Short Description

A beautifully marbled loaf combining tender, spiced pumpkin bread with rich chocolate swirls—moist, elegant, and perfect for fall snacking or gentle gifting.

Why You’ll Love This Recipe

This bread brings the best of both worlds: the comforting warmth of pumpkin spice with the indulgent twist of cocoa-infused chocolate. The marbled pattern makes it visually stunning, while the tender crumb and contrasting flavors keep every slice delightful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Loaf

100 g vegetable oil (½ cup)
200 g light brown sugar (1 cup)
300 g pure pumpkin puree (1 ⅓ cups)
2 eggs, room temperature
60 g sour cream, room temperature (¼ cup)
2 tsp vanilla extract
220 g all-purpose flour (1 ¾ cups + 1 tbsp)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt

Chocolate Loaf

24 g Dutch-processed cocoa powder (¼ cup)
45 g freshly brewed espresso (1½ oz)

Directions

Prepare the Pan
Preheat your oven to 350 °F (175 °C). Butter and line a 1 lb loaf pan with parchment paper, creating a “hammock” to help lift the loaf out later.
Mix Pumpkin Batter
In a large bowl, whisk together the vegetable oil, brown sugar, pumpkin puree, eggs, sour cream, and vanilla until smooth and fully combined.
Add Dry Ingredients
Add the flour, baking powder, baking soda, and salt. Carefully fold just until no dry streaks remain—don’t overmix.
Make Chocolate Batter
In a separate small bowl, whisk the cocoa powder with freshly brewed espresso until smooth and lump-free.
Combine Batters
Measure about 340 g (around 1 ½ cups) of the pumpkin batter and transfer it into the chocolate mixture. Gently fold until the chocolate and pumpkin batters are well blended.
Layer and Marble
Alternately spoon thin layers of pumpkin and chocolate batter into the prepared loaf pan until both batters are used. Optionally, sprinkle granulated sugar on top for a subtle crust.
Bake
Bake for 50–60 minutes, or until a toothpick or knife inserted into the center comes out clean (a few tender crumbs are fine).
Cool and Serve
Allow the loaf to cool completely in the pan before using the parchment “hammock” to lift it out. Slice and enjoy!

Servings And Timing

Servings: Makes one 1‑lb loaf (approximately 8–10 slices)
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes

Variations

Swap vegetable oil for melted butter for a richer flavor.
Use pumpkin pie spice instead of the espresso for a spice-forward chocolate swirl.
Add a handful of chocolate chips or chopped nuts to either batter.
Swirl in cream cheese ribbons with the chocolate mixture for a cheesecake twist.
Top with a dusting of powdered sugar or a drizzle of vanilla glaze.
Make it gluten-free using a 1:1 gluten-free flour blend.
Stir ½ tsp cinnamon or pumpkin pie spice into the chocolate batter for extra warmth.
Replace sour cream with Greek yogurt for added tang.
Add orange zest to the pumpkin batter for citrus brightness.
Use decaf espresso if you prefer a caffeine-free loaf.

Storage/Reheating

Store: Keep the loaf at room temperature in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze for up to 1 month—thaw at room temperature before slicing.
Reheat: Warm individual slices in the microwave for a few seconds or toast lightly to revive moisture.

FAQs

What Makes This Bread “Marbled”?

The loaf is layered with both plain pumpkin and chocolate pumpkin batters and gently swirled to create a marbled pattern when sliced.

Can I Skip the Espresso?

Yes. Substitute with strong brewed coffee or warm milk to maintain consistency—though the flavor will be slightly lighter.

How Do I Know When It’s Done Baking?

A clean toothpick or one with a few moist crumbs means it’s ready—do not poke too early to avoid collapse.

Can I Use Pumpkin Pie Filling Instead of Puree?

No, pumpkin pie filling contains added sugar and spices which can alter sweetness and texture.

Is This Bread Dense or Light?

It’s moist and tender with a moderately dense crumb—rich, but not heavy.

Can I Make Mini Loaves or Muffins?

Yes—adapt baking time to about 25–35 minutes for mini loaves or muffins. Watch closely to avoid over-baking.

Can I Add Spices to the Pumpkin Batter?

Absolutely—add ½–1 tsp pumpkin pie spice or a pinch of nutmeg for extra flavor.

Can I Make This Dairy-Free?

Yes—use plant-based yogurt instead of sour cream and non-dairy milk or water in place of coffee.

Will the Marble Pattern Be Clear?

Yes, if batters are layered and slightly swirled. Overmixing will reduce the marbling effect.

Can I Add Glaze to the Loaf?

Yes—drizzle simple vanilla or maple glaze over the top once cooled for extra sweetness.

Conclusion

This Chocolate Marbled Pumpkin Bread is a must-make for fans of cozy, fall flavors with a rich chocolate twist. With a moist texture, stunning visual swirl, and balanced sweetness, it’s perfect for indulgent breakfasts, afternoon treats, or thoughtful homemade gifts.