Chocolate Marble Pumpkin Bread

Name: Chocolate Marble Pumpkin Bread
Total time: 180 min
Yield: 10 servings
Ingredients: 24 g all-purpose flour; 27 g brown sugar; 5 g Dutch-process cocoa powder; 0.6 g ground cinnamon; 0.4 g salt; 43 g unsalted butter; 34 g mini chocolate chips; 219 g all-purpose flour; 4.5 g baking soda; 2 tsp pumpkin pie spice; 2.5 g ground cinnamon; 4.5 g salt; 2 ea large eggs; 100 g granulated sugar; 133 g brown sugar; 340 g canned pumpkin puree; 120 ml vegetable oil; 30 ml whole milk; 5 ml vanilla extract; 0.5 tsp espresso powder; 23 ml whole milk; 10 g Dutch-process cocoa powder; 60 g mini chocolate chips

Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com

Soft, spiced pumpkin bread swirled with chocolate and finished with a crumbly chocolate streusel topping.

Serves 10 180 minKid-friendly

VegetarianBake

Ingredients

all-purpose flour — for the crumb topping24 g
brown sugar — for the crumb topping27 g
Dutch-process cocoa powder — for the crumb topping5 g
ground cinnamon — ¼ tsp; for the crumb topping0.6 g
salt — a pinch0.4 g
unsalted butter — cold and cubed43 g
mini chocolate chips — for the crumb topping34 g
all-purpose flour219 g
baking soda — 1 tsp4.5 g
pumpkin pie spice2 tsp
ground cinnamon — 1 tsp

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Dairy-free
- 43 g Dairy-free butter instead of unsalted butter
- 30 ml Oat milk instead of whole milk
Chill the dairy-free butter streusel well before it goes on, as it softens faster than butter; use dairy-free chocolate chips too. Baking time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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What it costs, and where to buy it

Shops to compare

List price at each shop

Missing items
These totals leave part of the list out, so a lower one isn't a cheaper shop.
ColesBest choice
· $6.71 of food
$42.00
84% spare
No price at Coles for:
- Dutch-process cocoa powder
- baking soda
- pumpkin pie spice
- canned pumpkin puree
- espresso powder
Woolworths
· $8.71 of food · $2.00 more
$40.35
78% spare
No price at Woolworths for:
- Dutch-process cocoa powder
- baking soda
- pumpkin pie spice
- canned pumpkin puree
- espresso powder
Aldi
· $2.44 of food
$29.47
92% spare
No price at Aldi for:
- Dutch-process cocoa powder
- mini chocolate chips
- baking soda
- pumpkin pie spice
- large eggs
- canned pumpkin puree
- espresso powder

$0.67a serve

from $0.67 a serve at Coles · 11 of 16 ingredients priced

About $6.71 of ingredients used for 10 serves.

$42.44 across 3 shops · 11 of 16 items priced · $6.16 more for bigger packs, 87% spare for later

ColesBest choice

$6.71

missing 5 items

you'll pay $42.00 · 84% of it spare

Woolworths

$8.71

missing 5 items · $2.00 more

you'll pay $40.35 · 78% of it spare

Aldi

$2.44

missing 7 items

you'll pay $29.47 · 92% of it spare

Buy at Aldi$23.89

all-purpose flour

$1.20/kg

need 243 gWhite Mill Plain Flour 2 kg$2.39closest match

Aldi$1.20/kg$2.39·Woolworths$1.30/kg$1.30·Coles$1.30/kg$1.30

brown sugar

$0.29/100g

need 160 gWhite Mill Brown Sugar 1 kg$2.89closest match

Aldi$0.29/100g$2.89·Woolworths$0.50/100g$2.50·Coles$0.50/100g$2.50

ground cinnamon

$0.58/10g

need 3.1 gStonemill Cinnamon Ground 41 g$2.39

Aldi$0.58/10g$2.39·Woolworths$0.80/10g$2.00·Coles$0.80/10g$2.00

unsalted butter

$1.60/100g

need 43 gPure Valley Unsalted Butter 250 g$3.99

Aldi$1.60/100g$3.99·Coles$1.80/100g$4.50·Woolworths$1.92/100g$4.80

vegetable oil

$0.27/100ml

need 120 mlPure Vita Vegetable Oil 2 L$5.49closest match

Aldi$0.27/100ml$5.49·Woolworths$0.53/100ml$4.00·Coles$0.64/100ml$4.80

whole milk

$1.75/L

need 53 mlFarmdale Full Cream Milk 1 L$1.75closest match

Aldi$1.75/L$1.75·Coles$2.33/L$1.40·Woolworths$3.75/L$2.25

vanilla extract

$0.50/10ml

need 5 mlWhite Mill Vanilla Extract 100 ml$4.99closest match

Aldi$0.50/10ml$4.99·Coles$0.69/10ml$6.90·Woolworths$1.48/10ml$7.40

Buy at Coles$16.60

mini chocolate chips

$2.25/100g

need 94 gColes Bake & Create White Chocolate Chips 200 g$4.50closest match

Coles$2.25/100g$4.50·Woolworths$2.25/100g$4.50·AldiN/A

large eggs

$1.06/100g

need 2 itemsSunny Queen Cage Free Large Eggs 18 Pack 900g$9.50

Coles$1.06/100g$9.50·Woolworths$2.62/100g$7.85·AldiN/A

granulated sugar

$0.13/100g

need 100 gColes Simply White Sugar 2 kg$2.60

Coles$0.13/100g$2.60·Woolworths$0.18/100g$1.80·Aldi$0.13/100g$2.59

Buy at Woolworths$1.95

salt

$0.02/10g

need 4.9 gOlsson's Rock Sea Salt 1 kg$1.95

Woolworths$0.02/10g$1.95·Coles$0.04/10g$2.00·Aldi$0.04/10g$2.99

Not priced

Dutch-process cocoa powder · 15 g
baking soda · 4.5 g
pumpkin pie spice · 2 tsp
canned pumpkin puree · 340 g
espresso powder · 0.5 tsp

Method

Make the crumb topping: In a medium bowl, whisk the flour, brown sugar, cocoa powder, cinnamon, and salt together. Add the butter and use a pastry cutter, two forks, or your fingers to blend until the mixture forms pea-sized crumbs. Stir in the mini chocolate chips. Cover and chill in the refrigerator or freezer until needed.
Make the pumpkin batter: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving a couple of inches of overhang on two opposite sides.
In a large bowl, whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together, then whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until combined; a few lumps are OK. Transfer a heaping cup (about 280 g) of the batter to a medium bowl for the chocolate batter.
Make the chocolate batter: In a small bowl, whisk the espresso powder into the warm milk to dissolve. Pour this into the smaller bowl of batter with the cocoa powder and whisk to combine. Fold in the mini chocolate chips.
Assemble the loaf: Spread a thin layer of pumpkin batter in the pan. Alternate spoonfuls of chocolate and pumpkin batter until all of it is used. Gently shimmy the pan to level, then swirl with a knife in rounded zigzags, first horizontally and then vertically. Sprinkle the cold crumb topping evenly on top.
Bake for 60–70 minutes, loosely tenting with foil around the halfway mark. The bread is done when a toothpick inserted in the center comes out with only a few moist crumbs; start checking every 5 minutes around the 55-minute mark.
Cool the bread completely in the pan on a cooling rack. Lift it out using the parchment overhang, then slice and serve. Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.