This beautiful swirled loaf of pumpkin chocolate bread is made in one pan. Throw in some chocolate chips for an extra tasty treat!
Happy New Year! How was everyone's holidays? Did your credit card get a workout? Are you wearing yoga pants like I am because you can't stay away from allll the desserts?
I don't know about you all, but the holidays make me a bit lazy. I want to stay in pajamas all day and do nothing but watch television and snack all day long. Who wants to cook?
This super easy bread is made in one bowl and doesn't require a lot of thought or preparation. You can dress this up or down with some frosting, chocolate chips or whatever makes you happy (maybe frosting and sprinkles if you're feeling sassy). That way you have something sweet and sassy for breakfast and can spend the rest of your day watching a movie or sipping on hot chocolate. Well, at least reality hits and it's time to go back to work.
My daughter loved eating this bread. And while she claims that it's not chocolate-y enough (she's 6, so take that with a grain of a salt), I thought that the balance of flavors was just fine. I loved that this bread featured an entire can of pumpkin and used one batter to make the two layers. I didn't do a good job swirling the batters together but it still tasted amazing.
Here's to a happy, healthy and sweet 2017!
One bowl pumpkin chocolate marbled bread
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened applesauce (I subbed with canola oil since I ran out of applesauce)
- 2 large eggs
- 1 can (15 ounces) canned pumpkin puree
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour (can substitute with all-purpose)
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons milk of choice
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
In a large bowl, mix together the sugar, applesauce, eggs and puree until well combined.
Add in the salt, flours, baking soda, cinnamon, nutmeg and cloves. Mix until just combined.
Reserve 1 cup of the batter in one of your measuring cups and set aside.
Transfer about half of the batter into your prepared baking pan. Add the cocoa powder and milk into the remaining batter and mix well. Spoon this on top of the other batter in the loaf pan. Gently swirl with a knife or spatula. Spoon the reserved batter on top of the swirled layer and swirl the batter again.
Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool completely before slicing and serving.
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It can also be frozen and thawed.
Yield: One 9"x5" loaf; about 8-12 servings
Source: Slightly adapted from Serious Eats