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!
Promise.
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 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 with honey
Ingredients
- 1 teaspoon pure vanilla extract
- 3 ounces semisweet chocolate I used Ghirardelli*
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 1/2 cup vegetable oil I used canola**
- 2 large eggs
- 1 cup pumpkin puree, not pumpkin pie filling
Tips
- I use a 9×5.5-inch loaf pan.
- I recommend using baking chocolate instead of chocolate chips. I use Ghirardelli baking bars. They’re in a bar like a candy bar and melt smoother than chips.
- *Any vegetable oil or coconut oil in the liquid state may be substituted.
- ***Over-mixing will make the bread tough.
- 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 makes a difference in taste. In my opinion, eggs are too expensive, and the few cents more for organic are worth it.
Looking for more pumpkin recipes? Browse all my pumpkin recipes here.
Marbled Pumpkin Chocolate Bread
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Ingredients
- 3 ounces semisweet chocolate I used Ghirardelli*
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 1/2 cup vegetable oil I used canola**
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon pure vanilla extract
Instructions
- 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.
Notes
- I use a 9×5.5-inch loaf pan.
- I recommend using baking chocolate instead of chocolate chips. I use Ghirardelli baking bars. They’re in a bar like a candy bar and melt smoother than chips.
- *Any vegetable oil or coconut oil in the liquid state may be substituted.
- ***Over-mixing will make the bread tough.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Where is the cream in the list of ingredients that is mentioned in the recipe? How much do you use?
Cream in this situation means ‘mix’. “In the bowl of a mixer, add oil and sugar and cream (mix) until consistency of wet sand.”
Pumpkin and chocolate are such a great combo – I bet this bread is amazing!
You know, that’s right, I didn’t think I liked pumpkin until I had it with chocolate. Thanks for stopping by!
There is nothing better than pumpkin bread…except ones that have chocolate!!
hehe, absolutely correct, Dorothy! I just learned this!
Thanks Julie
I like how you can DISGUISE this dessert as breakfast! “Oh, I’ll just have a little of that pumpkin BREAD with my coffee…” 🙂
Totally 🙂
Oh man these would be good with some almond butter on them or just some plain old butter. Yum!
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 🙂
Yeah why have plain ol’ pumpkin bread when you can marble it with chocolate. What a champion idea!
Chocolate makes everything better!
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
Mmm, I love a marbled bread, especially a pumpkin bread! This looks delicous!
Thanks Amanda!
Gorgeous, Paula! I made a similar bundt cake recently and it won me over on pumpkin. And I agree, add chocolate to all the things!