Chocolate Swirl Pumpkin Bread

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! Already have an account? 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):

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.