Ingredients
- 200 g All-purpose flour
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 2 tsp Pumpkin Pie Spice or 1 ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and ¼ tsp clove
- 1 tsp Ground Cinnamon
- 240 g Pumpkin Puree I use canned Libby's, 1 cup
- 200 g Light Brown Sugar 1 cup
- 2 Eggs room temperature
- 2 tsp Vanilla Extract
- 120 g Sourdough Discard or active starter, ½ cup
- 113 g Neutral Oil ½ cup, such as vegetable, canola, avocado, or coconut oil
- 21 g Black Cocoa Powder sifted, 3 TBS
- 2 TBS Whole Milk warm, or hot coffee, water, or plant-based milk
- Pumpkin Seeds/Pepitas optional topping
Equipment
- 1 Whisk
- 2 Spatulas
- 1 8.5"x4.5" Bread Loaf Pan lined with parchment paper
Instructions
- Preheat the oven to 350ºF (177ºC) and line and grease a bread loaf pan with parchment paper with a few inches of overhang on the sides like a sling for easy removal.In a large mixing bowl, whisk the dry ingredients (except the black cocoa). Set aside.200 g All-purpose flour, 1 tsp Baking Soda, ½ tsp Kosher Salt, 2 tsp Pumpkin Pie Spice, 1 tsp Ground Cinnamon
- In another mixing bowl, whisk the wet ingredients (except the milk). Then, pour the wet ingredients into the bowl of dry ingredients and mix just until combined and no floury spots remain. Set aside.240 g Pumpkin Puree, 200 g Light Brown Sugar, 2 Eggs, 2 tsp Vanilla Extract, 120 g Sourdough Discard, 113 g Neutral Oil
- In a small mixing bowl, whisk the sifted black cocoa with warm milk until no dry spots remain. Then, pour about ⅓ of the pumpkin batter into the chocolate mixture and stir with a spatula until no orange streaks remain and the mixture is fully black.21 g Black Cocoa Powder, 2 TBS Whole Milk
- Use a couple of large spoons or cookie/ice cream scoops to alternate layers of both batters into the loaf pan. This helps distribute the batter.Then, use a butter knife or wooden dowel to draw a few figure 8s in the pan to swirl the batters together and create a marble effect. Don't overmix or the batters will bleed together and it won't be as dramatic.
- Top with optional pumpkin seeds before baking.Bake for about 60-70 minutes or until a toothpick or cake tester inserted into the middle comes out clean or with a few moist crumbs. If there is wet batter, bake for 5 minutes more and test again.Let the loaf cool completely (at least an hour) on a wire rack before removing from the pan and slicing.Pumpkin Seeds/Pepitas
Notes
- Store cooled sourdough pumpkin marble bread in an airtight container or wrapped in plastic wrap at room temperature for 3-4 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months wrapped in plastic wrap.