Maple icing, optional
Whisk: Add powdered icing sugar and maple syrup into a small bowl and whisk together. If the glaze is too runny, then add more powdered sugar 30g (¼ cup) at a time, and mix until desired consistency is reached.
Pour: Pour glaze over cooled bread and set aside for ten minutes for the glaze to harden. Slice and serve.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Once the Chocolate Marble Pumpkin Bread has completely cooled on a wire rack, wrap it well in plastic wrap to prevent it from drying out, and store it at room temperature for up to 4 days.
To freeze: Wrap the bread in plastic wrap or aluminium foil and store it in a freezer-safe container or freezer bag. The loaf can be frozen for up to 2 months. Thaw by removing the loaf from the container and leave it at room temperature for about 3 hours before slicing.
TIP 1: Make a paper sling. The easiest way to remove the loaf once baked is to create a paper sling in the loaf pan. Easily done by letting the parchment paper over hangover the sides.
TIP 2: Aluminium foil tent. The bread takes almost an hour to bake, and sometimes the top can brown too quickly (depending on your oven). Covering in a foil tent will slow this browning down but allow the loaf to continue to bake.
TIP 3: Smooth icing. Give a quick short burst in the microwave heats the icing ever so slightly, but enough to relax it and create a super smooth glaze.
How To Make Homemade Pumpkin Spice. Mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Nutrition
Calories: 352kcal | Carbohydrates: 42g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 236mg | Potassium: 122mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
