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.
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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
- Place a rack in the middle of your oven, preheat the oven and grease and flour one 9x5-inch loaf pan.
- In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda, cloves, nutmeg and salt. Whisk and set the flour mixture aside.
- In a large bowl, whisk oil with brown sugar. Add the eggs, one at a time, whisking after each addition.
- Add the pumpkin purée and vanilla and whisk well.
- Add the dry ingredients into the pumpkin purée mixture and stir until incorporated.
- Divide the batter in half.
- Add melted chocolate to one bowl of the pumpkin batter and stir with a rubber spatula until well combined.
- Alternately drop spoonfuls of the chocolate batter and pumpkin batter into the prepared 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 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.
- 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
Ingredients
- 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
Abbie says
I just made this. It's beautiful and tastes good!! I used dark chocolate 🙂 found your recipe on Pinterest, thank you for sharing!!
Sweet and Savoury Pursuits says
That's great, so happy you enjoyed it! Thanks for taking the time to let me know .
Sabrina says
This loaf looks so amazing! Love everything pumpkin right now 🙂
Sweet and Savoury Pursuits says
Thanks Sabrina, I know what you mean I can't get enough of it myself!
nancyc says
This loaf looks so yummy!
Sweet and Savoury Pursuits says
Thanks Nancy!
HapaNomNom says
I cannot get enough pumpkin during this time of year! I love it and all of the those warm and wonderful spices that go along with it! Throw a chocolate swirl in there and I'm in my own little slice of heaven! Beautifully done!
apuginthekitchen says
I was looking for a pumpkin loaf recipe and here it is. Looks fantastic. Saved and making it very soon.
Sweet and Savoury Pursuits says
That's great, I hope you love it!
Butool Rabbani says
Just curious can you use milk chocolate or coco instead of semi sweet? If so what changes must you make? Thx BR
Sweet and Savoury Pursuits says
Hi Butool, you can use milk chocolate chips but the chocolate flavour won't be as intense. Cocoa can be used to replace some of the chocolate but not all because the texture will not be the same. If you have milk chocolate chips but wanted to increase the chocolateness, I would melt the chocolate and add 1 or 2 teaspoons of cocoa to the melted chocolate, if the texture seems off try adding a drop or two of neutral flavoured oil to the chocolate. Let me know how it comes out if you give it a try!
C.M. says
Looks so good, can't wait to give this recipe a try.
Sweet and Savoury Pursuits says
Thank you! Hope you enjoy it.