Marbled Chocolate Pumpkin Bread
Deliciously moist, soft, and perfectly spiced pumpkin bread swirled with rich chocolate for a beautiful marble effect. A wonderfully cosy autumn bake that's perfect for chocolate lovers!
Servings: 1 loaf
Ingredients
- 312 g plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 150 g caster or granulated sugar
- 225 g pumpkin puree
- 240 ml plain Greek-style yogurt
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 15 g cocoa powder
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13cm (9 × 5-inch) loaf tin with parchment paper, leaving some overhang for easy removal.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until thick and pale in colour.
- Add the pumpkin puree, yogurt, vegetable oil, and vanilla extract, and whisk until smooth and combined.
- Add the dry ingredients to the wet ingredients in three additions, gently folding after each one until just combined. Avoid overmixing.
- Transfer half of the batter to a separate mixing bowl. Add the cocoa powder and gently fold until fully incorporated.
- Alternating between the plain pumpkin batter and chocolate batter, spoon dollops into the prepared loaf tin until both mixtures have been used.
- Using a butter knife or cake tester, gently swirl the two batters together a few times to create a marbled effect. Avoid overmixing, or the colours will blend together.
- Bake for approximately 1 hour 5 minutes, checking from 55 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Leave the bread to cool completely in the tin on a wire rack before removing, slicing, and serving.
Notes
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Yogurt: Plain Greek-style yogurt helps keep the bread moist. Sour cream can also be used.
Cocoa powder: Use unsweetened cocoa powder, not drinking chocolate.
Storage: Store the bread in an airtight container at room temperature or in the fridge for up to 5 days.
Freezing: This bread freezes well for up to 3 months. Wrap the loaf or individual slices tightly and thaw overnight in the fridge before serving.