Chocolate Pumpkin Zebra Loaf

Prep Time:

15 minutes

Cook Time:

50 minutes

Serves:

10-12 Slices

About the Recipe

There’s something about the shift into fall that completely transforms the way I bake. As soon as the mornings turn crisp and pumpkins start popping up everywhere, I reach for those cozy, spiced flavors I love—like the warm notes in my Classic Pumpkin Pie, the chewy cinnamon kick of my Pumpkin Spice Cookies, or that Pumpkin Spice Chai Pudding I fully justify as breakfast (and honestly, no regrets there).

This Chocolate Pumpkin Zebra Loaf is a little spooky, a little cozy, and totally perfect for the season. It swirls together rich chocolate and spiced pumpkin batter in a beautiful marbled pattern that’s surprisingly easy to create and even more fun to slice into. Every bite is that perfect balance of deep cocoa richness and soft, warmly spiced pumpkin cake.

To top it off, a layer of tangy cream cheese frosting adds just the right contrast—and if you’re feeling festive, go ahead and decorate it with spiderweb drizzles, candy eyes, or a mummy-style glaze. It’s playful, delicious, and totally Halloween-party ready.

Whether you're baking it up for a gathering or just treating yourself to a slice with your favorite latte, this loaf delivers on flavor and fall vibes. It’s one of those bakes that feels as magical as the season itself.

Swirls of fall flavor – Rich chocolate and warmly spiced pumpkin come together in each gorgeous marbled slice.
Halloween-ready and beyond – Dress it up with spooky cream cheese frosting for Halloween or keep it simple for a cozy fall loaf.
Moist, tender texture – Thanks to the pumpkin, this loaf stays soft and flavorful for days.
Easy to make (and impressive to look at) – That zebra swirl looks fancy, but it’s actually really simple to do.
Perfect with a latte – Especially anything pumpkin or chai-spiced.

What You'll Love

How do I get the zebra swirl effect? It’s easier than it looks! You just alternate spoonfuls of chocolate and pumpkin batter in the center of your loaf pan, layering one on top of the other. As it bakes, the pattern naturally forms. You can also gently swirl with a skewer if you want a more marbled look.

Can I skip the cream cheese frosting? Definitely. The loaf is delicious on its own. But if you love a tangy-sweet contrast, the frosting adds a beautiful finish—especially if you're decorating for Halloween.

Can I make this ahead of time? Yes! It keeps well for up to 3 days at room temperature (covered), or in the fridge for 5 days. It also freezes beautifully—just wrap the unfrosted loaf tightly and freeze for up to 2 months.

Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well-puréed and not too watery. If your homemade purée is on the wet side, drain it a little first to avoid a soggy loaf.

Can I bake this in a different pan? Yes—an 8x8 inch square pan works too, though the bake time may be a little shorter. You can also make it into muffins; just reduce the baking time to about 18–22 minutes and keep an eye on them.

How sweet is the loaf? It’s gently sweet—perfect for a snack or light dessert. If you’re looking for a dessert-level sweetness, the cream cheese frosting takes it there.

Frequently asked Questions

Ingredients

For the Pumpkin Batter:

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

For the Chocolate Batter:

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 cup hot water

1/2-3/4 cup All-Purpose Flour

For the Icing (optional):

4 oz (1/2 cup) cream cheese, softened

2 tablespoons unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a medium-sized bowl, whisk together all the ingredients for the pumpkin batter: pumpkin puree, sugar, vegetable oil, egg, and vanilla extract.

In another bowl, combine the dry ingredients for the pumpkin batter: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

In a separate bowl, mix the ingredients for the chocolate batter: sugar, cocoa powder, and baking soda. Add hot water and stir until it's smooth and well combined. Add in the flour bit by bit until you have a smooth batter.

To create the zebra pattern, alternate spoonfuls of the pumpkin batter and chocolate batter into the greased loaf pan. Use a knife to gently swirl the batters together to create a marbled effect.

Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.