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I love when fall rolls around—I'm totally invigorated and can't wait to start baking again with apples, warm spices, and moist pumpkin. Even though you can buy canned pumpkin all year round, most of us only seem to crave it between Labor Day and January 1st (at my bakery I couldn't give away a pumpkin dessert after January). So without further ado, here's a terrific and easy recipe for a marble pumpkin quick bread that's perfect this time of year, and especially fun for Halloween.
Quick breads are already known to be easy, "stir it up in a bowl" types of recipes, but I had to figure out the best way to get two flavors while still keeping it all in one bowl. To do that, I started by whipping up a favorite pumpkin bread recipe, full of cinnamon, nutmeg, and clove. A portion of the pumpkin batter was spooned into the pan, and then the remaining batter was flavored with a few tablespoons of cocoa powder (plus some milk to keep the batter from being too thick). This batter went on top and then the two were swirled together.
My idea went off like a hitch except that on the first try I realized that it didn't take too many swirls for the dark cocoa batter to engulf the pumpkin, creating a mostly chocolate bread. The second time around I reserved an extra cup of pumpkin batter to layer on top for the final swirl. The result was perfect. Moist and spicy orange-hued pumpkin bread with deep dark chocolate pumpkin swirled throughout. Don't delay enjoying this kind of treat, time is ticking.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.