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Homemade Chocolate & Pumpkin Spice Swirled Fall Dessert Bread

How many times have I told you guys how much I love, love, LOVE the cartons of Iced Coffee from International Delight? Well, let me count the times…. I saved a ton of money when I did a month-long challenge to initially try this stuff out, switching from coffee house drinks to enjoying this amazingly creamy drink at home. {I saved over $100 bucks!} And I’ve showed you how you can use it in recipes like Candy Bar & Cookie Coffee, or Irish Cream Mocha Brownies. And now, I have another sweet idea for using these amazing cartons of coffee for more than energizing my mornings – Homemade Chocolate & Pumpkin Spice Swirled Fall Dessert Bread. SO good!

Fall chocolate and pumpkin spice

These are super simple to make, and use really basic ingredients that you probably already have in your pantry. If you aren’t already drinking these amazing International Delight Iced Coffees, you will NOT regret picking some up to make this sweet bread. You’ll also want to get my all-time favorite creamer – International Delight Pumpkin Pie Spice. So, without further ado – let me present, the best bread of fall – Homemade Chocolate & Pumpkin Spice Swirled Fall Dessert Bread. {At this time, please imagine the skies opening up, sunlight streaming down, and trumpets blaring, do-do-dooooooo!}

Homemade Chocolate & Pumpkin Spice Swirled Fall Dessert Bread


  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup International Delight Vanilla Iced Coffee
  • 3/4 cup International Delight Pumpkin Pie Spice Creamer
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 tsp vanilla extract


  1. Preheat over to 400 degrees, and while you wait - grease and flour a loaf pan.
  2. Whisk together the dry ingredients in a large bowl.
  3. In a separate bowl, whisk together remaining ingredients until coffee and creamer is all mixed in nicely.
  4. Add the coffee & creamer mix to the dry ingredients and stir until just blended.
  5. Melt the chocolate chips in the microwave. Heat on medium high, in 30 second intervals, stirring in between until melted.
  6. Now, scoop about 1/3 of the bread mixture into a separate bowl, and stir the melted chocolate into just this portion.
  7. Pour the non-chocolate bread mixture into the loaf pan. Top it with the chocolate flavored mixture. Take a butter knife, and swirl the chocolate into the base mix. Don't worry about being perfect, just lightly swirl it in.
  8. Bake for 18-20 minutes, until a toothpick inserted into the bread comes back clean. Cool on wire rack - then slice and enjoy!

Homemade Chocolate & Pumpkin Spice Swirled Fall Dessert Bread

This really is super easy to make, and the results come out pretty impressive looking. I served this at a playdate party that I hosted a week ago – and it was a huge hit. I love little secrets like this that look complicated, but aren’t :) You can find this amazing Iced Coffee from International Delight at just about any grocery store – it’ll be in the back, by the milk and coffee creamers. I’ve never been a big fan of any type of pre-packaged coffee drinks before I found this. They were too sweet, too artificial, too bland – just never as good as a coffee house drink. But these iced coffees are awesome – I usually just get the Original flavor, and then experiment with different creamers to make new drink combos. Trust me, you’ll love it. You can find them on Facebook at International Delight to learn about new products and promotions.

And for more cooking inspiration, follow my Momma in the Kitchen board on Pinterest!

{Disclaimer: This recipe was inspired by a recipe idea provided by International Delight and Mom Central, as part of a different campaign I was working on. I received no compensation for this post, and all photos and opinions are 100% my own. I modified the recipe from it’s original version of Mocha Chip Muffins to create this recipe.}



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