Pumpkin Bread with Chocolate Ganache Marble

Pumpkin lattes, pumpkin beer, pumpkin pie, pumpkin and cookies. We see pumpkin in everything nowadays, right? This chocolate Marbled Bread is not trying to reinvent the pumpkin wheel here, but it is here to become your new favorite pumpkin addiction!

Even if you’re not a huge pumpkin fan, this bread will make you want to eat it all the time.

With a smooth chocolate ganache swirled though the batter and topped with a sugary crust this pumpkin bread is spectacular!

Closeup of the Chocolate Ganache Marbled Pumpkin Bread

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!

ingredients needed for the Chocolate Ganache 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. 

wet ingredients in a large bowl for the pumpkin bread with chocolate ganache

Mix in well to incorporate all the ingredients. 

wet ingredients mixed well for the pumpkin bread

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. 

dry ingredients sifted in a bowl

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

dry ingredients mixing 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. 

water boiling with glass bowl on top and chocolate chips

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

chocolate melting slowly

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. 

batter reaching a bit less than halfway into the loaf pans

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. 

loafs with pumpkin batter and dollops of chocolate ganache

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

sugar being sprinkled on top of the batter and chocolate

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

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

marbling of the batter and chocolate

Bake the loaves for 1 hour. 

loaves baking

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.

cutting the mold to get bread out
aluminum pan cut open in all four corners

Carefully, remove the loaf from the pan and place on a cooling rack or platter.

Chocolate Ganache Marbled Pumpkin Bread sliced

Enjoy!

Pumpkin Bread with Chocolate Ganache Marble

A perfectly moist pumpkin bread with chocolate ganache swirled all throughout it and topped with the most crunchy sugar crust.
Print Recipe Pin Recipe
CourseDessert
Cuisineholiday
Keywordchocolate pumpkin bread, pumpkin bread
Prep Time15 minutes
Cook Time1 hour
Servings2 loafs

Equipment

  • Extra large bowl
  • large bowl
  • Small bowl
  • Small sauce pan to fit under the small bowl
  • whisk
  • 2 Aluminum loaf pans

Ingredients

  • 4 eggs large
  • 3 cups sugar 1/2 cup for topping the bread
  • 1 can pumpkin pure
  • 1 cup peanut or canola oil
  • 2/3 cup tap water
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 3 1/2 cups flour
  • 1 cup semi sweet chocolate chips
  • 1/4 cup half and half

Instructions

  • Preheat oven to 350°.
  • In a very large bowl, add the eggs, 2 1/2 cups sugar, oil, vanilla, pumpkin pure and water. 
  • Mix in well to incorporate all the 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 overmix, just mix until dry ingredients are no longer visible.  
  • 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. 
  • Add the chocolate chips and half and half to the top of a double boiler 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. 
  • Once all the chocolate has been incorporated with the half and half, remove the mixture from the heat and set aside. 
  • Generously spray the two aluminum loaf pans with 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 chocolate ganache in dollops. 
  • Sprinkle the rest of the sugar on top of the dollops of chocolate.
  • The pattern for pouring this Chocolate Marbled Pumpkin Bread is: 
    Batter-Chocolate-Batter-Chocolate-Sugar
  • Using a long bamboo stick, or toothpick, insert and swirl all throughout the loaf pan, creating swirls and mixing the chocolate and batter. 
  • Bake the loaves for 1 hour. 
  • Let the bread cool for at least 20 minutes before un-molding it. 

To un-mold the loaves:

  • Cut the aluminum pan on each corner from top to bottom. 
  • Carefully remove the loaf and serve on a platter or cooling rack.
  • ENJOY!

Recipe Video Instructions


2 Replies to “Pumpkin Bread with Chocolate Ganache Marble”

  1. 5 stars
    I am so excited to try this recipe! I had the pleasure of having a sample and it is so, so, so…,. YUMMY!

    Thank you for sharing the recipe and the how to steps. You are fabulous!

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