Chocolate Marbled Pumpkin Bread
Super moist pumpkin bread swirled with chocolate.
Ingredients
Pumpkin Loaf
- 100 g vegetable oil (½ c.)
- 200 g light brown sugar (1 c.)
- 300 g pure pumpkin puree (1 ⅓ c.)
- 2 eggs room temperature
- 60 g sour cream room temperature (¼ c.)
- 2 tsp. vanilla
- 220 g all purpose flour (1 ¾ c. + 1 tbsp.)
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Chocolate Loaf
- 24 g dutch processed cocoa powder (¼ c.)
- 45 g freshly brewed espresso (1 ½ oz.)
Instructions
Pumpkin Loaf
- Preheat the oven to 350°F / 175°C. Butter and line a 1 lb. loaf pan with parchment paper, to make a hammock for the loaf.
- To a large mixing bowl, add in the oil, sugar, pumpkin puree, eggs, sour cream, and vanilla. Whisk vigorously until well combined.
- Add in the flour, baking powder, baking soda, and salt. Carefully mix the dry ingredients into the wet ingredients just until no flour streaks remain.
Chocolate Loaf
- In a small mixing bowl, mix together the cocoa powder and some freshly brewed espresso until no lumps remain.
- Transfer 340g (1 ½ c.) of the pumpkin batter into the bowl with the cocoa powder. Gently fold the chocolate into the pumpkin batter until the mixture is cohesive.
- Alternate spreading a thin layer of the pumpkin batter and chocolate batter into the loaf pan. Once all of the batter has been used, sprinkle the top of the loaf with some granulated sugar (optional.)
- Bake for 50-60 minutes, or until a toothpick/knife inserted in the center of the loaf comes out clean.
- Allow the loaf to fully come to room temperature before slicing. Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Loaf Pan
Nutrition
Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 220mgPotassium: 146mgFiber: 2gSugar: 17gVitamin A: 3962IUVitamin C: 1mgCalcium: 71mgIron: 2mg