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+ servings
overhead shot of chocolate marble pumpkin bread on wooden board with orange floral towel and pumpkins in shot perimeter

Chocolate Marble Pumpkin Bread

Ashley
This insanely delicious and moist pumpkin bread is baked with lots of cozy fall spices and has a delectable dark chocolate layer swirled throughout.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 312 kcal

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.

Notes

See blog post above for important tips and suggestions.

Nutrition

Serving: 1sliceCalories: 312kcalCarbohydrates: 51.4gProtein: 5.1gFat: 10.9gSaturated Fat: 2.2gCholesterol: 27mgSodium: 237mgPotassium: 222mgFiber: 3.5gSugar: 24.7gCalcium: 95mgIron: 3mg
Keyword fall desserts, fall recipes, pumpkin bread
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