Pumpkin Chocolate Marbled Bread

Hi and happy fall! Eva from Eva Bakes back again with a gorgeous yet easy quick bread that you can make in a jiffy.

I don’t know about you all, but I am in serious denial about the holidays. It felt like January was just last week. I don’t have any of my holiday shopping done, and I have no idea what the gift to neighbors, teachers and friends. Somebody help me.

My husband’s family goes all out for the holidays. We exchange gifts and even do stockings. Since we swap holidays with my family this year, we’ll be with my in-laws for Thanksgiving and my family for Christmas. So that means we’ll be celebrating Christmas with my in-laws over Thanksgiving. Which means that I need to have all my holiday shopping for them done in November. Cue freaking out.

While I am trying to get my act together for our Thanksgiving celebration, I thought I’d share this super easy bread with you all. It’s made in one bowl and doesn’t require a lot of thought or preparation. You can dress this up or down with some frosting, chocolate chips or whatever makes you happy (maybe frosting and sprinkles if you’re feeling sassy).

My daughter has been eating this happily for her breakfast. While she claims that it’s not chocolate-y enough (she’s 6, so take that with a grain of a salt), I thought that the balance of flavors was just fine. I loved that this bread featured an entire can of pan and uses one batter to make the two layers. I didn’t do a good job swirling the batters together but it still tasted amazing.

Hope you enjoy this bread, everyone. Until next time…

Pumpkin Chocolate Marbled Bread

 

Print

Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: Eva | Eva Bakes

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.

3.5.3217

Source: Slightly adapted from Serious Eats