Pumpkin Bread with Chocolate Ganache Marble

Pumpkin spice lattes, pumpkin beer, pumpkin pie, pumpkin everything. So many fun and delicious recipes with pumpkin at the first sight of fall, but allow me to show you my absolute favorite one of all!

Pumpkin Bread with Chocolate Ganache Marble! The combination of flavors is nothing ground breaking, but this is a perfect recipe to satisfy that pumpkin fix.

Even if you’re not a huge pumpkin fan, this bread will make you want to eat it all the time. The smooth chocolate ganache swirled though the batter and topped with a sugary crust this pumpkin bread is spectacular!

Consider this your new go-to fall treat. Comes together in less than 15 minutes and with a recipe size of two loaves, this is the perfect dessert to bring to a gathering and still leave some for home! #winning

Let’s go make this Chocolate Marbled Pumpkin Bread!

Preheat oven to 350°.

Let’s start with the wet ingredients. In a very large bowl, add the eggs, 2 1/2 cups of sugar, oil, vanilla, pumpkin pure and water. 

Mix in well to incorporate all the ingredients. 

Tip! The oil tends to separate but with a whisk it really does mix in better with the other ingredients. 

On to the dry ingredients:

Place a sifter on top of a separate bowl. 

Measure out the flour, baking soda, baking powder, salt, cinnamon and nutmeg. 

Sift all the ingredients into the bowl. 

Add the dry sifted ingredients on to the larger bowl with the wet ingredients. 

Slowly incorporate all ingredients. Do not over mix. Just mix enough until the dry ingredients are no longer visible. 

Tip! Overmixing results in dry cakes.  

On the stovetop, place a small bowl that can fit perfectly over a small sauce pan and fill the sauce pan with enough water that when a bowl is placed on top, the bottom of the bowl does not touch the water. 

Tip! Using a clear glass bowl is easier to use as you can see where the water level is at. 

Add the chocolate chips and half and half to the top of a double broiler or the small bowl. 

Allow the chocolate and half and half to slowly melt, it will take like 2 minutes once the water is simmering. 

Using a small whisk, combine the chocolate and the half and half and slowly allow it to melt into each other. 

Tip! It is very easy to over temper chocolate. A good indication that it is ready is when the chocolate has melted and it has a shine to it. 

Once all the chocolate has been incorporated with the half and half, remove the mixture from the heat and set aside. 

Let’s put this all together now:

Generously spray the two aluminum loaf pans with baking non stick spray. 

Tip! Make sure to get spray in every nook and cranny of the loaf pans. 

Tip! If using butter and flour to coat the inside of the mold, it may result in a floury crust once the loafs are unmolded, so if you can, stick to non stick spray.  

Pour the pumpkin batter until it reaches a little less than half way up of the mold. 

Add 1/4 of the chocolate ganache in dollops to each loaf pan.

Top the dollops of chocolate with the rest of the pumpkin batter. 

Once again add the rest chocolate ganache in dollops. 

Sprinkle the rest of the sugar on top of the dollops of chocolate. Be generous and coat the surface in it. 

Tip! The pattern for pouring this Chocolate Marbled Pumpkin Bread is:  Batter-Chocolate-Batter-Chocolate-Sugar

Using a long toothpick or kitchen knife, insert and swirl all throughout the loaf pan, creating swirls and mixing the chocolate and batter. 

Bake the loaves for 1 hour. 

Insert a clean toothpick to make sure it is throughly cooked through. 

Tip! The toothpick can come out wet, but it could be because of the melted chocolate, look for a part where you can see the batter better and test for it to come out clean. 

Tip! Start testing for done-ness at minute 50. An over-baked bread is a dry bread. 

Let the bread cool for at least 20 minutes before un-molding it.

To un-mold:

Cut the aluminum pan on each corner from top to bottom.

Carefully, remove the loaf from the pan and place on a platter. Slice the bread to your desired thickness, I slice it in 2′ slices or so.

Enjoy!