Marble Pumpkin Chocolate Bread Recipe

One Bowl Baking

Great baked goods don't necessarily require multiple pots and pans. These easy recipes require just one bowl, which means less time, less clean up, and more eating.

Yvonne Ruperti
Marble Pumpkin Chocolate Bread Recipe
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  • Yield:makes one loaf bread
  • Active time:20 minutes
  • Total time:1 hour 30 minutes
  • Rated: 4.0
This recipe appears in:
One Bowl Baking: Marble Pumpkin Bread

[Photograph: Yvonne Ruperti]

Notes: I like to use Williams Sonoma's Goldtouch 8- by 4-inch loaf pan. This recipe can be made in a 9- by 5-inch loaf pan, just decrease the baking time to 50 minutes. Avoid over-swirling the batter or it will become all chocolate.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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

Directions

  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 4-inch loaf pan (see note) with parchment paper, allowing edges to overhang. Grease unlined part of pan.

  2. 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. 3.

    Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.

  4. 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. 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.

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