Best chocolate marble pumpkin bread recipe! This simple recipe makes two loaves of moist pumpkin spice bread with a chocolate swirl throughout.
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.
“Made a great moist loaf and very tasty.” – Cheryl J.
Ingredients notes and substitutions
- 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
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
Step 2: Whisk in eggs until well-combined.
Step 3: Add the pumpkin puree and whisk until well-combined.
Step 4: 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.
Step 5: Remove 1 ½ cups of pumpkin batter to a separate medium bowl.
Step 6: Stir in cocoa powder and milk until combined.
Step 7: Pour 1/4 of the plain batter into the first prepared pan.
Step 8: Top the batter with 2 tablespoons chocolate batter. Repeat with the second pan.
Step 9: 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.
Step 10: Bake until a wooden toothpick inserted into the center comes out clean.
How to freeze chocolate swirled pumpkin bread
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.
Storage
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.
More pumpkin recipes!
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Chocolate Marble Pumpkin Bread
Equipment
- 2 8×4-inch loaf pans
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
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
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Reader Interactions
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Comments & Reviews
Laura says
So delish!
I added 1/2 tsp of almond extract & 1/2 tsp of vanilla paste.
I subbed cow milk for homemade almond milk.
I used King Arthur 1:1 gf flour.
Delish!
Thank you
Kate says
Thank you for sharing the substitutions that worked for you!
Dorothy says
Can I cut the recipe in half and make only one loaf?
Kate says
Yes, the recipe halves pretty easily.
Cheryl J says
Made a great moist loaf and very tasty.
Kate says
Thank you!
Maria says
I loved how easy it was to make and the bread was moist and delicious.
Kate says
Thank you!
Vi says
This bread looks gorgeous! (: I can’t wait to give it a try! (:
Kate says
Thanks! Hope you like it!