Just when we thought pumpkin bread couldn’t get any better, we swirled together our classic pumpkin bread with chocolate pumpkin bread batter. If you love pumpkin chocolate chip bread, you’ll adore this marbled pumpkin bread. It has all the best parts of our classic pumpkin chocolate chip bread, plus an extra chocolatey twist.
This recipe is based on the pumpkin bread our mom used to make for us growing up. It has always been one of our favorites. In this version, we divide the batter in two. The first half is made the same way as our classic pumpkin bread. The second half includes cocoa powder for a rich chocolate flavor. We then swirl both batters together in a loaf pan and bake. It’s the best of both pumpkin and chocolate in one delicious loaf.
Marbled Pumpkin Bread
Ingredients
**Chocolate Batter:**
- – 1 1/2 cups all-purpose flour
- – 1/3 cup cocoa powder
- – 1 cup granulated sugar
- – 1 tablespoon cinnamon
- – 1/2 teaspoon ground nutmeg
- – 1/2 teaspoon ground ginger
- – 1/8 teaspoon ground cloves
- – 1/8 teaspoon ground allspice
- – 1/2 teaspoon ground cardamom
- – 1 teaspoon baking soda
- – 1 teaspoon Diamond kosher salt 1/2 teaspoon if using Morton
- – 1/2 cup vegetable oil
- – 3/8 cup water
- – 2 eggs
- – 1 cup pumpkin puree 1/2 of a 15 oz can
- – 5 oz mini chocolate chips 1/2 of a 10 oz bag
**Pumpkin Batter:**
- – 1 3/4 cups all-purpose flour
- – 1 cup granulated sugar
- – 1 tablespoon cinnamon
- – 1/2 teaspoon ground nutmeg
- – 1/2 teaspoon ground ginger
- – 1/8 teaspoon ground cloves
- – 1/8 teaspoon ground allspice
- – 1/2 teaspoon ground cardamom
- – 1 teaspoon baking soda
- – 1 teaspoon Diamond kosher salt 1/2 teaspoon if using Morton
- – 1/2 cup vegetable oil
- – 3/8 cup water
- – 2 eggs
- – 1 cup pumpkin puree 1/2 of a 15 oz can
- – 5 oz mini chocolate chips 1/2 of a 10 oz bag
**Topping:**
- – 1/2 cup chocolate chips optional
Instructions
- **Preheat the Oven:** Preheat your oven to 300°F.
- **Prepare Chocolate Batter:** Sift the flour, cocoa powder, sugar, spices, baking soda, and salt into a bowl. Whisk in the eggs, oil, and water until just combined. Fold in the pumpkin puree until well mixed, then stir in the chocolate chips.
- **Prepare Pumpkin Batter:** Sift the flour, sugar, spices, baking soda, and salt into a bowl. Whisk in the eggs, oil, and water until just combined. Fold in the pumpkin puree until well mixed, then stir in the chocolate chips.
- **Assemble the Loaf:** Grease a large 9×5 inch loaf pan or two medium 4×8 inch loaf pans. The pans should be almost full, leaving about 1/2 inch of space. Using a cookie scoop, alternate dollops of the chocolate and pumpkin batters in a checkerboard pattern, creating two layers with 9 scoops each. The bottom layer should start and end with the same flavor, while the top layer should alternate so chocolate is on top of pumpkin and vice versa. Using a butter knife, gently swirl the batters together, pressing the knife all the way to the bottom for the best effect. Sprinkle extra chocolate chips on top if desired.
- **Bake:** Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so start checking at the hour mark. If using a 4×8 inch metal pan, it takes about 1 hour and 25 minutes. If using a large 9×5 inch loaf pan, the bake time will need to be increased.
- **Cool and Serve:** Let the bread cool completely before slicing. Store at room temperature for up to 3 days, tightly wrapped in plastic wrap, or freeze for longer storage.