Description
Moist and spiced Chocolate Marble Pumpkin Bread swirled with rich Dutch cocoa batter, mini chocolate chips, and a buttery chocolate cinnamon streusel.
Ingredients
Chocolate Crumb Topping:
3 Tablespoons (24g) all-purpose flour
2 Tablespoons (27g) packed light or dark brown sugar
1 Tablespoon (5g) Dutch-process cocoa powder
1/4 teaspoon ground cinnamon
pinch of salt
3 Tablespoons (43g) unsalted butter, cold and cubed
3 Tablespoons (34g) mini chocolate chips
Pumpkin Batter:
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons store-bought or homemade pumpkin pie spice*
1 teaspoon ground cinnamon
3/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
2/3 cup (133g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pure pumpkin puree
1/2 cup (113g/120ml) vegetable oil, avocado oil, or melted coconut oil
2 Tablespoons (30g/ml) whole milk
1 teaspoon pure vanilla extract
Chocolate Batter:
1/2 teaspoon espresso powder
1 and 1/2 Tablespoons (23g) whole milk, warm
2 Tablespoons (10g) Dutch-process cocoa powder
1/3 cup (60g) mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C), line a 9×5-inch pan with parchment, and mix flour, brown sugar, cocoa, cinnamon, salt, cold butter, and mini chocolate chips for topping; chill.
2. Whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl; whisk eggs, sugars, pumpkin puree, oil, milk, and vanilla extract in another bowl.
3. Fold dry ingredients into wet pumpkin mixture, then transfer 1 cup of batter to a separate bowl.
4. Dissolve espresso powder in warm milk, whisk into reserved batter with cocoa powder, and fold in mini chocolate chips.
5. Layer alternating spoonfuls of pumpkin and chocolate batters in pan, swirl twice with a knife, and scatter crumb topping over top.
6. Bake for 60 to 70 minutes (tent with foil at 40 minutes) until a toothpick comes out clean; cool in pan for 15 minutes, then cool completely on a wire rack.
Notes
Do not over-swirl the batters. Tent with foil at 40 minutes to prevent crumb topping from scorching.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Bread / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 32g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 4g