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Home » Sides » Chocolate Marble Pumpkin Bread

Chocolate Marble Pumpkin Bread

Posted by: Kate / Breads, Quick Bread, Sides / Posted: 09/03/20 / Last updated: 09/03/20

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Best chocolate marble pumpkin bread recipe! This simple recipe makes two loaves of moist pumpkin spice bread with a chocolate swirl throughout.

Loaf of chocolate marble pumpkin bread on a marble cutting board

It's that time of year! Love it or hate it, pumpkin spice everything is everywhere.

If you're a love it person (or even if you're a just kinda like it person), this chocolate marble pumpkin bread recipe is one that you won't want to pass up! It's a twist on my popular easy pumpkin bread recipe.

This recipe makes two loaves of moist pumpkin spice bread with a rich chocolate swirl throughout each loaf. The bread is super easy to make, and I use my marbling technique that makes for perfect swirls every time. I've included step-by-step photos below, so if you're more of a visual learner, please check those out.

Two slices of chocolate marble pumpkin bread on a marble cutting board

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

Oil and sugar in a glass mixing bowlIn a large bowl, whisk oil and sugar together. Mixture will look like wet sand.

Whisk in eggs until well-combined.

Pumpkin batter in a glass mixing bowl

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.

Chocolate batter in a white mixing bowl
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.

Chocolate marble pumpkin bread batter in a gold loaf 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.

Loaf of chocolate marble pumpkin bread next to a bread knife

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.

Three stacked slices of chocolate marble pumpkin bread

More pumpkin recipes!

  • Pumpkin Chocolate Chip Cookies
  • Melt-In-Your-Mouth Frosted Pumpkin Cookies
  • Pumpkin Pancakes

If you’ve tried this chocolate marble pumpkin bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

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Chocolate Marble Pumpkin Bread

Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings:24 servings
Course: Breakfast
Cuisine: American
Keyword: Chocolate marble pumpkin bread, Chocolate pumpkin bread, Chocolate swirl pumpkin bread
Loaf of chocolate marble pumpkin bread on a marble cutting board
Print Rate Pin

Ingredients

Pumpkin Batter

  • 1/2 cup vegetable oil
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 15 oz can pumpkin puree
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Chocolate Batter

  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
US Customary - Metric

Instructions

  • Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
  • 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 ½ cups of pumpkin batter to a separate medium bowl.
  • Stir in cocoa powder and milk until combined.
  • Pour 1/4 cup 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 for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.

Notes

  • 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. 

Nutrition Information

Serving: 1servingCalories: 151kcal (8%)Carbohydrates: 25g (8%)Protein: 2g (4%)Fat: 5g (8%)Saturated Fat: 4g (20%)Cholesterol: 14mg (5%)Sodium: 102mg (4%)Potassium: 94mg (3%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 2783IU (56%)Vitamin C: 1mg (1%)Calcium: 19mg (2%)Iron: 1mg (6%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.
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  1. Vi says

    February 22, 2021 at 7:54 pm

    This bread looks gorgeous! (: I can’t wait to give it a try! (:

    Reply
    • Kate says

      February 23, 2021 at 12:56 pm

      Thanks! Hope you like it!

      Reply

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I'm Kate Dean- mom to four young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family's favorite tried-and-true recipes.

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