Pumpkin Chocolate Marbled Zebra Bread
Homemade pumpkin bread is one of the favorite fall recipes, packed full of flavors, but the only thing that can make pumpkin bread better is a swirl of chocolate, and we raise the favorite recipe to a whole new level. This Chocolate Pumpkin Zebra Bread is not only pretty but is super moist with a tender crumb. Say hello to your new fall bread recipe.
Servings: 10 slices
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Ingredients
- 1 ½ cup all-purpose flour, 190 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup canned pumpkin puree, 240 grams
- ⅓ cup full fat sour cream, 80 grams
- ½ cup granulated sugar, 100 grams
- ½ cup light brown sugar, 100 grams
- 2 large eggs
- ½ cup neutral oil, 120 grams
- 1 teaspoon vanilla
- ⅓ cup cocoa powder, 40 grams
- 3 Tablespoons milk, 45 ml
- Chocolate chips, optional
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan and line it with parchment paper.
- In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl whisk eggs, granulated sugar, brown sugar until combined. Whisk in pumpkin puree, sour cream, oil, and vanilla and whisk until smooth and well combined.
- Using a rubber spatula fold in dry ingredients into wet. Don't overmix.
- Remove half of the batter and place it into a bowl. Add cocoa powder and milk into one half of the batter and mix until well combined.
- Using a clean scoop, scoop ¼ cup of pumpkin batter into the bottom of the loaf pan. Top that layer with ¼ cup of the chocolate batter. The batter should naturally spread a little bit from the weight of the next dollop of batter. Repeat, alternating batter flavors, until you have used all of the batter.
- Sprinkle the top with chocolate chips, if desired.
- Bake for 55-70 minutes, or until a skewer comes clean out of the center. After 40 minutes cover the cake loosely with aluminum foil to prevent the top from getting too dark. Check toothpick test at 50 minutes mark.
- Let cool in the pan for 10 minutes, then gently lift the cake out of the pan and transfer to the cooling rack to cool completely.
Recipe Notes
You can use a 9x5 inch loaf pan, but decrease the baking time to around 50 minutes.
Check doneness with a wooden skewer. Store in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
YOUR NOTES
NUTRITION FACTS
Serving: 1 slice | Calories: 295 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 37 mg | Sodium: 212 mg | Potassium: 160 mg | Fiber: 2 g | Sugar: 22 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.