While not always a fan of the combination of pumpkin and chocolate, I've since seen the error of my ways! Pumpkin Marble Loaf swirls classic pumpkin spice loaf together with rich chocolate bread for a fabulous Fall breakfast treat.
Because the batter relies on oil, not butter, this bread comes together quickly with just a couple bowls and a whisk. That's my kind of baking! In fact, if you're a nut like me and always keep some pumpkin puree in your pantry, I'll bet you have all the ingredients on hand. You too can be enjoying this Pumpkin Marble Loaf in no time!
If I still haven't convinced you, I've got you covered with a more traditional Pumpkin Crunch Loaf. Whatever you do, just stuff some pumpkin into your next loaf cake!
Pumpkin Marble Loaf
Ingredients
For the pumpkin loaf
· 1 ½ cup sugar
· ½ cup vegetable oil
· 2 eggs
· 1/3 cup milk
· 1 tbsp vanilla extract
· 1 cup pumpkin puree
· 1 ½ cup flour
· ½ tsp salt
· 1 tsp baking soda
· ½ tsp baking powder
· 1 tsp cinnamon
· 1 tsp ground ginger
· ½ tsp ground clove
· ½ tsp nutmeg
For the chocolate marble
· ¼ cup cocoa powder
· 1 ½ tbsp milk
Preheat oven to 350F.
For the loaf… Whisk together the sugar, oil, eggs and milk. Stir in the vanilla and pumpkin. Sift over the flour, salt, baking soda, baking powder and spices.
Pour half of the batter into a separate mixing bowl. Add the cocoa powder and 1 ½ tbsp milk. Whisk until smooth and consistent in color.
Pour the batter into a greased 9-by-5-inch loaf pan alternating spoonfuls of the pumpkin batter and chocolate batter to form a marbled effect.
Bake for about 65-75 minutes or until a toothpick inserted comes out clean.
Allow the loaf to cool in the pan for about 5 minutes before turning out of the pan and onto a wire rack. Slice and serve warm or at room temperature.
Serves 8
Gluten Free Friendly!
Substitute the flour for a GF flour blend. I’d recommend Cup4Cup or King Arthur for this recipe.
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