chocolate swirled pumpkin bread


I hope you aren’t cursing me right now, posting this chocolate swirled bread a mere three days into the new year. I swear I’m not trying to sabotage everyone’s resolutions!


And to be honest, I could have done much more damage. Like the peanut butter chocolate mousse cupcakes that I have lined up? But I’ll save that for another time.


I told you that the pumpkin recipes would keep on coming, because I love it tooo much to shelve it for nonsensical seasonal reasons. Make a new year’s resolution to be happy and enjoy the little things in life! Then fulfill it by making this bread :)


A cozy slice of chocolate studded pumpkin spice will make you swoon.


Chocolate Swirled Pumpkin Bread
Adapted from A Cozy Kitchen

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 cups of sugar (I cut down to 1 cup)
4 ounces of semi-sweet chocolate, melted and slightly cooled
Handful of mini chocolate chips

Preheat oven to 350 degrees F. Butter and flour a 9 x 5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

In another large bowl, mix the pumpkin puree, oil, eggs, and of sugar until smooth.

Fold in the flour mixture until just combined, making sure to not overmix the batter.

Spoon half of the batter into the loaf pan. Spoon half of the melted chocolate on top of the batter and swirl it into the batter with a wooden skewer. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the batter well.

Sprinkle chocolate chips on top.

Bake for about 1 hour, or until a toothpick inserted in the center of loaf comes out clean. Let the loaf cool in pan for 15 minutes on a wire rack, then invert onto the rack, then turn right-side up. Cut into slices and serve warm or at room temperature.

See? It’ll make you smile :)

5 thoughts on “chocolate swirled pumpkin bread

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