I’m really making the most of pumpkin season this year.
I swear my skin is even developing an orange-ish hue…
Clearly, I have a weakness for any baked good flavored with it, as evidenced by my growing collection of containers nearly bursting at the lids with cinnamon rolls, cake pops, and muffins all featuring this fall-favorite squash.
So it stands to reason that this chocolate swirl spiced pumpkin bread is also on my list of seasonal favorites.
Can’t stop, won’t stop.
It’s super moist, super dense, and not crazily sweet, balanced by a lovely array of autumnal warming spices.
I’ve enjoyed it for breakfast, snacks, and dessert. To be perfectly honest, I will eat this at any time of day, from the moment I groggily wake up in the morning, late for work, to when I need a nighttime snack right before bed.
This is a simple recipe with minimal preparation time. And the best part, other than the beautiful swirls of chocolate throughout each thick and fluffy slice, is that this recipe makes TWO loaves.
More love to share this year!
It freezes well, so you can save one loaf to have later during the holiday rush, when you’ll be too busy prepping that turkey to think about dessert.
My expert tip to you? Buy more containers. Soon. You’ll be adding another baked treat to your own collection of favorite fall dishes, once you read this recipe below.Print
This fluffy chocolate swirl spiced pumpkin bread will be on the top of your list of favorite recipes to make this fall.
- 3 cups all-purpose flour, plus more for dusting pans
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) pure pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 cup chocolate chips, melted
- Preheat oven to 350°F.
- Grease two 9×5-inch loaf pans. Sprinkle a couple tablespoons of flour inside each pan and shake to coat the bottom and sides. Turn the pans upside down over a trash can to remove any excess flour.
- Combine the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and salt in a large bowl. Stir with a whisk.
- In a separate large bowl, or in the bowl of an electric mixer, stir together the granulated sugar, pumpkin, eggs, oil, and applesauce. Gradually add the flour mixture to the pumpkin mixture. Stir just until combined.
- Scoop out about 1 cup of the batter and place in a separate small bowl. Add the melted chocolate. Stir well until thoroughly combined.
- Using half of the plain pumpkin mixture, divide it evenly on the bottom of each prepared loaf pan. Then, spread the chocolate batter on top, dividing it between the two pans. Add the remaining half of the pumpkin mixture evenly to each pan. Using the tip of a sharp knife, swirl the batter together, mixing the chocolate with the plain batters. Move from side to side down the entire length of the pan.
- Place both pans in the oven and bake for 1 hour, rotating the pans midway through baking, until a toothpick inserted in the center comes out clean. If the tops of the loaves start to get too dark, loosely cover them with aluminum foil.
- Let the bread cool for 15 minutes. Run a sharp knife around the edges of each pan and turn out onto racks to cool completely. You may need to tap the pans lightly to get the bread to release. Once cool, slice each loaf into 8 even slices and serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Quick Breads
- Method: Baking
- Cuisine: Baked Goods
Keywords: pumpkin, chocolate, pumpkin spice, breakfast, fall
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 350°F.
Generously grease two 9×5-inch loaf pans. To keep this recipe dairy-free, use oil rather than butter to grease the pans.
Sprinkle 2 tablespoons of flour inside each pan and shake to coat the bottom and sides. This will help prevent the batter from sticking while it bakes.
Step 2 – Mix Together Dry Ingredients
Learn how to make your own spice mixture, for a truly homemade ingredient!
Step 3 – Mix Together Wet Ingredients
Step 4 – Combine Wet and Dry
Gradually add the flour mixture to the liquid pumpkin mixture. Mix until just until combined, to keep the baked loaves fluffy and tender.
Step 5 – Make the Chocolate Batter
Melt the chips, either in a microwave stirring every thirty seconds, or over a double boiler on the stovetop. If it seizes, learn how to quickly save it!
Scoop out about 1 cup of the batter and place in a separate small bowl. Add the melted chocolate, and stir well to combine.
Make sure it has cooled slightly before mixing it in with the batter – you don’t want to scramble your eggs!
Step 6 – Layer the Batter in Pans
Using half of the plain pumpkin mixture, divide it evenly into each prepared loaf pan. Then, spread the chocolate batter on top of each pan using half of the batter for each pan. Add the remaining half of the plain mixture on top, dividing it evenly between the two pans.
Step 7 – Swirl Together
Using the tip of a sharp knife, swirl both of the batters together. Move from side to side down the entire length of the pan to create a marbled effect.
Step 8 – Bake, Cool, and Serve
Place both pans into the oven and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Rotate the pans after 30 minutes to promote even baking.
The tops may get too browned while the batter inside is still cooking. Loosely cover the tops of the loaves with aluminum foil if you need to, to prevent excessive browning.
Let cool for 15 minutes before removing from the pans. Run a sharp knife around the edges of each pan and turn out onto wire racks to cool completely.
Slice each loaf into 8 even slices, and serve!
A New and Tasty Take on a Fall Classic
Fluffy and moist, with swirls of decadent chocolate, this spiced pumpkin bread is certainly a most welcome addition to your usual batch of baked goodies this autumn.
And if one quick bread isn’t enough for you, try my other recipe for a nuttier version, ideal for anyone who is nuts about this season.
So that you don’t have to endure any more of my unnecessary jokes, I’m heading to the kitchen. To stuff my face with another slice of this freshly baked dessert, still warm from the oven.
And I suggest you do the same! And once you are finished licking the crumbs from your fingers, be sure to rate this recipe.
What else do you plan on baking this season? We hope you get so much delicious inspiration this year with our recipes. Comment below with all of your ideas this year, and don’t forget to give the recipe a five-star rating if you loved it!
Try even more of our favorite quick bread recipes:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published October 27, 2010. Last updated: November 11, 2020 at 13:41 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.