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.
It is finally Fall! This is my favorite season and time of year. I love the crisp air, leaves changing colors, bonfires and, of course, all things pumpkin. Truth be told I consume pumpkin all year round but once that first leaf falls all of a sudden I want pumpkin everything.
My mom made a delicious pumpkin bread growing up, but, unfortunately, she has lost the recipe (lame). To my dismay I had to come up with a replacement recipe. Luckily, this Pumpkin Spice Bread with Dark Chocolate Swirl at least ties my mom’s recipe in deliciousness. The combination of pumpkin, spices and dark chocolate are everything I love and perfect for a Fall dessert, enjoy.
- A Loaf Pan
- A Hand or Stand Mixer
- A Few Prep Bowls
- Measuring Cups and Spoons
- A Bread Knife
- A Large Spoon
- Flour: I used all purpose flour but any flour like whole wheat flour or gluten free flour will work.
- Baking Soda and Baking Powder
- Sugars: I use a combination of both white granulated sugar and brown sugar. I like the texture it give the pumpkin quick bread, but you could use one or the other. Another option is using an alternative sweetener.
- Pumpkin Pie Spice: I love, love, LOVE my homemade version and its great, because I can use it all year round. You can of course use a store bought brand if you wish.
- Canned Pumpkin: Make sure to get canned pumpkin and not pumpkin pie filling.
- Vanilla Extract
- Dark Chocolate Chips: If you are not a fan of dark chocolate you could sub in semi-sweet chocolate or milk chocolate.
Third, the addition of the dark chocolate adds the perfect amount of sweetness. I like to use the Ghirardelli brand personally, but whatever you have access to will work. Just make sure that you are using a dark or bittersweet chocolate when making this easy pumpkin bread recipe. Even if you aren’t a big dark chocolate fan (like my husband) the pumpkin and spices will come through and compliment it. It won’t be like you are just eating dark chocolate on its own. The dark chocolate adds a subtle flavor and I promise it’s bomb.
Also, milk chocolate is a definite no for this recipe. The flavor is too sweet, and will fight with the other spices and it will be a mess. If you hate dark chocolate or do not eat it then maybe give semi-sweet a try. Also, no white chocolate. I don’t think I need to explain why, just please don’t.
Moist is the best word to describe this homemade pumpkin spice bread. I know tons of people hate the word moist, but really we are talking about bread so it’s okay in this situation. This bread is super moist because of the whisking of the butter and sugars first. I think the texture comes out so much better when you mix all the ingredients slowly and separately.
It is also important to not over-bake this bread. This is a rule in all baking, but it is especially important with bread, and loaf cake. I recommend setting your timer 5 minutes under the recommended cooking time to ensure the pumpkin bread doesn’t over bake. For example, my pumpkin spice bread usually takes 60 minutes exactly to reach the optimal texture. Also, I like to cover the pumpkin bread halfway with some aluminum foil so the top doesn’t get to brown and dried out.
More Fall Favorites
Store leftover pumpkin spice bread at room temperature for up to 5 days. You can enjoy the bread at room temperature, or warm in the microwave for 10-15 seconds and eat it nice and toasty. Add some butter on top to take your pumpkin bread to the next level.
Yes, you can freeze homemade pumpkin bread for up to 3 months. To freeze the bread wrap it tightly in foil, then place in a freezer bag. Re-warm in microwave until warm.
I hope you love this quick and easy pumpkin loaf recipe! Leave me a comment below letting me know what you thought.
Pumpkin Spice Loaf Cake with Dark Chocolate Swirl
- Preheat the oven to 325 degrees. While the oven is preheating, combine flour, baking soda, baking powder, pumpkin pie spice and salt in a medium sized bowl and stir to combine. Set aside
- In a large bowl, combine softened butter, brown sugar, and white sugar. Using a hand or stand mixer, use the whisk attachment to combine the butter and sugars together, about 2 minutes.
- Once the butter and sugars are combined, add in the vanilla extract and canned pumpkin. Continue to mix until combined, about 1-2 minutes.* Then add in the eggs and continue to mix until the batter is smooth. Once smooth, slowly add in the dry ingredient mixture and mix until smooth and combined.
- Melt the dark chocolate chips in the microwave for 30 seconds then stir. Continue to melt them in 10 second intervals until chocolate is smooth and completely melted.
- In a greased 8×4 loaf pan pour in pumpkin spice batter and melted chocolate. You could alternate them in the pan, or pour in the pumpkin spice batter then the chocolate over top. Gently scoop and stir the batter and chocolate together so they begin to swirl. Try not to over-do it or the batter is going to just turn out brown.
- Bake for 60-70 minutes on the middle rack until an inserted toothpick comes out clean. I also like to cover the pumpkin spice loaf with foil half way through so the top doesn’t get too brown. Once finished enjoy warm!
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