Pumpkin Chocolate Marble Loaf with Maple Drizzle

  • Author: Baked The Blog
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American


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.



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


  • 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)


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  tsp, add ¼ tsp baking soda, around 1/2 cup plant based milk, and 1 tsp lemon juice. 

Keywords: pumpkin, bread, chocolate, fall, autumn