Hands-On Time
20 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 8
Photo: Philip Friedman; Styling: Colleen Riley   

How to Make It

Step 1

Heat oven to 350° F. Brush an 8 1/2-by-4 1/2-inch loaf pan with butter and dust with flour, tapping out the excess. Combine the chocolate and 2 teaspoons of the oil in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Set aside to cool to room temperature.

Step 2

Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl; set aside.

Step 3

Beat the butter, sugar, and the remaining 1/4 cup oil in a large bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and vanilla and mix until combined. Reduce mixer speed to low and slowly add the flour mixture. Mix until just combined.

Step 4

Transfer half the batter into the prepared pan. Top with two-thirds of the chocolate mixture. Repeat with the remaining batter and chocolate mixture. Using a skewer or a knife, swirl the chocolate and batter together to create a marbled pattern.

Step 5

Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.

Chef's Notes

 

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