3cups sugar2 1/2 cup for the batter and 1/2 for topping the bread
1canpumpkin pure
1cuppeanut or canola oil
2/3cuptap water
1tablespoonvanilla extract
2 teaspoons baking soda
1/2 teaspoonbaking powder
1teaspoonsalt
1teaspoon cinnamon
1teaspoon ground nutmeg
3 1/2cups flour
1cupsemi sweet chocolate chips
1/4cuphalf and half
Instructions
Preheat oven to 350°.
In a very large bowl, add the eggs, 2 1/2 cups sugar, oil, vanilla, pumpkin pure and water.
Mix in well to incorporate all the ingredients.
Place a sifter on top of a separate bowl.
Measure out the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Sift all the ingredients into the bowl.
Add the dry sifted ingredients on to the larger bowl with the wet ingredients. Slowly incorporate all ingredients.
Do not overmix, just mix until dry ingredients are no longer visible.
On the stovetop, place a small bowl that can fit perfectly over a small sauce pan and fill the sauce pan with enough water that when a bowl is placed on top, the bottom of the bowl does not touch the water.
Add the chocolate chips and half and half to the top of a double boiler or the small bowl.
Allow the chocolate and half and half to slowly melt.
Using a small whisk, combine the chocolate and the half and half and slowly allow it to melt into each other.
Once all the chocolate has been incorporated with the half and half, remove the mixture from the heat and set aside.
Generously spray the two aluminum loaf pans with non stick spray.
Pour the pumpkin batter until it reaches a little less than half way up of the mold.
Add 1/4 of the chocolate ganache in dollops to each loaf pan.
Top the dollops of chocolate with the rest of the pumpkin batter.
Once again add the chocolate ganache in dollops.
Sprinkle the rest of the sugar on top of the dollops of chocolate.
The pattern for pouring this Chocolate Marbled Pumpkin Bread is: Batter-Chocolate-Batter-Chocolate-Sugar
Using a long toothpick or a kitchen knife, insert and swirl all throughout the loaf pan, creating swirls and mixing the chocolate and batter.
Bake the loaves for 1 hour.
Let the bread cool for at least 20 minutes before un-molding it.
To un-mold the loaves:
Cut the aluminum pan on each corner from top to bottom.
Carefully remove the loaf, then slice the Pumpkin Bread with Chocolate Ganache Marble and serve.