by: Lina

Chocolate Marble Bread

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Chocolate Marble Bread

Okay, I have to admit, I went a little wild with this Chocolate Marble Bread. Imagine a loaf that looks like an abstract piece of art—swirls of rich chocolate and vanilla dough twirling together like they’re having a party in your oven. If you’ve ever struggled to make chocolate bread that’s not just a dense brick, this one’s for you. The crumb is soft and tender, with just the right fudgey hit of cocoa that whispers (not shouts) sweet decadence. Plus, it smells like heaven the whole time it’s baking, tempting everyone in the house to sneak bites before it even cools down. Trust me, getting these swirls just right is easier than you think, and I’m sharing all the secrets!

Quick Facts

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

  • 2 ½ cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (whole or 2%)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. In a big bowl, whisk together the flour, sugar, baking powder, and salt until everything’s evenly mixed. This dry mix is the foundation of your bread’s perfect crumb.

Step 2:

In another bowl, beat the eggs with milk, melted butter, and vanilla extract. Pour this wet mix into the dry ingredients and stir gently with a spatula until just combined—don’t overmix, or your bread might turn out tough.

Step 3:

Now, here’s the fun part: scoop out about a third of the batter into a separate bowl. Add the cocoa powder to that portion and mix it well until it becomes a luscious chocolate batter.

Step 4:

Drop alternating spoonfuls of vanilla and chocolate batter into your prepared loaf pan. Once all the batter’s in, use a knife or skewer to gently swirl through the batter to create that classic marbled effect. Don’t overdo it—just a few swirls do the trick!

Step 5:

Bake the bread for about 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The smell will be irresistible, so keep an eye to avoid overbaking.

Step 6:

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This keeps the crust from getting soggy while the flavors settle.

Variations & Tips

  • For extra richness, swap half the milk for sour cream or Greek yogurt.
  • Add a handful of chocolate chips into the chocolate batter fold for pockets of gooey sweetness.
  • If you want a deeper chocolate flavor, try using Dutch-process cocoa powder.
  • Feel free to sprinkle some coarse sugar on top before baking for a crunchy crust.
  • Use whole wheat flour for a nuttier taste, but reduce it to 2 cups and add ½ cup all-purpose flour to keep the texture light.
  • If the swirls aren’t perfect, no worries! Every loaf looks unique and delicious.

How I Like to Serve It

I love slicing this bread slightly warm with a smear of butter that melts right into those chocolate pockets. It’s perfect for a cozy Sunday morning breakfast with a cup of coffee or as an after-school snack for the kids. Pair it with a scoop of vanilla ice cream for an easy dessert treat any time of year.

Notes

  • Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze sliced for up to 2 months.
  • Warm slices in the microwave for 10 seconds before serving to revive that fresh-baked feel.

Closing: This Chocolate Marble Bread always brings a little extra joy to my kitchen, and I’m sure it’ll do the same for you—simple, swirly, and seriously delicious every single time.


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