Victoria's Chocolate Pumpkin Marble Bread

Victoria's Chocolate Pumpkin Marble Bread

This delicious bread can be eaten for breakfast, a snack or a dessert.  It’s easy and fun to make. Make sure to avoid over-swirling the batter or it will become ALL chocolate. 

INGREDIENTS

1 3/4 Cups Sugar

3/4 Cup Olive Oil

2 Jumbo or Large Eggs

12 Ounces Pumpkin Puree

1/2 Teaspoon Kosher Salt

2 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cloves

3 Tablespoons Cocoa Powder

2 Tablespoons Buttermilk or Sour Milk

Preheat your oven to 350 degrees and place your rack to the middle position. Line a loaf pan with parchment paper. Make sure to let parchment paper to hang over the loaf pan edges.  In a large-size bowl beat olive oil, sugar, pumpkin, eggs, and kosher salt.  Add flour, baking soda, cinnamon, nutmeg, and cloves to the wet mixture. Beat until completely combined. Pour 2 cups of the batter into the pan. Pour 1 cup of the batter into a measuring cup and set aside. Whisk milk and cocoa into the remaining batter. Spoon the cocoa batter into the pan. Using a knife, swirl that batter a few times. Spoon the reserved batter over the top and swirl just a few more times. Place into oven and bake for 50 to 60 minutes depending on the size of your loaf pan. Remember that each oven heats differently. Remove from oven and cool for 50 minutes. Remove from pan and transfer to a wire rack to cool completely. Makes 1 loaf. 

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