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Hi Bold Bakers!
Banana bread (like my Best-Ever Banana Bread, or the brand new Mia’s Family Banana Nut Bread) dominated this summer! But then ripe bananas get used up, and the weather starts to turn. There’s only one thing to do: bake my Chocolate Swirl Pumpkin Bread recipe!
If you think about it, what two flavors define the season more? For adults, it’s likely to be warm, spiced pumpkin. For kids, it’s the chocolate haul from Halloween. It’s the best of both worlds!
This recipe is chock full of warm fall spices I love, like cinnamon, ginger, and allspice. My Homemade Chocolate Swirl Pumpkin Bread is also made with buttermilk, which results in a soft, moist, spiced pumpkin and chocolate cake that comes together in no time, that you won’t be able to stop eating!
Canned Pumpkin VS. Fresh Pumpkin Puree
The fantastic thing about canned pumpkin puree is that if you look on the ingredient list of the canned, it will just say “pumpkin.” So, to me, that means it’s just fine to use for recipes like this.
What’s also great about this season, though, is that a couple of pie pumpkins can make a lot of pumpkin puree that you can freeze. I love making my Homemade Pumpkin Puree! It keeps for 6 months in the freezer and is so simple to make.
Again — a canned pumpkin puree works just as well in this recipe!
How Do You Make Marble Bread?
The trick to creating a swirled pumpkin chocolate bread is all in the batter. First, you will add about 1/3 of the pumpkin bread batter to a loaf pan. Then you will top about 1/2 of the chocolate batter. Don’t worry, we’ll go over how to make both!
On top of that chocolate batter, you add the remaining pumpkin batter, then the raiming chocolate batter on top of that. Then, to make the swirl effect, you take a knife and run it through the batter in an “S” formation, only once or twice. You don’t want to do it too many time more, otherwise, you risk mixing all the flavors!
What You Need To Make Chocolate Swirl Pumpkin Bread
- Measuring Cups and Spoons
- 9-inch by 5-inch (23cm x 13cm) loaf pan
- Mixing bowls
- Microwave safe bowl or small pan
How To Make Chocolate Swirl Pumpkin Bread
The great thing about this bread is that you get two flavors that perfectly complement each other in one — and with very little effort! Here is how you make pumpkin chocolate swirl bread (and don’t forget to get the full recipe with measurements, on the page down below):
- Flour a 9-inch by 5-inch (23cm x 13cm) loaf pan and preheat your oven to 350°F (180°C).
- In a mixing bowl, mix the flour, cinnamon, baking powder, baking soda, salt, ginger, and allspice until well combined.
- In another bowl, combine the pumpkin puree, 1 cup (6oz/170g) brown sugar, buttermilk, eggs, oil, and vanilla extract.
- Pour the pumpkin mixture into the flour mixture and mix until just combined. Try not to overmix.
- Remove 1 cup of the batter and pour it into the bowl that previously held the wet ingredients.
- Now, make the chocolate ganache for the bread. In a microwave-safe bowl or a small pan over a low flame, combine the chocolate and cream and heat until melted.
- Add this chocolate mixture and the remaining ¼ cup (1 1/2oz/43g) of brown sugar to the cup of batter you removed and gently whisk to combine.
- Spread 1/3 of the pumpkin batter into your prepared loaf pan. Top that with 1/2 of the chocolate batter. Then add another 1/3 of the pumpkin batter, then the remaining chocolate batter. Top with the remaining pumpkin batter.
- Run a thin knife through the batter in an “S” pattern to create the swirl. Do this once or twice, so you don’t mix the colors too much.
- Sprinkle the loaf with granulated sugar (if you are using) and bake for around 50 minutes, or until a toothpick comes out clean.
- Allow the loaf to cool for 15 minutes before inverting it onto a wire rack to finish cooling.
Gemma’s Pro Chef Tips For Making Chocolate Swirl Pumpkin Bread
- This bread freezes wonderfully! If you want to freeze it, slice it first. This way, you can easily defrost the amount you want to eat.
- If you don’t have pumpkin puree on hand or pumpkins you can make into a puree, you can replace it with an equal amount of any baked and pureed winter squash.
- No buttermilk? Make your own!
- Make your own pumpkin puree!
How Do I Store Chocolate Swirl Pumpkin Bread?
You can keep leftover pumpkin chocolate swirl bread in an airtight container at room temperature, or in the refrigerator, for up to 3 days. This bread can also be frozen in an airtight container for up to 2 months.
Make More Bread!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Chocolate Pumpkin Swirl Bread Recipe
Ingredients
- 2 cups (10oz/284g) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1 cup (8oz/225g) pumpkin puree
- 1 cup (6oz/170g) plus ¼ cup (1 1/2oz/43g) brown sugar, divided
- ½ cup (4oz/115ml) buttermilk
- 3 large eggs
- 2 tablespoons neutral-flavored vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (3oz/85g) semi-sweet chocolate, chopped
- 1 tablespoons heavy cream
- 2 tablespoons granulated sugar for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour a 9-inch by 5-inch (23cm x 13cm) loaf pan.
- In a bowl, mix flour, cinnamon, baking powder, baking soda, salt, ginger, and allspice together until well combined.
- In another bowl, combine the pumpkin puree, 1 cup (6oz/170g) brown sugar, buttermilk, eggs, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Remove 1 cup (8oz/225g) of the batter and place it in the bowl that held the wet ingredients.
- In a microwave-safe bowl or in a small pan over a low flame, combine chocolate and cream and heat until melted.
- Add the chocolate mixture and the remaining ¼ cup (1 1/2oz/43g) of brown sugar to the cup of batter and gently whisk to combine.
- Spread 1/3 of the pumpkin batter in the bottom of the loaf pan. Top with ½ of the chocolate batter. Top the chocolate batter with another 1/3 of the pumpkin batter, then add the remaining chocolate batter. Finish with the final third of the pumpkin batter.
- Run a thin knife through the batter in an “s” pattern just once or twice (take care not to mix too much – you want to keep the colors swirled but separate).
- Sprinkle with the granulated sugar (if using) and bake for roughly 50 minutes, or until a toothpick comes out clean.
- Let cool for 15 minutes before inverting onto a wire rack to finish cooling.
- Store in an airtight container at room temperature or in the refrigerator for up to three days. You can also freeze this bread in an airtight container for up to 2 months.
Sorry, is there a substitute for heavy cream?
Hi Gemma, This recipe looks amazing! Is there a substitute for heavy whipping cream? I don’t have any, but I always have buttermilk and more butter.
Made it for breakfast! Love it! Thank you!
I loved this recipe , i made it twice . My sister made off with my loaf pan . I did A bit of a variation on it . Thanks Gemma aNd a happy Thanksgiving to you Kevin waffles and Baby George !
I just made this pumpkin bread it is delicious 😋
Just made it tonight, and it turned out great! We love everything with chocolate, and this was just perfect as I needed to use leftover pumpkin puree. I used yogurt in place of buttermilk as this is what I had in hand. Thank you for the great recipe 🙂
What should be the substitute for eggs