Prepare to tantalize your taste buds with the most decadent, Instagram-worthy bread you'll ever bake! Imagine cutting into a slice of Marbled Pumpkin Chocolate Bread and revealing stunning swirls of rich chocolate and vibrant pumpkin that look like edible art. This isn't just another quick bread - it's a show-stopping dessert that will make your kitchen smell like autumn's most delicious dream and impress everyone who takes a bite. Whether you're a baking novice or a seasoned pro, this recipe promises a perfect balance of moist pumpkin goodness and intense chocolate flavor that will have your friends begging for the recipe.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal of the bread.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk together until the mixture is smooth and well combined.
- Add the eggs and vanilla extract to the pumpkin mixture. Continue to whisk until everything is fully incorporated and the mixture is light and fluffy.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps to aerate the flour and evenly distribute the leavening agents and spices.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
- In another bowl, take half of the batter (about 2 cups) and set it aside. To the remaining batter, add the cocoa powder and mix until fully incorporated, creating the chocolate batter.
- Now, you will create the marbled effect. Pour half of the pumpkin batter into the prepared loaf pan, followed by half of the chocolate batter. Repeat this layering process with the remaining batters, alternating between pumpkin and chocolate.
- Using a knife or a skewer, gently swirl through the batter to create a marbled effect. Be careful not to mix the batters too much; you want to maintain distinct swirls of pumpkin and chocolate.
- Sprinkle the chocolate chips evenly over the top of the batter.
- Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Once baked, remove the loaf pan from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the bread to a wire rack to cool completely.
- Once cooled, slice the marbled pumpkin chocolate bread and enjoy! It pairs wonderfully with a cup of coffee or tea.
Tips
- • For the most beautiful marbling effect, use a light hand when swirling - too much mixing will blend the batters completely. • Make sure your ingredients are at room temperature for the smoothest batter consistency. • Use a high-quality cocoa powder for the most intense chocolate flavor. • Don't overmix the batter; mix just until ingredients are combined to keep the bread tender. • Check the bread's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter. • Let the bread cool completely before slicing to help it set and prevent crumbling. • Store wrapped tightly at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 35mg
