This Chocolate Pumpkin Marble Bread is like two desserts in one. Rich chocolate swirls meet soft, spiced pumpkin bread in every slice. It’s the kind of treat that makes the whole kitchen smell amazing.

I love how the pumpkin keeps it super moist and flavorful. The chocolate adds that deep, sweet touch that pairs so well with warm spices. Every slice looks beautiful with its marbled pattern.

It’s perfect for breakfast, snacks, or even dessert. You can enjoy it warm with butter or just as it is. Honestly, one loaf never lasts long in my house.

So, let’s get the chocolate and pumpkin ready. We’re making this gorgeous Chocolate Pumpkin Marble Bread today.

Why You’ll Love This Recipe

• Perfect Fall Flavor: The combination of pumpkin, warm spices, and chocolate is irresistible.
• Beautiful Marble Swirl: The visually stunning pattern makes this loaf as pretty as it is delicious.
• Moist and Tender: Thanks to the pumpkin puree and sour cream, this bread stays soft for days.
• Easy to Make: Simple ingredients and easy steps make this a beginner-friendly recipe.
• Versatile: Enjoy it plain, with a drizzle of glaze, or even toasted with butter.

Required Kitchen Tools

• Mixing bowls
• Whisk
• Hand or stand mixer
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper
• Toothpick or skewer (for testing doneness and swirling batter)

Ingredients

Pumpkin Loaf

• 100g vegetable oil (1/2 cup)
• 200g light brown sugar (1 cup)
• 300g pure pumpkin puree (1 1/3 cups)
• 2 eggs (room temperature)
• 60g sour cream (1/4 cup, room temperature)
• 2 tsp vanilla extract
• 220g all-purpose flour (1 3/4 cups + 1 tbsp.)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)

Chocolate Loaf

• 24g Dutch-processed cocoa powder (1/4 cup)
• 45g freshly brewed espresso or hot water (1 1/2 oz.)
• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Prepare the Loaf Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix the Pumpkin Batter

1. In a large mixing bowl, whisk together the vegetable oil, brown sugar, and pumpkin puree.
2. Add the eggs, sour cream, and vanilla extract. Whisk until smooth.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

3. Make the Chocolate Batter

1. In a small bowl, whisk the cocoa powder and hot espresso (or hot water) until smooth.
2. Remove 1 cup of the pumpkin batter and mix it with the chocolate mixture. Stir in vanilla extract.

4. Assemble the Marble Loaf

1. Spoon alternating dollops of pumpkin and chocolate batter into the prepared loaf pan.
2. Use a skewer or a knife to gently swirl the batters together, creating a marbled effect.

5. Bake the Bread

1. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Variations for Chocolate Pumpkin Marble Bread

• Add Chocolate Chips: Stir in 1/2 cup of chocolate chips for extra richness.
• Spiced Up: Add extra cinnamon or a pinch of cayenne for a warming spice kick.
• Nutty Crunch: Mix in 1/4 cup of chopped walnuts or pecans.
• Glazed: Drizzle with a simple powdered sugar glaze for added sweetness.
• Dairy-Free: Swap sour cream with coconut yogurt or almond milk yogurt.

How to Serve Chocolate Pumpkin Marble Bread

• With Coffee: Pair with a latte or pumpkin spice coffee for the perfect fall morning.
• Toasted: Lightly toast a slice and spread with butter or cream cheese.
• Dessert Style: Top with a scoop of vanilla ice cream or a dollop of whipped cream.
• Gift-Worthy: Wrap in parchment paper and tie with a ribbon for a homemade gift.

Storing Chocolate Pumpkin Marble Bread

• At Room Temperature: Store in an airtight container for 3 days.
• In the Refrigerator: Keeps fresh for up to 1 week.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.

Nutrition Information (Per Slice)

Calories	Carbs	Protein	Fat	Fiber
250	34g	4g	11g	2g

Chocolate Pumpkin Marble Bread FAQs

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree to control the sweetness and spices.

What can I use instead of espresso?

You can use hot water or strong brewed coffee for a similar effect.

Can I double the recipe?

Yes! Simply double all ingredients and bake in two loaf pans.