Marbled Chocolate Pumpkin Bread – Deliciously moist and dense pumpkin bread that is perfectly spiced, and swirled with chocolate for a beautiful marble effect. The BEST pumpkin bread for chocolate lovers!
Marbled Chocolate Pumpkin Bread
Enjoy the best of pumpkin and chocolate this autumn!
We’re combining the rich decadence of chocolate with the comforting flavours of pumpkin in a delightful loaf that’s perfect for those crisp autumn mornings, or as a sweet indulgence any time of the year.
This pumpkin bread is moist and dense, packed full of warm spices, and swirled with chocolate to create a beautiful marble effect.
So, preheat your oven, and let’s get ready to whip up a loaf of pure autumnal bliss!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Ground cinnamon, ginger, nutmeg, and cloves
- Large eggs: You’ll need 2.
- Caster/granulated sugar: Alternatively, you can use light brown sugar for a deeper flavour.
- Canned pumpkin puree: NOT pumpkin pie filling.
- Greek-style yogurt: For added moisture. You can also use sour cream or buttermilk.
- Vegetable oil: For extra moisture.
- Vanilla extract
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
How to make Marbled Chocolate Pumpkin Bread
To make this bread, simply grab a medium mixing bowl and whisk together the flour, baking powder, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the pumpkin puree, yogurt, oil, and vanilla extract, and whisk until combined.
Add the dry ingredients in thirds and mix in until just combined – do not overmix.
Pour half of the batter into a separate bowl and fold in the cocoa powder.
Alternating between the pumpkin batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
Using a knife or a cake tester, swirl the two mixtures together.
Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
Leave to cool completely in the pan on a wire rack before slicing and serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Marbled Chocolate Pumpkin Bread is:
- so quick and easy to make
- deliciously moist and dense
- packed full of pumpkin and warm spices
- swirled with chocolate for a marble effect
How long will this pumpkin bread last? This bread with stay fresh in an airtight container at room temperature or in the fridge for up to 5 days.
Can I freeze this bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these bread recipes!
- Marbled Biscoff Bread
- Apple Cinnamon Oatmeal Bread
- Cream Cheese Swirl Pumpkin Bread
- Chocolate Chip Banana Bread