Pumpkin – Chocolate Marble Bread
November 6, 2016 § Leave a comment
I wait the entire year for this opportunity to add pumpkin into everything and have it be socially acceptable. I love how pumpkin reminds me of fall, my favorite season, with its bright orange color that reflects the changing colors of fall foliage and warm, cozy spices that often accompany it. I feel like it’s an unstated rule that you are required to bake with pumpkin at least once during this time of the year. So let’s get to the point and talk about this incredible Pumpkin-Chocolate Marble Bread!
As a general rule, chocolate improves almost anything it is added to. This loaf is no exception. The ribbons of chocolate swirled throughout the pumpkin batter provide not only a beautiful contrast in color but also an added depth of flavor. It is so easy too – you just mix some of the pumpkin batter with cocoa powder and then have fun swirling the two batters together! Why choose between pumpkin and chocolate when you can have both for almost little to no extra effort?
This Pumpkin-Chocolate Marble Bread is extremely versatile – it is simple and not too sweet so it can be enjoyed as a breakfast treat or afternoon snack yet it is impressive enough to serve to guests. It is moist and perfectly spiced to help counteract the sugar and really make it an autumn dessert. Your home is going to smell absolutely lovely while this is baking in the oven. Don’t be surprised if you end up making this multiple times this week!
Pumpkin-Chocolate Marble Bread
Yield: One 9-inch loaf
Adapted from Kitchen Confidante
- 2 3/4 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, preferably at room temperature
- 1 15-oz can pure pumpkin puree (no sugar or spices added)
- 1 cup plus 2 tbsp buttermilk
- 4 tbsp unsweetened cocoa powder
Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.
In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Using a stand mixer on medium-low speed with the paddle attachment, cream butter, granulated sugar, and brown sugar together until pale and fluffy.
Beat in eggs one at a time and then add the pumpkin puree. Use a rubber spatula to scrape the sides of the bowl as needed. With the mixer running on low, alternate adding the dry ingredients and 1 cup buttermilk, starting and ending with the dry ingredients. Do not over mix – stop mixing when everything is just combined. Scrape the sides and bottom of the bowl with a rubber spatula to ensure batter is mixed evenly.
In a small bowl, whisk together 2 tbsp buttermilk and cocoa powder. Transfer 1 cup of batter into cocoa powder mixture and whisk until smooth and combined.
Pour half of the pumpkin batter into the prepared loaf pan. Add the chocolate batter to the pan and carefully and gently spread it evenly. Add the remaining pumpkin batter and carefully and gently spread it on top. To make the swirled pattern, run a knife from one end of the pan to the other.
Bake for 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool on a wire rack before slicing.