Chocolate-Pumpkin Swirl Bread With Marmalade Butter
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
53
Sourness
35
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 cup
Orange Marmalade1 pinch
Fine Sea Salt1
Butter1.75 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Pumpkin Pie Spice1 tsp
Baking Powder1 tsp
Salt (fine)1.5 cups
Granulated Sugar1 cup
Vegetable Oil2 large
Egg1 cup
Pumpkin Puree (canned)1 tsp
Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Special equipment: a 9-by-5-inch loaf pan For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth
3
Cover and refrigerate for at least 30 minutes to allow the flavors to meld
4
Remove from the refrigerator 15 minutes before serving
5
For the swirl bread: Preheat the oven to 350 degrees F
6
Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside
7
Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl
8
Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute
9
Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition
10
Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds
11
Stop the mixer and scrape down the sides of the bowl and the paddle
12
Add the flour mixture, and mix until just combined
13
Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter
14
Using a rubber spatula, fold the chocolate into the batter until it's just swirled in
15
(Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect
16
) Pour the batter into the prepared loaf pan and spread it into an even layer
17
Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes
18
Let cool in the pan on a wire rack for 10 minutes
19
Remove from pan and let cool another 10 minutes before slicing
20
Serve with the marmalade butter