Pumpkin season is the best season! This Pumpkin Spice Bread with Dark Chocolate Swirl will be your family’s new fall favorite easy bread recipe.
Fall is finally here—my favorite time of year. I love the crisp air, changing leaves, bonfires and, of course, everything pumpkin. I enjoy pumpkin year‑round, but once the first leaf falls I want pumpkin in every bite.
My mom used to make a memorable pumpkin bread, but she lost the recipe. I developed this Pumpkin Spice Bread with Dark Chocolate Swirl as a replacement, and it captures the same comforting flavors. The mix of pumpkin, warm spices and dark chocolate is exactly what I look for in an autumn treat. Enjoy.
Kitchen Tools
- A Loaf Pan
- A Hand or Stand Mixer
- A Few Prep Bowls
- Measuring Cups and Spoons
- A Bread Knife
- A Large Spoon
Ingredients
- Flour: I used all-purpose flour, but whole wheat or a gluten‑free blend can work.
- Baking Soda and Baking Powder
- Sugars: A mix of brown and granulated sugar gives great texture, though you can use one type or an alternative sweetener.
- Pumpkin Pie Spice: Homemade or store-bought both work well.
- Salt
- Eggs
- Canned Pumpkin: Use canned pumpkin, not pumpkin pie filling.
- Butter
- Vanilla Extract
- Dark Chocolate Chips: Dark or bittersweet chocolate balances the spices nicely. Semi‑sweet can be used if preferred.
Pro Tips
Chocolate Tip
Dark chocolate adds a subtle, complementary sweetness that pairs beautifully with pumpkin and spices. I prefer bittersweet dark chocolate, but semi‑sweet is an okay substitute if you dislike very dark chocolate. Avoid milk or white chocolate; they’re too sweet and will compete with the spice blend.
Baking Tip
This loaf turns out very moist thanks to creaming the butter and sugars first and mixing the wet and dry ingredients slowly. To prevent overbaking, set your timer a few minutes under the expected bake time and check with a toothpick. Cover the loaf with foil halfway through baking if the top starts to brown too quickly.
More Fall Favorites
Easy S’mores Cookies • Gooey Chocolate Fudge Brownies • Apple Loaf • Pumpkin Cheesecake Dip • Pumpkin Pecan Crisp
Common Questions
Store leftover pumpkin spice bread at room temperature for up to 5 days in an airtight container. Reheat a slice for 10–15 seconds in the microwave for a warm, toasty treat—add butter if you like.
Yes. Wrap the cooled loaf tightly in foil and place it in a freezer bag for up to 3 months. Thaw and warm as desired.
I hope you love this quick and easy pumpkin loaf recipe! Leave a comment to share how it turned out.
Happy Eating!
Pumpkin Spice Loaf Cake with Dark Chocolate Swirl
Caitlyn Erhardt
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Ingredients
- 1 ½ Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ¼ teaspoon Salt
- ¾ Cup Brown Sugar
- ¼ Cup Granulated White Sugar
- ½ Cup Unsalted Butter Softened
- ½ teaspoon Vanilla Extract
- 1 Cup Canned Pumpkin
- 2 Eggs
- 1 Cup Dark Chocolate Chips
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt; set aside.
- In a large bowl, cream the softened butter with brown and granulated sugar using a mixer for about 2 minutes.
- Add vanilla and canned pumpkin and mix until combined, about 1–2 minutes. Add eggs and beat until smooth. Gradually add the dry mixture and mix until the batter is uniform.
- Melt the dark chocolate chips in the microwave in 30‑second bursts, stirring between intervals, then in 10‑second bursts until smooth.
- Grease an 8×4 loaf pan. Pour the pumpkin batter into the pan and add the melted chocolate by spoonfuls. Gently swirl the chocolate and batter with a spoon—don’t overmix or the loaf will become uniformly brown.
- Bake on the middle rack for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil halfway through baking if the top is browning too quickly. Let cool slightly before slicing and serve warm if desired.
Notes
*After whisking the butter and sugars, I often switch to a paddle attachment for the remaining mixing. If you don’t have one, continue with the whisk.
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