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CHOCOLATE PUMPKIN ZEBRA LOAF

Ease into all things fall-comfort; start here.


Like a bread-shaped cake with jaunty swirls of chocolate and pumpkin... Yes, there are pumpkin spice notes, and yes, it's not overly sweet, and yes, it's moisture-rich. All. The. Things.


What's also nice is it does not need a glaze, icing, etc.; a haphazard tapping of powdered sugar and cinnamon over the top does the job perfectly.


Is hot coffee ready? You know what to do.


This loaf can be made dairy-free! Swap Greek yogurt for coconut milk yogurt, such as by So Delicious.

Notes: Neutral oil is organic, non-GMO canola.


CHOCOLATE PUMPKIN ZEBRA LOAF

Ingredients: 1 1/2 cups all-purpose flour, 1/2 tsp. sea salt, 1/4 tsp. baking soda, 1/2 tsp. baking powder, 1 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/2 tsp. ground ginger, 1 cup pumpkin puree, 1/3 cup plain Greek yogurt, 1/2 cup neutral oil, two eggs, 1/2 cup brown sugar, 1/2 cup sugar, 1 tsp. vanilla extract, 1/3 cup cocoa powder, 3 tbsp. coffee, 1 tbsp. rum or bourbon, powdered sugar (optional).

Makes one standard 9-inch loaf.


1. Preheat the oven to 350*. Line a standard loaf pan with parchment paper, then spritz with cooking spray. 2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, combine the pumpkin puree with the yogurt and oil, mixing well. 3. Add eggs, vanilla, and both sugars to another bowl and beat until combined, then add it into the pumpkin mixture, stirring well.

4. Make a well in the dry ingredients and pour in the wet. Stir until just combined. Pour half of the batter into another bowl so that the batter is split.

5. Combine the cocoa powder and coffee together to make a thick paste, and stir it into one of the bowls of batter. This will be your chocolate batter. To the pumpkin batter, stir in the rum. 6. Alternate using approximately 1/3 cup of each batter when placing into the loaf pan to create "zebra" strips. (So, begin with 1/3 cup of pumpkin batter, then on top of that, 1/3 cup of the chocolate batter..go until all batter is used. Don't worry too much about spreading the batters on top of each other- it will still bake up correctly.)

7. Bake for 50-65 minutes, checking with a skewer-test at 50 minutes and placing over a piece of foil to keep the top from burning. When done, the top should be domed and bouncy, and the edges colored and pulled away. Cool completely. Dust with equal parts powdered sugar and cinnamon before cutting.


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