OPEN KITCHEN with NATHAN SCOTT
Pumpkin Marble Bread
This recipe may also be prepared without the cocoa powder for a simple and delicious pumpkin bread.
Makes one 9-inch loaf
|⅓||cup vegetable shortening, plus more for greasing|
|1||cup granulated sugar|
|1||teaspoon pumpkin pie spice|
|½||teaspoon kosher salt|
|1||teaspoon pure vanilla extract|
|1||cup prepared pumpkin|
|1½||cups all-purpose flour|
|1½||teaspoons baking powder|
|2||tablespoons cocoa powder|
- Preheat the oven to 375°F. Lightly grease a 9-inch loaf pan and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine the vegetable shortening together with the sugar, pumpkin pie spice, and salt. Cream, on medium speed until light and fluffy, about 5 minutes.
- Add the eggs, vanilla extract, and prepared pumpkin. Mix on low speed, scraping the bowl as needed, until well combined. Sift together the flour and baking powder. Add the flour mixture to the batter, along with the milk and mix until just combined.
- Divide the batter in half. Mix the cocoa powder, along with 1 tablespoon water, into one part of the batter. Then, with a spoon, dollop the 2 batters into the prepared loaf pan, alternating the pumpkin and chocolate batters like a checkerboard. Once all the batter is in the loaf pan, insert a butter knife or bamboo skewer into the loaf pan and swirl the 2 batters together to give the bread a marbled effect.
- Bake the bread in the preheated oven until cooked through and a cake tester inserted into the center of the bread comes out clean, 55 to 60 minutes.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen