Pumpkin Chocolate Swirl Loaf—Warm Spices Meet Rich Cocoa in a Marbled Fall Favorite

Pumpkin Chocolate Swirl Loaf is the kind of treat that turns a chilly day into something warm and cozy. With earthy pumpkin puree, bold spices, and a luxurious swirl of cocoa-rich batter, this loaf combines the best of fall flavor with the indulgence of chocolate. Each bite is soft, moist, and full of depth thanks to real pumpkin and a buttery base. Whether served plain, toasted with butter, or drizzled with icing, it’s a sliceable delight that’s both rustic and elegant. It’s easy to make, visually stunning, and perfect for breakfast, dessert, or gifting during the fall season.

Why You’ll Love It

You get the warmth of classic pumpkin bread paired with a rich chocolate swirl for the perfect contrast. It’s visually impressive but super simple to make—just divide and swirl. The texture is ultra-moist from the pumpkin and stays soft for days. It tastes like fall and chocolate in one bite, and it freezes beautifully too.

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• ¼ cup whole milk
• ⅓ cup unsweetened cocoa powder

Instructions

Preheat oven to 350°F and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add pumpkin and vanilla until smooth.
Stir in the dry ingredients just until combined, then add milk and mix until smooth.
Transfer 1 cup of batter to a small bowl and stir in cocoa powder until well combined.
Alternate scoops of pumpkin batter and chocolate batter into the loaf pan. Use a knife or skewer to gently swirl the two together—don’t overmix.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for a Perfect Swirl

Use a thin knife or toothpick for gentle marbling. Chill your loaf briefly before slicing for cleaner cuts. If the top starts browning too quickly, tent with foil in the last 15 minutes.

Flavor Boosts

Add mini chocolate chips to the chocolate portion for a fudgy texture. Swirl in a little cream cheese batter for a cheesecake twist. Sprinkle cinnamon sugar on top before baking for a sweet crust.

Storage

Store at room temperature wrapped in foil or plastic for up to 3 days. Refrigerate for up to 6 days or freeze slices individually for up to 2 months. Reheat briefly in the microwave to soften before serving.

Final Thoughts

Pumpkin Chocolate Swirl Loaf is where cozy spice meets rich chocolate in one gorgeous, marbled bake. It’s sweet, warm, and fall-ready—perfect with a cup of coffee and a quiet moment to yourself.