Chocolate Swirled Pumpkin Bread with Spiced Streusel
Chocolate Swirled Pumpkin Bread with Spiced Streusel
Pumpkin spice season doesn’t have to wait for the calendar — as long as there’s canned pumpkin and a jar of Provenzano’s Pumpkin Pie Spice in the pantry, it’s always the right time to bake.
This Chocolate Swirled Pumpkin Bread with Spiced Streusel captures everything I love about the comforting flavors of fall. Growing up in Michigan, the crisp air, golden leaves, and cozy traditions of the season were always my favorite. Those memories inspired this recipe — a perfect blend of warm spices, rich pumpkin, and decadent chocolate, finished with a buttery streusel topping that’s simply irresistible.
Tips for the Perfect Chocolate Swirled Pumpkin Bread with Spiced Streusel
• Make the streusel.
Don’t skip it! It’s quick to make and adds the perfect crunchy, sweet finish.
• Use room-temperature ingredients.
This helps everything blend smoothly and ensures an even texture.
• Sift the cocoa powder.
It removes any lumps and creates that beautiful, even chocolate swirl.
• Choose the right cocoa.
Stick with regular unsweetened cocoa powder — its natural acidity helps the bread rise properly. Dutch-processed cocoa will still taste great, but the texture may differ slightly.
• Line your loaf pan.
Place parchment paper on the bottom to prevent sticking and make for easy removal.
• Pick your chocolate.
I love using dark chocolate for a deeper flavor, but semi-sweet works beautifully too.
• Create the swirl.
Scoop alternating portions of pumpkin and chocolate batter into the pan, then gently swirl with a knife or skewer for that perfect marbled look.
Use the best Pumpkin Pie Spice on the market from my food line, Provenzano’s Market.
Chocolate Swirled Pumpkin Bread with Spiced Streusel
Ingredients
For Bread
- 1 3/4 cup unbleached all-purpose flour
- 1 1/2 teaspoons Provenzano's Market pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 4 oz dark chocolate, melted and cooled
- 2 tablespoons unsweetened cocoa powder
For the streusel
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon Provenzano's Market pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Equipment
Instructions
- Preheat oven to 350 degrees
- Spray the loaf pans with cooking spray; cut a piece of parchment paper to fit the bottom of the loaf pan and place in the bottom, and spray again with cooking spray; this helps with removing the bread when it is done baking
- Melt the butter and allow it time to cool to room temp; slightly warm is ok
- Melt the chocolate and allow it time to cool so that it is only slightly warm
- In a large bowl, whisk together the flour, both sugars, pumpkin pie spice, baking powder, baking soda, and salt
- In another bowl, whisk together the eggs, sour cream, pumpkin, and vanilla
- Stir the wet ingredients into the dry ingredients until combined
- Divide the batter in half into separate bowls
- Add the melted chocolate and sifted cocoa powder into one of the batters and whisk together until combined
- Add the two batters into the two loaf pans alternating scoops between pumpkin and chocolate
- Use a table knife to swirl through the batter
- Make the streusel by mixing together the flour, two sugars, cinnamon, and salt into a bowl; drizzle in the melted/cooled butter; mix with a fork until the butter is combined, but do not overmix! You want to have big and small pieces
- Top each loaf evenly with the streusel
- Bake for 50-60 minutes, or until the center is set and an inserted toothpick comes out clean
- Allow cake to cool for about 30 minutes before removing from the pan
Notes
HI: I’m not seeing how I can print your recipe for the Pumpkin Bread?
Hi! I just updated it!