Chocolate Pumpkin Swirl Bread

This Chocolate Pumpkin Swirl Bread recipe is for all chocolate and pumpkin lovers! If you haven’t tried this fantastic flavor combination yet, now’s the time to give it a go with this delicious recipe.

These two flavors can spice up your baking repertoire and save you from bland, unimpressive recipes.

Made with my favorite fall spices of cinnamon, nutmeg, and cloves, this homemade Chocolate Swirl Pumpkin Bread recipe produces a soft, moist bread that’s full of flavor. You won’t be able to stop eating it!

This pumpkin bread recipe is from my Grandma and Grandpa Gillian, which I would make with my mom every holiday season.

How to make swirled bread, aka marbled bread.

How you layer the batter is the trick to creating a swirled pumpkin chocolate bread. First, add about 1/2 cup of the pumpkin bread batter to a loaf pan. Then you will add 1/2 cup of the pumpkin chocolate batter. Layering it until the bread pan is 2/3 full.

On top of the chocolate batter, add the remaining pumpkin batter. Then, on top of that, add the remaining chocolate batter. To create the swirl effect, take a knife and run it through the batter in an “S” formation – but only once or twice. Doing it too often runs the risk of mixing all the flavors!

Ingredients

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon, nutmeg, cloves
• Eggs
• Water
• Pumpkin puree
• Sugar
• Vegetable oil or canola oil
• Cocoa powder
• Chocolate Chips

How to make Chocolate Pumpkin Swirl Bread

Preheat oven to 350; line 2 9×5 bread pans with parchment paper or spray with cooking oil.

Begin by adding the dry ingredients to a bowl and set it to the side. Stir to combine.

Slowly add the dry ingredients to the pumpkin mixture already in the bowl and mix until you can’t see any flour.

Split the batter evenly between two bowls. In one bowl, mix in the cocoa powder and chocolate chips until well combined.

Begin by spooning 1/3 of a cup of the pumpkin batter into each prepared bread pan, and then add 1/3 cup of the chocolate batter on top. Repeat until your batter is gone.

Carefully swirl the batters with a knife two times; overdoing this will ruin the swirl, so be sure not to overmix. Gently shake your bread pans pan to level out the batter.

Bake at 350 for 45 minutes to 1 hour. Time may vary depending on the oven; insert a toothpick to ensure the bread is done.

Recipe Tips for Pumpkin Chocolate Swirl Bread

Go easy on the batter. Mixing the flour and pumpkin mixtures separately at first will make it easier to mix both of them thoroughly before they touch. Once you add the dry ingredients to the wet, only stir until the flour has been absorbed. Overmixing can spell trouble for this bread — making it dense and chewy instead of light and fluffy, so use a gentle hand.

Wrap the cooled loaves with plastic wrap if you want to store them at room temperature. They will keep for two to three days.

If you want to freeze them, wrap them in plastic and aluminum foil. I place them in a freezer bag to be sure. They will stay fresh in the freezer for up to two months or longer if stored correctly.

More Easy Bread Recipes

• Best Banana Bread
• Zucchini Bread
• Double Chocolate Pumpkin Zucchini Bread

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