Marbled Chocolate Pumpkin Bread with Pumpkin Caramel

I don't understand how it's nearly the middle of October already.  And I certainly don't understand why this is my first pumpkin bread of the season.  I normally like to greet the first nip in the air with the aroma of fresh baked pumpkin bread.  Oh, well, still not to late.

It was quite nippy this weekend as I started tinkering with recipes. I don't know if I'd found my perfect pumpkin bread yet so I like to experiment.  This one, though, is a huge candidate for all time favorite. Chocolate and pumpkin in equal proportions and incredibly moist. It doesn't even need the caramel sauce but it certainly made it special.

Speaking of the sauce, it is definitely a masterpiece. You can pretty much pour it over anything and it occurred to me that it would make a great gift for any pumpkin lover.

Personally, I'm stashing this jar in the fridge because I think there's a bowl of ice cream just waiting for it. Enjoy!

Ingredients

Bread:
2 Eggs
1 Cup sugar
1 Stick unsalted butter, at room temperature
1 Cup unsweetened pumpkin puree
1/2 Cup buttermilk
1 Teaspoon vanilla
2 Cups all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
3/4 Teaspoon salt
1/2 Teaspoon pumpkin pie spice
1/2 Teaspoon cinnamon
3/4 Cup semi-sweet chocolate chips

Pumpkin Caramel:
1/2 Cup sugar
1/2 Cup heavy cream, at room temperature
1 Tablespoon unsalted butter
2 Tablespoons unsweetened pumpkin puree
1/2 Teaspoon vanilla
1/4 Teaspoon cinnamon
Pinch of salt

Add the eggs and sugar to a large mixing bowl and beat together using a stand or hand mixer.  Beat in the butter followed by the vanilla, pumpkin and buttermilk.  Continue beating until everything is well mixed.

In a separate bowl, sift together the flour, baking soda, baking powder, spice, cinnamon and salt. Slowly mix the dry ingredients into the wet.

Place the chocolate chips in a bowl and melt in the microwave for a minute or two. Spoon half the batter into the melted chocolate to create the chocolate batter.

Butter and flour a loaf pan (I also placed a sheet of parchment paper in there for easy removal), pour in half the pumpkin batter followed by the chocolate batter and top with the remaining pumpkin batter. Run a butter knife through the batter to create the swirl.

Bake in a pre-heated 350 degree oven for 50 - 55 minutes or until a cake tester comes out clean.  Allow to cool before removing from the pan and slicing.  Makes approximately 10 servings.

To make the sauce, melt the sugar in a pot over a low to medium flame.  Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream.  The mixture will bubble up. Return to a low flame and stir until any lumps are gone. Stir in the butter, vanilla, pumpkin puree, cinnamon and salt to taste.