Marbled Chocolate Pumpkin Bread With Pumpkin Carame

Name: Marbled Chocolate Pumpkin Bread With Pumpkin Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 2 whole Eggs; 1 cup Sugar; 1 stick Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 1 cup Canned Unsweetened Pumpkin Puree; 1/2 cups Buttermilk; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Pumpkin Pie Spice; 1/2 teaspoons Cinnamon; 3/4 teaspoons Salt; 3/4 cups Semi-Sweet Chocolate Chips; FOR THE SAUCE:; 1/2 cups Sugar; 1/2 cups Heavy Cream; 1 Tablespoon Unsalted Butter; 1/2 teaspoons Vanilla; 2 Tablespoons Canned Unsweetened Pumpkin Puree; 1/4 teaspoons Cinnamon; 1 pinch Salt

Servings: persons

FOR THE BREAD:
2 whole Eggs
1 cup Sugar
1 stick Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
1 cup Canned Unsweetened Pumpkin Puree
1/2 cups Buttermilk
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Pumpkin Pie Spice
1/2 teaspoons Cinnamon
3/4 teaspoons Salt
3/4 cups Semi-Sweet Chocolate Chips
FOR THE SAUCE:
1/2 cups Sugar
1/2 cups Heavy Cream
1 Tablespoon Unsalted Butter
1/2 teaspoons Vanilla
2 Tablespoons Canned Unsweetened Pumpkin Puree
1/4 teaspoons Cinnamon
1 pinch Salt

1
Preheat the oven to 350 F.
2
Add the eggs and sugar to a large mixing bowl and beat together using a stand or hand mixer. Beat in the butter followed by the vanilla, pumpkin and buttermilk. Continue beating until everything is well mixed.
3
In a separate bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Slowly mix the dry ingredients into the wet.
4
Place the chocolate chips in a bowl and melt them in the microwave for a minute or two, heating for 30 seconds at a time and stirring in between. Spoon half the batter into the melted chocolate to create the chocolate batter.
5
Butter and flour a standard size loaf pan (I also placed a sheet of parchment paper in the pan, making sure the paper hung over the sides of the pan for easy removal). Pour in half the pumpkin batter followed by the chocolate batter and top with the remaining pumpkin batter. Run a butter knife through the batter to create the swirl.
6
Bake for 50-55 minutes or until a cake tester inserted in the center of the loaf comes out clean. Remove from oven. Allow cake to cool before removing from the pan and slicing. Serve with some sauce drizzled over each slice.
7
To make the sauce, melt the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely melted, remove pot from the heat and add the heavy cream. The mixture will bubble up. Return to a low flame and stir until any lumps are gone. Stir in the butter, vanilla, pumpkin puree, cinnamon and salt to taste. Once combined, remove from heat and serve.

1296

kcal

Calories

Fat

143

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 22 ingredients. The key ingredients include: FOR THE BREAD:, 2 whole Eggs, 1 cup Sugar, 1 stick Unsalted Butter, At Room Temperature, and more.

Yes, Marbled Chocolate Pumpkin Bread With Pumpkin Caramel falls under the Baking & Desserts 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!

Marbled Chocolate Pumpkin Bread With Pumpkin Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions