Chocolate Pumpkin Swirl Bread

Chocolate Pumpkin Swirl Bread

1 Review
From:, June 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups white whole-wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 (15 ounce) can unseasoned pumpkin puree
  • ½ cup avocado oil or canola oil
  • 1 cup light brown sugar
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 tablespoon vanilla extract
  • 6 tablespoons dark chocolate chips, melted
  • 2 tablespoons unsweetened cocoa powder


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
  3. 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.
  4. Transfer half of the batter back to the medium bowl; whisk in melted chocolate and cocoa powder.
  5. 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.
  6. 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 information

  • Serving size: 1 slice
  • Per serving: 267 calories; 12 g fat(2 g sat); 4 g fiber; 38 g carbohydrates; 5 g protein; 10 mcg folate; 31 mg cholesterol; 20 g sugars; 18 g added sugars; 5,564 IU vitamin A; 2 mg vitamin C; 54 mg calcium; 4 mg iron; 273 mg sodium; 156 mg potassium
  • Nutrition Bonus: Vitamin A (111% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1 other carbohydrate, 1 starch

Reviews 1

September 23, 2019
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By: Sandi Novinger
I thought the bread ended up a little dry. Next time I would add a bit more oil and buttermilk.
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