Marbled Chocolate Pumpkin Bread Food

CHOCOLATE MARBLE PUMPKIN BREAD

Steps:

• Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
• In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
• Whisk in eggs until well-combined.
• Add the pumpkin puree and whisk until well-combined.
• Whisk in the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
• Remove 1 ½ cups of pumpkin batter to a separate medium bowl.
• Stir in cocoa powder and milk until combined.
• Pour 1/4 cup of the plain batter into the first prepared pan.
• Top the batter with 2 tablespoons chocolate batter.
• Repeat with the second pan.
• Continue alternating batters on top of each other in both pans until you've used up both batters.
• Give each pan a couple of gentle taps but don't stir.
• Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.

MARBLED CHOCOLATE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
• Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
• Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
• Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
• Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
• Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE MARBLE PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Prepare one 9-inch loaf pan by buttering and lining with parchment paper.
• In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. In a the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until smooth. Mix in eggs, one at a time, then add the pumpkin, mixing thoroughly and scraping down the sides of bowl periodically. Add flour mixture and buttermilk, starting with the flour, and alternating until incorporated. Try to end with the flour mixture addition, and be sure not to over mix.
• 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 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 and 15 minutes, until a toothpick inserted in the center comes out clean, and the loaf feel springy when you gently press in the middle.
• Transfer to a wire rack to cool.

MARBLED CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a large bowl. Stir briskly till combined.
• Add the eggs and stir till combined.
• Then add the pumpkin and again stir till combined.
• Combine the lemon juice and milk in a small bowl.
• Reserve 1/2 cup of flour (to be used later with cocoa powder). Add the remaining flour and milk/lemon, by alternating between the two and stirring in gradually.
• Then add the baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt. Stir till fully combined.
• Add half the batter to another large bowl. Eyeballing this is okay.
• Stir in the remaining flour in one bowl and add the cocoa powder to the other bowl, mixing till fully combined.
• Butter two, 1 pound (8 1/2" x 4 1/2") loaf pans.
• Add spoonfuls of alternating batters to each pan. Then add a second layer on top, again alternating the pattern.
• Using a small spatula or knife, run it through the batter in a figure 8 pattern twice to add marbling.
• Bake for 65 to 75 minutes, until a toothpick inserted in the center comes out clean.
• Remove from the oven and let cool on a wire rack for 10 minutes, before removing bread from the pan.
• Store in a covered container. Can be frozen as well.

CHOCOLATE-PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.