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Marbled Pumpkin Chocolate Bread
A rich chocolate is swirled with spiced pumpkin bread to create a delightful mix of flavors in this Marbled Pumpkin Chocolate Bread
Course
breakfast or side, Dessert
Cuisine
American/Southern
Keyword
banana bread, bread, chocolate, pumpkin
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
servings
Calories
274
kcal
Author
Paula
Ingredients
3
ounces
semisweet chocolate
I used Ghirardelli*
1 and 3/4
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
ground cinnamon
1/2
teaspoon
baking powder
1/2
teaspoon
ground nutmeg
1/2
teaspoon
salt
1
cup
brown sugar
packed
1/2
cup
vegetable oil
I used canola**
2
large
eggs
1
cup
pumpkin puree
not pumpkin pie filling
1
teaspoon
vanilla extract
Instructions
Spray loaf pan with non-stick spray.
Preheat oven to 350 degrees fahrenheit.
Melt chocolate and set aside to cool.
In a bowl, combine flour, baking soda, cinnamon, baking powder, nutmeg and salt.
In the bowl of a mixer, add oil and sugar and cream (mix) until consistency of wet sand.
Add eggs and blend until smooth.
Reduce speed and add pumpkin and vanilla. Mix until combine, about 30 seconds.
Carefully add flour mixture and mix until combined being careful not to over-mix***
Pour batter into loaf pan reserving 1/2 cup.
Add melted chocolate to the reserved 1/2 cup batter and combine.
Pour chocolate batter on top of batter and swirl slightly with a knife. Don't stir and swirl too much or you won't have the marbled effect.
Bake 60 to 70 minutes at 350 degrees fahrenheit.
Test with a wooden pick. You want the pick to be clean or with a few cooked crumbs on it. It's not done if wet, moist batter is on it.
Cool 20 to 30 minutes in pan before inverting on wire rack to cool.
Serve warm or room temperature.
Store in an airtight container 3 days on counter or 1 week in refrigerator.
Notes
I use a 9x5.5 inch loaf pan.
I recommend using a baking chocolate instead of chocolate chips. I use Ghirardelli baking bar. It's in a bar like a candy bar and melts smoother than chips.
*any vegetable oil or coconut oil in the liquid state may be substituted. ***Over-mixing will make bread tough.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories:
274
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
28
mg
|
Sodium:
206
mg
|
Potassium:
153
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
3217
IU
|
Vitamin C:
1
mg
|
Calcium:
41
mg
|
Iron:
2
mg