Pumpkin Chocolate Swirl Bread

Prep Time

15 minutes

Cooking Time

1 hour + 20 minutes cooling



Deliciously moist pumpkin mixed with rich dark chocolate to create this sweet Fall-inspired treat.


  • 1¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1¼ cups canned unsweetened pumpkin puree
  • ¾ cup vegetable oil
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ounces (about ⅔ cup roughly chopped) Divine 55% Baking Bar, melted
  • 2 tablespoons of Divine cocoa powder
  • 2 ounces (about ⅓ cup) Divine 55% Baking Bar, roughly chopped



Preheat oven to 350℉. Spray a 9x5” loaf pan with cooking spray.


In a large bowl whisk to combine flour, spices, baking powder, baking soda, and salt.


In a medium bowl whisk to combine pumpkin, oil, sugar, brown sugar, eggs, and vanilla. Fold dry ingredients into pumpkin mixture just until combined.


Divide batter between 2 bowls. Fold melted chocolate and cocoa powder into ½ the batter until combined, then fold in chopped chocolate.


Add the 2 batters to the loaf pan in alternating spoonfuls. Use a knife to swirl batter.


Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in pan for 20 minutes, then turn out onto a rack to cool completely.