Just when we thought pumpkin bread couldn’t get any better… We swirled together our classic pumpkin bread with a chocolate pumpkin bread batter. If you are a fan of pumpkin chocolate chip bread, this marbled pumpkin bread version is one of our new favorites. The bread has all the best parts of our classic pumpkin chocolate chip bread with a little extra chocolate flavor.
This pumpkin bread is based on a recipe our mom used to make for us growing up. It has remained one of our favorites for good reason. In this version, we split the batter in two. The first half of the batter is made the same way as our classic pumpkin bread. The second half of the batter replaces a little bit of the flour with cocoa powder. After both the pumpkin and chocolate batter are made, they are swirled together in a loaf pan and baked. It’s the best of both a pumpkin and a chocolate loaf cake in one.
Marbled Pumpkin Bread
Ingredients
Chocolate
- 1 1/2 cups flour all purpose 180 g
- ⅓ cup cocoa 35 g
- 1 cups sugar granulated 200 g
- 1 tablespoons cinnamon
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon ginger ground
- 1/8 teaspoon cloves ground
- 1/8 teaspoon allspice ground
- 1/2 teaspoon cardamom ground
- 1 teaspoon baking soda
- 1 teaspoons salt diamond kosher if using morton half
- 1/2 cup vegetable oil
- 3/8 cup water
- 2 eggs
- 5 oz mini chocolate chips 1/2 bag mini chocolate chips 10 oz
- 1 cup pumpkin puree ½ a 15 oz can
Pumpkin:
- 1 3/4 cups flour all purpose 210 g
- 1 cups sugar granulated 200 g
- 1 tablespoons cinnamon
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon ginger ground
- 1/8 teaspoon cloves ground
- 1/8 teaspoon allspice ground
- 1/2 teaspoon cardamom ground
- 1 teaspoon baking soda
- 1 teaspoons salt diamond kosher if using morton half
- 1/2 cup vegetable oil
- 3/8 cup water
- 2 eggs
- 5 oz mini chocolate chips 1/2 bag mini chocolate chips 10 oz
- 1 cup pumpkin puree ½ a 15 oz can
Topping:
- ½ cup chocolate chips for topping optional
Instructions
Chocolate:
- Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
- Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
- Fold in the pumpkin puree (until just combined and evenly distributed)
- Add in the chocolate chips and mix
Pumpkin:
- Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
- Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
- Fold in the pumpkin puree (until just combined and evenly distributed)
- Add in the chocolate chips and mix
Assembly:
- Prepare 1 large loaf pan or 2 greased medium loaf pans (4 inches x 8 inches or one large 9 x 5 inch loaf pan). The pans should be almost full, we leave about a half an inch of space.
- Using a cookie scoop, alternate the batters in a checkerboard pattern. Use about 1/9th of the batter per scoop and create two layers with 9 scoops, alternating each scoop. The bottom layer should start and end with the same flavor, while the top layer should alternate the opposite way so chocolate is on top of pumpkin and vice versa.
- Using a butter knife, slightly swirl the mixture. Ensure to press the knife all the way to the bottom before swirling for the best effect.
- If you are adding extra chocolate chips on top, sprinkle them on before baking
- Bake at 300 F for ~1 hour 30 minutes (or until a toothpick comes out clean – oven temperatures vary so be sure to check with a toothpick starting at the hour mark)
- Note: Bake time varies by pan size but for our 4×8 inch metal pan it takes 1 hour 25 minutes. If using a 9×5 inch large loaf pan the bake time will need to be increased.
- Let cool before slicing. This can be stored at room temperature for ~3 days. Keep tightly wrapped in plastic or freeze
