Layers of pumpkin and chocolate batter swirl together to make this equally beautiful and delicious quick bread. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about when making this healthy pumpkin bread. Source:, June 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.

  • Whisk pumpkin, oil, brown sugar, eggs, buttermilk and vanilla in a large bowl until combined. Add the dry ingredients to the wet ingredients; whisk just until combined.

  • Transfer half of the batter back to the medium bowl; whisk in melted chocolate and cocoa powder.

  • Starting and ending with the pumpkin batter, alternate pouring the two batters into the prepared pan. Using a table knife, gently swirl through the batter lengthwise three times.

  • Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing.


To make ahead: Store, well-wrapped, at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Facts

267 calories; 12 g total fat; 2.5 g saturated fat; 31 mg cholesterol; 273 mg sodium. 156 mg potassium; 38.3 g carbohydrates; 3.7 g fiber; 20 g sugar; 4.7 g protein; 5564 IU vitamin a iu; 2 mg vitamin c; 10 mcg folate; 54 mg calcium; 4 mg iron; 21 mg magnesium; 18 g added sugar;

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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Rating: 4 stars
I thought the bread ended up a little dry. Next time I would add a bit more oil and buttermilk. Read More