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Marbled Chocolate Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 69 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Marbled Chocolate Pumpkin Bread is a delightful blend of rich chocolate and spiced pumpkin flavors, perfect for fall or any time you crave a moist, flavorful quick bread. The marbling technique creates an attractive swirl pattern, making each slice visually stunning and delicious. With warming spices and a tender crumb, this bread is ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Wet Ingredients

  • 1 stick (1/2 cup) butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 cup whole milk
  • 1 tablespoon lemon juice

Dry Ingredients

  • 2 3/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s hot and ready for baking the bread.
  2. Mix Butter and Sugar: In a large bowl, combine the melted butter and sugar. Stir briskly until the mixture is well combined and slightly creamy.
  3. Add Eggs: Crack in the eggs and stir thoroughly until fully incorporated into the butter and sugar mixture.
  4. Add Pumpkin Puree: Mix in the pumpkin puree until the batter is smooth and consistent.
  5. Prepare Milk and Lemon Juice: In a small bowl, combine the lemon juice and whole milk; this acts as a buttermilk substitute for tenderness.
  6. Add Flour and Milk Mixture: Reserve 1/2 cup of the flour to use later with cocoa. Gradually add the remaining flour alternately with the milk-lemon mixture, stirring gently as you go to combine.
  7. Add Spices and Leavening: Stir in baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt until fully incorporated.
  8. Divide Batter: Split the batter into two roughly equal portions, placing each into separate large bowls.
  9. Mix Cocoa Batter: To one bowl, add the reserved 1/2 cup flour and the cocoa powder; mix well until the batter is uniform and chocolatey.
  10. Prepare Pans: Butter two 1-pound loaf pans, approximately 8 1/2 by 4 1/2 inches, to prevent sticking.
  11. Layer Batters: Spoon alternating spoonfuls of the pumpkin and chocolate batters into each pan, creating layers. Add a second alternating layer on top.
  12. Create Marble Effect: Using a small spatula or knife, swirl through the batter in each pan in a figure 8 pattern twice to create beautiful marbling.
  13. Bake Bread: Place the pans in the preheated oven and bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
  14. Cool Bread: Remove the pans from the oven and cool on a wire rack for 10 minutes before carefully removing the loaves from the pans.
  15. Store: Once fully cooled, store the bread in a covered container. It can be frozen for longer storage as well.

Notes

  • Make sure to alternate adding flour and milk mixture gradually to prevent lumps in the batter.
  • Eyeballing the batter division is acceptable; exact measurements are not critical for marbling effect.
  • Ensure the loaf pans are well buttered to ease removal of the bread after baking.
  • Use a toothpick to test doneness; if it comes out clean, the bread is fully baked.
  • Let the bread cool slightly before removing from the pan to prevent breaking.
  • This bread freezes well; wrap tightly in plastic wrap and foil before freezing.

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Find it online: https://homecookinggenius.com/marbled-chocolate-pumpkin-bread-recipe/