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Easy Chocolate Marble Pumpkin Bread

Easy Chocolate Marble Pumpkin Bread

Moist, warmly spiced pumpkin bread swirled with a rich chocolate ribbon. Simple to make, beautifully marbled, and perfect for fall baking.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs room temperature if possible
  • 1 cup pumpkin puree 100% pumpkin, not pie filling
  • 0.5 cup vegetable oil or melted coconut oil
  • 2 tsp vanilla extract
  • 0.25 cup milk any milk works
  • 0.33 cup unsweetened cocoa powder natural or Dutch-process
  • 0.5 cup semi-sweet chocolate chips optional but delicious
  • 1 tbsp milk optional, to loosen chocolate batter if needed
  • 0.25 tsp ground cinnamon optional boost of spice

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
  • In a large bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
  • In a separate bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, vanilla, and milk until smooth.
  • Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  • Divide the batter evenly into two bowls. To one bowl, add cocoa powder and stir until smooth. If the chocolate batter seems thicker, stir in up to 1 tbsp additional milk to match consistency.
  • Fold chocolate chips into the chocolate batter.
  • Spoon alternating scoops of pumpkin batter and chocolate batter into the prepared pan. Use a butter knife to gently swirl the batters 3 to 4 times to create a marble effect (avoid over-swirling).
  • Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (no wet batter).
  • Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before slicing for clean marbling.

Notes

For bakery-style tops, sprinkle 1 tbsp coarse sugar over the batter before baking. Store airtight at room temperature for 2 days or refrigerate up to 5 days. Freezes well for up to 2 months.