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    Home » Sides » Chocolate Marble Pumpkin Bread

    Chocolate Marble Pumpkin Bread

    Published: Sep 3, 2020 · Modified: Jun 29, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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 bowl

    In 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 ½ cups of pumpkin batter to a separate medium bowl. Stir in cocoa powder and milk until combined.

    Pour ¼ 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
    • Cinnamon Sugar Pumpkin Bread
    • Pumpkin Pie Cake

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Loaf of chocolate marble pumpkin bread on a marble cutting board

    Chocolate Marble Pumpkin Bread

    Moist pumpkin bread with a chocolate swirl throughout the loaf.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 24 servings
    Calories: 151kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 8x4-inch loaf pans

    Ingredients

    Pumpkin Batter

    • ½ 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
    • ½ teaspoon baking powder
    • ½ teaspoon salt

    Chocolate Batter

    • ½ cup unsweetened cocoa powder
    • ¼ 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 ¼ 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

    Serving: 1serving | Calories: 151kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 102mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2783IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Baked Spinach Artichoke Dip
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Maria

      February 14, 2022 at 1:12 pm

      5 stars
      I loved how easy it was to make and the bread was moist and delicious.

      Reply
      • Kate

        February 14, 2022 at 1:13 pm

        Thank you!

        Reply
    2. Vi

      February 22, 2021 at 7:54 pm

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

      Reply
      • Kate

        February 23, 2021 at 12:56 pm

        Thanks! Hope you like it!

        Reply

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