Marble Pumpkin Bread

Moist pumpkin bread marbled with a rich chocolatey cake, this marble pumpkin bread is the best of both worlds. It’s made with just one batter split into two which makes this recipe super simple.

How do you make a moist pumpkin bread?

There’s a few keys to making sure that pumpkin bread stays moist. It can be made with either butter or oil but I prefer to use oil for the recipe to ensure a moist bread. Additionally, using sour cream and of course the pumpkin add in the perfect amount of moisture to the bread.

What is pumpkin bread made of?

Pumpkin bread isn’t really bread but rather a cake. Here I’ve baked it in a loaf pan but you can also bake it in an 8″ metal round cake pan. Pumpkin bread is traditionally made with pumpkin puree, eggs, sugar, oil or butter, flour, and then optionally sour cream, vanilla, salt, and pumpkin pie spice is what makes it really taste like pumpkin.

Can you freeze pumpkin bread?

Yes! Pumpkin bread freezes super well. I recommend slicing the pumpkin bread, wrapping the individual slices in plastic wrap and then placing all of the wrapped slices in an airtight bag. To defrost, take the slices out of the freezer and defrost over night or microwave briefly to warm up.

What kind of pumpkin should you bake with?

For the longest time I’ve always used pumpkin puree in a can but recently I swapped over to roasting my own pumpkin. If you choose to roast your own pumpkin either use pumpkin pie pumpkins/sugar pumpkins or I’ve also found that honeynut squash works well! Do not use pumpkin pie filling for baking because it has too much sugar and other ingredients already added in.

Tips for making a Pumpkin Marble Bread

• If roasting your own pumpkin, make sure to use Sugar/Pumpkin pie pumpkins or honeynut squash. Allow the puree to cool down completely before baking with it and drain off any excess liquid that has separated as it cools.
• Make sure the oven is hot when the batter is ready. You don’t want this cake batter to sit around once mixed or the baking soda will start to react before it goes into the oven.
• I used my favorite metal medium loaf pan from USA pan because the light ridged metal gives it an even bake and creates a non stick surface. If you want to make this as a round cake, bake it in a 8″ round metal cake pan. I don’t recommend using a glass pan as it won’t bake as quickly and might burn before it has fully baked through.
• If you don’t want to add the espresso, simply replace it with 3 ounces of milk. If you don’t have a way to make espresso, add two teaspoons of instant espresso into 3 ounces of hot water and stir to combine.
• Make sure to let the cake cool for at least 20 minutes before tipping it out. If it’s too hot, the bread will fall apart when you try to tip it out.

Additional Cake Recipes to try!

• Marble Loaf Cake
• Pumpkin Coffee Cake
• Chocolate Chunk Banana Bread

Pumpkin Bread Ingredients

• Pumpkin: You can use canned pumpkin or roast your own! If roasting your own, use sugar/pie pumpkins or honeynut squash.
• Eggs: I use standard large eggs from the store. In my video I used eggs from my parents chickens which are still small which is why I ended up using 3. To make at home with standard large eggs, use two.
• Sugar: This cake uses granulated sugar and brown sugar in the cake batter along with the more granulated sugar on top for that crunchy topping.
• Sour Cream: Sour cream or full fat greek yogurt will work for this. It helps keep the cake moist and tender.
• Oil: Any neutral oil such as vegetable, canola, or avocado will work for this cake to keep it moist.
• Salt: A little bit of fine sea salt enhances the flavors and balances out the sweetness.
• Vanilla: Vanilla extract in the cake batter enhances the flavors.
• Flour: I used 100% all purpose flour but you can use a combination of all purpose and whole wheat flour if you prefer.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Cocoa Powder: Dutch Processed or natural cocoa powder will work for the chocolate portion of this cake.
• Espresso: There are 2 shots of brewed espresso in the cake. You can also add two teaspoons of instant espresso into 3 ounces of hot water and stir to combine or sub with 3 ounces of milk.

How to make a Pumpkin Bread

Homemade Pumpkin Purée

• If making your own pumpkin puree, preheat the oven to 375 F and place a rack in the middle of the oven.
• Cut your pumpkin or squash in half straight down the center line from stem to bottom.
• Scoop out the insides with a spoon or ice cream scoop. I like to use a grapefruit spoon that has the serrated edges.
• Place the two halves face down on a baking sheet. I use this one from USA pan and don’t need to line it but if using a different baking sheet, be sure to line it with parchment paper.
• Bake in the hot oven for 40 minutes until the insides are soft and the skin starts to peel away.
• Remove the pan from the oven and allow the pumpkin to cool for 10 minutes.
• Scoop the insides into a blender (make sure no skin goes in the blender) and blend until smooth.
• Pour the puree in a bowl and place it in the fridge until it has completely cooled off.

Pumpkin Bread

• Turn the oven down to 350 F and leave the rack in the middle of the oven.
• In a medium bowl, add in 300 grams of pumpkin puree (first pour off any excess water that has separated as it cooled), pumpkin spice, both sugars, eggs, sour cream, salt, oil, and vanilla.
• Whisk until smooth.
• Add in the flour, baking soda, and baking powder. Whisk again until just combined, scrape the sides and bottom of the bowl.
• In a separate bowl whisk together the cocoa powder and brewed espresso until smooth.
• Pour 400 grams of the batter into the chocolate espresso mix and use a spatula to fold the chocolate mixture into the pumpkin batter.
• Scoop the pumpkin and chocolate batters into the loaf pan. If using this pan from USA pan, no need to line it but if using a different one, I recommend spraying it with a baking spray that includes flour or grease the pan and then line it with a sheet of parchment paper.
• Alternate the batters by scooping in 1/4 cup of one and then the other into the pan.
• Once all of the batter has been used up, sprinkle the top of the batter with an additional 30-50 grams of granulated sugar.
• Bake the cake on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cooling

• Once baked, remove the cake from the oven and set aside to cool for 20-30 minutes.
• If needed, loosen the cake from the edges with a rubber or wooden spatula. Then tip or lift the loaf out and let it cool fully on a plate or piece of parchment paper.

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