Spiced Pumpkin Bread with Fudgy Brownie Chunks
Moist, tender cinnamon-nutmeg pumpkin loaf packed with thick pockets of fudgy dark chocolate brownies and molten chocolate chips.
In a nutshell:This authentic american spiced pumpkin bread with fudgy brownie chunks comes together in just 1 hour 15 minutes with simple ingredients. The chef's secret: chill brownie chunks in the fridge or freezer for 20 minutes before folding them into the batter. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This viral TikTok Spiced Pumpkin Bread with Fudgy Brownie Chunks is the ultimate October indulgence! Moist, golden pumpkin loaf batter infused with warm pumpkin pie spices is marbled with thick chunks of fudgy baked chocolate brownie and dark chocolate chips. Every warm slice delivers bakery-level decadence.
Key Equipment
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- 8.5x4.5 inch loaf pan
- Parchment paper sling
- Large mixing bowls
- Whisk & rubber spatula
- Wire cooling rack
Chef's Pro-Tips
- Use cold leftover baked brownies: Chilling brownie chunks in the fridge or freezer for 20 minutes before folding them into batter prevents them from dissolving, creating distinct, luscious chocolate fudge pockets.
- Blot excess pumpkin puree: Squeezing excess moisture from canned pumpkin puree with paper towels concentrates pure pumpkin flavor and prevents a gummy loaf center.
- Tent with foil at 40 minutes: Loosely cover the top of the loaf with aluminum foil for the final 15 minutes of baking to prevent the chocolate top from scorching while the center bakes completely through.
Ingredients
10
servings
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1.75 cups all-purpose flour, spooned and leveled
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1 tsp baking soda, for gentle rise
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½ tsp fine sea salt, balances sweetness
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1 ½ tsp ground cinnamon, warm autumn spice
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½ tsp ground nutmeg & ginger, fragrant pumpkin spices
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¼ tsp ground cloves, adds depth
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1 cup pure pumpkin puree, canned, not pumpkin pie mix
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½ cup granulated sugar, for sweetness
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½ cup packed light brown sugar, adds rich caramel moisture
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½ cup neutral vegetable oil or melted coconut oil, ensures moist crumb
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2 large eggs, room temperature
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1 tsp pure vanilla extract, for warm bakery aroma
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1 ½ cups diced baked fudge brownie chunks, chilled, cut into 1/2-inch cubes
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½ cup dark chocolate chips, divided, reserving 2 tbsp for top
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Step-by-Step Instructions
Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Line an 8.5x4.5-inch metal loaf pan with parchment paper, leaving an overhang on the sides for easy lifting, and spray lightly with nonstick baking spray.
Whisk Dry Ingredients
In a medium mixing bowl, whisk together all-purpose flour, baking soda, fine sea salt, cinnamon, nutmeg, ginger, and cloves until completely blended.
Mix Wet Ingredients
In a separate large mixing bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until glossy and smooth.
Combine & Fold Brownie Chunks
Pour dry flour mixture into wet pumpkin batter and fold gently with a rubber spatula just until no dry flour pockets remain. Gently fold in 1 cup chilled brownie chunks and 1/3 cup dark chocolate chips, avoiding overmixing.
Top & Bake
Spread batter evenly into prepared loaf pan. Scatter remaining brownie chunks and reserved chocolate chips across the surface, pressing lightly into batter. Bake at 350°F for 55–60 minutes, tenting with foil after 40 minutes. Cool in pan for 15 minutes, then lift out onto a wire rack to cool before slicing!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Absolutely! Bake a pan of fudge brownies (or use store-bought bakery fudge brownies), cool completely, dice into 1/2-inch cubes, and gently fold into the batter.
Wrapped tightly at room temperature, it stays exceptionally moist for up to 4 days, or refrigerate for up to a week.
Yes! Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Microwave for 20 seconds for a fresh-baked texture.
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