Marbled Pumpkin Bread
Servings 6
Ingredients
**Chocolate Batter:**
- – 1 1/2 cups all-purpose flour
- – 1/3 cup cocoa powder
- – 1 cup granulated sugar
- – 1 tablespoon cinnamon
- – 1/2 teaspoon ground nutmeg
- – 1/2 teaspoon ground ginger
- – 1/8 teaspoon ground cloves
- – 1/8 teaspoon ground allspice
- – 1/2 teaspoon ground cardamom
- – 1 teaspoon baking soda
- – 1 teaspoon Diamond kosher salt 1/2 teaspoon if using Morton
- – 1/2 cup vegetable oil
- – 3/8 cup water
- – 2 eggs
- – 1 cup pumpkin puree 1/2 of a 15 oz can
- – 5 oz mini chocolate chips 1/2 of a 10 oz bag
**Pumpkin Batter:**
- – 1 3/4 cups all-purpose flour
- – 1 cup granulated sugar
- – 1 tablespoon cinnamon
- – 1/2 teaspoon ground nutmeg
- – 1/2 teaspoon ground ginger
- – 1/8 teaspoon ground cloves
- – 1/8 teaspoon ground allspice
- – 1/2 teaspoon ground cardamom
- – 1 teaspoon baking soda
- – 1 teaspoon Diamond kosher salt 1/2 teaspoon if using Morton
- – 1/2 cup vegetable oil
- – 3/8 cup water
- – 2 eggs
- – 1 cup pumpkin puree 1/2 of a 15 oz can
- – 5 oz mini chocolate chips 1/2 of a 10 oz bag
**Topping:**
- – 1/2 cup chocolate chips optional
Instructions
- **Preheat the Oven:** Preheat your oven to 300°F.
- **Prepare Chocolate Batter:** Sift the flour, cocoa powder, sugar, spices, baking soda, and salt into a bowl. Whisk in the eggs, oil, and water until just combined. Fold in the pumpkin puree until well mixed, then stir in the chocolate chips.
- **Prepare Pumpkin Batter:** Sift the flour, sugar, spices, baking soda, and salt into a bowl. Whisk in the eggs, oil, and water until just combined. Fold in the pumpkin puree until well mixed, then stir in the chocolate chips.
- **Assemble the Loaf:** Grease a large 9×5 inch loaf pan or two medium 4×8 inch loaf pans. The pans should be almost full, leaving about 1/2 inch of space. Using a cookie scoop, alternate dollops of the chocolate and pumpkin batters in a checkerboard pattern, creating two layers with 9 scoops each. The bottom layer should start and end with the same flavor, while the top layer should alternate so chocolate is on top of pumpkin and vice versa. Using a butter knife, gently swirl the batters together, pressing the knife all the way to the bottom for the best effect. Sprinkle extra chocolate chips on top if desired.
- **Bake:** Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so start checking at the hour mark. If using a 4×8 inch metal pan, it takes about 1 hour and 25 minutes. If using a large 9×5 inch loaf pan, the bake time will need to be increased.
- **Cool and Serve:** Let the bread cool completely before slicing. Store at room temperature for up to 3 days, tightly wrapped in plastic wrap, or freeze for longer storage.