Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing until smooth.
Stir in the pumpkin puree and vanilla extract. Gradually fold the dry ingredients into the wet mixture until just combined.
Divide the batter into two equal portions. Stir the cocoa powder into one portion until fully incorporated.
Alternate dollops of the plain batter and the chocolate batter in the prepared loaf pan. Swirl gently with a knife to create a marble effect.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frequently Asked Questions
How should I store the Autumn Marble Pumpkin Chocolate Quick Bread to keep it fresh?
For best results, store the cooled quick bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you need longer storage, it freezes beautifully for up to 3 months; ensure it is well-wrapped before freezing.
Can I substitute the vegetable oil in this recipe with butter or applesauce?
While this recipe calls for vegetable oil for moisture, you can substitute it with an equal amount of melted, unsalted butter for a richer flavor. Substituting with applesauce is possible for a lower-fat option, but reduce the added sugar slightly as applesauce adds sweetness.
My quick bread seems dense; what is the best way to ensure a light texture for this medium-difficulty recipe?
A common cause for density is overmixing the batter after adding the dry ingredients. Mix only until the flour streaks have just disappeared, ensuring you don't overdevelop the gluten. Also, verify your baking soda and baking powder are fresh to achieve the proper rise during the 60-minute bake time.
