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+ servings
pumpkin bread sliced and stacked tall

Chocolate Swirl Pumpkin Bread

Yield: 12 servings, 1 loaf
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
This Chocolate Swirl Pumpkin Bread recipe makes a fluffy, tender pumpkin bread loaf marbled with rich, fudgy chocolate layers.


  • 2 cups flour (240 grams)
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup brown sugar packed
  • 1/2 cup vegetable oil or canola oil
  • 2 eggs
  • 1 cup pumpkin puree (not the whole can!)
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (115 grams) melted


  • PREHEAT oven to 350 degrees F. GREASE and flour one 9x5 inch loaf pan.
  • WHISK together flour, baking powder, basking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a separate large bowl, WHISK together brown sugar and vegetable oil. Add eggs one at a time, followed by pumpkin puree and vanilla.
  • ADD the dry ingredients into the pumpkin mixture. Stir until smooth.
  • DIVIDE batter in half. ADD the melted chocolate to one bowl of batter; stir until incorporated.
  • DROP alternating pumpkin and chocolate batter into your prepared loaf pan until you have used all of the batter.
  • MARBLE the batter by gently swirling the tip of a knife through the batter 2 - 3 times.
  • BAKE for 50-60 minutes until a toothpick inserted into the loaf comes out clean.
  • COOL in the loaf pan for 15 minutes. Run a knife along the edges of the pan to separate any remaining bread; turn out onto a wire rack to cool completely.


STORE on the counter in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Chocolate Swirled Pumpkin Bread can be wrapped tightly and frozen up to 3 months


Calories: 286kcal
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, chocolate, pumpkin, pumpkin spice, quick bread, thanksgiving