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+ servings

Easy Chocolate Pumpkin bread

A yummy pumkin bread loaf laced with dark chocolate. Perfect for brakfast on those fall mornings
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author foodnessgracious


  • 4 oz unsalted butter
  • 6 oz chocolate chips
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1/4 cup canola oil
  • 2 cups canned pureed pumpkin


  • Preheat the oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper.
  • In a pan over low heat add the butter and chocolate chips and mix together as the butter melts.
  • Mix together the flour, baking powder, salt, spice and cinnamon.
  • In a bowl whisk together the eggs, sugar, vanilla, oil and pumpkin until smooth.
  • Combine the wet pumpkin mixture with the dry flour mixture and mix until smooth. Divide the batter evenly into two bowls.
  • Add the melted chocolate and butter mix to one bowl of batter making sure to mix it well. You should now have one bowl of pumpkin batter and one with chocolate.
  • Add the chocolate batter to the prepared loaf pan and spread it out evenly.
  • Pour the pumpkin batter over the chocolate batter and using a knife, carefully swirl the two batters together.
  • Bake in the oven for 50-55 minutes or until the top of the bread feels firm when gently pressed with your finger. If it still feels wet it may need another five minutes.