Marbled Pumpkin Chocolate Bread – Gluten Free

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Pumpkin bread is a delicious treat in the fall. The addition of cocoa powder makes this marbled bread a great dessert option. Plus, it’s pretty!


Marbled Pumpkin Chocolate Bread (Gluten Free)

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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 1 loaf

What you will need

  • ¾ cup granulated sugar
  • ¾ cup pumpkin puree
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour divided
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • Preheat oven to 350 degrees F. Spray a 9x5” loaf pan with cooking spray and set aside.
  • In a medium bowl, add sugar, pumpkin puree, melted butter, eggs, milk and vanilla extract. Whisk to combine.
  • In a small bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Stir to incorporate.
  • Add the flour mixture to the bowl of wet ingredients. Fold to combine.
  • Divide the batter evenly between the two bowls used. Add cocoa powder to one, and add the remaining ¼ cup of flour to the other. Stir to incorporate.
  • Use a cookie scoop to create two horizontal rows of batter, alternating between pumpkin and chocolate scoops. Add a scoop of pumpkin, chocolate, then pumpkin on one side (horizontally). Add a scoop of chocolate, pumpkin, then chocolate for the second row. Tap the pan on the counter a few times to allow the batter to spread evenly in the bottom of the pan. Repeat this process with alternate batters on top - being sure to use all remaining batter.
  • Use a skewer to swirl the batter into figure eights, creating a marbling effect in the loaf.
  • Place loaf pan in preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before enjoying.
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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.

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