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!
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!
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
- 3 ounces semisweet chocolate I used Ghirardelli*
- 1 and 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground 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 good vanilla extract
- 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.
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.