Pumpkin Marble Bread

Name: Pumpkin Marble Bread
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8
Cuisine: American
Ingredients: O Organics Cane Sugar, Granulated, Organic; O Organics Sugar, Organic, Dark Brown; San Francisco Salt Company Sea Salt, Pure & Natural; Value Corner Vanilla Flavor, Imitation; O Organics Pumpkin Pie Spice, Organic; El Guapo® Whole Cinnamon (Canela Entera); Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; La Tourangelle French Infused Herbs De Provence Oil; Daisy Light Sour Cream; SIGNATURE SELECTS Pumpkin, 100% Pure; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Starbucks Espresso And Cream Coffee Drink; Reich Family Kitchen Cocoa Bombs

Serves 8

60 mins prep

60 mins cook

120 mins total

Moist pumpkin bread marbled with a rich chocolatey cake, this marble pumpkin bread is the best of both worlds. It's made with just one batter split into two which makes this recipe super simple.

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Homemade Pumpkin Purée

If making your own pumpkin puree, preheat the oven to 375 F and place a rack in the middle of the oven.

Cut your pumpkin or squash in half straight down the center line from stem to bottom.

Scoop out the insides with a spoon or ice cream scoop. I like to use a grapefruit spoon that has the serrated edges.

Place the two halves face down on a baking sheet. I use this one from USA pan and don't need to line it but if using a different baking sheet, be sure to line it with parchment paper.

Bake in the hot oven for 40 minutes until the insides are soft and the skin starts to peel away.

Remove the pan from the oven and allow the pumpkin to cool for 10 minutes.

Scoop the insides into a blender (make sure no skin goes in the blender) and blend until smooth.

Pour the puree in a bowl and place it in the fridge until it has completely cooled off.

Pumpkin Bread

Turn the oven down to 350 F and leave the rack in the middle of the oven.

In a medium bowl, add in 300 grams of pumpkin puree (first pour off any excess water that has separated as it cooled), pumpkin spice, cinnamon, both sugars, eggs, sour cream, salt, oil, and vanilla.

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Whisk until smooth.
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Add in the flour, baking soda, and baking powder. Whisk again until just combined, scrape the sides and bottom of the bowl.

In a separate bowl whisk together the cocoa powder and brewed espresso until smooth.

Pour 400 grams of the batter into the chocolate espresso mix and use a spatula to fold the chocolate mixture into the pumpkin batter.

Scoop the pumpkin and chocolate batters into the loaf pan. If using this pan from USA pan, no need to line it but if using a different one, I recommend spraying it with a baking spray that includes flour or grease the pan and then line it with a sheet of parchment paper.

Alternate the batters by scooping in 1/4 cup of one and then the other into the pan.

Once all of the batter has been used up, sprinkle the top of the batter with an additional 30-50 grams of granulated sugar.

Bake the cake on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and set aside to cool for 20-30 minutes.

If needed, loosen the cake from the edges with a rubber or wooden spatula. Then tip or lift the loaf out and let it cool fully on a plate or piece of parchment paper.

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