Pumpkin Mascarpone Orange Truffle Thin Bread

A cozy, chocolate-studded twist on classic pumpkin bread.

Pumpkin bread season is officially here—but this version hits different. It’s buttery, spiced just right, and layered with a creamy mascarpone swirl that melts into the batter as it bakes. The secret ingredient? Our Orange Crème Truffle Thin Bar, chopped into shards that soften into little pools of bright citrus chocolate.

It’s the kind of bake that fills your kitchen with the scent of brown butter and cinnamon, perfect for slow mornings or gifting to your favorite people (if you can bring yourself to share).

Ingredients

For the pumpkin bread

1 stick unsalted butter

1¼ cup all-purpose flour (gluten-free works too)

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

¾ tsp ground allspice

Pinch of salt

1 cup pumpkin purée

⅓ cup Greek yogurt

1 tsp vanilla extract

½ cup brown sugar

¼ cup granulated sugar

2 large eggs

1 bar Alter Eco Orange Crème Truffle Thin, roughly chopped

For the mascarpone filling

8 oz mascarpone cheese, softened

1 egg, at room temperature

¼ cup (50g) granulated sugar

3 tbsp all-purpose flour or gluten free flour

Instructions

Prep the pan
Preheat the oven to 350°F (180°C). Grease a 9×5" loaf pan or 9" round pan and set aside.

Make the brown butter
In a small pan, melt butter over medium heat until golden and nutty, swirling often. Cool slightly.

Combine dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, allspice, and salt.

Mix wet ingredients
In a separate bowl, whisk pumpkin, yogurt, eggs, vanilla, brown sugar, and granulated sugar until smooth. Slowly whisk in the cooled brown butter.

Bring it together
Add wet ingredients to the dry and mix until just combined. Fold in chopped Orange Crème Truffle Thin pieces.

Make mascarpone filling
Beat mascarpone, egg, flour, and sugar for one minute until smooth.

Layer and bake
Spoon half of the pumpkin batter into the pan. Spread mascarpone filling on top and swirl lightly with a knife. Add the remaining batter and smooth the surface.
Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes in the pan, then transfer to a rack.

A note from Alter Eco

We love taking everyday classics and giving them a sustainable spin—like using Alter Eco Truffle Thins for flavor and feel-good ingredients. Our Orange Crème Bar is made with regeneratively grown cacao and real citrus, turning a fall favorite into something special (and snackable).

Slice thick, serve warm, and taste how eco-luxury meets comfort baking.