Chocolate Marble Pumpkin Bread

Ingredients/substitutions/tips

• Vegetable oil: You can use canola oil, vegetable oil, or even a light olive oil in this recipe.
• Pumpkin puree: Be sure to buy pumpkin puree not pumpkin pie mix.
• Flour: To properly measure the flour, stir to break it up, lightly spoon into measuring cup, and then level.
• Pumpkin pie spice: It can be difficult or expensive (or both) to purchase pumpkin pie spice. You can make your own pumpkin pie spice with this recipe.
• Greasing the pan: I like to use a cooking spray with flour in it like Baker’s Joy.
• Cocoa powder: I use regular, unsweetened cocoa powder in this recipe. I have not tested this recipe with Dutch processed cocoa powder.
• Milk: You can use anything from skim milk to whole milk in this recipe. You can also use a non-dairy milk, like almond milk, in this recipe.

How to make chocolate swirl pumpkin bread

In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.

Whisk in eggs until well-combined.

Add the pumpkin puree and whisk until well-combined.  Whisk in the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt until just combined.

Overmixing the bread will cause it to be tough.

Remove 1 1/2 cups of pumpkin batter to a separate medium bowl. Stir in cocoa powder and milk until combined.

Pour 1/4 of the plain batter into the first prepared pan. Top the batter with 2 tablespoons chocolate batter. Repeat with the second pan.

Continue alternating batters on top of each other in both pans until you’ve used up both batters. Give each pan a couple of gentle taps but don’t stir.

Bake until a wooden toothpick inserted into the center comes out clean.

How to store

This bread will keep for up to 4 days, covered, at room temperature. You can also store this bread, covered, for up to one week in the fridge.

How to freeze 

To freeze, let the baked loaf cool to room temperature. Wrap tightly in plastic wrap and then place in a large resealable freezer baggie.

If you prefer to freeze slices, slice the cooled loaf. Wrap each slice tightly with plastic wrap, and place the wrapped slices in a large resealable freezer baggie.