Marbled Chocolate Pumpkin Bread
Deliciously moist and dense pumpkin bread that is perfectly spiced, and swirled with chocolate for a beautiful marble effect. The BEST pumpkin bread for chocolate lovers!
Servings: 8 - 10 slices
Calories: 331kcal
Ingredients
- 2 ½ cups (312g) 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
- ¾ cup (150g) light brown sugar
- 1 cup (220g) canned pumpkin puree
- 1 cup (240ml) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ⅛ cup (15g) cocoa powder
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
- Whisk together the flour, baking powder, salt, and spices. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and light in colour. Add the pumpkin, yogurt, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and mix in until just combined - do not overmix.
- Pour half of the batter into a separate bowl and fold in the cocoa powder.
- Alternating between the pumpkin batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
- Using a knife or a cake tester, swirl the two mixtures together.
- Bake for 55 - 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
Notes
Bread stays fresh covered tightly at room temperature for up to 3 – 4 days, or in the fridge for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge.