Marble Pumpkin Chocolate Bread Recipe

Name: Marble Pumpkin Chocolate Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup (12 1/4 ounce) granulated sugar; 3/4 cup canola oil; 2 large eggs; 1 1/2 cups (12 ounces) canned pumpkin; 1/4 plus 1/8 teaspoon salt; 2 cups (10 ounces) all-purpose flour; 1/2 plus a scant 1/8 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground clove; 3 tablespoons cocoa powder; 2 tablespoons milk

Servings: persons

1 3/4 cup (12 1/4 ounce) granulated sugar
3/4 cup canola oil
2 large eggs
1 1/2 cups (12 ounces) canned pumpkin
1/4 plus 1/8 teaspoon salt
2 cups (10 ounces) all-purpose flour
1/2 plus a scant 1/8 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground clove
3 tablespoons cocoa powder
2 tablespoons milk

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line an 8- by 4-inch loaf pan (see note) with parchment paper, allowing edges to overhang. Grease unlined part of pan.
2
Whisk sugar, oil, pumpkin, eggs, pumpkin, and salt in a large bowl until combined. Add flour, baking soda, cinnamon, nutmeg, and clove to the batter, and then whisk until completely combined.
3
Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.
4
Whisk cocoa and milk into remaining batter and spoon into pan. Using a butter knife or small offset spatula, swirl the batter a few times, lifting pumpkin batter from the bottom. Then spoon reserved pumpkin batter over the top and swirl a few times more (see note).
5
Bake until top is just set and skewer inserted into the center comes out with moist crumbs, 60 to 75 minutes. Let cool in pan 45 minutes, then transfer to wire rack to cool completely.

1061

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cup (12 1/4 ounce) granulated sugar, 3/4 cup canola oil, 2 large eggs, 1 1/2 cups (12 ounces) canned pumpkin, and more.

Yes, Marble Pumpkin Chocolate Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!