Marbled Chocolate Pumpkin Bread
This marbled chocolate pumpkin bread is perfect for fall! It's so delicious and flavorful with all the spices, pumpkin, and cocoa powder. It's easier to make than you'd think and swirling it to create the marbled pattern is actually quite fun!
This bread almost set the house on fire - not in the "that's lit! everyone loves this bread" kind of way, in the "omg, Emily, those are burning embers on the kitchen rug" kind of way. Baking is a science (and also, art), and the science part sometimes causes reactions - like a small volcano in your oven, that you try to remove with tongs, but it accidentally explodes over your oven, then catches on fire, then your husband tries to blow on them (?!!) and they fly out and singe your adorable kitchen rug, and then you grab them again with the tongs and throw the burning embers on your back patio (sorry, squirrels!).
The burning saga was test round #3 of this bread. Test #1 ended up with some overly moist, dense bread. Test #2 ended up with two weird hockey pucks - great taste, real weird look. Test #3 was an overfilled bread pan that resulted in lots of oven cleaning and fire. Test #4 ended up with the delightful recipe I'm sharing with you today.
With every test batch of this bread, one thing was constant - the flavor of this bread is the best. It's got pumpkin, cocoa, cinnamon, ginger, cloves, and nutmeg...so, you know it's going to taste great. That's why I stuck with it. I'm not really a fan of things going wrong in the kitchen - once a recipe fails me, it's pretty much dead to me.
There are a million fabulous recipes out there, so I don't waste my time on ones that are less than the best. But, I felt like this was a personal challenge and taste testing bread is not exactly a bad use of my time.
I'm going hard on this fall thing. This is the third pumpkin recipe I've posted in the last few weeks. It's still warm-ish outside and the leaves are still verdantly green, but I've started taking Ottolenghi cookbooks to bed for some light reading and dreaming about the fall soups I'm going to make.
I hope you enjoy this recipe as much as I do! I've got loads of photos above outlining the steps, but make sure to really carefully read this recipe - it's not particularly hard, but there are some specific steps to follow.
This recipe yields 2 loaves of bread - eat one now, freeze one for later! Or share with your neighbors - they'll love you!
- 1 stick (1/2 cup) butter, melted
- 1 cup sugar
- 2 eggs
- 1 can (15 ounces) pumpkin puree
- 2 3/4 cups flour, divided
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
Nutrition Information per slice of bread (at 10 slices per loaf)