Chocolate Marble Bread

Chocolate Marble Bread is a soft, moist loaf that beautifully swirls rich chocolate and tender vanilla batters into one stunning and delicious bread. Each slice is a perfect balance of cocoa and buttery goodness, making it just as welcome at breakfast as it is for dessert.

Why You’ll Love This Recipe

I love how this bread turns out every time—moist, light, and beautifully marbled. It looks impressive without requiring much effort, and the combination of chocolate and vanilla flavors is always a hit. I enjoy it fresh out of the oven or lightly toasted with a bit of butter the next day. Whether I’m baking for guests or just treating myself, it always feels like a special occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Whole milk

• Vanilla extract

• Unsweetened cocoa powder

• Hot water

directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the softened butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then add the vanilla extract.

5. Alternating with the milk, I add the dry ingredients to the wet mixture until just combined.

6. I divide the batter into two bowls. In one bowl, I mix the cocoa powder and hot water together and stir it into the batter to make the chocolate portion.

7. To create the marble effect, I spoon the vanilla and chocolate batters into the pan, alternating between the two, and then swirl them gently with a knife.

8. I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

9. Once done, I let it cool in the pan for 10 minutes before transferring to a wire rack.

Servings and timing

This recipe makes one 9×5-inch loaf, serving about 8–10 slices. It takes around 15 minutes to prepare and 50–60 minutes to bake.

Variations

Sometimes I add chocolate chips to the chocolate batter for extra richness, or swirl in a bit of espresso powder to deepen the cocoa flavor. If I’m in the mood for a citrus twist, I add a little orange zest to the vanilla batter.

storage/reheating

I keep the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze it in slices, wrapping each in plastic and storing them in a zip-top bag. To reheat, I just toast a slice or warm it in the microwave for about 10 seconds.

FAQs

Can I use oil instead of butter?

I’ve tried this with oil for a slightly lighter texture, and it works, though I prefer the flavor butter gives.

How do I keep the swirl from blending too much?

I avoid over-mixing when swirling; a gentle zigzag with a knife is all I need for a defined marble pattern.

Can I make this gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend, but I make sure it includes xanthan gum for structure.

Why is my bread dry?

Overbaking can cause dryness, so I always check it a few minutes before the end of the baking time.

Can I add nuts?

Chopped walnuts or pecans add a nice crunch. I fold them into either batter before assembling the loaf.

Conclusion

Chocolate Marble Bread is one of those bakes that never disappoints. With its striking swirl and tender crumb, it feels like a bakery treat I can make right in my own kitchen. Whether I’m enjoying it with a cup of coffee or serving it to friends, it always brings a touch of comfort and elegance.