Delicious moist pumpkin bread meets chocolate brownies, with a swirl of chocolate brownies running through the middle! A great chocolate twist on pumpkin bread.
Last year I made a wonderful Vanilla Brownie Pound Cake Loaf and I decided to bring that same idea in to pumpkin season with this pumpkin chocolate swirl bread, pairing the brownie layer with my favourite pumpkin loaf recipe.
Pumpkin and chocolate go fabulously together and this easy loaf provides the best of both flavours, together. This one’s a great one to have on the counter for slice and enjoy goodness. Wonderfully moist, this pumpkin loaf actually gets better the longer it sits.
Ingredients and substitutions
A few notes about the key ingredients …
Chocolate: Note that this recipe calls for UNSWEETENED chocolate. You’ll find unsweetened chocolate in the baking aisle with the other baking chocolate. You could substitute bittersweet/semisweet chocolate by using 4 oz of bittersweet chocolate and reducing the amount of sugar in the Brownie Batter by 1/4 cup (so instead of 1 cup sugar in the Brownie Batter, use only 3/4 cup)
Pumpkin: As usual when baking with pumpkin, you’ll want to use canned pure pumpkin puree here, not pumpkin pie filling.
Recipe tips!
- You don’t need this special pan to make this loaf! Simply use regular loaf pans and bake it like a normal loaf. It will bake right side up, so no need to invert at the end, as with this special decorative pan.
- This recipe makes two loaves. I like to leave it in these quantities, as it uses up most of a large can of pumpkin puree. If you don’t need 2 right away, eat one and freeze the other. It keeps beautifully in the freezer. Or surprise someone special with your extra loaf :)
- If you only want/need one loaf, use the adjustable serving tool in the recipe card and adjust it to “10”, to adjust the ingredients for making just one loaf.
I’m in love with this pretty Nordic Ware Harvest Bounty Loaf Pan! That said, it works best with a certain type of loaf. This recipe came out beautifully in it as it is a more dense loaf. Any sort of pound cake like loaf should work well in the pan, as well. A softer, more cake-like loaf is likely to give you trouble, as will any loaf with a low fat content, as the fat helps to prevent sticking.
Making ahead, storing and freezing
You can make this pumpkin bread a little ahead, as it keeps well. Store in an airtight container once it has cooled completely.
This pumpkin chocolate bread will also freeze beautifully up to 2 months.
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Get the Recipe: Pumpkin Chocolate Swirl Bread
Ingredients
Brownie Batter:
- 3/4 cup unsalted butter
- 2 oz unsweetened baking chocolate, coarsely chopped
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla
Pumpkin Batter:
- 3 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1/2 cups white granulated sugar
- 1 1/2 cups brown sugar, packed
- 1 cup vegetable oil, or canola or other neutral cooking oil
- 2 1/4 cups canned pumpkin puree
- 3 large eggs
Instructions
- Makes two 9×5-inch loaves.
- Prepare the Brownie Ripple Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
- Preheat oven to 350 F. Grease two 9×5-inch loaf pans. Set aside.
- Prepare the pumpkin batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices and white and brown sugars.
- In a medium bowl, mix together the oil and pumpkin. Add this mixture to the dry mixture and stir until combined. Add the eggs, one at a time, blending well after each addition.
- Add 1/4 of the Pumpkin Batter to the bottom of one of your prepared loaf pans. Level batter. Add 1/2 of the Brownie Batter and spread in to an even layer. Top with another quarter of the pumpkin batter and spread level. Repeat with the second loaf pan.
- Bake in preheated 350 F. oven for 55-75 minutes, or until a tester inserted in the middle comes out clean. *Baking times will vary, so be sure to test for doneness before removing from the oven. Allow to cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.
Notes
Tips!
- I used a Nordic Ware loaf pan called “Harvest Bounty” to make the Fall-themed shapes on top of my loaf.
- That said, you don’t need this special pan to make this loaf! Simply use regular loaf pans and bake it like a normal loaf. It will bake right side up, so no need to invert at the end, as with this special decorative pan.
- This recipe makes two loaves. I like to leave it in these quantities, as it uses up most of a large can of pumpkin puree. If you don’t need 2 right away, eat one and freeze the other. It keeps beautifully in the freezer. Or surprise someone special with your extra loaf :)
- If you only want/need one loaf, use the adjustable servings tool in the recipe card and adjust it to “1/2”, to adjust the ingredients for making just one loaf.
More pumpkin recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
The pumpkin loaf on its own is wonderful, but the addition of brownie batter just gives it that extra little something. I halved the recipe to make only one loaf, but it was such a big hit, I should have made two.
So glad you enjoyed it, Oriana :) Thanks so much!
This loaf is absolutely brilliant and so unique!!! I’m loving the rich brownie meets moist pumpkin combination!!!! Plus, this is one of the prettiest loaves I’ve ever seen! Absolutely perfect for fall!!
Thanks so much, Cheyanne! This loaf pan didn’t disappoint. It’s such an easy way to make a pretty loaf.
I’m in the process of updating a chocolate chip pumpkin loaf and I wish I had your loaf pan! Loving the brownie swirl in the middle of the loaf. I would really enjoy a slice with my morning coffee right now!
Thanks Leanne and yes, I don’t have a ton of fancy pans, but I make a lot of Fall loaves, so I thought it was a fun addition :)
Oh my! This is spectacular. I’m so glad you brought it back around as I don’t remember seeing this before but it is definitely a “must make”!
Thanks so much, Chris :)
So pretty and the flavor combination is perfect. Great pan – I LOVE it!
Thanks Tricia! It was fun to bake in and such a fun when it pops out of the pan :)
Beautiful loaf! Your brownie swirl is irresistible! :)
Thanks Laura!
This is such a beautiful loaf of bread and the band of brownie batter in the middle is blowing my mind. Pumpkin bread and brownies are my favorite so this is the best thing ever!
Thanks Meg and yes, pumpkin and brownie is awesome together :)
This sounds like a fantastic combo! Thanks for joining in :-)
Thanks so much, Sara :)
Oh my gosh, Jennifer, every time I visit your site I’m left with my jaw dropped and craving your latest delish recipe. Chocolate and pumpkin sounds like an amazing combo and this loaf is so moist and beautiful! Give me 2 plates please!
Thanks so much Robyn :)
Hello, Jennifer.
Oh god, that pumpkin brownie loaf looks so pretty and yummy. You really make so yummy recipes dear. I will definitely cook this with more chocolate bits on top because why not. Haha
Thanks so much, Susana and more chocolate is never a bad idea :)