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Pumpkin Chocolate Bread


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  • 1 3/4 cups flour
  • 1 teaspoon EACH - baking powder, baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanila
  • 4 oz. semi-sweet chocolate, cut into pieces


Servings 12
Preparation time 35mins
Cooking time 95mins


Step 1

Heat the oven to 350 degrees. Stir the flour, baking powder and soda, pumpkin pie spice and salt together in a bowl.

Beat the butter with an electric mixer in a separate bowl until softened; add the sugar, beating to incorporate. Add the eggs; beat until well blended. Add the pumpkin, vanilla and the flour mixture, beating just until well blended.

Melt the chocolate in a double boiler on medium-high heat, about 5 minutes. Or melt in a glass bowl in the microwave, 1 1/2-2 minutes.

Spoon half the batter into a buttered and floured 9x5 loaf pan. Drop spoonfuls of half of the chocolate on top of the batter; swirl the chocolate into the batter with a wooden skewer. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the pumpkin mixture well.

Bake until a skewer inserted in the center comes out clean, about 1 hour. Let the loaf cool at least 15 minutes; then invert onto a wire rack. Serve sliced, warm or at room temperature.


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