Marbled Chocolate Pumpkin Bread – Deliciously moist and dense pumpkin bread that is perfectly spiced, and swirled with chocolate for a beautiful marble effect. The BEST pumpkin bread for chocolate lovers!
Why you’ll love this recipe
Enjoy the best of pumpkin and chocolate this autumn!
We’re combining the rich decadence of chocolate with the comforting flavours of pumpkin in a delightful loaf that’s perfect for those crisp autumn mornings, or as a sweet indulgence any time of the year.
This pumpkin bread is moist and dense, packed full of warm spices, and swirled with chocolate to create a beautiful marble effect.
So, preheat your oven, and let’s get ready to whip up a loaf of pure autumnal bliss!
Looking for more pumpkin recipes? Check out my Pumpkin Tres Leches Cake, Pumpkin Crinkle Cookies, and my Pumpkin Cheesecake Streusel Bars.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Salt
- Ground cinnamon, ginger, nutmeg, and cloves
- Large eggs: You’ll need 2.
- Caster/granulated sugar: Alternatively, you can use light brown sugar for a deeper flavour.
- Canned pumpkin puree: NOT pumpkin pie filling.
- Greek-style yogurt: For added moisture. You can also use sour cream or buttermilk.
- Vegetable oil: For extra moisture.
- Vanilla extract
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
How to make Marbled Chocolate Pumpkin Bread
To make this bread, simply grab a medium mixing bowl and whisk together the flour, baking powder, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the pumpkin puree, yogurt, oil, and vanilla extract, and whisk until combined.
Add the dry ingredients in thirds and mix in until just combined – do not overmix.
Pour half of the batter into a separate bowl and fold in the cocoa powder.
Alternating between the pumpkin batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
Using a knife or a cake tester, swirl the two mixtures together.
Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
Leave to cool completely in the pan on a wire rack before slicing and serving.
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 Marbled Chocolate Pumpkin Bread is:
- so quick and easy to make
- deliciously moist and dense
- packed full of pumpkin and warm spices
- swirled with chocolate for a marble effect
How long will this pumpkin bread last? This bread with stay fresh in an airtight container at room temperature or in the fridge for up to 5 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?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these bread recipes!
- Marbled Biscoff Bread
- Apple Cinnamon Oatmeal Bread
- Cream Cheese Swirl Pumpkin Bread
- Chocolate Chip Banana Bread
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Marbled Chocolate Pumpkin Bread
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (225g) canned pumpkin puree
- 1 cup (240ml) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ⅛ cup (15g) cocoa powder
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- Whisk together the flour, baking powder, salt, and spices. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and light in colour. Add the pumpkin, yogurt, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and mix in until just combined – do not overmix.
- Pour half of the batter into a separate bowl and fold in the cocoa powder.
- Alternating between the pumpkin batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
- Using a knife or a cake tester, swirl the two mixtures together.
- Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much! The flavors are perfect and I can’t wait to try this recipe for fall gathering!
I had to make this the second I saw this since I love anything pumpkin related! Wow! This was fantastic and came out perfect!
Nothing better than homemade bread and I absolutely love the chocolate swirl. This is going to be on request often in my house!