Pumpkin Chocolate Marbled Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-12
Ingredients
  • 1 and ½ cups granulated sugar
  • ¾ cup unsweetened applesauce (I subbed with canola oil since I ran out of applesauce)
  • 2 large eggs
  • 1 can (15 ounces) canned pumpkin puree
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup white whole-wheat flour (can substitute with all-purpose)
  • ½ teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 3 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons milk of choice
Directions
  1. Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
  2. In a large bowl, mix together the sugar, applesauce, eggs and puree until well combined.
  3. Add in the salt, flours, baking soda, cinnamon, nutmeg and cloves. Mix until just combined.
  4. Reserve 1 cup of the batter in one of your measuring cups and set aside.
  5. Transfer about half of the batter into your prepared baking pan. Add the cocoa powder and milk into the remaining batter and mix well. Spoon this on top of the other batter in the loaf pan. Gently swirl with a knife or spatula. Spoon the reserved batter on top of the swirled layer and swirl the batter again.
  6. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool completely before slicing and serving.
Notes
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It can also be frozen and thawed.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/pumpkin-chocolate-marbled-bread/