This insanely delicious and moist pumpkin bread is baked with lots of cozy fall spices and has a delectable dark chocolate layer swirled throughout.
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This incredibly moist loaf has just the right amount of pumpkin flavor and is loaded with cozy fall spices. The smell of this bread baking in the oven is HEAVENLY!
This Chocolate Marble Pumpkin Bread is surprisingly easy to make and the dark chocolate swirl is the perfect flavor compliment to the pumpkin.
I used black cocoa powder in this recipe to get the beautiful black swirl you see in this loaf - however, regular dark cocoa powder works perfectly fine! Have a slice of this delicious pumpkin loaf with your morning coffee for a beautiful start to your fall day!
How To Make This Pumpkin Bread
Preheat oven to 350 degrees F. Lightly grease the sides and bottom of a 9-inch loaf pan. Set aside.
In a medium mixing bowl whisk together the sugar, eggs, butter, milk, pumpkin, and vanilla until combined.
In a large mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and clove. Use a rubber spatula to gently fold the dry ingredients into the egg mixture. Blend until smooth.
Transfer about a cup of the batter to another small bowl and add the cocoa powder and espresso powder. Fold to combine. Add 1-2 tablespoons of milk to thin out a bit so that the consistency is the same as the all-pumpkin batter.
Pour half of the pumpkin batter into the prepared loaf pan then pour chocolate batter over top. Pour the other half of the pumpkin batter into the loaf pan and tap the pan on the counter to remove any bubbles. Take a knife and swirl it through the batters, going from one end of the pan to the other. Top with turbinado sugar.
Bake at 350 degrees F for 1 hour to 1 hour and 15 minutes or until the center is set and firm to the touch and a skewer comes out with no wet batter. Allow the loaf to cool for 15 minutes in the pan then remove to a wire rack to cool completely.
Storing This Pumpkin Bread
To store this pumpkin bread, wrap it tightly in plastic wrap and leave it out at room temperature for up to 5 days.
You can also freeze this pumpkin bread by wrapping it tightly in plastic wrap, then tin foil, and placing it in a zip-top bag. This pumpkin bread will store for up to 3 months in the freezer.
Variations of This Recipe
The great thing about quick breads like this chocolate marble pumpkin bread is that you can add in a variety of mix-ins to create something unique and delicious! Give these additions a try in your next loaf:
- Chocolate chips or white chocolate chips
- Cream cheese
- Chopped pecans or walnuts
- Raisins
- Bananas
A Few Notes for Making This Recipe
Be sure that you are using canned pumpkin puree and not pumpkin pie filling, which has other ingredients added that will ruin your finished pumpkin bread.
I do not recommend using fresh pumpkin puree as it can affect the texture of your loaf depending on how thick or loose your pumpkin puree is. However, if you prefer fresh pumpkin puree be sure to use sugar pumpkins and not field or jack-o-lantern pumpkins, which have watery, stringy flesh.
Check Out These Other Fall-Ready Recipes Before You Go!
📖 Recipe
Chocolate Marble Pumpkin Bread
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- ½ cup unsalted butter melted
- 1 cup plus 2 tablespoons milk of choice I used unsweetened almond
- 1 15 oz. can pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- 2 ¾ cups whole wheat or all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 4 tablespoons black or dark cocoa powder
- 1 teaspoon espresso powder
- Turbinado sugar for topping
Instructions
- Preheat oven to 350 degrees F. Lightly grease the sides and bottom of an 9-inch loaf pan. Set aside.
- In a medium mixing bowl whisk together the sugar, eggs, butter, 1 cup of milk, pumpkin and vanilla until combined.
- In a large mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt. Use a rubber spatula to gently fold the dry ingredients into the egg mixture. Whisk until smooth.
- Transfer about a cup of the batter to another small bowl and add the cocoa powder and espresso powder. Fold to combine. Add 1-2 tablespoons of milk to thin out a bit so that the consistency is the same as the all-pumpkin batter.
- Pour half of the pumpkin batter into prepared loaf pan then pour chocolate batter over top. Pour the other half of the pumpkin batter into the loaf pan and tap pan on counter to remove any bubbles. Take a knife and swirl it through the batters, going from one end of the pan to the other. Top with turbinado sugar.
- Bake at 350 degrees F for 1 hour to 1 hour and 15 minutes or until the center is set and firm to the touch and a skewer comes out with no wet batter. Allow the loaf to cool for 15 minutes in the pan then remove to a wire rack to cool completely.
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