Two amazing flavours collide in this moist pumpkin & chocolate marble loaf cake! Maple glaze tops off this autumn-inspired quick bread.
Pumpkin season happens to be one our favourites which is why we share so many recipes featuring this seasonal squash. If you’re looking for a simple and cozy treat for family, friends, or yourself be sure to make this pumpkin & chocolate marble loaf cake!
For this recipe, we dollop chocolate and pumpkin batters in a loaf tin, then swirl them together right in the pan. With warming spices like cinnamon, ginger, and nutmeg, marble loaf cake is a true fall classic you’ll want to make again and again each year!
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Ingredients
- all purpose flour
- pumpkin pie spice
- baking powder
- salt
- homemade pumpkin purée or canned
- eggs
- sugar
- brown sugar
- vegetable oil
- vanilla
- cocoa powder
- milk
- powdered sugar
- maple syrup
Method
Preheat the oven and line a loaf tin with parchment paper. Set aside.
In one bowl combine the flour, pumpkin pie spice, baking powder, and salt. Mix well and set aside.
In another bowl combine the pumpkin purée, eggs, sugars, oil, and vanilla. Mix together until smooth.
Add the flour mixture to the pumpkin mixture and stir to combine.
Scoop one half of the marble loaf cake batter into a separate bowl.
Combine the cocoa and milk in a small bowl and stir until the cocoa dissolves.
Add the cocoa mixture to one of the bowls of pumpkin batter and stir until the chocolate is well mixed in.
Alternate scooping the chocolate and pumpkin batters into the prepared loaf tin until both batters are in the tin.
Once all the batter is in the tin, run a butter knife through the batter in swirly figure 8’s. Swirling with the knife is what creates the marbled effect! Be sure the knife reaches the bottom of the pan for the marbling to be apparent throughout the whole loaf.
Bake the marble loaf cake until the top springs back when lightly touched. Cool it on a wire rack slightly, then turn the loaf out onto the rack and cool completely before icing with maple glaze.
Once the loaf has cooled, mix the powdered sugar and the maple syrup until the glaze reaches your desired consistency. Drizzle the maple glaze over the marble loaf cake, slice, and serve.
Tips & Notes
You can use either homemade or canned pumpkin purée for this recipe. If you do use canned, be sure to buy unsweetened purée not already seasoned with pumpkin pie spice. Many brands sell ready-made pumpkin pie filling, which is not what you want for this recipe.
Use a stand or hand mixer if you don’t want to mix the batter by hand.
The marble loaf cake is best the day it’s baked, however, it can be stored in an airtight container at room temperature for 3 to 4 days.
If you’re keen, you can double the recipe and freeze a loaf for later, just omit the maple glaze until you’re ready to thaw and enjoy.
To freeze the marble loaf cake either wrap the cooled loaf, or individual slices, gently but tightly in a double layer of aluminum foil. The loaf will keep in the freezer for up to one month. Defrost at room temperature before serving.
Substitutions
Substitute spelt flour or whole wheat flour for the all-purpose if you like. If using whole wheat, you may need to increase the amount of oil slightly if the batter seems dry.
Homemade chai spice is a good substitute for pumpkin pie spice if you want to try something different.
Make this marble loaf cake vegan by omitting the eggs, increasing the baking powder to 2-¼ tsp, and adding ¼ tsp baking soda, ½ cup (125 ml) plant-based milk, and 1 teaspoon lemon juice (also note that not all sugars are vegan friendly, so opt for sugar brands that meets the criteria). Substitute dairy-free milk for the maple glaze.
More Of Our Favourite Pumpkin Recipes!
Roasted Pumpkin Quiche With Feta & Sage
Baked Pumpkin Doughnuts With Chocolate Glaze
Recipe
Pumpkin & Chocolate Marble Loaf Cake
Two amazing flavours collide in this moist pumpkin & chocolate marble loaf cake! Maple glaze tops off this autumn-inspired quick bread.
Ingredients
For The Pumpkin Loaf
- 1 ½ cups (225g) all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) pumpkin puree
- 2 eggs
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (125ml) vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 2 tablespoons milk
For The Maple Glaze
- 1 cup (120g) powdered sugar, sifted
- 2 to 3 teaspoons maple syrup
Instructions
- Preheat the oven to 350°F (180º C). Line a 9x5-inch (23x13-cm) loaf tin with parchment paper and set aside.
- In one bowl combine the flour, pumpkin pie spice, baking powder, and salt. Mix well and set aside.
- In another bowl combine the pumpkin purée, eggs, sugars, oil, and vanilla. Mix together until smooth.
- Add the flour mixture to the wet ingredients and stir to combine. Scoop one half of the batter into a separate bowl.
- Combine the cocoa and milk in a small bowl and stir until the cocoa dissolves. Add the cocoa mixture to one of the bowls of pumpkin batter and stir until the chocolate batter is well mixed.
- Alternate scooping the chocolate and pumpkin batter into the prepared loaf tin until both batters are in the tin. Once all the batter is in the tin, run a butter knife through the batter in swirly figure 8's. Swirling with the knife is what creates the marble effect. Be sure the knife reaches the bottom of the pan for the marbling to be apparent throughout the whole loaf.
- Bake the marble loaf cake for 60 to 70 minutes, or until the top springs back when lightly touched. Cool on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool it completely before icing with maple glaze.
- Once the loaf has cooled, mix the powdered sugar and 1 teaspoon of the maple syrup. Continue to add maple syrup by the ½ teaspoon until the glaze is thick but pourable. Drizzle the maple glaze over the marble loaf cake, slice, and serve.
Notes
You can use either homemade or canned pumpkin purée for this recipe. If you do use canned, be sure to buy unsweetened purée not already seasoned with pumpkin pie spice. Many brands sell ready-made pumpkin pie filling, which is not what you want for this recipe.
Use a stand or hand mixer if you don't want to mix the batter by hand.
The marble loaf cake is best the day it's baked, however, it can be stored in an airtight container at room temperature for 3 to 4 days.
If you're keen, you can double the recipe and freeze a loaf for later, just omit the maple glaze until you're ready to thaw and enjoy.
To freeze the marble loaf cake either wrap the cooled loaf, or individual slices, gently but tightly in a double layer of aluminum foil. The loaf will keep in the freezer for up to one month. Defrost at room temperature before serving.
SUBSTITUTIONS
Substitute spelt flour or whole wheat flour for the all-purpose if you like. If using whole wheat, you may need to increase the amount of oil slightly if the batter seems dry.
Homemade chai spice is a good substitute for pumpkin pie spice if you want to try something different.
Make this marble loaf cake vegan by omitting the eggs, increasing the baking powder to 2-¼ tsp, and adding ¼ teaspoon baking soda, ½ cup (125 ml) plant-based milk, and 1 teaspoon lemon juice (also note that not all sugars are vegan friendly, so opt for sugar brands that meets the criteria). Substitute dairy-free milk for the maple glaze.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 39mgSodium: 198mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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