Nothing says autumn like a pumpkin-and-chocolate baked treat. This pumpkin chocolate swirl bread is a tender, fluffy pumpkin babka with a rich chocolate swirl throughout. The chocolate is decadent without overpowering the pumpkin, making it a perfect fall brunch or dessert option. For other seasonal treats, try banana pumpkin muffins or pumpkin snickerdoodles.
Easy and Beautiful
Babka is a yeast bread, so this recipe takes time, but it is straightforward and rewarding. The finished loaf is soft and show-stopping—great for a family dessert night, a coffee break, or a fall gathering.
How to Make Pumpkin Chocolate Swirl Bread
Gather all ingredients before beginning, keeping the warm water separate until you’re ready to activate the yeast. Add the yeast and 1 teaspoon sugar to the warm water, stir briefly, and set aside. Warm the milk and melt the butter together until just combined; the mixture should be warm, not hot.
In a bowl, mix the eggs, pumpkin puree, warmed butter and milk, vanilla, brown sugar, salt, sugar, cinnamon, and pumpkin spice. Transfer the mixture to a bread machine, stand mixer, or large mixing bowl. Add the flour, then the yeast mixture on top, and begin mixing. Once combined, knead until the dough is smooth and elastic—about 20 minutes by hand or until it gently springs back when pressed. Let the dough rise until doubled, roughly 1 hour. Avoid over-proofing, which can make the dough sticky and hard to handle.
While the dough begins to rise, prepare the filling so it has time to cool. In a small saucepan over medium heat, warm the butter and milk together just until the butter melts. Remove from heat and stir in the egg yolk, cocoa, sugar, and flour until smooth. Set aside to cool.
When the dough has doubled, flour a clean work surface. If making two loaves in loaf pans, divide the dough into two pieces; for a single large loaf on a sheet pan, leave it whole. Roll each piece into a rectangle about 1/8″ thick. Spread the cooled chocolate filling evenly over the dough. Roll the dough up from a short side, press it gently, then cut the roll lengthwise down the middle. Twist the two halves together with the cut sides facing up to create a swirled braid, tucking the ends underneath to secure.
Allow the shaped loaf or loaves to rise another 20 minutes while you preheat the oven to 350°F. Bake for 30–40 minutes, until the bread is golden brown and the center is cooked through. Let cool for about 20 minutes before slicing and serving.
Tips & Tricks
- Bring the eggs and pumpkin to room temperature before mixing. Cold ingredients can make the dough sticky and difficult to handle.
- Store the bread in an airtight container for up to 4 days. Reheat individual slices in the microwave for 8–12 seconds.
- The bread freezes well; for best flavor, eat within one day of thawing.
Other Fall Recipe Ideas
Quick Tuscan White Bean Soup
Apple Dumpling Roll Ups
Vegetable Tortellini Soup with Chicken Sausage
Simple Sheet Pan Caramel Apples
Recipe
Pumpkin Chocolate Swirl Bread
Ingredients
For the dough:
- 1/3 cup warm water
- 1 packet yeast
- 1 teaspoon sugar (for yeast)
- 2 eggs, room temperature
- 1 cup pumpkin puree, room temperature
- 1/4 cup melted salted butter
- 1 teaspoon vanilla
- 1/3 cup brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 4–4 1/2 cups flour
For the filling:
- 1/4 cup salted butter
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 egg yolk
- 1/2 cup sugar
- 6 tablespoons flour
- 4 tablespoons cocoa
Instructions
- Combine the yeast and 1 teaspoon sugar with warm water. Stir briefly and set aside to activate.
- Whisk together the eggs, pumpkin, melted butter, milk, vanilla, brown sugar, salt, sugar, cinnamon, and pumpkin spice in a large bowl.
- Add the flour, then the yeast mixture, and begin mixing until a dough forms.
- Knead the dough about 20 minutes until smooth and elastic. Let rise until doubled, about 1 hour. Do not over-proof.
- Prepare the filling: melt butter with milk over medium heat just until the butter melts. Remove from heat, add the egg yolk, cocoa, sugar, and flour, and mix until smooth. Cool while dough rises.
- When dough has doubled, flour a work surface. Divide for two loaves or leave whole for one large loaf. Roll into a rectangle about 1/8″ thick.
- Spread the cooled chocolate filling evenly over the dough. Roll from a short side, press gently, then cut the roll lengthwise. Twist the two halves together with the cut sides up and tuck the ends under.
- Allow shaped bread to rise 20 minutes. Preheat oven to 350°F and bake 30–40 minutes until golden brown. Cool 20 minutes before slicing.
Notes
Make sure the eggs and pumpkin are at room temperature to avoid a sticky dough. Store in an airtight container up to 4 days, reheating slices for 8–12 seconds in the microwave. The loaf freezes well—consume within a day of thawing for best flavor.
Nutrition (per serving)
Serving: 1 big piece — Calories: 241 kcal — Carbohydrates: 39 g — Protein: 5 g — Fat: 7 g — Sugar: 12 g