Marbled Chocolate Pumpkin Bread

Marbled Chocolate Pumpkin Bread – Deliciously moist, soft, and perfectly spiced pumpkin bread swirled with rich chocolate for a beautiful marble effect. A wonderfully cosy autumn bake that’s perfect for chocolate lovers!

If you love pumpkin and chocolate together, this Marbled Chocolate Pumpkin Bread is a must-try! It’s wonderfully moist and tender, packed with warm cinnamon, ginger, nutmeg, and cloves, with delicious swirls of rich chocolate running through every slice. The beautiful marble effect makes it look extra special, too!

This easy homemade pumpkin bread comes together with simple ingredients, including pumpkin purée, light brown sugar, and Greek-style yogurt to keep it beautifully moist. Simply divide the batter, stir cocoa powder into one half, then swirl the two mixtures together before baking. It’s perfect for cosy autumn afternoons, a sweet breakfast treat, or enjoying with a warm cuppa!

Looking for more delicious pumpkin recipes? Try my Pumpkin Tres Leches Cake, Pumpkin Crinkle Cookies, or Pumpkin Cheesecake Streusel Bars.

Happy baking,

Marsha x

From the recipe box

Marbled Chocolate Pumpkin Bread

Deliciously moist, soft, and perfectly spiced pumpkin bread swirled with rich chocolate for a beautiful marble effect. A wonderfully cosy autumn bake that's perfect for chocolate lovers!

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Prep 30 minutes minutes

Cook 1 hour hour 5 minutes minutes

Total 1 hour hour 35 minutes minutes

Yields 1 loaf

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Ingredients

• 312 g 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
• 150 g caster or granulated sugar
• 225 g pumpkin puree
• 240 ml plain Greek-style yogurt
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 15 g cocoa powder

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13cm (9 × 5-inch) loaf tin with parchment paper, leaving some overhang for easy removal.
• In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a separate large mixing bowl, whisk together the eggs and sugar until thick and pale in colour.
• Add the pumpkin puree, yogurt, vegetable oil, and vanilla extract, and whisk until smooth and combined.
• Add the dry ingredients to the wet ingredients in three additions, gently folding after each one until just combined. Avoid overmixing.
• Transfer half of the batter to a separate mixing bowl. Add the cocoa powder and gently fold until fully incorporated.
• Alternating between the plain pumpkin batter and chocolate batter, spoon dollops into the prepared loaf tin until both mixtures have been used.
• Using a butter knife or cake tester, gently swirl the two batters together a few times to create a marbled effect. Avoid overmixing, or the colours will blend together.
• Bake for approximately 1 hour 5 minutes, checking from 55 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Leave the bread to cool completely in the tin on a wire rack before removing, slicing, and serving.

Recipe notes

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Yogurt: Plain Greek-style yogurt helps keep the bread moist. Sour cream can also be used.

Cocoa powder: Use unsweetened cocoa powder, not drinking chocolate.

Storage: Store the bread in an airtight container at room temperature or in the fridge for up to 5 days.

Freezing: This bread freezes well for up to 3 months. Wrap the loaf or individual slices tightly and thaw overnight in the fridge before serving.