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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: Eatingwell.com, June 2019


Recipe Summary test

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

1 slice
267 calories; protein 4.7g; carbohydrates 38.3g; dietary fiber 3.7g; sugars 20.5g; fat 12g; saturated fat 2.5g; cholesterol 31.2mg; vitamin a iu 5563.5IU; vitamin c 1.6mg; folate 9.5mcg; calcium 53.9mg; iron 3.7mg; magnesium 21.1mg; potassium 156.2mg; sodium 273mg; added sugar 18g.

2 1/2 fat, 1 other carbohydrate, 1 starch