Cider Blondies , pumpkin oatmeal chocolate chunk cookies or pumpkin spice latte cupcakes
Ingredient Notes
- Pumpkin Pie Spice: This essential blend of cinnamon, ginger, nutmeg, and cloves adds the signature pumpkin spice flavor to the cupcakes.
- Unsalted butter – I like to use unsalted butter here however you can use salted butter instead just be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used light brown sugar but you can use dark brown sugar as well.
- White Sugar- I used granulated white sugar.
- Egg- I like to use a room temperature large egg.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Eggs – I like to use a room temperature large eggs.
- Canned Pumpkin – Make sure to use pure pumpkin puree and not pumpkin pie filling since pumpkin pie filling has sugar and spices already added to it.
Step by Step Instructions to make pumpkin Chocolate Swirl Bread
Before you start: Preheat the oven to 350F/177C. Butter and line a 9*5 loaf pan with parchment paper.
Step 1:Whisk the dry ingredients. In a large bowl stir all the dry ingredients until well combined.
Step 2: Beat the oil and sugar. Beat the oil and both sugars on high for 3 minutes. It will become very light in color almost white. Next, add in the vanilla, pumpkin, eggs and milk. Mix well.
Step 3: Mix in the cocoa powder.Divide the batter into two and stir in cocoa powder into on of them
Step 4: Layer the two batters. Layer the two batters in the prepared pan ¼ at a time and swirl gently using a butter knife or tooth pick.
Step 5: Bake the bread. Bake for 45-50 mins or until wooden pick inserted in center comes out clean. Remove from pan and place on wire rack to cool completely before slicing.
Tips & Tricks
- Spoon and level your flour: Make sure to spoon measure your flour. This means using a spoon to fluff the flour first, then spooning it into your measuring cup.
- Use room temperature eggs: Using room temperature eggs would ensure that eggs whip correctly.Place the egg whites in a mason jar and seal the top. Submerge the jar in a bowl of hot tap water for 5-10 minutes until the egg whites are warm.
- Swirling Technique: For the perfect chocolate swirl, alternate layers of pumpkin batter and chocolate in the bread pan. Then, use a butter knife or skewer to gently swirl the layers together.
- Prevent Over-Browning: If the bread begins to brown too quickly during baking, loosely cover it with aluminum foil to prevent over-browning while ensuring it cooks through.
FAQ’s
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! You can use fresh pumpkin puree for an even more authentic flavor. Simply roast and puree a sugar pumpkin, removing excess moisture, before incorporating it into the recipe.
Can I use regular cocoa powder instead of dutch processed cocoa powder?
Yes, feel free to use regular unsweetened cocoa powder instead of dutch processed cocoa powder.
Can I make this bread gluten-free?
I have not tested this recipe with gluten-free flour but would love to hear how it turns out! I know many people have had success using Bob’s Red Mill 1:1 Gluten-Free Flour.
Can I add mix-ins to the bread?
Of course! For a delightful twist, consider adding chopped nuts, chocolate chips to the batter before baking.
How to store and Freeze pumpkin chocolate swirl bread
- Once cooled, store the bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cooled bread tightly in plastic wrap and store in the refrigerator for up to a week.
- To freeze, wrap the cooled bread in plastic wrap and place it in a freezer-safe bag for up to 3 months.
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Pumpkin Marble Loaf Cake
Ingredients
- ½ cup neutral oil
- ½ cup white sugar
- ½ cup light or dark brown sugar
- 1 ¼ cup All Purpose Flour
- 2 tbsp dutch-processed cocoa powder
- 1/4 tsp baking powder
- ¾ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ tsp ground ginger Optional
- 2 large eggs
- ¼ cup heavy cream or milk
- 7 oz 1/2 can pure pumpkin puree
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 F/180 C and place rack in the center of the oven. Butter and lightly flour a 9 x 5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger and pumpkin pie spice
- In the bowl of your stand mixer or using a hand mixer beat the oil, eggs, both sugars until well mixed. Whisk in the pumpkin, milk or cream, and vanilla extract.
- Add the flour to the pumpkin mixture and stir until the ingredients are well combined.
- Add half of the batter into a separate bowl and stir in the cocoa powder.
- Layer the two batters in the prepared pan ¼ at a time and bake for about 45 – 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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