This chocolate marble pumpkin bread is moist, fluffy, airy, rich, cozy and simply delicious. When you imagine the perfect pumpkin bread or pound cake, we all imagine something like this texture. This pumpkin bread has the absolute best texture. You will love it!

What we were going for with this recipe was: a decadent, dense yet fluffy pumpkin bread with a chocolate marbling in the center. This marble effect can be achieved in many different ways. But here we show you a very simple way to do it. Just follow the recipe step by step to learn how to do it.

All you have to do is set aside some of the pumpkin batter and add chocolate to it, to then form this beautiful marbling effect.

My favorite part of this pumpkin bread is always the base and the crust that forms on top. Just look at the top in the picture. I know most people either prefer the top part (or the edges) while others prefer the inside. For me, when it comes to this specific pumpkin bread, I love the top part. A little crispy and so delicious!

In this recipe we use pumpkin spice, which is the name given to a fall spice blend that gives a lot of dessert and beverages recipes a really good touch. It is nothing more than the mixture (usually) of cinnamon powder, ginger powder, nutmeg powder and clove powder. Some people add to this mixture a bit of “allspice” which is a particular type of pepper.

We actually make it at home without the “allspice” just mixing the other ingredients. We do 3 tbsp cinnamon powder, 2 tsp ginger powder, 1 tsp nutmeg powder, and 1 to 1 1/2 tsp clove powder. In the end, these types of spice combinations always depend on each person’s taste. We like nutmeg but we find it to be a little too strong, so we add a small amount, but you can try with a little more of it for example. I recommend you to make as much of this pumpkin spice mix as you want and keep it at home for this season. It will come in handy since you can use it for a lot of different recipes.

If you like this recipe, you have to check out our pumpkin scones, you’ll love them, you’ll see.

Chocolate marble pumpkin bread

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the batter:

• 1 1/2 C (6.70 oz) (190 gr) all purpouse flour
• 1 tsp (0.17 oz) (5 gr) baking soda
• 1/2 tsp (2.5 gr) baking powder
• 1/2 tsp (2.5 gr) salt
• 2 tsp pumpkin spice
• 1/2 C (4 fl oz) (120 ml) vegetable oil, soft flavored (canola, sunflower, corn, etc.)
• 2/3 C (4.70 oz) (133 gr) white sugar
• 1/2 C (3.50 oz) (100 gr) brown sugar
• 2 eggs, big
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/4 C (2.10 oz) (60 gr) sour cream, or unsweetened unflavored yogurt
• 1 C (8.50 oz) (240 gr) natural pumpkin puree, or canned (unsweetened)

For the chocolate marble:

• 1/4 C (0.75 oz) (21 gr) unsweetened cocoa powder
• 1 tsp instant coffee (optional)
• 1 tbsp (0.50 fl oz) (15 ml) whole milk

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Equipment

• 1 loaf bread pan

Method

 

For the pancake:

1. Preheat the oven to 356º F (180° C). Grease with a little butter a pan of about 9.80 inches x 4.75 inches (25 cm x 12 cm) or line with parchment paper.
2. In a medium bowl, sift the flour with the baking soda, baking powder, salt and pumpkin spice. Mix with a spoon and set aside.
3. Separately, in a large bowl add the vegetable oil with the two types of sugar, eggs, vanilla extract, sour cream and pumpkin puree. Beat with a hand whisk or electric mixer for 1 minute until light and fluffy.
4. Add in the flour mixture in two separate additions, beating for 10 seconds after each one to get a smooth batter.

For the chocolate marble:

1. In a small bowl, combine the cocoa powder with the instant coffee, milk and mix with a spoon until the cocoa is completely dissolved.
2. Pour one third of the pumpkin batter into a separate bowl and add in the cocoa mixture too. Beat with the same hand whisk until all the ingredients are perfectly integrated.
3. To assemble and form the marble, pour 1/2 cup of the pumpkin batter in the center of the pan. Then add 1/2 cup of the chocolate mixture on top. Shake the pan a little to flatten the layers, it doesn't matter if they mix together a little. Repeat the process until both batters are finished and about 9 layers are formed in total (5 pumpkin and 4 chocolate). It is recommended to start and end with the pumpkin mixture, so that the final result is more beautiful.
4. After having added the last layer of batter, carefully smooth out the top using a rubber spatula and shake the pan again to get an even surface.
5. Bak at 356º F (180° C) for approximately 50-55 minutes until it is lightly browned and a wooden toothpick comes out clean when inserted.
6. Once the bread is ready, take it out of the oven, let it rest for 20 minutesstill inside the pan and then turn it out and place it on a rack to cool down completely. Decorate with powdered sugar if desired and it is ready!

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