Name: Chocolate Marbled Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: ¾ cup granulated sugar; 2 large eggs; ½ cup unsalted butter, (melted); ¼ cup milk; ¾ cup canned pumpkin puree, (not pie filling); 1 teaspoon vanilla extract; 1 cup all-purpose flour, (divided); ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 teaspoons pumpkin pie spice; ¼ cup unsweetened cocoa powder; 1 tablespoon coarse sugar, (for topping)

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Our Chocolate Marbled Pumpkin Bread Recipe is one part cake, another part bread, and 100% delicious!

Chocolate and pumpkin are the dynamic duo of autumn! How well these two join forces to save the world from the bland and unimpressive bakes that can plague our kitchens. Seriously though, if you haven’t tried this ultimate flavor combination, now’s the time and this is the recipe. Once again, canned pumpkin with all its amazing super powers, is here to save the day!

Our easy pumpkin bread recipe comes together in minutes.

No mixer is required for this easy bake. Grease your favorite 8.5×4-inch loaf pan and preheat the oven because this pumpkin bread recipe is ready in a flash. Combine the wet ingredients, and in another bowl whisk together the dry. Bring the two together in a lovely, thick cake-like batter.

How do you create the marbled effect in this pumpkin bread?

Once you have the batter ready to go, remove half to a separate clean bowl. Add cocoa powder to one bowl of batter, and an equal amount of flour to the second bowl.

Alternate scoops of the two batters into the bottom of the prepared loaf pan, in the following manner:

Create two rows of batter, using three alternating scoops in each row.
In the left row, make your first scoop pumpkin, then chocolate, then pumpkin.
In the other row, start with chocolate, then pumpkin, then chocolate.
Repeat with another alternating layer on top.
Lightly swirl the combined batters using a large skewer or knife, creating two figure eights, to marble the loaf.

Why is canned pumpkin so darn popular?

One of my favorite things about canned pumpkin is that it’s 100% pure pumpkin puree, nothing more. Libby’s brand pumpkin is all-natural and canned without additives or preservatives. Cooking and baking with canned pumpkin is an easy and dependable way to infuse a little fall into both sweet and savory recipes. Since pumpkin puree is cooked in the canning process, you can use it straight from the can in no-bake recipes like smoothies and ice cream.

Canned pumpkin is a terrific base for pancakes, doughnuts, cheesecake, cakes and cookies. Pumpkin is so much more than just pie!

Can you freeze this chocolate marbled pumpkin bread recipe?

Yes! Freeze this pumpkin bread after it has cooled completely, wrapped in plastic and sealed in an airtight container. It will keep for up to three months in the freezer. You can even freeze this pumpkin bread pre-sliced. Place the slices between layers of wax paper or flash freeze to ensure they don’t stick together. This recipe is easily doubled so make one to enjoy now, and freeze the second loaf for later. Not overly sweet, this is pumpkin bread recipe is a real treat!

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5 from 4 votes