Chocolate marble pumpkin bread
A striking-looking pumpkin bread.
- 1 3/4 cup sugar
- 3/4 cup vegetable oil
- 2 large eggs, or egg replacer
- 12 oz pumpkin puree
- 1/4 tsp salt
- 2 c all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3 tbsp cocoa poweder
- 2 tbsp milk or plain, unsweetened almond milk
Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 4-inch loaf pan or 3 mini loaf pans with parchment paper, allowing edges to overhang. Grease unlined part of pan.
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.
Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.
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.
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.
This recipe is a bit sweet - may want to cut sugar in future iterations.