Name: Chocolate Swirl Pumpkin Bread
Prep time: 20 min
Cook time: 50 min
Ingredients: 2 cups all-purpose flour (10oz/284g); 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ginger; 1/4 teaspoon allspice; 1 cup pumpkin puree (8oz/225g); 1 cup brown sugar (6oz/170g); 1/2 cup buttermilk (4oz/115ml); 3 large eggs; 2 tablespoons neutral-flavored vegetable oil; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate, chopped (3oz/85g); 1 tablespoon heavy cream; 1/4 cup brown sugar (1 1/2oz/43g); 2 tablespoons granulated sugar for sprinkling (optional)

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Chocolate Swirl Pumpkin Bread is the perfect blend of cozy autumn flavors and indulgent sweetness. The moist, spiced pumpkin base is beautifully marbled with rich, velvety chocolate, creating a treat that’s as stunning as it is delicious. In just 20 minutes of prep, you’ll have a batter ready to bake into a loaf that fills your kitchen with warm, inviting aromas.

Each slice offers a delightful contrast of textures—soft, tender crumb meets gooey chocolate swirls. The earthy pumpkin pairs harmoniously with the decadent cocoa, making every bite a celebration of fall. With a 50-minute bake time, this bread is simple enough for a weeknight yet special enough to impress guests. It’s comfort food at its finest, guaranteed to satisfy your sweet tooth and warm your soul.

Ingredients for Chocolate Swirl Pumpkin Bread

Dry Ingredients:
2 cups (10oz/284g) all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ginger
¼ teaspoon allspice
Wet Ingredients:
1 cup (8oz/225g) pumpkin puree (canned or homemade)
1 cup (6oz/170g) brown sugar, plus ¼ cup (1 1/2oz/43g) divided
½ cup (4oz/115ml) buttermilk (or substitute with milk + ½ tablespoon lemon juice or vinegar)
3 large eggs
2 tablespoons neutral-flavored vegetable oil (e.g., canola or sunflower)
1 teaspoon vanilla extract
Chocolate Swirl:
½ cup (3oz/85g) semi-sweet chocolate, chopped (or chocolate chips)
1 tablespoon heavy cream (or substitute with milk)
Optional:
2 tablespoons granulated sugar for sprinkling

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter and flour a 9-inch by 5-inch (23cm x 13cm) loaf pan.
Mix dry ingredients: In a bowl, combine flour, cinnamon, baking powder, baking soda, salt, ginger, and allspice until well blended.
Combine wet ingredients: In another bowl, whisk together pumpkin puree, 1 cup brown sugar, buttermilk, eggs, oil, and vanilla extract.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
Prepare chocolate swirl: Remove 1 cup (8oz/225g) of the batter and place it in a separate bowl. In a microwave-safe bowl or small pan, melt the chocolate and cream together until smooth. Add the melted chocolate and the remaining ¼ cup brown sugar to the reserved batter, and gently whisk to combine.
Layer the batter: Spread ⅓ of the pumpkin batter in the bottom of the loaf pan. Top with ½ of the chocolate batter. Add another ⅓ of the pumpkin batter, followed by the remaining chocolate batter. Finish with the final ⅓ of the pumpkin batter.
Create the swirl: Run a thin knife through the batter in an “S” pattern once or twice to create a swirl effect (avoid overmixing to keep the colors distinct).
Sprinkle and bake: If desired, sprinkle the top with granulated sugar. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days, in the fridge for longer freshness, or freeze for up to 2 months.

Perfect Pairings: Serving Suggestions

This Chocolate Swirl Pumpkin Bread is delicious on its own, but it’s even better with a few thoughtful additions. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair it with a hot cup of coffee or spiced chai tea to complement the warm spices in the bread.

Storage Secrets: Keeping It Fresh

To maintain its moist texture, store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, let it thaw at room temperature or warm it in the oven for a freshly baked feel.

Swirl Success: Recipe Variations

Want to mix things up? Try swapping the semi-sweet chocolate for dark chocolate or white chocolate for a different flavor profile. You can also add chopped nuts or dried cranberries to the batter for extra texture. For a nut-free option, sprinkle the top with rolled oats before baking for a crunchy finish.

Time-Saving Tips for Busy Bakers

To streamline the process, measure out all your ingredients before starting (a technique called mise en place). If you’re short on time, use pre-chopped chocolate or chocolate chips instead of chopping your own. You can also prepare the batter the night before and bake it fresh in the morning for a warm, homemade treat.

Equipment Essentials: What You’ll Need

For this recipe, a 9×5-inch loaf pan is essential for the perfect shape. A wire whisk and rubber spatula will help you mix the batter evenly without overworking it. If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.