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By Shawn Williams
5 from 1 vote
Oct 15, 2021, Updated Feb 13, 2024
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This recipe is sponsored by Bob’s Red Mill
![Chocolate Swirl Pumpkin Bread Recipe (2) Chocolate Swirl Pumpkin Bread Recipe (2)](https://i0.wp.com/kitchenswagger.com/wp-content/uploads/2021/10/chocolate-pumpkin-bread.jpg)
Chocolate swirl pumpkin bread is the sweet and savory breakfast/dessert treat you need in your bag of tricks. I built upon my Nana’s very old pumpkin bread recipe and layered in swirls of chocolate ganache and chocolate chips. It’s your classic fall-inspired/Halloween pumpkin bread with a nice touch of chocolate that will leave you coming back for more.
I love this recipe because it’s so simple. I tend to get a little overwhelmed when it comes to baking, so simplicity is key. My chocolate pumpkin bread doesn’t require any advanced baking skills, complicated steps, or electric mixers. I was able to easily knock it out on my first attempt, and so will you.
This recipe comes to life thanks to Bob’s Red Mill All-Purpose Flour—it’s unbleached, unbromated, enriched baking flour milled from the highest quality North American wheat.
I love baking with high-quality ingredients, so some PB brownies were a no-brainer. You can also make very similar chocolate peanut butter bars gluten-free. Can’t forget my love of cast iron – everyone will enjoy a fantastic skillet cookie.
Table of Contents
- Chocolate Ganache
- Layering the Chocolate Swirl
- More Recipes You’ll Love
- Chocolate Swirl Pumpkin Bread Recipe
Chocolate Ganache
My ganache is made with almost equal parts heavy cream and chocolate chips. A little heavier on the chips makes the ganache just thick enough to be rich but still easily pourable.
Ganache is really easy to make as all you need to do is bring cream to a quick simmer (not boil), remove from the heat, and immediately stir in chocolate chips until they’re fully melted and smooth. The recipe yields about 1 cup of ganache.
![Chocolate Swirl Pumpkin Bread Recipe (3) Chocolate Swirl Pumpkin Bread Recipe (3)](https://i0.wp.com/kitchenswagger.com/wp-content/uploads/2021/10/chocolate-pumpkin-bread4.jpg)
Layering the Chocolate Swirl
This recipe consists of layers of ganache and whole chocolate chips. If you’d rather mix the chocolate chips directly into the batter that works, too. My approach consists of splitting the batter into rough thirds and drizzling a 1/4 cup of ganache between each layer. The third and final layer consists of a drizzle of ganache and a sprinkle of chocolate chips—a flavorful photo finish that hints at what’s inside.
The layers are as follows:
- Batter, ganache, chocolate chips
- Batter, ganache, chocolate chips
- Batter, ganache, chocolate chips
![Chocolate Swirl Pumpkin Bread Recipe (4) Chocolate Swirl Pumpkin Bread Recipe (4)](https://i0.wp.com/kitchenswagger.com/wp-content/uploads/2021/10/chocolate-pumpkin-bread1-683x1024.jpg)
![Chocolate Swirl Pumpkin Bread Recipe (5) Chocolate Swirl Pumpkin Bread Recipe (5)](https://i0.wp.com/kitchenswagger.com/wp-content/uploads/2021/10/chocolate-pumpkin-bread2-683x1024.jpg)
![Chocolate Swirl Pumpkin Bread Recipe (6) Chocolate Swirl Pumpkin Bread Recipe (6)](https://i0.wp.com/kitchenswagger.com/wp-content/uploads/2021/10/chocolate-pumpkin-bread3-683x1024.jpg)
More Recipes You’ll Love
Skillet Pumpkin Pie Recipe
2-Ingredient Peanut Butter Cups
Skillet Apple Crisp Recipe
No-Churn Cinnamon Ice Cream Recipe
![Chocolate Swirl Pumpkin Bread Recipe (11) Chocolate Swirl Pumpkin Bread Recipe (11)](https://i0.wp.com/kitchenswagger.com/wp-content/uploads/2021/10/chocolate-pumpkin-bread5.jpg)
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5 from 1 vote
Chocolate Swirl Pumpkin Bread Recipe
By: Shawn Williams
Servings: 1 loaf
Prep: 15 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 15 minutes mins
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Our classic family pumpkin bread recipe layered with swirls of chocolate ganache and chocolate chips.
Ingredients
Chocolate ganache
- 1/2 cup heavy cream or whipping cream
- 2/3 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F.
Combine sugar, pumpkin, oil, milk, and eggs in a bowl. Whisk until incorporated.
Add flour, baking soda, cinnamon, nutmeg, and salt to the same bowl. Whisk together until smooth and free of any lumps.
For the ganache: In a small saucepan on medium-high heat, bring cream to a slight simmer and immediately remove from the heat. Do not boil. Add the chocolate chips and stir until fully mixed in and completely smooth.
Pour 1/3 of the batter into a greased 9×5 loaf pan. Drizzle with 1/4 cup ganache and a sprinkle of chocolate chips. Repeat 2 more times.
Bake for 55-60 min or until toothpick inserted comes out clean. Let cool and serve.
Notes
Any canned pumpkin purre should work, just be sure not to get pumpkin pie mix. You don’t want pre-spiced pumpkin puree.
You can alternatively mix the extra chocolate chips directly into the batter rather than sprinkling between layers.
Nutrition
Serving: 1/10 sliceCalories: 418kcalCarbohydrates: 61.8gProtein: 5.7gFat: 17.4gSaturated Fat: 7.4gCholesterol: 42mgSodium: 264mgFiber: 1.5gSugar: 41g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
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