Chocolate Marble Bread

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Chocolate Marble Bread – A Classic Swirled Delight

Indulge in the timeless charm of Chocolate Marble Bread, where velvety vanilla and rich chocolate batters come together in beautiful swirls. This moist, tender loaf is perfect for breakfast, tea time, or as a simple yet elegant dessert. Easy to make and stunning to serve, this classic marble loaf will quickly become a favorite in your kitchen!

Why You’ll Love It:

  • Buttery soft crumb from cake flour and sour cream
  • Gorgeous marbled pattern in every slice
  • No fancy equipment needed
  • Freezer-friendly and great for gifting

Ingredients

  • 4 oz (115 g) semisweet or bittersweet chocolate, coarsely chopped
  • 2 tbsp freshly brewed coffee (or water as a substitute)
  • 1 ½ cups + 2 tbsp (195 g) cake flour, sifted (or substitute with all-purpose flour)
  • 2 tsp baking powder
  • ¼ tsp salt (omit if using salted butter)
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated white sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup (120 ml) sour cream or plain yogurt, room temperature

Instructions

  1. Preheat your oven to 350°F (180°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter or nonstick spray. Line the bottom with parchment paper.
  2. Melt the chocolate: In a heatproof bowl over simmering water, melt the chopped chocolate with the coffee (or water). Stir until smooth, remove from heat, and let cool to room temperature.
  3. Mix dry ingredients: In a medium bowl, sift or whisk together the flour, baking powder, and salt.
  4. Cream butter and sugar: Using a stand or hand mixer, beat the butter until smooth. Add sugar and beat for about 3 minutes until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Scrape down the sides as needed.
  5. Combine wet and dry: On low speed, alternately add the flour mixture in three parts and the sour cream in two parts, beginning and ending with the flour. Mix just until combined.
  6. Make chocolate batter: Transfer a little less than half the batter into another bowl. Stir in the melted chocolate until fully incorporated.
  7. Layer and marble: Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan. Gently run a wooden skewer or knife through the batters in a swirling motion to create a marbled effect. Do not overmix.
  8. Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool: Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Freezer-Friendly: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature.

This stunning marble bread pairs perfectly with a cup of coffee or tea. Whether for a cozy brunch or an afternoon snack, it brings comfort and elegance in every bite.

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