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Chocolate Marble Pumpkin Bread

Chocolate Marble Pumpkin Bread
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Chocolate Marble Pumpkin Bread is a moist and tender autumn treat that perfectly marries the warm spices of pumpkin with rich chocolate swirls. This easy-to-make loaf has a beautiful marble effect, offering a comforting blend of flavors and textures ideal for breakfast, dessert, or a cozy snack.

Ingredients

Main Ingredients

  • Pumpkin Puree – 1 cup
  • All-Purpose Flour – 2 cups
  • Granulated Sugar – 1/2 cup
  • Brown Sugar – 1/2 cup packed
  • Cocoa Powder – 1/4 cup
  • Baking Soda – 1 teaspoon
  • Baking Powder – 1 teaspoon
  • Ground Cinnamon – 1 teaspoon
  • Ground Nutmeg – 1/2 teaspoon
  • Ground Cloves – 1/4 teaspoon
  • Vegetable Oil or Melted Butter – 1/2 cup
  • Eggs – 2 large
  • Vanilla Extract – 1 teaspoon
  • Milk or Buttermilk – 1/4 cup

Instructions

  1. Prepare the Pumpkin Batter: Combine pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract in a large mixing bowl. Stir until the mixture is smooth and creamy. Then fold in the dry ingredients — all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and a pinch of salt — until just combined, taking care not to overmix to keep the bread tender.
  2. Prepare the Chocolate Batter: In a separate bowl, mix a portion (about one-third) of the pumpkin batter with cocoa powder and a splash of milk. Stir until fully combined, creating a rich chocolate layer to swirl.
  3. Layer and Swirl the Batters: Pour half of the pumpkin batter into a greased loaf pan. Dollop spoonfuls of the chocolate batter evenly over the pumpkin base. Add the remaining pumpkin batter on top. Using a butter knife or skewer, gently swirl the two batters together in a figure-eight or circular motion to create a classic marble effect without overmixing.
  4. Bake to Perfection: Bake the loaf in a preheated oven at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • Don’t overmix the batter to avoid tough bread; fold gently.
  • Use quality cocoa powder for richer chocolate flavor and smoother swirls.
  • Test for doneness around 60 minutes; a toothpick should come out clean or with moist crumbs.
  • Use room temperature eggs and liquids for a better blend and tender crumb.
  • Allow the bread to cool completely before slicing to prevent crumbling.

Nutrition

Keywords: pumpkin bread, chocolate marble bread, autumn bread, pumpkin dessert, pumpkin snack, chocolate pumpkin loaf

Find it online: https://mealsbylina.com/chocolate-marble-pumpkin-bread/