Marbled Pumpkin Bread Recipe
WOW! Try something new this year and bake this incredible Marbled Pumpkin Bread Recipe. Bring the delicious flavors of chocolate and pumpkin together with this tasty treat!
Everything has a season, even pumpkin! Pumpkin season is a tasty treat every year! I love the change of the seasons and the earthy flavors that come with it. This Marbled Pumpkin Bread Recipe blends the flavors of pumpkin and chocolate together in a wonderful marriage for a delicious slice of autumn every time!
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Ingredients
For this recipe you need a few simple ingredients
- All-purpose flour or gluten-free mix
- sugar
- cocoa powder
- baking powder
- baking soda
- salt
- eggs
- butter
- milk
- vanilla extract
- pumpkin puree
When it comes to kitchen tools you will need a loaf pan or similar vessel to bake your bread. Also you will need a mixing bowl and spatula or wooden spoon.
Instructions
Preheat your oven to 350 degrees F. Spray a 9×5” loaf pan with cooking spray and set aside.
Note: You can bake this in a muffin tin or even a cake pan. The baking times will be slightly different.
In a medium bowl, add sugar, pumpkin puree, melted butter, eggs, milk, and vanilla extract. Whisk to combine.
In a small bowl, add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to incorporate.
Combine the wet and dry ingredients and fold to combine.
Divide the batter evenly between the two bowls used. Add cocoa powder to one, and add the remaining ¼ cup of flour to the other. Stir to incorporate.
Use a cookie scoop to create two horizontal rows of batter, alternating between pumpkin and chocolate scoops. Add a scoop of pumpkin, chocolate, then pumpkin on one side (horizontally). Add a scoop of chocolate, pumpkin, then chocolate for the second row. Tap the pan on the counter a few times to allow the batter to spread evenly in the bottom of the pan. Repeat this process with alternate batters on top – being sure to use all remaining batter. “Think checkerboard!”
Once you are done, use a wooden skewer or back of a butter knife to swirl together the chocolate and pumpkin.
Place loaf pan in preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before enjoying.
Tips
- You can make this bread in a muffin tin. Use one scoop of pumpkin and one scoop of chocolate per muffin and swirl. Bake for 20-25 minutes or until a toothpick installed in the center comes out clean.
- Use this swirl technique for other recipes. This is so much fun for cakes!
- Feel free to mix in some chocolate chips or nuts for some added texture to your bread.
Gluten Free
To make this bread gluten-free use your favorite gluten-free flour blend. I typically use King Arthur Gluten-Free Flour Mix and it works beautifully in many recipes.
Dairy Free
This Marbled Pumpkin Chocolate Bread can be made dairy free with just a couple simple changes. Honestly, you can’t tell the difference.
Substitute your favorite milk substitute. I love coconut or oat milk in baking. Also, use a vegan butter substitute. Right now my personal favorite is either Earth Balance or Country Crock Plant Butter. They both work great in baked recipes.
Storage
Allow your bread to cool completely and store your bread in an airtight container at room temperature for up to 3 days. In the fridge for up to 5 days. You can also freeze this bread for up to 3 months.
Serving
While this bread is delicious on its own with a warm cup of coffee (hello, Pumpkin Spice Lattes), a little cream cheese spread really throws this over the top!
Marbled Pumpkin Chocolate Bread
Equipment
- wooden spoon
Ingredients
- ¾ cup granulated sugar
- ¾ cup pumpkin puree
- ½ cup unsalted butter melted
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour divided (gluten free or regular)
- ¼ cup unsweetened cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Spray a 9×5” loaf pan with cooking spray and set aside.
- In a medium bowl, add sugar, pumpkin puree, melted butter, eggs, milk and vanilla extract. Whisk to combine.
- In a small bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Stir to incorporate.
- Add the flour mixture to the bowl of wet ingredients. Fold to combine.
- Divide the batter evenly between the two bowls used. Add cocoa powder to one, and add the remaining ¼ cup of flour to the other. Stir to incorporate.
- Use a cookie scoop to create two horizontal rows of batter, alternating between pumpkin and chocolate scoops. Add a scoop of pumpkin, chocolate, then pumpkin on one side (horizontally). Add a scoop of chocolate, pumpkin, then chocolate for the second row. Tap the pan on the counter a few times to allow the batter to spread evenly in the bottom of the pan. Repeat this process with alternate batters on top – being sure to use all remaining batter.
- Use a skewer to swirl the batter into figure eights, creating a marbling effect in the loaf.
- Place loaf pan in preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before enjoying.
