Chocolate Marble Bread – Deliciously moist and fluffy vanilla bread marbled with chocolate, and topped with chocolate ganache. Perfect for chocolate lovers!
Can’t decide whether you want to bake vanilla bread, or chocolate bread? Today, I have combined the two together so you can have the best of both.
I bring you my Chocolate Marble Bread!
This bread is incredibly moist and fluffy, and is loaded with chocolate and vanilla flavour. I’ve also topped it with a gorgeous chocolate glaze for extra indulgence.
How to make Chocolate Marble Bread
Ingredients you’ll need:
- Plain/all-purpose flour
- Caster/granulated sugar
- Baking powder
- Baking soda
- Salt
- Large eggs
- Vanilla extract
- Unsalted butter
- Sour cream: You could also use yogurt or buttermilk.
- Cocoa powder
For the glaze:
- Chocolate chips: You can use milk, dark, or semi-sweet.
- Unsalted butter
- Light corn syrup/golden syrup
To make this bread, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs, vanilla extract, butter, and sour cream. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Pour half of the mixture into a separate bowl, and fold in the cocoa powder.
Spoon a dollop of each mixture alternately into an 9×5″ loaf pan lined with parchment paper, then using a toothpick, swirl the two mixtures together. Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
For the glaze, simply place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 20 seconds.
Drizzle the glaze over the cooled bread, and leave to set.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Chocolate Marble Bread is:
- super quick and easy to throw together
- deliciously moist and fluffy
- loaded with flavour
- topped with an indulgent chocolate glaze
How long will this marble bread last? This bread stays fresh covered at room temperature for up to 3 days, or in the fridge for up to 7 days.
Can I freeze this bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge.
Did You Make This Recipe?
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Chocolate Marble Bread
Ingredients
For the Bread
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter, melted
- 1 cup (240g) sour cream
- 2 tablespoons cocoa powder
For the Glaze
- ½ cup (90g) chocolate chips
- 2 tablespoons (30g) unsalted butter
- 2 teaspoons light corn syrup/golden syrup
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Line an 9×5″ loaf pan with parchment paper. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk together the eggs, vanilla extract, butter, and sour cream. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Pour half of the mixture into a separate bowl, and fold in the cocoa powder.
- Spoon a dollop of each mixture alternately into the prepared pan, then using a toothpick, swirl the two mixtures together. Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
For the Glaze
- Place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 10 seconds.
- Drizzle the glaze over the cooled bread, and leave to set.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I only get this bread at work-related conferences, etc when its put out for breakfast. Always enjoy them and want to try to make it. Do they always have a glaze or is the bread good without it?
The glaze is completely optional, and the bread is good on its own 🙂
I made this cake yesterday and substituted butter for regular canola oil, and it was great on the outside and the edges however it was EXTREMELY underbaked on the inside. I dont know what happened
Hi Sam! How long did you bake it for? To avoid overbaking the outside of the loaf before the middle is done, I like to cover it loosely with foil about halfway through the baking time.
i love a swirl! not only does it bring in another flavor, but they’re just so pretty to behold! 🙂
Thanks, Grace! 🙂
Oh my everything about this just looks perfect and I sure wish I had some to eat right now.
Thanks, Rahul!
I LOVE marble bread, who can say no to those swirls?!! Loving this one, Marsha! This is totally a bread I could eat on repeat! Cheers!
Thanks, Cheyanne!
The marbles look of this is so pretty! I wish I had a slice of this for breakfast. You can have chocolate glaze for breakfast, right?
Thanks, Amanda!
Marsha, this chocolate marble bread looks unbelievable! That swirl is gonna be in my foodie daydreams… like NOW. Lol. As usual, your sweet breads looks so perfectly moist and delish. Pinning! xo
This brings back memories of my granny and her various marble cakes! I love how moist it looks and I have to definitely agree with the soured cream, or in my case, buttermilk. Fantastic recipe!
Thanks, Azlin!
Oh WOW. This looks like just my sort of thing! I’m not a big cake fan UNLESS it’s chocolatey – then I could eat the whole loaf 😀 Especially with that glaze!
Thanks, Becca! 🙂
Such a stunning DELISH sweet loaf!
Thanks, Rebecca!