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This Chocolate Swirl Pumpkin Bread combines the warmth of spiced pumpkin with a rich, decadent chocolate swirl, creating a visually stunning and delicious dessert-like loaf. The sweet pumpkin flavor is perfectly balanced by the deep richness of dark chocolate, making this an indulgent treat for fall. Try this easy recipe for an elevated twist on classic pumpkin bread!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bakery, Breakfast, Brunch
Cuisine American
Servings 12 slices
Calories 270 kcal

Ingredients
  

For the Pumpkin Bread:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ¼ cup whole milk or almond milk
  • 1 tsp vanilla extract

For the Chocolate Swirl:

  • ¾ cup semi-sweet or dark chocolate chips
  • 2 tbsp milk or heavy cream

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  • Melt the chocolate: In a small microwave-safe bowl, melt the chocolate chips with the 2 tablespoons of milk (or cream) in 20-second increments, stirring in between, until smooth. Set aside to cool slightly.
  • Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Mix the wet ingredients: In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
  • Combine the mixtures: Slowly fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
  • Layer the batter and chocolate swirl: Pour half of the pumpkin batter into the prepared loaf pan. Drizzle half of the melted chocolate over the batter, then use a knife or skewer to gently swirl the chocolate through the pumpkin batter. Pour the remaining pumpkin batter on top, then drizzle the remaining chocolate and swirl again.
  • Bake the bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra decadence, add a handful of chocolate chips to the pumpkin batter before swirling.
This bread can be served warm with a dollop of whipped cream or vanilla ice cream for dessert.
This Chocolate Swirl Pumpkin Bread recipe is the perfect blend of spiced pumpkin and rich chocolate, making it a beautiful and indulgent loaf that’s great for both dessert and breakfast!
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