Chocolate Pumpkin Bread Recipe

Ingredients

• 2 large eggs (room temperature)
• 150 g granulated sugar
• 50 g soft brown sugar (firmly packed)
• 180 ml vegetable oil
• 150 g canned pumpkin puree
• 60 g Greek yogurt
• 1 tsp vanilla extract (or paste)
• 250 g plain flour (all-purpose)
• 1 tsp pumpkin spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 20 g cocoa powder (sifted)
• 35 g Greek yogurt
• 1/2 tsp instant coffee granules/espresso powder
• 180 g powdered icing sugar (confectioners’ sugar)
• 45 ml maple syrup

Instructions

1. 1

   --- Chocolate pumpkin bread ---

2. 2

   Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.

3. 3

   Whisk eggs & sugar: In a large bowl, add the eggs, white and light brown sugar and whisk until pale and light - this takes approximately one minute.

4. 4

   Mix in wet ingredients. Add the oil, pumpkin puree, Greek yogurt, and vanilla extract and whisk until fully combined.

5. 5

   Sift in dry ingredients. Sift into the bowl the flour, pumpkin spice, baking powder, baking soda, and salt. Fold them together gently. Using a spatula, fold the batter together until a few streaks of flour remain.

6. 6

   Divide the batter and make the chocolate batter. Divide the batter evenly into two separate bowls. If you want more pumpkin marbling throughout the loaf, then leave a couple more tablespoons in the pumpkin bowl. Create chocolate batter. In one bowl of batter, add the cocoa powder, Greek yogurt, and espresso powder and mix until just combined.

7. 7

   --- How to marble the bread ---

8. 8

   Layer batters into the loaf pan. To create the marble design, add a couple of spoonfuls of pumpkin batter along the bottom of your pan and smooth it flat with the back of a spoon or an offset spatula. Next, dollop the chocolate on top of the pumpkin layer and smooth it out. Continue with another pumpkin layer and repeat these alternating layers until all the batter has gone. Swirl the batter. Use a skewer or flat-bladed knife, and run the blade vertically throughout the batter, occasionally bringing the knife out of the batter and back in again to swirl the two batters into each other.

9. 9

   Bake: Pour batter into the prepared pan and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then tent it in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then remove from the pan to cool completely.

10. 10

    --- Maple icing, optional ---

11. 11

    Whisk: Add powdered icing sugar and maple syrup into a small bowl and whisk together. If the glaze is too runny, then add more powdered sugar 30g (¼ cup) at a time, and mix until desired consistency is reached.

12. 12

    Pour: Pour glaze over cooled bread and set aside for ten minutes for the glaze to harden. Slice and serve.