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Marbled Pumpkin Bread

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
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 9x5 inch loaf pan or two medium 4x8 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 4x8 inch metal pan, it takes about 1 hour and 25 minutes. If using a large 9x5 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.