Double Pumpkin Marble Loaf
We’ve put a twist on this fall classic treat. By using Nuts to You Pumpkin Seed Butter in half of the batter, you get double the pumpkin as well as extra nutrients and flavour.
Yield: 1 loaf
INGREDIENTS
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 tsp pumpkin pie spice (can be made with 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger and ⅛ tsp cloves)
⅓ cup melted coconut oil or butter
⅓ cup white sugar, plus more for garnish
⅓ cup brown sugar
2 eggs
1 tsp vanilla
¼ cup Nuts to You Pumpkin Seed Butter
2 Tbsp milk of choice
½ cup pumpkin puree
1 Tbsp pumpkin seeds, for garnish
INSTRUCTIONS
Preheat oven to 350⁰F. Line a loaf pan with parchment paper or grease liberally with butter or coconut oil.
In a bowl, whisk together flour, baking soda and powder, salt and pumpkin spice.
In another bowl, combine oil or butter, sugars, eggs and vanilla. Remove approximately ⅓ of these wet ingredients into another bowl. To this bowl, add Pumpkin Seed Butter and milk and whisk until smooth. Add pumpkin puree to the remaining ⅔ of the wet ingredients and whisk.
Add approximately ⅓ of the dry ingredients into the Pumpkin Seed Butter mixture and fold to incorporate. Add the remaining ⅔ of the dry ingredients into the pumpkin puree mixture and fold to incorporate.
Using a spoon, dollop the batters into the loaf pan, alternating between the two. Using the back of a utensil, drag it around to swirl the batters together in the loaf pan. Do not swirl to the point of the batters blending. A few confident sweeping motions should be good. Sprinkle pumpkin seeds and sugar on top.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool in the pan for at least 30 minutes. Remove from pan and slice. Can be stored (covered or wrapped) at room temperature for up to 4 days.
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