Pumpkin chocolate marble loaf combines spiced pumpkin batter with a cocoa swirl. A few gentle passes with a skewer keep the two colors distinct instead of mixing them into one shade.
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Recipe at a Glance
- Yield: 10 slices
- Preparation: 25 minutes
- Cooking: 55 minutes
- Resting and chilling: Cool before slicing
Table of Contents
Ingredients
Loaf
| Ingredient and amount |
|---|
| 220 g all-purpose flour |
| 1 1/2 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1 teaspoon cinnamon |
| 1/4 teaspoon salt |
| 2 large eggs |
| 170 g light brown sugar |
| 100 ml neutral oil |
| 200 g plain pumpkin puree |
| 80 ml whole milk, divided |
| 1 teaspoon vanilla extract |
| 25 g cocoa powder |
Before You Start
Use plain pumpkin puree, not sweetened pumpkin pie filling.
Directions
1. Prepare
Heat oven to 175°C (350°F). Line a 23 x 13 cm loaf pan. Whisk flour, baking powder, soda, cinnamon and salt.
2. Mix
Whisk eggs, sugar, oil, pumpkin, 50 ml milk and vanilla. Fold dry ingredients into wet just until combined.
3. Make cocoa portion
Put one-third of batter in a separate bowl. Stir in cocoa and remaining 30 ml milk until smooth.
4. Marble
Alternate spoonfuls of pumpkin and chocolate batter in the pan. Draw a skewer through 3–4 times only.
5. Bake
Bake 50–60 minutes until a center skewer comes out clean. Tent with foil if browning early. Cool in pan 15 minutes, then on a rack.
Cook’s Tips
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep covered at room temperature for up to 3 days or freeze slices well wrapped up to 1 month.
Frequently Asked Questions
Can I use homemade puree?
Yes, if thick and well drained. Watery puree changes the crumb.
Why did my swirl disappear?
Too much swirling blends the two batters. Use only a few passes.