pumpkin chocolate marbled loaf

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Let’s talk pumpkin bread. Pumpkin is of course one of my very favourite things to bake with…as I am a pumpkin farmer after all! I have quite a number of pumpkin recipes on my blog already, but there’s always room for one more! You can eat pretty much any kind of pumpkin, although some will taste better than others. I always recommend looking for a cooking pumpkin (sugar or pie pumpkins are popular!), and luckily enough…a lot of specialty varieties are amazing for cooking. Think the pinks, blues, beige, gray pumpkins! Most are technically varieties of squash, so they have a sweet, smooth flesh that is great to eat. Read more about making your own pumpkin puree HERE.

Now, I’ve seen marbled loaves floating around the internet for a while now, and knew I needed to try a pumpkin version! It’s much simpler than it appears, and has such a wow factor when you cut into it. You simply whip up the pumpkin loaf batter, then roughly divide it in half and add a bit of cocoa powder to one half. Add both batters to the loaf pan and give it a swirl! I love that it turns out differently every time you make it too.

pumpkin chocolate marbled loaf

recipe: Kelsey Siemens
yields: one 9x5 loaf

ingredients

Pumpkin loaf base

2 large eggs

¾ cup (150 g) granulated sugar

¼ cup (50 g) brown sugar, packed

1 cup (225 g) pumpkin puree

½ cup (120 mL) vegetable oil

½ teaspoon baking soda

½ teaspoon baking powder

2 cups (250 g) all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 teaspoon salt

¼ cup (60 mL) full fat sourcream (or can sub with full fat plain yogurt)

¼ cup (60 mL) milk

for chocolate batter

1/2 cup (40g) cocoa powder

directions

Preheat oven to 350 degrees F. Grease a 9x5 loaf pan, and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine eggs, sugars, oil, and pumpkin puree together. Mix on medium-low speed until fully incorporated.

In another large mixing bowl, whisk together baking soda, baking powder, salt, flour, cinnamon, and ginger. Set aside.

In a liquid measuring cup, measure out sour cream and milk, and stir together.

Add half of the flour mixture to the pumpkin mixture, and mix on low until barely combined - streaks of flour should remain. Add in milk mixture, mixing on low, and then finally the rest of the flour mixture. Mix until just combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure no pockets of flour are hiding.

Transfer about half of the batter to a medium bowl, and stir in the cocoa powder.

Add a few scoops of the pumpkin batter to the greased loaf pan, and then a few scoops of chocolate. Use a butter knife or spatula to run through the batter to get a marbled effect. Repeat with remaining pumpkin and chocolate batter.

Tip: For a chunkier marble, use large scoops of each batter and don’t mix as much. For a finer marble effect, use smaller alternating scoops of each batter, and mix together a bit more. Try not to overdo the marbling too much though, as you may lose the marbled effect!

Bake the loaf at 350 degrees for 50-60 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow to cool for 5-10 minutes, and then remove the loaf from the pan to cool completely. Serve and enjoy.

Keep in an airtight container to store. Slice and freeze for freshest results if you don’t eat it all in the the first two days!