This Marbled Chocolate Pumpkin Bread is a delicious fall recipe where a moist pumpkin bread is swirled with chocolate and pumpkin spice flavors.
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Marbled Chocolate Pumpkin Bread is the best of both worlds! A delicious and moist homemade pumpkin bread is swirled with a chocolate flavored pumpkin batter.
I love foods that have some variety in texture or flavor, and this bread does just that!
Can’t decide between a classic pumpkin bread recipe or chocolate? No need to!
Homemade pumpkin bread is just about impossible to avoid when fall comes around. In my world, autumn begins September 1 because I love it and want to enjoy the season as long as possible!
And with the arrival of fall comes a lot of baking and the popular pumpkin-spice-everything!
Take this Marbled Chocolate Pumpkin Bread up another notch by adding some walnuts, pecans, or chocolate chips.
This bread almost has a tiger effect to it! It is just so pretty.
The chocolate swirl of pumpkin bread is made by adding a little cocoa powder into some of the batter.
It will not be as sweet as a chocolate cake but brings the chocolate flavor into the mix.
I love to use my own homemade pumpkin spice blend! This allows you to tweak the flavors exactly toward what you love.
Just mix it all together and store it in an empty spice container!
I always keep some on hand in the fall to use not only for baking – it is also great in coffee!
You want to be sure to use pumpkin puree and not pumpkin pie filling. The pumpkin pie filling already has flavors and sugar in it, so it will throw off the entire recipe.
And since this homemade bread is a quick bread recipe, it is fast and easy to make which means you can make it all fall long!
Marbled Chocolate Pumpkin Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons pumpkin spice (see notes for recipe)
- 1/2 teaspoon salt
- 15 ounces pumpkin puree (pure pumpkin, not pie filling)
- 1 cup granulated sugar
- 8 Tablespoons unsalted butter melted (1 stick)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons cocoa powder
- Preheat oven to 350F with your rack in the lower-middle position.
- Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.
- In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.
- Add the pumpkin mixture into the dry ingredients and gently mix until just incorporated. The batter will be very thick.
- Scoop approximately half of the batter out and back into the other bowl. Add the cocoa powder to one bowl and stir until just incorporated. You should now have an orange batter and a chocolate batter.
- Spray a 9x5 loaf pan generously with vegetable oil spray.
- Scoop small portions of the orange batter into the pan, covering 1/2 to 2/3 of the bottom.
- Switch to the brown batter and scoop small amounts into the gaps and over some of the orange.
- Continue going back and forth between the orange and brown batters to make a scattered pattern.
- When all the batter is in the pan, firmly whack the pan onto the counter a few times for the batter to settle into any gaps and for air to escape.
- Drag a knife through the batter in a swirled, irregular pattern to create more of a marble effect.
- Bake at 350F until a toothpick inserted in the middle comes out clean with a few crumbs, approximately 50-60 minutes.
- Let the bread cool in the loaf pan for 10 minutes. Dump out the bread (it should come out easily from the spray) and let the bread cool on a wire rack for one hour.