Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

Chocolate Marbled Pumpkin Bread Recipe

  Jump to Recipe |    16 Comments

6.1K shares
  • Share
  • Yum
  • Email

This post may contain affiliate links. Please read my disclosure policy.

An overhead shot of a loaf of chocolate marbled pumpkin bread

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!

 

A sliced loaf of chocolate marbled pumpkin bread

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.

 

Chocolate Marbled Pumpkin Bread sliced on a tray

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!

A stack of sliced chocolate marbled pumpkin bread

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!

 

Thanks for PINNING!

An overhead view of chocolate marbled pumpkin bread, sliced

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

PRINT THE RECIPE!

5 from 4 votes

Chocolate Marbled Pumpkin Bread Recipe

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Yield: 10
Course: Bread, Cake
Author: Tricia
PRINT RECIPE
One part cake and another part bread, and 100% delicious!

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

Instructions

  • Preheat oven to 350°F. Lightly grease the sides and bottom of an 8.5x4-inch loaf pan. Set aside.
  • In a medium mixing bowl whisk together the sugar, eggs, butter, milk, pumpkin and vanilla until combined.
  • Place a large fine mesh sieve over the egg mixture. Add ¾ cup of the flour, baking soda, baking powder, salt and pumpkin pie spice to the sieve and sift into the egg mixture. Use a rubber spatula to gently fold the dry ingredients into the egg mixture. Blend until smooth.
  • Remove half the batter to another small bowl and add the cocoa powder. Fold to combine. Add the remaining ¼ cup of flour to the non-chocolate batter. Fold until blended.
  • 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. Top with coarse sugar, if using.
  • Bake at 350°F for 50 to 55 minutes or until the center is set and firm to the touch and a skewer comes out with no wet batter. Allow the cake to cool for 15 minutes then remove to a wire rack.

Recipe Notes

  • Recipe is easily doubled
  • Store leftovers in an airtight container at room temperature
  • Bread can be frozen for up to 3 months
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 232mg | Potassium: 111mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3202IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Here are a few more recipes you might also enjoy:

A cooling rack with spiced pumpkin oatmeal cookies

Spiced Pumpkin Oatmeal Cookies

 

 

A jar of pumpkin butter on toast

Maple Pumpkin Butter

 

a tray of pumpkin crinkle cookies

Pumpkin Crinkle Cookies

 

Thanks so much for stopping by! Tricia

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Chocolate Hazelnut Mousse CakeSour Cream Coffee CakeA platter of cheesy garlic bread served with marinaraCheesy Garlic BreadFresh Pear CakeThe BEST Carrot Cake recipe

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: 23 Brilliant Recipes using Canned Pumpkin
Next Post: Old Fashioned Donut Muffins

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. A says

    September 25, 2021 at 10:43 am

    What size/type of scoop are you using?

    reply to this comment >
    • Tricia Buice says

      September 27, 2021 at 7:21 am

      Hi! You can use a ladle, ice cream scoop or large spoon. It’s doesn’t have to be precise so no worries. If you have a couple of ice cream scoops that holds about 3 tablespoons I would try that first. Thanks!

      reply to this comment >
  2. Julie T says

    September 6, 2020 at 8:47 pm

    5 stars
    I made this and it was so delicious! I followed the recipe exactly but added 1/2 cup chocolate chips to the pumpkin batter. The texture was great and the marble looked fantastic. The pumpkin flavor is subtle and the chocolate flavor stood out more. This is a fantastic treat I will be making again!

    reply to this comment >
    • Tricia Buice says

      September 7, 2020 at 1:33 pm

      Oh Julie! I love the addition of chocolate chips to the pumpkin swirl. Outstanding!

      reply to this comment >
      • Lucy says

        October 1, 2020 at 11:45 am

        Sounds delicious. The recipe calls for canned pumpkin puree. I have a lovely home grown pumpkin. How would I puree it for the recipe?

        reply to this comment >
        • Tricia Buice says

          October 1, 2020 at 3:26 pm

          You can make your own pumpkin puree Lucy. Check out this post for step by step directionss: PUMPKIN PUREE

          reply to this comment >
    • rach says

      September 19, 2020 at 6:12 pm

      I only have unsweetened cocoa powder. Will that affect the taste?

      reply to this comment >
      • Tricia Buice says

        September 22, 2020 at 8:11 am

        The recipe uses unsweetened cocoa powder so you’re good to go! Enjoy!

        reply to this comment >
  3. Pam says

    October 29, 2019 at 12:02 pm

    Woo hoo, Tricia! Bet this bread is as delicious as it is pretty! Thanks for the recipe!

    reply to this comment >
    • Tricia Buice says

      October 29, 2019 at 2:58 pm

      Thank YOU Pam!

      reply to this comment >
  4. Liz says

    October 29, 2019 at 7:43 am

    5 stars
    You’ve outdone yourself! This is one gorgeous loaf of pumpkin bread—swirled to perfection!

    reply to this comment >
    • Tricia Buice says

      October 29, 2019 at 8:18 am

      Thanks Liz!

      reply to this comment >
  5. Chris Scheuer says

    October 28, 2019 at 12:00 pm

    5 stars
    Pinned! So pretty and so easy! And from the ingredients, I can surmise, so delicious! A winning combination!

    reply to this comment >
    • Tricia Buice says

      October 28, 2019 at 2:07 pm

      Thanks so much Chris! Hope you have a wonderful week 🙂

      reply to this comment >
  6. Jennifer @ Seasons and Suppers says

    October 28, 2019 at 10:28 am

    5 stars
    Chocolate and pumpkin is always a winning combination and looks perfect in this beautiful bread!

    reply to this comment >
    • Tricia Buice says

      October 28, 2019 at 2:06 pm

      Thanks Jennifer. We agree!

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

All Content Copyright Saving Room For Dessert © 2022 • Privacy Policy • Site Design by Emily White Designs

6.1K shares
  • Pin
  • Share
  • Yum
  • Email
6.1K shares