The Best Pumpkin Spice Chocolate Marble Bread Recipe

This moist chocolate pumpkin marble bread is the perfect treat to serve this Fall with a cup of coffee or tea. 

It’s pumpkin season friends, that time of year when pumpkin turns up in everything from hot chocolate, to soup to pumpkin blue cheese macaroni and cheese. You are going to love this chocolate pumpkin marble bread. This is not your ordinary pumpkin bread recipe, this tender pumpkin bread is a cross between classic pumpkin bread and a chocolate loaf cake. The best part is that this recipe makes 2 loaves, one for you and one for a friend.

Pumpkin bread however you make it is a sweet treat that is perfect to enjoy for breakfast, with a cup of tea, as dessert or even added to your charcuterie board.

Pumpkin Spice Chocolate Marble Loaves

What you need to make chocolate pumpkin marble bread

Basic Batter

• 1 cup unsalted butter, softened
• 21/2 cups granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs room temperature
• 2 large egg yolks
• 2 teaspoon vanilla extract
• 21/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup sour cream

Pumpkin Spice Batter

• 1/2 cup all purpose flour
• 1/2 cup canned pumpkin puree, not pumpkin pie filling
• 1 teaspoon pumpkin pie spice

Chocolate Batter

• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 cup sour cream
• 1 teaspoon instant coffee granules or instant espresso

How to Make the  Chocolate Pumpkin Bread Batter

• Preheat the oven to 350 F. Prepare 2, 8 x 4″ loaf pans with cooking spray, then line with parchment paper, set aside.
• Prepare the basic batter. Beat the butter and the sugars with an electric mixer on medium speed, or in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy, about 4 minutes.
• Add the eggs and egg yolks one at a time, beatuing on medium-low after each addition. Add vanilla and beat until just incorporated.
• In a medium bowl whisk together the flour, baking powder, and salt. Add to the butter mixture, alternate with the sour cream. Begin and end wit the flour mixture. Beat on low speed until just combined after each addition.
• Divide the Basic Batter into 2 medium bowls.

Prepare the Pumpkin Batter

Add flour, canned pumpkin and pumpkin spice to 1 bowl of the basic batter, stir together until completely combined. Set aside.

Prepare the Chocolate Batter

Add cocoa powder, sour cream and instant coffee granules to the remaining bowl of basic batter, stir until combined and smooth.

• Drop large spoonfuls of the pumpkin spice batter across the bottom of the 2 prepared loaf pan, Then drop large spoonfuls of the chocolate batter into the pans, be sure to intersperse it with the pumpkin bread batter. Repeat with another layer of pumpkin batter, then chocolate cake batter until all of the batter is used.
• Using a skewer or a butter knife swirl the batters, moving back and forth from one side of the pan to the other to make the marbled effect.
• Bake the pumpkin chocolate marble loaf in the preheated oven about 55-60 minutes. Or until a wooded toothpick inserted into the center of the loaves comes out clean. Remove pans from oven, cool on wire rack for 15 minutes, turn out bread to cool completely for about 45 minutes.

HOW TO STORE PUMPKIN BREAD

Store the pumpkin bread wrapped in plastic wrap on the counter or in the refrigerator for 1 week or stored in an airtight container. You can also wrap the whole bread in plastic and then in tin foil and freeze it for up to a month or wrap individual slices to freeze.

Variation’s and Serving Suggestions

• Drizzle or frost the pumpkin marble loaf cake with chocolate ganache for an extra chocolaty treat.
• Frost with cream cheese glaze.
• Add chocolate chips for an extra boost of chocolate flavor.
• Make mini loaves. This delicious recipe can be divided into 8 53/4 x 31/4 mini loaf pans. Start testing after 25 minutes of baking time.
• Use your favorite fall spices like cloves, cinnamon, nutmeg, ginger and allspice in place of the pumpkin pie spice.

UNTIL NEXT TIME

I hope that you enjoyed this rich chocolate marble pumpkin bread and that you try it and enjoy it with family and friends for game day or the holidays.

If you did please share the post on Facebook, Instagram or Twitter or Pinterest.

Have a great day and a thank you for spending part of it with me.

This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.

The Best Pumpkin Spice Chocolate Marble Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This moist chocolate pumpkin marble bread is the perfect treat to serve this Fall with a cup of coffee or tea. 

• Total Time: 0 hours
• Yield: 2 loaves 1x

Ingredients

Scale 1x2x3x

Basic Batter

1 cup unsalted butter, softened

21/2 cups granulated sugar

1/2 cup light brown sugar

4 large eggs room temperature

2 large egg yolks

2 teaspoon vanilla extract

21/2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup sour cream

Pumpkin Spice Batter

1/2 cup all purpose flour

1/2 cup canned pumpkin puree, not pumpkin pie filling

1 teaspoon pumpkin pie spice

Chocolate Batter

1/2 cup unsweetened cocoa powder, sifted

1/4 cup sour cream

1 teaspoon instant coffee granules

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 F. Prepare 2, 8 x 4″ loaf pans with cooking spray, then line with parchment paper, set aside.

Prepare the basic batter. Beat the butter and the sugars with an electric mixer on medium speed, or in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy, about 4 minutes.

Add the eggs and egg yolks one at a time, beatuing on medium-low after each addition. Add vanilla and beat until just incorporated.

In a medium bowl whisk together the flour, baking powder, and salt. Add to the butter mixture, alternate with the sour cream. Begin and end wit the flour mixture. Beat on low speed until just combined after each addition.

Divide the Basic Batter into 2 medium bowls.

Prepare the Pumpkin Batter

Add flour, canned pumpkin and pumpkin spice to 1 bowl of the basic batter, stir together until completely combined. Set aside.

Prepare the Chocolate Batter

Add cocoa powder, sour cream and instant coffee granules to the remaining bowl of basic batter, stir until combined and smooth.

Drop large spoonfuls of the pumpkin spice batter across the bottom of the 2 prepared loaf pan, Then drop large spoonfuls of the chocolate batter into the pans, be sure to intersperse it with the pumpkin bread batter. Repeat with another layer of pumpkin batter, then chocolate cake batter until all of the batter is used.

Using a skewer or a butter knife swirl the batters moving back and forth from one side of the pan to the other to make the marbled effect.

Bake the pumpkin chocolate marble loaf in the preheated oven about 55-60 minutes. Or until a wooded toothpick inserted into the center of the loaves comes out clean. Remove pans from oven, cool on wire rack for 15 minutes, turn out bread to cool completely for about 45 minutes.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 55-60 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American