Chocolate Marble Pumpkin Bread
User Reviews
5
Chocolate Marble Pumpkin Bread
Description
This Chocolate Marble Pumpkin Bread recipe uses a base pumpkin batter made from vegetable oil, sugar, eggs, pumpkin puree, flour, pumpkin pie spice, baking soda, baking powder, and salt. A separate chocolate batter is mixed by adding unsweetened cocoa powder and milk to a portion of the pumpkin batter.
The two batters are alternately poured into greased and floured loaf pans, forming a marbled effect when baked at 325°F for 40 to 60 minutes. The final bread is moist and tender, with spiced pumpkin complemented by the mild chocolate swirls. Avoid overmixing to prevent toughness.
The bread can be sliced and served plain or with butter. It fits well in breakfast, brunch, or casual snacking settings. The pumpkin flavor is balanced by the chocolate, offering complexity without overwhelming sweetness.
Tips include proper flour measuring and the option to substitute vegetable oil types or milk variations. Using canned pumpkin puree, not pumpkin pie mix, ensures appropriate moisture and flavor balance.
Ingredients
Pumpkin Batter
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 egg large
- 15 oz pumpkin puree canned
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Chocolate Batter
- 1/2 cup cocoa powder unsweetened
- 1/4 cup milk
Instructions
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
- Whisk in eggs until well-combined.
- Add the pumpkin puree and whisk until well-combined.
- Whisk in the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
- Remove 1 ½ cups of pumpkin batter to a separate medium bowl.
- Stir in cocoa powder and milk until combined.
- Pour 1/4 cup of the plain batter into the first prepared pan.
- Top the batter with 2 tablespoons chocolate batter.
- Repeat with the second pan.
- Continue alternating batters on top of each other in both pans until you've used up both batters.
- Give each pan a couple of gentle taps but don't stir.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, for the best moisture and flavor balance.
- Measure flour by lightly spooning into a cup and leveling to avoid dense bread.
- Vegetable oil types like canola or light olive oil are suitable substitutes.
- Any milk type, including non-dairy alternatives, works in the chocolate batter.
- Do not overmix the batter to keep the bread tender instead of tough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 151kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 102mg | 4% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 2783IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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