Chocolate Swirled Pumpkin Bread

Boy, I am really making the most of pumpkin season this year.  And if you’re a regular reader, you have probably figured out that I have a weakness for chocolate and pumpkin, as evidenced by these Chocolate Pumpkin Cheesecake Bars that I gorged myself on earlier this month.  So it stands to reason that this chocolate pumpkin bread is also on my list of seasonal favorites.  It’s just so dang delicious.  It’s super moist but just the right density to maintain it’s bread designation rather than fall under the cake category.  I love it for breakfast, snacks, and dessert.  To be perfectly honest, I will eat this any time of day, under any circumstances.

This is a simple recipe with minimal preparation time.  And the best part is that it makes TWO loaves.  It freezes well, so you can save one loaf to have later during the holiday rush, or give one as a gift to someone you really, really like, or just want to impress 😉

Chocolate Swirled Pumpkin Bread
makes 2 loaves
3 cups all-purpose flour
1 1/2 tablespoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can, 15 oz pure pumpkin puree
4 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup chocolate chips, melted
Preheat oven to 350 degrees.
Grease two 9″x5″ loaf pans very well.  Sprinkle 2 tablespoons of flour inside each pan and shake to coat bottom and sides.  (This will help prevent sticking.)
Combine flour, pumpkin pie spice, cinnamon, cloves, baking soda, and salt in a large bowl.  Stir with a whisk to combine.
In the bowl of an electric mixer combine sugar, pumpkin, eggs, oil, and applesauce.  Beat until combined.  Gradually add flour mixture to pumpkin mixture.  Beat on low just until combined.  
Microwave chocolate chips in a small bowl at 30 second increments, until melted.  Scoop out 1 cup of the pumpkin mixture and combine with chocolate.  Stir well to incorporate.  
Pour 1/4 of the pumpkin mixture into loaf pans.  Add 1 cup of the chocolate mixture to each pan.  Add remaining half of pumpkin mixture evenly to each pan.  Using a sharp knife cut into each loaf pan, swirling from side to side down the entire length of the pan.
Place both pans into oven and bake at 350 degrees for 60 – 65 minutes, until and toothpick inserted in center comes out clean.  Let pumpkin bread rest at least 10 minutes.  Run a sharp knife around the edges of each pan and turn out onto racks to cool.  You may need to tap the pans lightly to get the bread to release.  
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  1. Mary Ryan says

    Love these recipes, but was wonering if there is any way to cut back on the sugar? 3 Cups in the pumpkin chocolate swirl bread is alot.