noosh almond butter chocolate swirl pumpkin bread recipe

Chocolate Swirl Pumpkin Bread: This fluffy pumpkin spice bread is a family favorite during the holidays. A drizzle of our Crunchy Chocolate Almond Butter gives this loaf a delicious hint of chocolate without overpowering its fall flavor. Peanut-Free, Vegetarian.


  1. Preheat the oven to 350 degrees. Grease a 9 x 5 x 2 3/4 inch loaf pan.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a mixing bowl, combine butter and sugar. Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until light and fluffy. Add the pumpkin puree and mix until well-incorporated.
  4. Add the dry ingredients to the pumpkin mixture, beating on low speed until just combined.
  5. Stir the jar of Noosh Crunchy Chocolate Almond Butter. If it’s too thick, warm in a heatproof bowl for a few seconds. The almond butter should be the consistency of chocolate sauce.
  6. Spoon half of the pumpkin batter into the pan. Spoon half of the almond butter (about ¼ cup) over pumpkin mixture. Swirl gently with a knife. Spoon remaining pumpkin batter over top. Repeat with the almond butter, swirling gently. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan. Cool completely on a wire rack. Enjoy!

Serves 6-8


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon pumpkin pie spice

1 cup granulated sugar

1/2 cup butter, softened

2 eggs

1 cup canned pumpkin

1/2 cup Noosh Crunchy Chocolate Almond Butter