Two amazing flavours collide in this super moist pumpkin chocolate marble loaf. Maple drizzle adds the finishing touch to this awesomely autumn-inspired quick bread. If you’re looking for a simple and cozy treat for family of friends (or yourself), make this one today!
Happy October, friends! With colder weather on the horizon, all we can think about is pulling on warm socks and baking cozy treats. Pumpkin season happens to be one our favorites which is why we share so many recipes featuring this seasonal squash. And here’s one more you simply can’t pass up- pumpkin chocolate marble loaf with maple drizzle!
An Easy Quick Bread for Autumn
For this recipe, dollops of chocolate and pumpkin batter are swirled together in a pan, baked and then drizzled with a maple glaze. Warming spices like cinnamon, ginger, nutmeg make this a true fall classic you’ll want to make each year. This recipe is everything we’re craving right now and pairs perfectly with a hot cup of coffee or tea, especially when the weather says “stay inside”.
How to create the Marble Effect
You’ve probably seen marbled baked goods around and wonder how they do it? Creating the marble look may seem complicated, but it really couldn’t be easier. If you have a spoon and a bread knife, you can create this fancy-looking effect and impress your family and friends…and even yourself.
With this recipe, you create the chocolate batter directly from the main pumpkin batter- as a result, there’s no need to create two separate batters from scratch. Then, all you need to do is alternate scoops of the pumpkin and chocolate batter into your prepared pan in two layers. Finally, run a knife through the layers creating swirls as you go. It’s that simple!
Canned vs Homemade Pumpkin Puree
You have two options for making this recipe – use canned pumpkin puree or make your own using our simple tutorial on how to make roasted pumpkin puree. Either way, this recipe is fab-u-lous; you can’t go wrong with either. However, if you decide to use canned, be sure to use one that is unsweetened and not already seasoned with pumpkin pie spice. Many brands sell ready-made pumpkin pie filling, which is not what you need for this recipe.
Did you know you can also make your own pumpkin pie spice? We even have a tutorial for that right here. All you need are 5 ingredients you probably have sitting in your spice cabinet. Simply measure and mix all the spices and voila – homemade pumpkin pie spice on demand.
This recipe yields one 9×5″ loaf which is best the same day it’s made. However, it can be stored in an airtight container at room temperature for 3-4 days. If you’re keen, you can double the recipe and freeze one for later, but make sure to omit the drizzle until you’re ready to defrost and enjoy. Be sure to tightly wrap the cooled loaf before popping it in the freezer for up to one month. Defrost it at room temperature.
Can this recipe be made vegan?
Absolutely! You can easily make this a vegan pumpkin chocolate marble loaf by increasing the baking powder to 2¼ tsp, adding ¼ tsp baking soda, approximately 1/2 cup plant based milk, and 1 tsp lemon juice. Be sure to note that not all sugars are vegan friendly, so you may want to opt for a sugar brand that meets the criteria (i.e. not processed with bone char).
Most cocoa powders are also vegan friendly, however, if in doubt, be sure to check the label.
More pumpkin recipes you’ll love:
If you love pumpkin as much as we do, why not try some of our other pumpkin-inspired baked goods.
Cinderella Pumpkin Pie with Chocolate Cookie Crust
Pumpkin Spice Breakfast Cookies
Rosemary & Roasted Pumpkin Focaccia Bread
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Two amazing flavours collide in this super moist pumpkin chocolate marble loaf. Maple drizzle adds the finishing touch to this awesomely autumn-inspired quick bread.
Ingredients
1 1/2 cups all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp sea salt
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup pumpkin puree
3 tbsp cocoa powder
2 tbsp milk or plant-based milk
Instructions
- Pre-heat the over to 350°F. Line a 9×5″ loaf pan with parchment paper and set aside. In a bowl combine the flour, spices, baking powder and salt. Set aside.
- In another bowl combine the pumpkin, eggs, sugars, oil, and vanilla. Mix until combined.
- Add the flour into the wet ingredients and stir to combine. Divide the batter in half and set one half of the batter in a separate bowl.
- Combine the cocoa and milk, then stir this mixture into one of the bowls of pumpkin batter. Mix until combined.
- Alternate large scoops of the chocolate and pumpkin batter in prepared pan. Once the pan is filled, run a knife thought the batter in swirly figure 8’s making sure to reach the bottom of the pan.
- Bake for 60-70 minutes, or until the top springs back when lightly touched. Cool on a wire rack before icing (ingredients and directions below)
Notes
To glaze, combine 1/2 cup icing sugar, 1 tbsp maple syrup, and 1 tbsp milk (or plant based milk). Drizzle on the loaf once it is cool.
To make this loaf vegan, increase the baking powder to 2¼ tsp, add ¼ tsp baking soda, around 1/2 cup plant based milk, and 1 tsp lemon juice.
Keywords: pumpkin, bread, chocolate, fall, autumn
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