Chocolate Marble Pumpkin Bread

Ingredients

• all-purpose flour — for the crumb topping24 g
• brown sugar — for the crumb topping27 g
• Dutch-process cocoa powder — for the crumb topping5 g
• ground cinnamon — ¼ tsp; for the crumb topping0.6 g
• salt — a pinch0.4 g
• unsalted butter — cold and cubed43 g
• mini chocolate chips — for the crumb topping34 g
• all-purpose flour219 g
• baking soda — 1 tsp4.5 g
• pumpkin pie spice2 tsp
• ground cinnamon — 1 tsp2.5 g
• salt — ¾ tsp4.5 g
• large eggs — at room temperature2 ea
• granulated sugar100 g
• brown sugar133 g
• canned pumpkin puree340 g
• vegetable oil120 ml
• whole milk30 ml
• vanilla extract — 1 tsp5 ml
• espresso powder0.5 tsp
• whole milk — warm, for the chocolate batter23 ml
• Dutch-process cocoa powder — for the chocolate batter10 g
• mini chocolate chips — for the chocolate batter60 g

Method

1. Make the crumb topping: In a medium bowl, whisk the flour, brown sugar, cocoa powder, cinnamon, and salt together. Add the butter and use a pastry cutter, two forks, or your fingers to blend until the mixture forms pea-sized crumbs. Stir in the mini chocolate chips. Cover and chill in the refrigerator or freezer until needed.
2. Make the pumpkin batter: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving a couple of inches of overhang on two opposite sides.
3. In a large bowl, whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together, then whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until combined; a few lumps are OK. Transfer a heaping cup (about 280 g) of the batter to a medium bowl for the chocolate batter.
4. Make the chocolate batter: In a small bowl, whisk the espresso powder into the warm milk to dissolve. Pour this into the smaller bowl of batter with the cocoa powder and whisk to combine. Fold in the mini chocolate chips.
5. Assemble the loaf: Spread a thin layer of pumpkin batter in the pan. Alternate spoonfuls of chocolate and pumpkin batter until all of it is used. Gently shimmy the pan to level, then swirl with a knife in rounded zigzags, first horizontally and then vertically. Sprinkle the cold crumb topping evenly on top.
6. Bake for 60–70 minutes, loosely tenting with foil around the halfway mark. The bread is done when a toothpick inserted in the center comes out with only a few moist crumbs; start checking every 5 minutes around the 55-minute mark.
7. Cool the bread completely in the pan on a cooling rack. Lift it out using the parchment overhang, then slice and serve. Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.