This recipe is sponsored by Bob’s Red Mill
Chocolate swirl pumpkin bread combines cozy fall spices with rich chocolate for a breakfast treat or dessert everyone will love. This version builds on my Nana’s classic pumpkin bread and adds layers of chocolate ganache and semi-sweet chips for a decadent swirl through every slice. It’s simple to make and delivers big flavor—perfect for autumn mornings, holiday gatherings, or Halloween parties.
I appreciate this recipe for its straightforward approach. There are no complicated techniques, special equipment, or electric mixers required. The batter comes together quickly by hand, the ganache is a simple two-ingredient mixture, and assembly is just layering. Even first-time bakers will find it approachable and rewarding.
For best results I use Bob’s Red Mill Unbleached White All-Purpose Flour—an enriched, unbleached, unbromated flour milled from high-quality North American wheat. Using a reliable flour helps produce a tender crumb and consistent results.
Chocolate Ganache
The ganache is made with heavy cream and semi-sweet chocolate chips, with slightly more chocolate than cream so it’s rich but still pourable. To make it, bring the cream to a gentle simmer (do not boil), remove from heat, and stir in the chocolate until smooth. This yields about 1 cup of ganache—enough for the layered swirl in the loaf.
Layering the Chocolate Swirl
The loaf is assembled in three layers to create visible chocolate ribbons throughout. You can fold chips into the batter if you prefer, but my method gives a clear ribboned effect: divide the batter roughly into thirds, pour a portion into the pan, drizzle about 1/4 cup ganache, and sprinkle chocolate chips. Repeat two more times. Finish with a final drizzle and a few chips on top for an attractive finish that hints at the swirls inside.
The layers are:
- Batter, ganache, chocolate chips
- Batter, ganache, chocolate chips
- Batter, ganache, chocolate chips
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Chocolate Swirl Pumpkin Bread Recipe
Ingredients
- 1 1/3 cups sugar
- 1 cup canned pumpkin
- 1/3 cup canola or vegetable oil
- 1/2 cup milk
- 2 eggs
- 1 2/3 cup Bob’s Red Mill Unbleached White All-Purpose Flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4–1/3 semi-sweet chocolate chips reserved for layers
Chocolate ganache
- 1/2 cup heavy cream or whipping cream
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a bowl, combine sugar, pumpkin, oil, milk, and eggs. Whisk until blended.
- Add flour, baking soda, cinnamon, nutmeg, and salt. Whisk until smooth and lump-free.
- For the ganache: in a small saucepan, heat cream to a gentle simmer (do not boil). Remove from heat and stir in chocolate chips until fully melted and smooth.
- Pour one-third of the batter into a greased 9×5 loaf pan. Drizzle with about 1/4 cup ganache and sprinkle some chocolate chips. Repeat for the second and third layers, finishing with a drizzle and a few chips on top.
- Bake 55–60 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool before slicing and serving.
Notes
If you prefer, stir the extra chocolate chips into the batter instead of layering them between the ganache ribbons.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.