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–+ servings

Pumpkin Chocolate Marble Loaf

This pumpkin bread gets a chocolate makeover, with ribbons of rich chocolate cake scooped throughout the classic spiced batter. Every slice comes out a little different, showing off its own marble pattern of warm pumpkin and chocolatey goodness. Chocolate chips on top melt into the crust as it bakes, giving you a little extra chocolate in every bite.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Yields8 slices
Print Recipe Pin Recipe
Servings8 slices

Ingredients

PUMPKIN BATTER

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon vanilla extract

CHOCOLATE SWIRL

  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons whole milk
  • 1/2 teaspoon instant espresso powder

TOPPING

  • 1/4 to 1/3 cup semi-sweet chocolate chips, more as needed

Equipment

  • 9 x 5 loaf pan

Instructions 

MAKE THE PUMPKIN BATTER

  1. In a medium bowl, add the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt, then whisk by hand until well combined.
  2. In a large mixing bowl, add the white granulated sugar, light brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract, then whisk by hand until completely smooth.
  3. Add the dry ingredients to the wet ingredients, then fold together with a rubber spatula until you have a smooth batter with no clumps.

MAKE THE CHOCOLATE SWIRL

  1. In a medium bowl, add a little less than half of the pumpkin batter, then add the cocoa powder, milk, and instant coffee, and whisk by hand until smooth and fully combined. The batter should be thick; if it's still too thick to swirl easily, whisk in another tablespoon of milk.

SWIRL AND BAKE

  1. Preheat the oven to 350°F, grease a 9x5-inch loaf pan with butter or oil spray, then line with parchment paper.
  2. Using one scoop for the pumpkin batter and a separate scoop for the chocolate batter, spoon two scoops of pumpkin batter into the center of the pan, then two scoops of chocolate batter directly on top in that same center spot, continuing to alternate scoops in the center until both batters are used up and letting each one spread outward on its own.
  3. Sprinkle the chocolate chips evenly over the top.
  4. Transfer to the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and allow to cool in the pan for about 1 hour, then enjoy!

Notes

Q: Why add instant coffee to the chocolate swirl?
A: The coffee deepens the chocolate flavor without making the loaf taste like coffee. You can leave it out if you prefer, though the chocolate swirl will taste slightly milder.
Q: How do I get a marble effect instead of a zebra effect?
A: Scooping the batters throughout the pan, like this recipe does, gives you a true marble look with soft, blended streaks. For a zebra effect instead, stack the scoops directly on top of one another in the center of the pan and let each one spread outward on its own, which creates defined rings.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!