A good pumpkin loaf just makes fall, fall! I have a bit of an obsession with all things pumpkin that are not pie. This Chocolate Pumpkin Swirl Bread gives all the spicy, warm, fall feels mixed with the decadent chocolate swirl that makes this easily your new favorite slice.
Creating the perfect swirl!
First, measure out all of your ingredients and get them ready to mix. This recipe requires melted butter, that is one thing you want to start first so that it can cool a little bit before you add it to the mix so that it doesn’t cook your egg.
Once the base of the mixture is made, divide it in half so that you can mix half of it with the cocoa powder. Gently fold in the cocoa powder until it is well blended.
Now that your two mixtures are ready, lay alternating dollops of batter into the baking pan. I like to line my pan with parchment so I can lift the loaf out of the pan easily.
Once the loaf pan is full, take a knife and gently swirl the batters together. It doesn’t a lot of working, just enough to make a nice swirl.
Once swirled it is ready to bake.
Bake the loaf until a cake tester comes out of the loaf cleanly and let it cool in the pan for about 10 minutes.
Once cooled, the loaf can be sliced. Store in an air-tight container and store on the counter for up to 3 days.
This Chocolate Pumpkin Swirl Bread goes perfectly with your morning coffee. A crisp fall day with a cup of pumpkin spice coffee and a slice of this bread and it’s all you pumpkin bread dreams coming true!
It also pairs well as an afternoon pick me up paired with my Pumpkin Spice Chai Latte. It is made with a pumpkin spiced chai concentrate and my new favorite decadent drink, Pumpkin Milk! I would drink it every day, it’s that good!
Chocolate Pumpkin Swirl Bread
- 1 C Pumpkin Puree
- 8 T Unsalted Butter melted
- 1 lg Egg
- 1/2 C Whole Milk
- 1 1/2 t Vanilla Extract
- 1 1/4 C All-Purpose Flour
- 1 1/2 C Granulated Sugar
- 1 t Baking Soda
- 1 t Cinnamon ground
- 1/2 t Kosher Salt
- 1/4 t Nutmeg
- 1/2 C Cocoa Powder
- Preheat the oven to 350˚F and prepare a loaf pan by spraying it with pan spray and line with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment combine the pumpkin, butter, egg, milk, and vanilla and blend on low speed until the mixture is smooth.
- Add the flour, sugar, baking soda, cinnamon, salt, and nutmeg to the bowl and blend on low until well combined.
- Divide half the batter out into a second bowl and blend in the cocoa powder into the mixing bowl until completely combined.
- Drop alternating scoops of the pumpkin and chocolate batter into the prepared loaf pan and then swirl together with a knife.
- Bake for 40-45 minutes until a toothpick inserted in the middle comes out clean.
- Let the loaf cool in the pan for 10-15 minutes then lift with the parchment out on to a cooling rack. Cool completely, about 1 hour.
- Store in an airtight container on the counter, up to 3 days.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!