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.

Breana Killeen
Source:, June 2019


Recipe Summary

20 mins
1 hr 30 mins
Nutrition Profile:


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; protein 4.7g 9% DV; carbohydrates 38.3g 12% DV; dietary fiber 3.7g 15% DV; sugars 20.5g; fat 12g 19% DV; saturated fat 2.5g 12% DV; cholesterol 31.2mg 10% DV; vitamin a iu 5563.5IU 111% DV; vitamin c 1.6mg 3% DV; folate 9.5mcg 2% DV; calcium 53.9mg 5% DV; iron 3.7mg 21% DV; magnesium 21.1mg 8% DV; potassium 156.2mg 4% DV; sodium 273mg 11% DV; thiamin 0mg 2% DV; added sugar 18g.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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