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 do so with this delicious recipe.

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

pumpkin chocolate swirl bread slice on parchment paper

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, and I make it with my mom every holiday season.

pumpkin chocolate swirl bread slice on parchment black plate

How to make marbled bread

  • The trick to creating a swirled pumpkin chocolate bread is to layer the batter. First, add about 1/2 cup of the pumpkin bread batter to a loaf pan. Then, add another 1/2 cup of the pumpkin chocolate batter, layering it until the bread pan is 2/3 full.
  • Add the remaining pumpkin batter to the chocolate batter. Then, 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 risks mixing all the flavors!
pumpkin chocolate swirl bread loaf overhead shot

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
pumpkin chocolate swirl bread slice on parchment paper horizontal view on table

How to make Pumpkin Swirl Bread

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

Add the dry ingredients to a bowl and set it to the side. Stir to combine.

flour and seasoning for pumpkin bread

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

pumpkin bread batter in mixing bowl overhead shot

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

two bowls of pumpkin bread batter

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. The time may vary depending on the oven. Insert a toothpick to ensure the bread is done.

pumpkin chocolate swirl bread slices close up view

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 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.
  • If you want to store the cooled loaves at room temperature, wrap them with plastic wrap. They will keep for two to three days.
  • If you want to freeze them, wrap them in plastic and aluminum foil. I placed them in a freezer bag to be sure. If stored correctly, they will stay fresh in the freezer for up to two months or longer.
pumpkin chocolate swirl bread slice on black plate with butter

More Easy Bread Recipes

Pin to Pinterest.

Chocolate Pumpkin Swirl Bread

Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 2 loaves
Calories: 3403 kcal
This Chocolate Pumpkin Swirl Bread recipe is for all the chocolate and pumpkin lovers out there!
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Ingredients
 

  • 3 1/2 cups flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon, nutmeg, cloves
  • 4 eggs
  • 2/3 cup water
  • 2 cups pumpkin puree
  • 3 cups sugar
  • 1 cup oil
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350; line 2 9×5 bread pans with prachment 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 ¼ cup of chocolate chips until uniform.
  • 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 to not 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.

Video

Calories: 3403kcalCarbohydrates: 524gProtein: 41gFat: 136gSaturated Fat: 19gPolyunsaturated Fat: 34gMonounsaturated Fat: 75gTrans Fat: 1gCholesterol: 334mgSodium: 1857mgPotassium: 1034mgFiber: 19gSugar: 337gVitamin A: 38708IUVitamin C: 11mgCalcium: 228mgIron: 17mg
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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