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Maple Pumpkin Marble Bread

Chocolate Pumpkin Marble Loaf

Pure maple syrup is the sole sweetener of this marbled loaf, lending a nuanced sweetness that’s just as striking as its chocolate swirls. To achieve the most maple flavor, choose to use Grade A Dark Robust in this recipe. You’ll taste notes of brown sugar and toffee that enhance the warmth of pumpkin, the richness of cocoa and the aromatic autumn spices.

Baking with maple syrup brings additional moisture to a batter, which helps to create the loaf’s tender crumb. Try to practice patience and let the loaf cool enough before slicing! This recipe can be enjoyed at the breakfast table with coffee or snacked on throughout the day.

Serves

1 loaf

Prep time

10 minutes

Cook time

1 hour 35 minutes

INGREDIENTS

  • 1 stick unsalted butter, melted and cooled, plus more for greasing the pan
  • ¾ cup pure maple syrup
  • 1 15 oz can pumpkin puree
  • 2 large eggs
  • 2 ¼ cups all purpose flour
  • 1 ½ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon clove
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • 3 tablespoons cocoa powder

INSTRUCTIONS

  1. Pre-heat oven to 325F.
  2. In a large mixing bowl, whisk the butter and maple syrup together. Whisk in the pumpkin puree and eggs until smooth.
  3. In a medium mixing bowl, whisk the flour, salt, baking powder, baking soda, and spices together. (You can also use 3 ½ teaspoons pumpkin pie spice if you don’t have all the spices on hand.)
  4. Add the flour to the pumpkin mixture and whisk until no dry spots remain.
  5. Transfer a little less than half the batter to the medium mixing bowl. Add the cocoa powder to the batter and mix in with a rubber spatula until thoroughly incorporated.
  6. Grease a 9×5 loaf pan (preferably metal) and fit with parchment paper. Scoop the batter in, alternating between the pumpkin and chocolate. Think of it as checkers!
  7. Bake for 90-95 minutes, or until a cake tester comes out clean. Depending on the accuracy of oven temperature, start checking for doneness at the 70-75 minute mark. Allow the loaf to cool in the pan for 10 minutes. Discard the parchment paper and allow the loaf to cool before slicing, at least 45 minutes.

Note: If the top begins to darken before the crumb is set, tent the loaf pan with tinfoil.

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