Another day, another pumpkin recipe. After all ’tis the season for all things pumpkin spice. This chocolate marble pumpkin bread will become a hit in your home!
When I started experimenting with this chocolate marble pumpkin loaf, it barely lasted 24 hours. One minute it’s on the kitchen counter, and next thing you know there are just crumbs left in the plate. I guess we can say that this loaf was a major hit in my house!
If you prefer a classic loaf, sans-chocolate, you can try my original pumpkin bread. But if I’m being completely honest, chocolate makes everything better and this marbled version is my new favorite! Quick breads are great to have on hand for quick little dessert fixes during the week.. if you can make them last a week (lol). I’m pretty sure I need to start making a loaf per person in my house because who really wants to share something so delicious?
Hopefully the weather is cold enough where you live to be enjoying sweater weather and all the spiced seasonal lattes. It’s been quite warm here in Quebec.. some days it’s 20 degrees celsius and you find yourself pulling a sweat mid-day even in a t-shirt. I never thought I’d say this (because I love summer so much) but I really want the colder weather to get here so hibernation season can finally start! I just want to cozy up under a blanket with a chai latte, a good movie and a slice of this chocolate marbled pumpkin bread. Now that is my kind of fall hygge.
You will need:
whole wheat flour
baking powder + baking soda
cacao powder + chocolate chips
Chocolate Marble Pumpkin Bread (makes 1 loaf)
- 1 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2-1 tsp pumpkin spice
- 2 eggs
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 cup pumpkin purée
- 1/4 cup cacao powder
- 1/4 cup chocolate chips + more for topping
- Preheat oven to 350F degrees. Grease loaf pan or line with parchment paper.
- In a large bowl, combine whole wheat flour, baking soda, baking powder, sea salt and pumpkin spice.
- In a separate bowl, whisk eggs, coconut sugar, coconut oil and pumpkin purée.
- Add wet mixture to dry ingredients and mix to combine.
- Divide batter into two bowls. In one bowl, add cacao powder and chocolate chips.
- Scoop batter into loaf pan, alternating between the pumpkin batter and batter with cacao powder. Top with chocolate chips.
- Bake at 350F degrees for 1 hour or until a toothpick comes out clean. Enjoy!