Pumpkin Chocolate Loaf
Updated: Dec 9, 2020
Have yet to hop on the Pumpkin train this fall? Or are you trying to find a last minute Thanksgiving snack to make? Orrrr you want to devour a moist, soft chocolatey and pumpkin goodness simply for the hell of it?
If you answered yes to any of these questions, you're in the right place because, we are about to make the most beautiful and delicious loaf ever, a Pumpkin Chocolate Marble Loaf.
If you follow me on Instagram, you know I have a thing for bread or any kind of loaves really. I just really enjoy making (and eating) them! So, when I realized I have half a can of pumpkin puree left in the fridge the other day, I knew what I wanted to make.
This pumpkin loaf is super moist, got loads of chocolate flavor along with just the right amount of coffee, and cuts like a dream! Perfect treat to go with your breakfast or evening tea on this Thanksgiving - I know we already passed Thanksgiving here in Canada. But, for my American friends (hi, hello), it's coming up. So, this one's for ya'll.
Speaking of Thanksgiving...
I just want to take a moment to say THANK YOU to every single Hero on the front lines of the Pandemic💐. Thank you for sacrificing so much to save our lives. Thank you for taking care of us. Thank you for everything!
And also, sending my thoughts to everyone who has lost a loved one, solidarity to those fighting the virus and just so much love to the whole world right now.
Getting back to the recipe...
What makes this pumpkin loaf stand out from a traditional pumpkin loaf is that marble effect / pattern you see on the slices.
And we create that by taking half of the pumpkin batter and mixing in a chocolate and coffee paste.
This is going to give us two distinct colored batters: orange and dark brown, that we can then use to create that beautiful swirl. Excited yet? I know you are!
Slice up and enjoy lovelies. And Happy Thanksgiving to all!
Pumpkin Chocolate Marble Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Serves: 1 Loaf
1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
2.5 tsp cinnamon
1/2 tsp salt
1 1/4 cups pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/4 cup orange juice
2 to 3 tbsp dark chocolate chunks
3 tbsp cocoa powder
3 tbsp hot coffee
Preheat oven to 350°F. Prepare a 10x4 inch loaf pan with parchment paper - make sure there is an overhang on the sides (see photo above) to make it easier to remove the loaf once baked.
In a large bowl, mix flour, baking powder, soda, cinnamon and salt. In a separate medium bowl, mix pumpkin puree, oil, sugar, orange juice and egg. Pour the wet ingredients to the dry ingredients (little at a time) and mix until combined.
Next, in a medium bowl, combine cocoa powder and hot coffee. Add half of the pumpkin batter from Step 2 and mix well.
Spoon half of the remaining pumpkin batter from Step 2 in to the prepared pan. Then, drop half of the chocolate + pumpkin batter from Step 3 on top. Repeat this step with the remainder of batters.
Finally, swirl through the batter using a skewer - this will create a marble effect in the cake once baked. Sprinkle chocolate chunks on top and bake for 1 hour. The loaf is done when a toothpick inserted comes out clean.
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