Chili Chocolate Pumpkin Marble Bread
There is just the right amount of subtle heat in this chili chocolate pumpkin marble bread. It's spiced with a mix of cinnamon, ginger, allspice and cloves.
Servings: 12
Ingredients
- Non-stick cooking spray
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- Pinch of ground cloves
- Pinch of ground allspice
- 1/4 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate melted and cooled slightly
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch by 5-inch loaf pan with non-stick cooking spray, line with parchment paper and then spray the paper.
- In a large bowl, combine the flour, baking soda, cinnamon, ginger, chili powder, cloves, allspice and salt. In a separate bowl, whisk together the oil, sugar, eggs, pumpkin puree and vanilla extract until smooth. Fold the wet ingredients into the dry ingredients until just combined.
- Slowly pour the melted chocolate into the batter just barely stirring with a spatula making sure it still looks swirled. Transfer to the prepared loaf pan. Bake for 60 to 75 minutes until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10 minutes before removing and cooling completely on a wire rack
Notes
Adapted from Bobby Flay
Nutrition
Calories: 496kcal | Carbohydrates: 94g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 154mg | Potassium: 117mg | Fiber: 2g | Sugar: 78g | Vitamin A: 3246IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg