Chocolate Pumpkin Bread 4

Marbled Pumpkin Dark Chocolate Bread

Scrumptiously complex, when this marbled bread first hits your tongue, it tastes exactly like chocolate cake. But then something magical happens. The dominant taste of chocolate recedes slightly and is replaced with strong notes of pumpkin and pumpkin pie spice. (It was super obvious that I had to Google “how to describe wine” to learn the vocab I needed to describe this bread, wasn’t it?) Either flavor would have me giving you a big thumbs up but both together, blended so masterfully? I don’t even know the right superlative for such an accomplishment: Crazy good. Insanely delicious. Impressively mouthwatering. How about you make it yourself and then tell me your perfect adjective; I need the assist.

AuthorCarley KnutsenDifficultyBeginner

Bread
 1 ¾ cups Flour
 2 tsp Pumpkin Pie Spice
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 2 Eggs
 1 ¼ cups Sugar
 ½ cup Unsalted Butter (melted)
 ½ cup Buttermilk
 2 tsp Vanilla
 1 cup Canned Pumpkin
 3 oz Dark Chocolate (melted)
 2 tbsp Cocoa Powder
Icing
 1 ½ cups Confectioners' Sugar
 1 tsp Orange Zest (halved)
 23 tbsp Milk or Orange Juice

Bread
1

Grease a 9 x 5 inch loaf pan; set aside. In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients; once they've been well mixed, fold in the pumpkin. All at once, pour the wet ingredients into the dry ingredients and beat until smooth. Divide the batter in half and add the melted chocolate and cocoa powder to one of the halves. Stir until the chocolate is fully incorporated. Alternate pouring the two batters into the prepared loaf pan. Insert a table knife at one end of loaf pan and swirl the batter in two lengthwise strokes. Be warned that overzealous marbling will result in a tasty loaf of chocolate bread.

Bake
2

Bake at 350 for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool in the pan for 20 minutes before removing to cool completely.

Icing
3

In a small bowl, combine the confectioners' sugar and half of the orange zest. Add just enough of your liquid of choice (orange juice for an extra citrus glaze; milk for a mildly citrus glaze) to achieve a nice drizzle consistency. Pour over the cooled loaf and garnish with the reserved orange zest.

Ingredients

Bread
 1 ¾ cups Flour
 2 tsp Pumpkin Pie Spice
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 2 Eggs
 1 ¼ cups Sugar
 ½ cup Unsalted Butter (melted)
 ½ cup Buttermilk
 2 tsp Vanilla
 1 cup Canned Pumpkin
 3 oz Dark Chocolate (melted)
 2 tbsp Cocoa Powder
Icing
 1 ½ cups Confectioners' Sugar
 1 tsp Orange Zest (halved)
 23 tbsp Milk or Orange Juice

Directions

Bread
1

Grease a 9 x 5 inch loaf pan; set aside. In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients; once they've been well mixed, fold in the pumpkin. All at once, pour the wet ingredients into the dry ingredients and beat until smooth. Divide the batter in half and add the melted chocolate and cocoa powder to one of the halves. Stir until the chocolate is fully incorporated. Alternate pouring the two batters into the prepared loaf pan. Insert a table knife at one end of loaf pan and swirl the batter in two lengthwise strokes. Be warned that overzealous marbling will result in a tasty loaf of chocolate bread.

Bake
2

Bake at 350 for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool in the pan for 20 minutes before removing to cool completely.

Icing
3

In a small bowl, combine the confectioners' sugar and half of the orange zest. Add just enough of your liquid of choice (orange juice for an extra citrus glaze; milk for a mildly citrus glaze) to achieve a nice drizzle consistency. Pour over the cooled loaf and garnish with the reserved orange zest.

Marbled Pumpkin Dark Chocolate Bread

Thanks to Better Homes & Gardens for the recipe!

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