Chocolate Swirl Pumpkin Loaf

Craving something pumpkiny and delicious? This Chocolate Swirl Pumpkin Loaf is the perfect bake. It’s moist, tender, and full of flavor, with just the right balance of spices to let the pumpkin and chocolate shine through.

If you like this recipe, be sure to check out this Pumpkin Walnut Loaf as well!

This pumpkin chocolate marble bread makes a delicious weekend treat. If you're a lover of pumpkin sweets, then combining chocolate and pumpkin in a baked good is something you must try.

How to Make it

This pumpkin chocolate swirl bread is moist, tender and perfectly sweetened. You'll find that this delicious recipe (adapted from Canadian Living) is simple to make and doesn't take much prep work. It's really perfect for when you need a simple dessert.

Here is an overview of the ingredients and steps to making this quick bread which can easily be mixed by hand. Please see the recipe card at the end of the post for ingredient amounts. 

Ingredients Overview

• All-purpose flour
• Baking powder and soda
• Ground cinnamon, ginger, cloves and nutmeg
• Salt
• Eggs
• Brown sugar
• Oil: You'll need a light tasting oil such as vegetable oil, canola, grapeseed or coconut oil.
• Pumpkin purée: Be sure to use pumpkin purée and not pumpkin pie filling.
• Vanilla extract
• Semi-sweet chocolate: You can use chocolate chips or baking chocolate blocks.

Steps Overview

1. Place a rack in the middle of your oven, preheat the oven and grease and flour one 9x5-inch loaf pan.
2. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda, cloves, nutmeg and salt. Whisk and set the flour mixture aside.
3. In a large bowl, whisk oil with brown sugar. Add the eggs, one at a time, whisking after each addition. 
4. Add the pumpkin purée and vanilla and whisk well.
5. Add the dry ingredients into the pumpkin purée mixture and stir until incorporated.
6. Divide the batter in half.
7. Add melted chocolate to one bowl of the pumpkin batter and stir with a rubber spatula until well combined.
8. Alternately drop spoonfuls of the chocolate batter and pumpkin batter into the prepared loaf pan until you have used all of the batter.
9. To create the marbled effect, use a butter knife to gently swirl the batters.
10. Bake the chocolate pumpkin bread until a toothpick inserted into the loaf comes out clean, about 55 to 65 minutes. Make sure to check it at 55 minutes since baking time varies from oven to oven. 
11. Cool the bread in the pan on a rack for ten minutes and then turn it out unto a wire rack to cool completely.

Storage Instructions

Store the covered pumpkin bread for up to 3 days at room temperature or in the refrigerator for up to a week. To freeze the bread, wrap in plastic wrap and then store in a freezer bag for up to 3 months. Thaw the bread overnight in the refrigerator.

Serving Suggestions

Enjoy warm slices of this delicious bread with a pat of butter for breakfast or an afternoon treat with a cup of coffee or tea. You can also serve pumpkin spice loaf for dessert with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy!

More Quick Breads

• Pear, Date and Walnut Loaf
• Peanut Butter and Chocolate Chip Loaf
• Healthy Carrot Bread
• Lemon Zucchini Loaf

Chocolate Swirl Pumpkin Loaf Recipe

Author: Fida | Sweet and Savoury Pursuits

A perfectly sweetened moist, tender and flavourful chocolate and pumpkin loaf.

4.67 from 6 votes

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 305 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 ¼ teaspoon . baking powder
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. baking soda
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 2 large eggs
• 1 cup packed brown sugar
• ½ cup light tasting oil
• 1 cup pumpkin purée
• 1 tsp. pure vanilla extract
• 115 grams semi-sweet chocolate melted and slightly cooled

Instructions

 

• With a rack in the middle of your oven, preheat the oven to 350°F.
• Grease and flour one 9x5x3- inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, cloves, nutmeg and salt, Set aside.
• In a large bowl, whisk oil with brown sugar.
• Whisk in eggs, 1 at a time.
• Add the pumpkin purée and vanilla and whisk well.
• Add the dry ingredients into the pumpkin purée mixture and stir until evenly incorporated.
• Divide the batter in half.
• Add the melted chocolate to one bowl of the pumpkin batter. Stir until well incorporated.
• Alternately drop spoonfuls of the chocolate and pumpkin batters into the loaf pan until you have used all of the batter.
• To create the marbled effect, use a butter knife to gently swirl the batters.
• Bake until a toothpick inserted into the loaf comes out clean, about 55 to 65 minutes.
• Cool in the pan on a rack for 10 minutes and then turn the loaf out unto the wire rack to cool completely.

Nutrition

Calories: 305kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 3gCholesterol: 27mgSodium: 114mgPotassium: 205mgFiber: 2gSugar: 22gVitamin A: 3220IUVitamin C: 0.8mgCalcium: 60mgIron: 2.2mg

Keyword Chocolate Swirled Brown Sugar Pumpkin Loaf, Pumpkin Bread, Pumpkin Loaf

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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