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Chili Chocolate Pumpkin Marble Bread

Chili Chocolate Pumpkin Marble Bread

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 1 hour - 1 hour 15 minutes
  • Total Time: 1 hour - 1 hour 30 minutes
  • Yield: 1 loaf 1x


There is just the right amount of subtle heat in this chili chocolate pumpkin marble bread. It’s spiced with a mix of cinnamon, ginger, allspice and cloves.


  • Non-stick cooking spray
  • 13/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 11/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • Pinch of ground cloves
  • Pinch of ground allspice
  • 1/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 11/2 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet chocolate, melted and cooled slightly


  1. Preheat the oven to 350 degrees F. Spray a 9-inch by 5-inch loaf pan with non-stick cooking spray, line with parchment paper and then spray the paper.
  2. In a large bowl, combine the flour, baking soda, cinnamon, ginger, chili powder, cloves, allspice and salt. In a separate bowl, whisk together the oil, sugar, eggs, pumpkin puree and vanilla extract until smooth. Fold the wet ingredients into the dry ingredients until just combined.
  3. Slowly pour the melted chocolate into the batter just barely stirring with a spatula making sure it still looks swirled. Transfer to the prepared loaf pan. Bake for 60 to 75 minutes until a toothpick inserted in the center comes out clean.
  4. Cool the loaf in the pan for 10 minutes before removing and cooling completely on a wire rack


Adapted from Bobby Flay