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Double Chocolate Pumpkin Swirl Bread with Easy Cream Cheese Frosting

double chocolate pumpkin swirl bread - featured image
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This decadent quick bread features rich cocoa and spiced pumpkin swirled together, studded with chocolate chips, and topped with a tangy cream cheese frosting. Moist, tender, and perfect for brunch, dessert, or gifting.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/3 cup unsweetened cocoa powder (30g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed brown sugar (50g)
  • 2 large eggs, room temperature
  • 3/4 cup pumpkin puree (180g)
  • 1/3 cup vegetable oil (80ml)
  • 1/4 cup whole milk (60ml)
  • 2 teaspoons pure vanilla extract
  • 2/3 cup semi-sweet chocolate chips (120g)
  • For the Pumpkin Swirl:
  • 1/4 cup pumpkin puree (60g)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese (115g), softened
  • 2 tablespoons unsalted butter (30g), softened
  • 3/4 cup powdered sugar (90g)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 1–2 teaspoons milk (as needed for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
  4. Add wet ingredients to dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
  5. Fold in chocolate chips (and nuts if using).
  6. In a small bowl, mix pumpkin puree, brown sugar, and cinnamon for the swirl.
  7. Pour half the batter into the loaf pan. Dollop half the pumpkin swirl over it. Repeat with remaining batter and swirl. Use a knife or skewer to gently swirl.
  8. Bake for 55–65 minutes, until a toothpick inserted in the center comes out mostly clean. Tent with foil after 40 minutes if top browns too quickly.
  9. Cool bread in pan for 10 minutes, then transfer to wire rack to cool completely.
  10. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk. Beat until creamy and spreadable.
  11. Once bread is cool, spread frosting on top. Slice and serve.

Notes

For gluten-free, use a 1:1 GF flour blend. For vegan, substitute flax eggs, plant-based milk, coconut oil, and vegan cream cheese. Toss chocolate chips in flour to prevent sinking. Do not overmix batter. Let bread cool fully before frosting. Add nuts or swap spices for variations. Bread can be made ahead and tastes even better the next day.

Nutrition

Keywords: pumpkin bread, chocolate swirl, cream cheese frosting, fall baking, quick bread, brunch, dessert, easy recipe, holiday, moist bread

Find it online: https://forkifyfun.com/double-chocolate-pumpkin-swirl-bread-recipe-easy-cream-cheese-frosting/