Marble Pumpkin Bread
This Marble Pumpkin Bread is a moist and delicious dessert that combines pumpkin and chocolate flavors in a simple, one-batter recipe.
Equipment
- Medium Loaf Pan
Ingredients
Cake Batter
- 90 grams granulated sugar
- 50 grams granulated sugar for topping
- 90 grams dark brown sugar
- 4 grams fine sea salt
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs standard
- 75 grams oil any neutral oil will work
- 100 grams sour cream
- 300 grams pumpkin purée
- 200 grams all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 ounces espresso
- 25 grams cocoa powder natural or dutch processed
Instructions
Homemade Pumpkin Purée
- Preheat the oven to 375 F and place a rack in the middle of the oven.
- Cut your pumpkin or squash in half straight down the center line from stem to bottom.
- Scoop out the insides with a spoon or ice cream scoop.
- Place the two halves face down on a baking sheet.
- Bake in the hot oven for 40 minutes until soft.
- Remove the pan from the oven and allow to cool for 10 minutes.
- Scoop the insides into a blender and blend until smooth.
- Pour the puree in a bowl and place it in the fridge until cool.
Pumpkin Bread
- Turn the oven down to 350 F and leave the rack in the middle of the oven.
- In a medium bowl, add in pumpkin puree, pumpkin spice, cinnamon, both sugars, eggs, sour cream, salt, oil, and vanilla. Whisk until smooth.
- Add the flour, baking soda, and baking powder. Whisk again until just combined.
- In a separate bowl, whisk together cocoa powder and brewed espresso until smooth.
- Pour 400 grams of batter into the chocolate espresso mix and fold.
- Scoop the batters into the loaf pan, alternating by scooping ¼ cup of one and then the other.
- Sprinkle the top with additional sugar.
- Bake for 30 minutes, then rotate and bake for another 20-25 minutes until edges are golden.
- Remove from the oven and cool for 20-30 minutes before loosening from edges.
- Tip or lift the loaf out and let it cool fully.
Notes
If roasting your own pumpkin, ensure to use Sugar/Pumpkin pie pumpkins or honeynut squash, and cool the puree before use. Avoid using a glass pan for this recipe.
Nutrition
Serving: 1sliceCalories: 363kcalCarbohydrates: 56gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 48mgSodium: 311mgPotassium: 581mgFiber: 3gSugar: 24gVitamin A: 5976IUVitamin C: 2mgCalcium: 98mgIron: 3mg
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