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Receta Pumpkin Chocolate Marble Quick Bread
by Marlene Baird

Who wants to deny that pumpkin and chocolate don’t go together? Just look at this Pumpkin Chocolate Marble Quick Bread.

What can I say about the Fall, other than it has got to be a cooks favorite time of year. I know I repeat myself, but the aromas wafting through the kitchen between September and December are so comforting. The smells of cinnamon, and vanilla, oh my.

Pumpkin Chocolate Marble Quick Bread

Total time

1 hour 15 mins

Author: Marlene Baird

Serves: 12

Preheat oven to 350 Degrees F

Spray a 9 x 5 loaf pan with non stick spray. set aside.

Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside.

Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.

Add the eggs, pumpkin puree and yogurt and mix until combined.

Slowly, on low-speed, add the flour mixture. Stop the mixer when all the flour is incorporated. Do not over mix!!

Take 1 cup of the batter out and mix it with the melted chocolate.

Pour the remaining batter into the prepared bread pan.

Pour the chocolate mixture over the banana batter and, with a fork, make a couple of swirls.

Bake the bread in preheated oven for 1 hour or until a toothpick comes out clean.

Leave to cool for about 5 minutes in the pan before removing. Cool completely on a wire rack.

3.2.2124

I don’t mind at all how many love affairs I have with different types of food. It’s all good. I can leave and come back any time I want and no one gets hurt.

But truthfully, I don’t like to leave chocolate or pumpkin too long.

They miss me way too much. Really they do.

Thanks for stopping by and have a great day.

Marlene

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