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Pumpkin Chocolate Marble Loaf

A soft, warmly spiced pumpkin loaf swirled with ribbons of chocolate pumpkin cake and topped with chocolate chips that melt into the crust as it bakes. Every slice has its own marbled pattern.

⏱ 80 min8pumpkinchocolateloaf cakemarble cakefall baking

Ingredients

  • 1 3/4 cupsall-purpose flour
  • 2 teaspoonspumpkin pie spice
  • 1 teaspoonbaking soda
  • 1/2 teaspoonground cinnamon
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 1 cupwhite granulated sugar
  • 1/2 cuplight brown sugar · packed
  • 2large eggs
  • 1/2 cupvegetable oil
  • 1 1/2 cupspumpkin puree
  • 1 teaspoonvanilla extract
  • 1/4 cupunsweetened cocoa powder · for the chocolate batter
  • 2 tablespoonswhole milk · for the chocolate batter; plus 1 more tablespoon if the batter is too thick to swirl
  • 1/2 teaspooninstant espresso powder · for the chocolate batter
  • 1/4 to 1/3 cupsemi-sweet chocolate chips · for topping; more as needed

Steps

  1. 1

    Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or oil spray, then line it with parchment paper.

  2. 2

    In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined.

  3. 3

    In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until completely smooth.

  4. 4

    Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until you have a smooth batter with no clumps.

  5. 5

    Transfer a little less than half of the pumpkin batter to a medium bowl. Add the cocoa powder, milk, and instant espresso powder and whisk until smooth and fully combined. The batter should be thick; if it's too thick to swirl easily, whisk in another tablespoon of milk.

  6. 6

    Using a separate scoop for each batter, spoon two scoops of pumpkin batter into the center of the pan, then two scoops of chocolate batter directly on top in the same spot. Keep alternating scoops in the center until both batters are used up, letting each one spread outward on its own.

  7. 7

    Sprinkle the chocolate chips evenly over the top.

  8. 8

    Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.

  9. 9

    Let the loaf cool in the pan for about 1 hour before slicing.

Creator's notes

Her favorite way to eat it is plain with tea, or pan-fried with some salted butter.

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