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Marbled Pumpkin Bread
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Marbled Pumpkin Bread

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients

Chocolate

  • 1 1/2 cups flour all purpose 180 g
  • ⅓ cup cocoa 35 g
  • 1 cups sugar granulated 200 g
  • 1 tablespoons cinnamon
  • 1/2 teaspoon nutmeg ground
  • 1/2 teaspoon ginger ground
  • 1/8 teaspoon cloves ground
  • 1/8 teaspoon allspice ground
  • 1/2 teaspoon cardamom ground
  • 1 teaspoon baking soda
  • 1 teaspoons salt diamond kosher if using morton half
  • 1/2 cup vegetable oil
  • 3/8 cup water
  • 2 eggs
  • 5 oz mini chocolate chips 1/2 bag mini chocolate chips 10 oz
  • 1 cup pumpkin puree ½ a 15 oz can

Pumpkin:

  • 1 3/4 cups flour all purpose 210 g
  • 1 cups sugar granulated 200 g
  • 1 tablespoons cinnamon
  • 1/2 teaspoon nutmeg ground
  • 1/2 teaspoon ginger ground
  • 1/8 teaspoon cloves ground
  • 1/8 teaspoon allspice ground
  • 1/2 teaspoon cardamom ground
  • 1 teaspoon baking soda
  • 1 teaspoons salt diamond kosher if using morton half
  • 1/2 cup vegetable oil
  • 3/8 cup water
  • 2 eggs
  • 5 oz mini chocolate chips 1/2 bag mini chocolate chips 10 oz
  • 1 cup pumpkin puree ½ a 15 oz can

Topping:

  • ½ cup chocolate chips for topping optional

Instructions

Chocolate:

  • Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
    Chocolate Pumpkin Bread
  • Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
  • Fold in the pumpkin puree (until just combined and evenly distributed)
    Chocolate Pumpkin Bread
  • Add in the chocolate chips and mix
    Chocolate Pumpkin Bread

Pumpkin:

  • Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
  • Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
  • Fold in the pumpkin puree (until just combined and evenly distributed)
    Pumpkin Bread Batter
  • Add in the chocolate chips and mix
    Marbled Pumpkin Bread

Assembly:

  • Prepare 1 large loaf pan or 2 greased medium loaf pans (4 inches x 8 inches or one large 9 x 5 inch loaf pan). The pans should be almost full, we leave about a half an inch of space.
  • Using a cookie scoop, alternate the batters in a checkerboard pattern. Use about 1/9th of the batter per scoop and create two layers with 9 scoops, alternating each scoop. The bottom layer should start and end with the same flavor, while the top layer should alternate the opposite way so chocolate is on top of pumpkin and vice versa.
    Marbled Pumpkin Bread
  • Using a butter knife, slightly swirl the mixture. Ensure to press the knife all the way to the bottom before swirling for the best effect.
    Marbled Pumpkin Bread
  • If you are adding extra chocolate chips on top, sprinkle them on before baking
  • Bake at 300 F for ~1 hour 30 minutes (or until a toothpick comes out clean – oven temperatures vary so be sure to check with a toothpick starting at the hour mark)
  • Note: Bake time varies by pan size but for our 4×8 inch metal pan it takes 1 hour 25 minutes. If using a 9x5 inch large loaf pan the bake time will need to be increased.
  • Let cool before slicing. This can be stored at room temperature for ~3 days. Keep tightly wrapped in plastic or freeze