Pumpkin Chocolate Marbled Zebra Bread

Homemade pumpkin bread is perfect paired with coffee, packed full of flavors, the only thing that can make pumpkin bread better is chocolate, we raised this favorite recipe to a whole new level. This Chocolate Pumpkin Zebra Bread not only looks awesome, but is super moist.. Say hello to your new favorite bread.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

1 cup canned pumpkin puree

1/3 cup sour cream

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1/2 cup neutral oil

1/3 cup cocoa powder

3 tablespoons milk

Move oven rack to the lower third position and preheat the oven to 350F. Grease an 8 1/2 x 4 1/2 inch loaf pan and line it with parchment paper.

In a large bowl whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside.

In a medium bowl whisk together eggs, sugar, brown sugar until combined. Whisk in pumpkin puree, sour cream, oil, and vanilla and whisk until smooth and well combined.

Using a rubber spatula fold in dry ingredients into wet. Don't overmix.

Split batter in half pouring half in another bowl. Mix in cocoa and milk to one of the bowls stirring until well combined.

Using a clean scoop, scoop ¼ cup of pumpkin batter into the bottom of the loaf pan. Top that layer with ¼ cup of the chocolate batter. The batter should naturally spread a little bit from the weight of the next dollop of batter. Repeat, alternating batter flavors, until you have used all of the batter.

Bake for 55-70 minutes, or until a skewer comes clean out of the center. After 40 minutes cover the cake loosely with aluminum foil to prevent the top from getting too dark. Check toothpick test at 50 minutes mark.

Let cool in the pan for 10 minutes, then gently lift the cake out of the pan and transfer to the cooling rack to cool completely.

EAT! Enjoy! Make Again and Again!!!