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Chocolate Marble Pumpkin Bread

Chocolate Marble Pumpkin Bread

  • Author: Lina
  • Total Time: 1 hour 10-15 minutes
  • Yield: 1 medium loaf (about 10-12 slices) 1x
  • Diet: Gluten Free (if gluten-free flour is used)

Description

Chocolate Marble Pumpkin Bread is a moist, tender loaf that beautifully combines the rich swirls of chocolate with the comforting spices of pumpkin. This fall-inspired bread features a perfect balance of sweetness and spice, offering a visually stunning marble pattern and a deliciously soft texture that is ideal for brunch, snacks, or holiday treats.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup sugar
  • 1/2 cup vegetable oil or melted butter (or coconut oil for dairy-free)
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup cocoa powder
  • 1–2 tablespoons milk or water (to loosen chocolate batter)
  • 1 teaspoon vanilla extract

Optional Additions

  • 1/2 cup chopped walnuts or pecans (for crunch)
  • 1/2 cup mini chocolate chips (for chocolate boost)

Instructions

  1. Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease a standard loaf pan to ensure easy removal later. Optionally, line it with parchment paper for extra convenience.
  2. Mix the Pumpkin Batter: In a large bowl, combine the pumpkin puree, sugar, oil or melted butter, eggs, and vanilla extract. Stir until smooth and well blended. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin spices (cinnamon, nutmeg, cloves). Gradually incorporate the dry ingredients into the pumpkin mixture until just combined.
  3. Prepare the Chocolate Batter: Scoop out about one-third of the pumpkin batter into another bowl. Add the cocoa powder and 1-2 tablespoons of milk or water to loosen the mixture. Stir gently until you have a uniform chocolate batter.
  4. Create the Marble Effect: Pour half of the plain pumpkin batter into the prepared loaf pan. Add spoonfuls of the chocolate batter over it, then pour the remaining pumpkin batter on top. Use a knife or skewer to gently swirl the batters together, forming a beautiful marble pattern without overmixing.
  5. Bake and Cool: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Bring eggs and pumpkin puree to room temperature before mixing for a smoother batter and even baking.
  • Do not overmix the batter to avoid tough bread and maintain a light crumb.
  • Use high-quality cocoa powder for the richest chocolate flavor without bitterness.
  • Start testing for doneness at 55 minutes to prevent overbaking.
  • Swirl the batters gently to create a marbled appearance without fully blending them.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of loaf)
  • Calories: 220 kcal
  • Sugar: 15 g
  • Sodium: 180 mg
  • Fat: 10 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 7.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Keywords: Pumpkin bread, chocolate marble bread, fall dessert, pumpkin spice, moist pumpkin bread, autumn bread, chocolate swirl bread

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Find it online: https://dishesbylina.com/chocolate-marble-pumpkin-bread/