Pumpkin Chocolate Brownie Loaf

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 20 servings
Delicious pumpkin loaf , with a vein of chocolate brownie running through it. Makes two 9x5-inch loaves and freezes well!
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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 tsp vanilla

Pumpkin Batter:

  • 3 1/2 cups all purpose flour
  • 1/4 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp 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


  • Makes two 9x5-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 9x5-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 50-60 minutes, or until a tester inserted in the middle comes out clean. Allow to cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Calories: 361kcal | Carbohydrates: 63g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 324mg | Potassium: 152mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4560IU | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 2.4mg