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Pumpkin Chocolate Swirl Bread

Pumpkin Chocolate Swirl Bread

The ultimate comfort food for fall, Pumpkin Chocolate Swirl Bread combines the rich flavors of pumpkin and chocolate in a delightful loaf. Each slice is moist and flavorful, perfect for breakfast or as a sweet treat. Bake this easy recipe tonight and enjoy a slice of autumn!
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Cook Time 1 hour
Total Time 1 hour
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups All-Purpose Flour
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 0.25 teaspoon Ground Cloves
  • 0.25 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Fine Sea Salt
  • 1 cup Pumpkin Puree
  • 1 cup Light Brown Sugar
  • 2 large Eggs at room temperature
  • 1 large Egg Yolk at room temperature
  • 0.25 cup Whole Milk divided
  • 2 tablespoons Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons Unsalted Butter melted and cooled slightly
  • 3 tablespoons Cocoa Powder sifted

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Baking Sheet
  • Mixing Bowl
  • Frying Pan

Method
 

  1. Preheat your oven to 350 degrees F. Prepare your loaf pan by lightly buttering it, then press an 8-inch wide strip of parchment paper into the bottom of the pan. This creates a non-stick surface and makes it easier to remove the loaf once it’s baked.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, ground cloves, ground nutmeg, and fine sea salt. This dry mixture will provide a flavorful base for your bread.
  3. In another bowl, combine the pumpkin puree, light brown sugar, eggs, egg yolk, 3 tablespoons of whole milk, vegetable oil, and vanilla extract. Whisk until everything is evenly mixed and smooth; this mixture will add richness and moisture to the loaf.
  4. Pour the pumpkin mixture into the dry ingredients, mixing until just combined. Be careful not to overmix; you want to keep that tender texture.
  5. Next, separate the batter into two bowls. To one bowl, add the cocoa powder and the remaining tablespoon of milk. Stir gently until just combined, creating the chocolate batter.
  6. Using a medium cookie scoop or spoon, alternate scooping the pumpkin and chocolate batters into your prepared pan. Aim for a checkerboard pattern, layering about 3 to 4 levels deep for that delightful swirl effect.
  7. Once all the batter is in the pan, take a large skewer and gently swirl it through the batter. Move the skewer in a loose, swirling motion, ensuring it touches the bottom of the pan to mix the layers without fully combining them.
  8. Place the loaf in the preheated oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out with moist crumbs but no gooey batter.
  9. After baking, take the pan out of the oven and let it sit on a wire rack to cool completely, which can take between 1 to 2 hours. Use the parchment overhang to lift the loaf out of the pan once cool.
  10. Finally, slice and serve your Pumpkin Chocolate Swirl Bread. Store any leftovers in an airtight container for up to a week, if it lasts that long!

Notes

To store leftovers, wrap the bread tightly in plastic wrap or foil, and keep it at room temperature for up to a week. You can freeze slices of the bread! Just wrap them individually in plastic wrap and store them in an airtight container. Thaw at room temperature when you're ready to enjoy. This bread pairs beautifully with a dollop of cream cheese or a spread of butter for added richness. Consider adding chopped nuts like walnuts or pecans for a delightful crunch. If you enjoy a bit more heat, you can increase the amount of ginger or even add a pinch of cayenne for a spicy kick!