Authoradmin
With many folks focusing on sugar intake these days, you will be happy to know that this Pumpkin Chocolate Marble Bread can be easily adapted to suit your sweet tooth preferences. We’ve tested it on the “just sweet enough” side to the “way sweeter” edge. The best is somewhere in the middle, but you can choose what works for you! Isn’t it great when something so delicious can be customized to suit your needs perfectly? We think so!
Preheat oven to 350 degrees Fahrenheit with the rack in the middle. Butter or spray a 9-inch loaf pan, flour the pan and shake the excess out.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a bowl of an electric mixer fitted with the paddle attachment, cream the sugar, maple syrup, and butter until smooth.
Add the in eggs, one at a time. Add the pumpkin, incorporating well. Scraping down the sides of bowl as needed. Add the flour mixture and buttermilk, starting with the flour, and alternating until incorporated. End with the flour mixture, and do not to over mix the batter.
Transfer about 1 cup of the batter into a small bowl. In another small bowl, whisk together the cocoa powder and 2 tablespoons buttermilk. Add the cocoa mixture into the cup of batter and stir well until smooth.
Pour half of the pumpkin bread batter into the prepared loaf pan. Add the chocolate batter into the pan and spread evenly. Pour the remaining pumpkin bread batter into the loaf pan and spread over the top. Using a knife, swirl the batters, running the knife from one end of the loaf pan to the other.
Bake for 1 hour, 15 minutes or until a toothpick inserted in the center comes out clean. Shake the pan a bit and make sure the middle is not jiggly.
Transfer bread to a wire rack to cool.
Recipe adapted from [Kitchen Confidante|http://kitchenconfidante.com/chocolate-marble-pumpkin-bread-recipe]
Ingredients
Directions
Preheat oven to 350 degrees Fahrenheit with the rack in the middle. Butter or spray a 9-inch loaf pan, flour the pan and shake the excess out.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a bowl of an electric mixer fitted with the paddle attachment, cream the sugar, maple syrup, and butter until smooth.
Add the in eggs, one at a time. Add the pumpkin, incorporating well. Scraping down the sides of bowl as needed. Add the flour mixture and buttermilk, starting with the flour, and alternating until incorporated. End with the flour mixture, and do not to over mix the batter.
Transfer about 1 cup of the batter into a small bowl. In another small bowl, whisk together the cocoa powder and 2 tablespoons buttermilk. Add the cocoa mixture into the cup of batter and stir well until smooth.
Pour half of the pumpkin bread batter into the prepared loaf pan. Add the chocolate batter into the pan and spread evenly. Pour the remaining pumpkin bread batter into the loaf pan and spread over the top. Using a knife, swirl the batters, running the knife from one end of the loaf pan to the other.
Bake for 1 hour, 15 minutes or until a toothpick inserted in the center comes out clean. Shake the pan a bit and make sure the middle is not jiggly.
Transfer bread to a wire rack to cool.
