Chocolate Marbled Pumpkin loaf Cake

When I was a kid, every once in a while my mom would buy those Entenmann’s marbled loaf cakes, (she still might) and I loved them. Chocolate and vanilla swirled into every slice. Super moist and rich with the soft, fluffy top. I would cut a big slice, toast it, then smother it in peanut butter.

Now when I see these cakes, well honesty, I think they kind of look sad. A cake such as a marbled cake, should not be squashed into a box, stacked away on some display case. No cake should have to deal with that. Cakes should be made then oohed and awed at from the comforts of home, only boxed if 100% necessary like in the case of bringing to a friend or giving as a present. Basically, what I am saying is don’t buy pre-made cakes friends, make the cake at home yourself. The cake will like you better for it.

Anyway, I just was thinking about those cakes and my childhood in general and it made me want to make a quick cake all marbled because of the nostalgia and also, I mean, marbled cakes are pretty pretty and why the heck not. And because it is pumpkin season I had to go with pumpkin and chocolate instead of vanilla and chocolate because we all know it was the right thing to do.

Pumpkin spices, rich chocolate. Two flavors in one bite. Who could complain? I don’t think my 10 year old self would have. I think she would have eaten the whole damn loaf (toasted with peanut butter of course).

Nw to the chocolate and pumpkin loaf cake..

The stuff. Flour, baking soda, baking powder, salt, pumpkin puree, brown sugar, white sugar, oil, almond milk, cocoa powder, pumpkin pie spices, coffee, and apple cider vinegar.

Quick and easy. Oil and sugars get a good mix in a big bowl then in goes the pumpkin puree. Mix that in with the milk and apple cider vinegar. Ina separate bowl, mix the flour baking soda and powder and salt. Mix the dry into the wet.

Base mix.

Split the mix in half (eye ball it) and add the spice mix to one bowl and the cocoa and coffee to the other. Mix them until the new ingredients are incorporated. You will then have a chocolate batter and pumpkin spice batter.

Grease a loaf pan then layer dollops of each of the batters into the pan until both batters are gone.

Before the oven and after of the oven.

Place cooked loaf on a wire rack to cool. Really. It needs it. Just wait a least 15 minutes, you can do it.

And then you cut into the load, marvel at the marble, and then eat it.

Two flavors, one mouth.

-C

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chocolate Marbled Pumpkin Loaf Cake

makes 1 loaf

• 2 cups all purpose flour

• 1/3 cup cocoa powder

• 1 1/2 cups pumpkin puree

• 1/2 cup white sugar

• 1/3 cup brown sugar

• 1/3 cup neutral flavored oil

• 1 tablespoon apple cider vinegar

• 1/4 cup plant milk

• 2 tablespoon coffee (or water if you don’t have coffee)

• 1 teaspoon baking soda

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 heaping tablespoon pumpkin pie spice or 2 teaspoon cinnamon 1/4 teaspoon each ginger, nutmeg, allspice, and clove

Preheat oven to 350

In a large bowl, mix together the white and brown sugar with the oil until combined and there are no chunks of sugar. Add in the pumpkin puree and the milk and vinegar and mix until incorporated. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet and gently mix until just combined. Scoop half of the batter (eye ball it) into other bowl. Add the pumpkin pie spices to one bowl and fold it into batter until incorporated. Add the cocoa and coffee to the other batter and fold it in until incorporated.

Interchange scooping the batters into greased loaf pan. One, then the other, to create the marbled effect, until both batters are gone. Place pan into oven and bake for 55-60 minutes or until a tester comes out clean.

Remove pan from oven and pop bread out and place on a wire rack to cool.

Cut a slices, eat, be happy.

Store bread in airtight container for 3-4 days at room temperature or just slice it up and freeze pieces.

Chocolate Bread

It was the perfect Sunday. Cold, snow covered, cozy and quite. Everything a Sunday should be. (now its warm ,rainy and chaotic. Poop) The perfect day spent reading, drawing, drinking way to much coffee and putzing around. And baking a loaf of bread.. chocolate bread. If everyday was like this.........

Chocolate bread? Well yeah, it is the holiday season after all and I figured that it would make something that would last all week and can is multi -purpose.(breakfast or dinner) I could have made more cookies, but I am airing on the side of not feeding the mr sugar bombs for breakfast these days. But this chocolate bread. He can eat it whenever he wants. It's basically just a loaf of bread (I made it with whole wheat for extra goodness) with a tuch of sweetness ans a lot of chocolate flavor. It makes agreat breakfast toast, a hearty snack, or would be great for some type of french toast situation. Or maybeyou want to make some chocolate bread pudding, or woy are going to be making chili and want something to serve it with. (I was thinking a black bean chili would pair really nicely). There are no rules here. The mr, he has been eating it with peanut butter banana or mashed avocado. Its nothing to complicated, just chocolaty bread.

So of you are around this week, maybe spending some time at home, I think you should make bread.  It's really easy, not much in terms of mess and who doesn't love the smell of baking bread? And bonus.. IF you have any friends or family visiting, or if you are visiting them, why not impress them with a freshly baked loaf of bread, You will be the coolest.

The stuff. White whole wheat flour, cocoa powder, salt, soy milk, coffee, yeast and turbinado sugar.

The sugar and yeast get whisked together with the soy milk and coffee and left for a few minutes to make sure its active (or if you know your yeast is good, then just get on with it.)

Flour, cocoa powder, and the salt get a good whisk together as well. 

Then dumped into the yeast mixture.

Mix until the dough starts to come together, then dump it onto a lightly floured surface and start. Gather together with your hands ans start to knead.

Keep kneading (about 5 minutes or so) until the dough is a cohesive texture, slightly glossy,  ball of goodness.

Place the dough back into the bowl and drizzle and rub down with a oil (use a neutral flavor) Place a damp towel over the top and stick in a warm place to rise and double in size, which should take between an hour,, hour and a half, (depending on how warm you place is)

Once it has doubled, push down dough, shape into a loaf shape, and place in a greased load pan. Rub a little more oil on the top, cover with plastic this time (a towel will absorb the moisture from the dough), and place back into the place to rise again.

And once the dough starts to crest the pan and has double again,(another 30 minutes) it's tie to bake. Stick the dough into a preheated oven and bake away.  Optional step but yoi should do it. Stick a pan with about an inch of water on the bottom of the oven when you stick the dough in. It makes the crust a little crustier and pretty. and keep the bread a but more moist.

And once the bread is done (45-50 minutes, with a internal temp of 190) remove from the oven and let cool(for at least 15 minutes.. (you can do it!)

Sliced to your preferred thickness, eaten as is or slathered with some peanut butter. Save some for the morning for french toast or strawberry jam toast.
The possibilities are endless.

Enjoy you day.

-C

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Chocolate Bread

Makes one loaf

• 3 cups white whole wheat bread flour (plus a little more if needed)
• 1/2 cup natural cocoa powder
• 1 cup soy milk
• 2/3 cup warm coffee
• 1/3 cup turbinado sugar (can use cane sugar)
• 2 1/4 teaspoon yeast
• 1 teaspoon salt

Note. If you want to make 2 loaves (why not right) just double everything except the yeast. Still only use the 2 1/4 teaspoons.

In a large bowl, whisk together the soy, sugar, and the yeast, then add in the coffee last. (just to make sure the coffee isn't to hot that it kills the yeast) In a separate bowl, whisk together the flour, cocoa powder and salt. Once you are sure the yeast is active, dump the dry into the wet and mix with together until the dough starts to form. If the dough seems to wet, add in another tablespoon or two of flour. Dump onto a slightly floured counter and knead until a cohesive texture that is somewhat smooth a glossy. Place dough back into bowl, drizzle and rub with oil, then place a damp towel over the bowl ans stick it in a warm place. Let the dough rise until it has doubled in size, which should take about 1- 1 1/2 (depending ho warm the spot) Once doubles, dump onto counter and push down. Shape into a loaf and place into a greased loaf pan. Rub a little more oil on top and cover with plastic. Let the dough rise for about another 30 minutes or until the dough is cresting the brim of the pan. 

Preheat the oven to 400

When dough is done it's second rise, place a pan with about an inch of water into the oven on he lowest rack. Place dough in oven on the middle rack. Turn heat down to 375 and bake between 45-50 minutes or until the dough is golden brown and sounds hollow when tapped on. (also can check for temperature of 190 with a instant read thermometer)

When done, remove from pan ans let cool completely (or at least 20 minutes) before cutting.

When cooled, cut into slices and do what you will (straight up or covered in peanut butter.....)

Store uneaten bread in a air tight bag for about 3 days or just cut it all up and stick slices in the freezer and grab pieces as you need them. Either toast or lest thaw to room temp.