STOP EVERYTHING AND MAKE THIS IMMEDIATELY! This pumpkin bread swirled with chocolate is so good that I ate it all. I hid it from my family and had a some for breakfast, after lunch and for a late night snack until it was all gone. It is pillowy soft and the chocolate mixed with the pumpkin and spices make for the perfect bite!
This chocolate pumpkin bread is so soft and moist with JUST the right amount of sweetness that you’ll find yourself absentmindedly nibbling on it until it’s all gone and you haven’t shared anything!
Pro Tips for Making Moist Pumpkin Bread
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you want to skip melting the chocolate just toss 1/3 cup of chocolate chips into the batter then sprinkle with more chocolate chips on top. It will look different but still taste great.
- This chocolate pumpkin bread lasts for a week in the refrigerator. It’s best if warmed or brought to room temperature before serving.
- If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes then mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
- You can use melted coconut oil it you don’t like using vegetable oil. It imparts just the SLIGHTEST coconut aroma and your recipe will be free of soy.
This recipe would also make amazing cupcakes, just alter the baking time and swirl the chocolate in the batter before dividing into the papers OR swirl the chocolate for each cupcake individually. You could also toss in some pecans (my favorite) or walnuts for a bit of crunch and it you really want to go crazy this would pair nicely with a chocolate drizzle. 😋
If you like a bit of crunch try adding some chopped toasted pecans. One cup would make quite a splash and you’ll love the contrast of textures with the soft melt in your mouth bread and crunchy nuts.
Frequently Asked Questions
Can I use canned pumpkin or do I have to make my own?
Canned works great with this recipe, use purée not the pie filling.
Can you use this recipe to make cupcakes?
Yes! Swirl the batter with chocolate then divide into cupcake papers and bake for about 18 minutes at 350F. You can swirl in some extra chocolate and top with your favorite frosting, I recommend cream cheese frosting.
What sized pan should I use?
A 9×13 loaf pan is perfect for this recipe.
How do I know when the bread is done?
You’ll be able to insert a skewer in the middle and it will come out clean. The center will also spring back when pushed gently.
How to Make Pumpkin Bread
- Sift the flour, salt, leavening agents and spices into a large bowl. Whisk together and set aside. Melt the chocolate in a double boiler or the microwave using short 50% power bursts.
- In a separate bowl add the eggs, sugars and oil. whisk together then add the pumpkin puree, and vanilla. mix until homogeneous.
- Grease a 9″x5″ pan, add the batter in, and smooth out.
- Transfer melted chocolate to a piping bag and drizzle in then use a knife to swirl it around into an attractive pattern.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this pumpkin bread out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Moist Pumpkin Bread
This chocolate swirled moist pumpkin bread is pillowy soft, perfectly spiced and that chocolate mixed with the pumpkin and spices make for the perfect bite!
Ingredients
INGREDIENTS:
- 3 ounces semisweet chocolate coarsely chopped
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 2 large eggs
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat to 350 degrees. Move rack to the middle. Prep a 9x5 inch loaf pan with cooking spray.
Melt chocolate. Place in a piping bag.
Sift together dry ingredients (not the sugar).
Mix in eggs, sugars and oil until well combined. Whisk in the pumpkin puree and vanilla. Whisk again until combined. Slowly add in the dry, flour mixture.
Mix until combined.
Pour into greased pan.
Drizzle chocolate into pan, use a spatula to swirl.
Bake for about an hour at 350F.
Recipe Video
Recipe Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you want to skip melting the chocolate just toss 1/3 cup of chocolate chips into the batter then sprinkle with more chocolate chips on top. It will look different but still taste great.
- This chocolate pumpkin bread lasts for a week in the refrigerator. It's best if warmed or brought to room temperature before serving.
- If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes. Mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
Looks good! What brand of chocolate do you recommend for this recipe? Also, if I make this on Saturday, what’s the best way to store it to ensure it will stay fresh for Thanksgiving (5 days)?
Sonia,
I use 365 Everyday Value chocolate chips! Wrap it in plastic wrap and store in the refrigerator! Enjoy!
John
I made this and it was so good I couldn’t even stand it! Thank you!
I’m so glad you enjoyed them!!
Great recipe, but had a frustrating time making this. The recipe says to stir the dry ingredients, and then mix in the eggs, sugars, and oil. I interpreted that as stir the dry ingredients and then mix in the wet ingredients. I am an experienced baker and thought that it was odd to add the wet ingredients straight into the dry ingredients, but that was what the directions said to do. I ended up having to waste the first batch and do the whole thing over.
Additionally when you’re listing out ingredients, its easier to read if the list is separated into dry ingredients and wet ingredients, instead of listing some dry ingredients, wet ingredients, seasoning (which should be included with the dry ingredients), and then sugar which should be added to the wet ingredients. Also if you could write out the measurement of the chocolate in cups instead of ounces that would be helpful. Of course I can look it up online but its easier if its right there.
So good and so easy! My teen daughter whipped it up for us. Looks impressive too. Thank you!
totally agree. easy recipe but list is a bit misleading.
Hi Maggie,
I rearranged the list of ingredients to be dry then wet. Hope that helps!
Best,
John
It was so so so moist, fluffy, not too sweet, very aromatic and pumpkin! Please upload more recipe using this loaf tin!
Hello Cayo,
I love this pumpkin bread! The aroma that fills the house while baking it is so wonderful! Did you eat it for breakfast like I did? LOL
You should check out my maple walnut zucchini bread or lemon poppy seed pound cake!
Best,
John
YUUMMM!! …. I decided to make this treat the night before Halloween so that I could bring it to my sister’s on Halloween night. BIG MISTAKE …. the entire house smelled like a yummy Fall dream. So naturally, my self-proclaimed taste tester BF convinced me that with one tiny slice he would determine if it was worth sharing. Needless to say – 1 slice turned into 2, then a 3rd for good luck … So, I had to bake a second loaf the following day and sneak it out of the house like cartel smuggling *goods* across the border. LOL … Thank you so much for this AMAZING recipe – everyone LOVED IT! It’s one recipe that I will be making again and again… cheers!
Hi Vanessa,
It’s nice to hear you enjoyed the pumpkin bread so much you had to make two! I’m glad everyone got a chance to taste it, and they loved it as well! LOL
Happy baking!
John
It was an easy recipe to follow, aromas deliciously filled the entire house , and not overly sweet wich is a plus. After craving pumpkin something I decided to do this receipe and take the leftovers to my job and it was a hit! The chocolate ontop nicely ballanced the pumpkin Flavor and eating while sipping my pumpkin spice coffee just made it eaven better…thank you!!
Hello Aida,
It’s my pleasure, i’m happy you enjoyed it. The smells that fill your home while you bake this pumpkin bread are heavenly! It makes me want to bake one every day!!
Best,
John
Hi,
Can I substitute the vegetable oil? With maybe coconut oil?
Hi Sonia,
Yes, you can. Just make sure the coconut oil comes to room temperature or melt it before measuring it.
Best,
John
This delicious marbled pumpkin bread is simply amazing in taste, moist texture, and overall appeal! An easy recipe to enjoy with family and friends! Thank you!
ilove to try this recipe.