This post may contain affiliate links. Please read my disclosure policy.
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.
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!
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!
Chocolate Marbled Pumpkin Bread Recipe
- 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
- 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 is easily doubled
- Store leftovers in an airtight container at room temperature
- Bread can be frozen for up to 3 months
Here are a few more recipes you might also enjoy:
Thanks so much for stopping by! Tricia