Marbled Pumpkin Chocolate Bread

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Instead of straight-up Pumpkin bread this year, try my Marbled Pumpkin Chocolate Bread. It’s incredibly moist and flavorful and perfect for any occasion… or no occasion at all!

Marbled Pumpkin Chocolate Bread

For the second time, I thought I was ‘done’ with pumpkin, first after I made Pumpkin Cinnamon Roll Cake then again after I made Chocolate Chip Pumpkin Snickerdoodle Blondies. The pumpkin is just too good to break up with! 

Marbled Pumpkin Chocolate Bread is dense but moist with notes of cinnamon and nutmeg alongside pumpkin and chocolate. I didn’t scrimp on decadence in this bread… maybe it should be called a dessert. Bread or dessert, you’re really going to fall for this!


Marbled Pumpkin Chocolate Bread

Marbled Pumpkin Chocolate Bread

If you think chocolate belongs in, on and with everything, you’re in luck. This bread is for you! Slice and enjoy it while it’s hot and the chocolate is melty.

I had part of a can of pumpkin I needed to use. I had one cup and that’s what I use. It worked out perfectly. You can definitely detect the pumpkin flavor, but this bread isn’t overtly pumpkin. Maybe the semi-sweet chocolate mellows the pumpkin flavor. Works for me!

To prove my theory it can be served for brunch with honey butter. For a drool-worthy dessert, how about piling on a big scoop of ice cream? What flavor would be best with Pumpkin and Chocolate Bread? Cinnamon or Brownie batter maybe…

Marbled Pumpkin Chocolate Bread

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pumpkin bread

Marbled Pumpkin Chocolate Bread

A rich chocolate is swirled with spiced pumpkin bread to create a delightful mix of flavors in this Marbled Pumpkin Chocolate Bread
Author: Paula
4.92 from 12 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings



  • Spray loaf pan with non-stick spray.
  • Preheat oven to 350 degrees fahrenheit.
  • Melt chocolate and set aside to cool.
  • In a bowl, combine flour, baking soda, cinnamon, baking powder, nutmeg and salt.
  • In the bowl of a mixer, add oil and sugar and cream (mix) until consistency of wet sand.
  • Add eggs and blend until smooth.
  • Reduce speed and add pumpkin and vanilla. Mix until combine, about 30 seconds.
  • Carefully add flour mixture and mix until combined being careful not to over-mix***
  • Pour batter into loaf pan reserving 1/2 cup.
  • Add melted chocolate to the reserved 1/2 cup batter and combine.
  • Pour chocolate batter on top of batter and swirl slightly with a knife. Don't stir and swirl too much or you won't have the marbled effect.
  • Bake 60 to 70 minutes at 350 degrees fahrenheit.
  • Test with a wooden pick. You want the pick to be clean or with a few cooked crumbs on it. It's not done if wet, moist batter is on it.
  • Cool 20 to 30 minutes in pan before inverting on wire rack to cool.
  • Serve warm or room temperature.
  • Store in an airtight container 3 days on counter or 1 week in refrigerator.


I use a 9x5.5 inch loaf pan.I recommend using a baking chocolate instead of chocolate chips. I use Ghirardelli baking bar. It's in a bar like a candy bar and melts smoother than chips.*any vegetable oil or coconut oil in the liquid state may be substituted. ***Over-mixing will make bread tough.© All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Calories: 274kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 206mg | Potassium: 153mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
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Whenever possible choose free-range organic eggs. I’m fortunate enough to get eggs from my mom. But, even when her eggs are laying, I purchase cage-free eggs. It really makes a difference in taste. Eggs are too expensive and the few cents more for organic are worth it in my opinion.

Looking for more pumpkin? Browse all my pumpkin recipes here.


  1. Where is the cream in the list of ingredients that is mentioned in the recipe? How much do you use?

    1. Cream in this situation means ‘mix’. “In the bowl of a mixer, add oil and sugar and cream (mix) until consistency of wet sand.”

    1. You know, that’s right, I didn’t think I liked pumpkin until I had it with chocolate. Thanks for stopping by!

  2. This looks gorgeous, Paula! Love chocolate and pumpkin, such a amazing combination and perfect for fall! Wish I had a few slices for breakfast this morning 🙂

  3. Yeah why have plain ol’ pumpkin bread when you can marble it with chocolate. What a champion idea!
    Chocolate makes everything better!

    1. I took this loaf to my friend and she dug in and was like ‘this is fantastic and I don’t even like pumpkin!’ haha

4.92 from 12 votes (12 ratings without comment)

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