Double Chocolate Pumpkin Swirl Bread Recipe – Easy Cream Cheese Frosting

Introduction

Let me set the scene: the aroma of deep cocoa and spiced pumpkin swirling together as this bread bakes is downright intoxicating. You know, that moment when you open the oven and a wave of chocolatey warmth mingled with earthy pumpkin spice hits you right in the nose? That’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The first time I pulled this decadent double chocolate pumpkin swirl bread out of the oven, I was instantly hooked. The marbled ribbons of pumpkin and chocolate looked almost too pretty to slice—almost.

I first stumbled across this comforting combo years ago, when I was knee-high to a grasshopper and desperately trying to recreate my grandma’s holiday pumpkin bread (with a chocolatey twist, of course) for a bake sale. I remember her saying, “Pumpkin and chocolate are a match made in heaven, honey!”—and she wasn’t wrong. Honestly, if I’d known how dangerously easy and crowd-pleasing this double chocolate pumpkin swirl bread would be, I would’ve made it for every birthday, potluck, and rainy Saturday since. There’s just something about the way the pumpkin keeps the bread tender and moist, while the double dose of cocoa makes each bite feel like pure, nostalgic comfort.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether you’re baking for a sweet treat for your kids, wanting to brighten up your Pinterest cookie board, or looking for a showstopper for brunch, this bread’s got you covered. And let’s face it, the easy cream cheese frosting is the cherry on top—it adds that velvety tang that makes everyone swoon. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those days when you just need a warm hug in food form. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Double Chocolate Pumpkin Swirl Bread

There’s something about the first slice of this bread that just makes you close your eyes and savor every bite. Over the years, I’ve baked dozens of pumpkin breads, but this double chocolate pumpkin swirl bread recipe truly stands out. Here’s why you’ll love it (and why it’s become a regular in my kitchen):

• Quick & Easy: Comes together in under 20 minutes (plus baking time), perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No need for a fancy grocery haul—you likely already have everything in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s brunch, potlucks, cozy dinners, or holiday mornings, this bread fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds (and maybe thirds, not judging!).
• Unbelievably Delicious: The moist texture, rich chocolate flavor, and autumnal pumpkin spice are next-level comfort food.

What really sets this recipe apart isn’t just the swirl (although, let’s face it, those marbled ribbons are gorgeous), but the double hit of chocolate—cocoa powder in the batter and chocolate chips studded throughout. Plus, that easy cream cheese frosting? It’s tangy, creamy, and just the right touch of sweetness.

I’ve tried dozens of pumpkin bread recipes, but blending the pumpkin into the chocolate batter gives it a velvety texture you just don’t get from the usual quick bread approach. And if you’re watching your carbs or gluten, you can easily swap in gluten-free flour or use less sugar—this bread is pretty forgiving. It’s comfort food reimagined: healthier, faster, with the same soul-soothing satisfaction. Perfect for impressing guests without the stress, or turning an ordinary morning into something memorable.

Honestly, it’s the kind of treat that makes you stop mid-bite, smile, and decide that one slice just isn’t enough.

What Ingredients You Will Need

This double chocolate pumpkin swirl bread uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few things to fit what you have on hand. Here’s what you’ll need:

• For the Bread Batter:
  • All-purpose flour (240g, about 2 cups) – use gluten-free blend for allergies
  • Unsweetened cocoa powder (30g, about 1/3 cup) – Dutch-process for deeper chocolate flavor
  • Baking powder (2 teaspoons)
  • Baking soda (1/2 teaspoon)
  • Salt (1/2 teaspoon)
  • Ground cinnamon (1 teaspoon) – adds warmth
  • Ground nutmeg (1/4 teaspoon) – optional, for extra spice
  • Granulated sugar (150g, about 3/4 cup) – can swap for coconut sugar
  • Packed brown sugar (50g, about 1/4 cup) – adds richness
  • Large eggs (2), room temperature
  • Pumpkin puree (180g, about 3/4 cup) – canned or homemade, not pumpkin pie filling
  • Vegetable oil (80ml, about 1/3 cup) – or melted coconut oil
  • Whole milk (60ml, about 1/4 cup) – try almond milk for dairy-free
  • Pure vanilla extract (2 teaspoons)
  • Semi-sweet chocolate chips (120g, about 2/3 cup) – I love Ghirardelli for best results
• For the Pumpkin Swirl:
  • Pumpkin puree (60g, about 1/4 cup)
  • Brown sugar (2 tablespoons)
  • Ground cinnamon (1/2 teaspoon)
• For the Cream Cheese Frosting:
  • Cream cheese (115g, 4 ounces), softened – use full-fat for best texture
  • Unsalted butter (30g, 2 tablespoons), softened
  • Powdered sugar (90g, about 3/4 cup)
  • Pure vanilla extract (1/2 teaspoon)
  • Pinch of salt
  • Milk (1-2 teaspoons, as needed for consistency)

A couple ingredient notes: For pumpkin puree, I always reach for Libby’s canned pumpkin because it’s reliably smooth and not watery. If you’re out of chocolate chips, chopped chocolate works just fine. You can swap whole milk with plant-based milk if needed. For an extra autumn vibe, toss a handful of chopped pecans or walnuts into the batter!

Ingredient substitutions are easy here—almond flour for gluten-free, coconut oil for dairy-free, and you can even use coconut sugar for a less refined sweetener. In summer, fresh berries are a fun swap for pumpkin in the swirl (wild, I know, but so good). Honestly, the best part is how forgiving this double chocolate pumpkin swirl bread is—just use what you’ve got, and it’ll turn out delicious.

Equipment Needed

You don’t need any fancy gadgets for this double chocolate pumpkin swirl bread recipe—just the basics, with a few handy alternatives if you’re working with what you’ve got. Here’s what works best in my kitchen:

• 9×5-inch loaf pan (23x13cm) – nonstick or metal works best, but glass will do in a pinch
• Large mixing bowls (at least two)
• Whisk – a fork works if you’re desperate
• Rubber spatula – gets every last bit of batter out
• Electric mixer (hand or stand) – for the cream cheese frosting, but you can mix by hand if you don’t mind a little arm workout
• Measuring cups and spoons – accuracy matters for baking
• Toothpick or skewer – for checking doneness
• Wire cooling rack – helps prevent soggy bottoms

If you don’t have a loaf pan, you can make this in a muffin tin (just reduce the bake time). I’ve tried silicone pans, but metal gives the best rise and texture. For specialty equipment, keep your electric mixer’s blades clean—cream cheese can get sticky! If you’re on a budget, dollar store spatulas and bowls work just fine; I’ve used them for years and they’re still going strong.

Preparation Method

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1/3 cup (30g) cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Make sure there are no lumps (especially for the cocoa powder—it can clump up).
3. Combine Wet Ingredients: In another bowl, whisk together 2 large eggs, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, 3/4 cup (180g) pumpkin puree, 1/3 cup (80ml) vegetable oil, 1/4 cup (60ml) whole milk, and 2 teaspoons vanilla extract. Mix until smooth and well combined. If the pumpkin seems watery, blot it with a paper towel first.
4. Fold Together: Add the wet ingredients to the dry ingredients. Stir with a rubber spatula until just combined—don’t overmix or the bread can turn out dense. The batter will be thick and glossy.
5. Add Chocolate Chips: Fold in 2/3 cup (120g) semi-sweet chocolate chips. If you’re adding nuts, now’s the time.
6. Prepare the Pumpkin Swirl: In a small bowl, mix 1/4 cup (60g) pumpkin puree, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon together until smooth. This makes the marbled effect.
7. Layer and Swirl: Pour half of the chocolate batter into the prepared loaf pan. Dollop half of the pumpkin swirl over it. Repeat with the remaining batter and pumpkin swirl. Use a butter knife or skewer to gently swirl the two together—don’t overdo it, or you’ll lose the pretty marbled look.
8. Bake: Bake for 55–65 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). If the top starts to get too dark, tent with foil after 40 minutes.
9. Cool: Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Don’t frost while warm—cream cheese frosting melts and gets runny.
10. Make Cream Cheese Frosting: In a medium bowl, beat 4 ounces (115g) cream cheese and 2 tablespoons (30g) unsalted butter until smooth. Add 3/4 cup (90g) powdered sugar, 1/2 teaspoon vanilla, pinch of salt, and 1–2 teaspoons milk. Beat until creamy and spreadable—add more milk for a thinner glaze. Taste and adjust sweetness if you like.
11. Frost and Serve: Once the bread is cool, spread the cream cheese frosting generously over the top. Slice and enjoy!

Troubleshooting: If the bread sinks in the middle, you might have overmixed or underbaked. If the swirl disappears, try swirling just a couple times next time. Bread feels gummy? Let it cool fully before slicing. If you want a neater slice, chill the frosted bread for 30 minutes before cutting.

Personal tip: I always use parchment paper for easy lifting—makes the presentation so much neater. And if you’re impatient (like me), you can freeze the loaf for 10 minutes to speed up cooling before frosting!

Cooking Tips & Techniques

Baking this double chocolate pumpkin swirl bread isn’t rocket science, but a few tricks make a big difference. Here’s what I’ve learned after a few kitchen flops and a lot of taste testing:

• Don’t Overmix: Once the wet and dry ingredients are combined, mix just until you see no dry streaks. Overmixing = tough bread.
• Room Temperature Ingredients: Eggs and pumpkin blend much smoother if they’re not straight from the fridge. Trust me, I’ve had lumpy batter when I rushed it.
• Swirl Technique: Use a butter knife and make gentle figure-eight motions. Too much swirling just blends everything together and you lose that gorgeous marbled look.
• Chocolate Chips: Tossing them in a sprinkle of flour prevents them from sinking to the bottom. Learned that the hard way!
• Testing Doneness: Insert a toothpick in several spots—sometimes the chocolate chips can trick you into thinking the bread’s underbaked.
• Multi-tasking: While the bread bakes, whip up the frosting and clean up. You’ll feel like a total pro.

If your bread cracks on top, don’t worry—it’s totally normal for quick breads. For extra moist bread, don’t skip the oil; butter alone tends to make it more cake-like. And if you’re worried about overbaking, set a timer for 50 minutes just to check—I’ve burned more than one loaf by getting distracted!

Consistency is key. Weighing flour (instead of scooping) gives you the best results. If you don’t have a scale, use the “fluff, spoon, and level” method. For the frosting, always beat until super creamy—lumps of cream cheese are no fun.

Honestly, every batch teaches me something new, but these tips keep the bread reliably soft, swirled, and totally irresistible.

Variations & Adaptations

This double chocolate pumpkin swirl bread is a canvas for all sorts of creative spins. Here are three of my favorite ways to change things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great luck with King Arthur’s GF mix—no gritty texture, just soft bread.
• Vegan: Use flax eggs (2 tablespoons ground flax + 5 tablespoons water, mixed and set for 5 minutes), plant-based milk, coconut oil, and vegan cream cheese in the frosting. Still rich, still decadent!
• Nutty Twist: Stir in 1/2 cup chopped walnuts or pecans for crunch. You can also add a sprinkle of hazelnuts on top before baking for a fancy finish.

Want a seasonal change? In spring, swirl in some raspberry jam instead of pumpkin (it sounds wild, but it works!). You can also flavor the cream cheese frosting with maple syrup or orange zest. For chocolate lovers, double the chocolate chips and add a handful of white chocolate chunks.

If you need to avoid eggs, applesauce makes a great substitute—just use 1/4 cup per egg. My personal favorite? Swapping in chai spice for the cinnamon and nutmeg in the batter. It adds an extra layer of cozy flavor that makes the bread taste like autumn in every bite.

Serving & Storage Suggestions

This double chocolate pumpkin swirl bread is best served slightly warm or at room temperature. That’s when the frosting is creamy and the bread is soft. For a showstopper presentation, slice thickly and dust with extra cocoa powder or cinnamon. If you want to make it Pinterest-worthy, add a sprinkle of mini chocolate chips or toasted nuts on top of the frosting.

Pair this bread with a cup of strong coffee or chai tea—it’s the perfect combo for chilly mornings. For brunch, it goes great with fruit salad, scrambled eggs, or even a scoop of vanilla ice cream for dessert.

To store, wrap leftovers tightly in plastic wrap or keep in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen after a day or two! For longer storage, slice and freeze individual pieces (wrapped in foil or freezer bags) for up to 2 months. Thaw overnight in the fridge, and reheat gently in the microwave (10–15 seconds) for a fresh-baked feel.

If you’ve frosted the bread, let it chill for 10–15 minutes before slicing for cleaner cuts. Flavors develop and meld over time, so don’t be afraid to make it a day ahead. Honestly, the leftovers taste just as good—maybe even better!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each slice (based on 12 servings):

• Calories: ~270 per slice
• Fat: 11g
• Carbohydrates: 39g
• Protein: 5g
• Fiber: 2g
• Sugar: 22g

Pumpkin is packed with beta-carotene, vitamin A, and fiber, so you’re sneaking in a healthy veggie with every bite. Cocoa provides antioxidants and a little mood boost (that’s science, not just wishful thinking!). If you go for the gluten-free or vegan swaps, the bread fits most dietary needs—just watch for allergens like dairy, eggs, and wheat in the classic version.

On a personal note, I love knowing my family is getting a treat that’s not just delicious but has a little goodness in every bite. You can easily lower the sugar or use whole wheat flour for extra health points. Honestly, it’s the kind of recipe I feel good about serving for breakfast, snack, or dessert.

Conclusion

There you have it—my tried-and-true double chocolate pumpkin swirl bread with easy cream cheese frosting. It’s the recipe I go back to every fall, every time I want something cozy and chocolatey without a ton of effort. Whether you’re baking for a crowd or just for yourself, it’s simple to customize and guaranteed to make your kitchen smell amazing.

Feel free to mix and match with your favorite spices, swap in nuts, or try a dairy-free frosting. That’s the beauty of this bread—it’s super flexible and always delicious. Personally, I love that it brings out smiles and happy sighs every single time. If you make it, please drop a comment below, share your twists, or tag me with your Pinterest-perfect creations.

Life’s too short for boring bread—give this one a whirl and enjoy every chocolatey, pumpkin-packed bite!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast, puree, and drain your pumpkin well to avoid a watery batter. Canned is faster, but homemade gives a slightly earthier flavor.

Can I make this recipe gluten-free?

Yes, just swap the all-purpose flour for a 1:1 gluten-free baking mix. I’ve tried it with King Arthur’s blend and it works great—no gritty texture.

How do I prevent the chocolate chips from sinking?

Toss the chips in a tablespoon of flour before folding them into the batter. It helps them stay suspended throughout the bread.

Can I freeze this bread?

You bet! Slice and wrap each piece in foil or plastic, then pop in a freezer bag. Thaw in the fridge and reheat gently for best texture.

What if I don’t have cream cheese for the frosting?

You can use Greek yogurt or mascarpone as a substitute, or simply dust the bread with powdered sugar for a lighter touch. It’s still delicious!

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