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Home » Quick Bread » Pumpkin & Chocolate Marble Loaf Cake

Pumpkin & Chocolate Marble Loaf Cake

Oct 11, 2020 · Leave a Comment

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Two amazing flavours collide in this moist pumpkin & chocolate marble loaf cake! Maple glaze tops off this autumn-inspired quick bread.

Slices of a baked loaf with glaze on a round wire rack.

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!

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Close up cross section of a sliced pumpkin & chocolate marble loaf cake.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

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
Ingredients to make pumpkin & chocolate marble loaf cake.

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.

  • A glass bowl of unmixed dry baking ingredients with a large wooden spoon resting on the edges of the bowl.
  • A glass bowl of dry ingredients with a large wooden spoon in the bowl.

In another bowl combine the pumpkin purée, eggs, sugars, oil, and vanilla. Mix together until smooth.

A hand mixing puréed pumpkin, eggs, vanilla, and oil in a glass bowl with a wooden spoon.

Add the flour mixture to the pumpkin mixture and stir to combine.

A hand mixing batter in a glass bowl with a large wooden spoon.

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.

Hands scooping cocoa powder from a small bowl with a tablespoon measuring spoon.

Add the cocoa mixture to one of the bowls of pumpkin batter and stir until the chocolate is well mixed in.

A hand scooping batter from a glass bowl with a large wooden spoon.

Alternate scooping the chocolate and pumpkin batters into the prepared loaf tin until both batters are in the tin.

A hand spooning loaf batter into a parchment paper-lined tin.
Dollops of two flavours of batter in a loaf pan lined with parchment paper.

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.

A hand swirling loaf batter in a baking tin with a butter knife.

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.

Overhead image of swirled loaf batter in a baking tin lined with parchment paper.

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.

Overhead close up of a pumpkin & chocolate marble loaf cake topped with maple glaze.

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.

A sliced pumpkin & chocolate marble loaf cake on a piece of parchment paper on a marble surface with maple syrup and cocoa nearby.

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 tsp 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.

A slice of pumpkin & chocolate marble loaf cake topped with maple glaze on a marble surface.

More Of Our Favourite Pumpkin Recipes!

Roasted Pumpkin Quiche With Feta & Sage

Pumpkin Breakfast Cookies

Vegan Pumpkin Cinnamon Rolls

Baked Pumpkin Doughnuts With Chocolate Glaze

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Continue to Content

Recipe

Yield: 1 loaf

Pumpkin & Chocolate Marble Loaf Cake

Slices of a baked loaf with glaze on a round wire rack.

Two amazing flavours collide in this moist pumpkin & chocolate marble loaf cake! Maple glaze tops off this autumn-inspired quick bread.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 ½ cups all purpose flour
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 3 tbsp cocoa powder
  • 2 tbsp milk or plant-based milk

Instructions

  1. Preheat the oven to 350°F (180º C). Line a 9x5-inch (23x13-cm) loaf tin with parchment paper and set aside. 
  2. In one bowl combine the flour, pumpkin pie spice, baking powder, and salt. Mix well and set aside.
  3. In another bowl combine the pumpkin purée, eggs, sugars, oil, and vanilla. Mix together until smooth.
  4. Add the flour mixture to the wet ingredients and stir to combine. Scoop one half of the batter into a separate bowl.
  5. 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.
  6. 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.
  7. 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.
  8. Once the loaf has cooled, mix the powdered sugar and the maple syrup, 1 teaspoon at a time, until the glaze reaches your desired consistency. 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 tsp baking soda, ½ cup (125 ml) plant-based milk, and 1 tsp 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:

10

Serving Size:

1

Amount 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.

© Sophie Mackenzie
Cuisine: American, Canadian / Category: Quick Bread
Previous Post: « Cinnamon Sugar Cookies
Next Post: Cream Cheese Frosting »

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