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Cooking. Creating. Sharing

Marbled Pumpkin Chocolate Bread

Oct.posted by Paula 17 Comments

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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

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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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
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings

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 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 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 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.©CallMePMc.com 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.

Nutrition

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.

Paula
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How to Fix Cake Disasters »

Comments

  1. Judy Kanta says

    12.13.17 at 12:19 pm

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

    Reply
    • Paula says

      01.05.18 at 12:54 pm

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

      Reply
  2. Rachel @{i love} my disorganized life says

    10.28.14 at 7:39 pm

    Pumpkin and chocolate are such a great combo – I bet this bread is amazing!

    Reply
    • Paula says

      10.28.14 at 7:40 pm

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

      Reply
  3. Dorothy @ Crazy for Crust says

    10.23.14 at 5:48 pm

    There is nothing better than pumpkin bread…except ones that have chocolate!!

    Reply
    • Paula says

      10.23.14 at 6:17 pm

      hehe, absolutely correct, Dorothy! I just learned this!

      Reply
  4. Carla (@charliesue) says

    10.21.14 at 5:25 pm

    I like how you can DISGUISE this dessert as breakfast! “Oh, I’ll just have a little of that pumpkin BREAD with my coffee…” 🙂

    Reply
    • Paula says

      10.22.14 at 6:24 am

      Totally 🙂

      Reply
  5. Julie | This Gal Cooks says

    10.21.14 at 5:19 pm

    This is a darn good loaf of bread, Paula!

    Reply
    • Paula says

      10.22.14 at 6:26 am

      Thanks Julie

      Reply
  6. genevieve @ gratitude & greens says

    10.21.14 at 8:09 am

    Oh man these would be good with some almond butter on them or just some plain old butter. Yum!

    Reply
  7. Kelly says

    10.21.14 at 7:28 am

    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 🙂

    Reply
  8. Carol at Wild Goose Tea says

    10.20.14 at 6:26 pm

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

    Reply
    • Paula says

      10.20.14 at 6:59 pm

      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

      Reply
  9. amanda @ fake ginger says

    10.20.14 at 5:57 pm

    Mmm, I love a marbled bread, especially a pumpkin bread! This looks delicous!

    Reply
    • Paula says

      10.20.14 at 6:04 pm

      Thanks Amanda!

      Reply
  10. Melissa {Persnickety Plates} says

    10.20.14 at 4:01 pm

    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!

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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