This recipe is SLIGHTLY sweet. Meaning that if you want a really sweet breakfast bread, this one will not be the one for you. With the holidays coming up, I love to make seasonal flavors but I always try to be mindful of the sweets during this season. So a slightly sweet pumpkin bread is great for a quick breakfast or snack. Trust me, we will have so many opportunities for the big sweet treats this fall and winter!
Anyways, this bread is sweet enough, soft, moist, and delightful on its own.
If you would like to have a more sweet bread, you can definitely ice the top with a simple glaze. I like to mix 1 cup of powdered sugar and 2-4 tbsps of heavy cream together with a fork and you can pour it over the top of the bread!
Marbled Pumpkin Bread
1/4 cup melted butter
3/4 cup canned pumpkin
1/4 cup pure maple syrup
1/2 cup coconut sugar
2/3 cup + 2 tbsp of milk
2 1/2 cups fresh milled soft wheat flour (a little under 2 cups of grain)
4 tsp pumpkin pie spice
2 1/2 tsp baking powder
1 tsp salt
1 tbsp cocoa powder
Preheat oven to 350 degrees. Add all the dry ingredients to a large bowl except the cocoa powder. Add the pumpkin, maple syrup, eggs, and milk mix together. Add the butter last and mix. Split the batter in half and pour it in a smaller bowl. Add the cocoa powder to one of the bowls and mix together. This will make the darker batter for the marbling.
Layer the batter inside a loaf pan, this is the one I used, it is a 1.5 pound loaf pan. I dont have to butter or flour these loaf pans, so if you use something different, make sure to grease your pan! Use a knife or toothpick to swirl the batter. Bake 35-40 minutes.
Note: You can use a 1 lb loaf pan, but you will need to increase the baking time 40-50 minutes. I always do the toothpick test. Slide a toothpick down the center of the bread and it comes out clean, it is ready. If it has uncooked batter on it, it needs more time to bake.
Here's a video on how to layer the middle!