Description
Your favorite pumpkin dessert meets your favorite fall drink with this chocolate pumpkin spice latte pumpkin bread.
Ingredients
Scale
- 5 tbsp brown butter, softened (see Bake Notes)
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup all-purpose flour
- 1 cup + 2 tbsp cake flour
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1.5–2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 3/4 cup pumpkin puree
- 1.5 tbsp instant coffee granules
- 4 tbsp hot water
- 1/3 cup cocoa powder
- Butter, for greasing the loaf pan
- 1/3 cup turbinado sugar
Instructions
- Preheat the oven to 350 F.
- In a large bowl or the bowl of a stand mixer, add the brown butter and sugar. Use a whisk, a hand-mixer, or the whisk attachment of a stand mixer to cream the butter and sugar together until it’s lighter in color, about 2 minutes (it probably won’t be as “fluffy” as when done with regular butter).
- Add the eggs one at a time, and beat together after each addition.
- Add the buttermilk and whisk gently or mix on low speed until it’s incorporated.
- In another large bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Whisk to combine.
- Pour 1/3 of the wet ingredient mixture into the dry ingredient mixture. Use a spatula to gently fold the two together just until only a few lumps of flour remain. Add half of the remaining wet ingredients and fold together again gently. Repeat with the remaining wet ingredient mixture.
- Pour 1/2 of the batter into a medium-sized bowl. Set both bowls aside for a moment.
- Add the instant coffee granules to a small cup or bowl and pour the hot water over them. Use a fork to mix it together until all of the granules are dissolved.
- To one half of the batter, add the hot instant coffee mixture and cocoa powder. Use a small spoon or spatula to gently fold the ingredients together until everything is combined.
- To the other half of the batter, add the pumpkin pie spice, vanilla extract, and pumpkin puree. Fold them in.
- Coat the loaf pan with butter, covering the entire interior surface area. Pour the turbinado sugar into the loaf pan and tilt the loaf pan from side to side, tapping the sides to coax the turbinado sugar to the edges of the pan without spilling (too much, at least). The sugar should stick to the buttered sides. You’re aiming to coat the whole inside of the loaf pan with sugar.
- Dump any remaining sugar into a small bowl and set it aside.
- Using a spoon or a cookie scoop, drop one scoop of the pumpkin batter into the corner of the loaf pan. Next to it, drop one scoop of the chocolate batter. Continue until the bottom of the loaf pan is covered with alternating scoops of batter.
- Using a knife, draw an S into the batter, starting in one corner and ending in the corner diagonal from it. This is how you get the marbled look!
- Repeat the alternating scoop-dropping process for the second layer of batter.
- Repeat the “S” drawing with the knife.
- Repeat both the scooping and and marbling until all the batter is used up.
- Coat the top of the batter with the remaining turbinado sugar.
- Bake the loaf for 55-65 minutes, until a knife inserted into the center comes out clean.
- Let it cool for 10 minutes in the pan, then finish cooling the loaf on a wire rack.