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.