Pumpkin Chocolate Swirl Loaf Cake Recipe

Name: Pumpkin Chocolate Swirl Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Butter, At Room Temperature; 1 cup Light Brown Sugar; 3 Eggs; 1 teaspoon Vanilla Extract; 3/4 cups Pumpkin Puree (not Pie Filling); 2-1/2 cups Cake Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/8 teaspoons Ground Cloves; 1 pinch Ground Nutmeg; 1/2 cups Chocolate Spread/nutella

Servings: persons

1 stick Butter, At Room Temperature
1 cup Light Brown Sugar
3 Eggs
1 teaspoon Vanilla Extract
3/4 cups Pumpkin Puree (not Pie Filling)
2-1/2 cups Cake Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Ginger
1/8 teaspoons Ground Cloves
1 pinch Ground Nutmeg
1/2 cups Chocolate Spread/nutella

1
Preheat the oven to 160 C/325 F and grease then line a 2 pound loaf tin with parchment paper. Set aside.
2
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
3
Add in the eggs and vanilla extract and mix until well incorporated. Add in the pumpkin puree, flour, baking powder and spices and mix until light and smooth, about 1 minute on medium-high speed.
4
Take 3/4 cup of batter and place into a medium sized bowl. Place the chocolate spread into the medium bowl and mix with a spoon/spatula until well combined.
5
Spoon 1/3 of the plain pumpkin batter into the loaf pan and level off. Then spoon 1/3 of the chocolate batter on top and mix slightly until swirled. Repeat with a second and third layer of the pumpkin batter and chocolate batter until the loaf pan is filled.
6
Place in the oven for 65-75 minutes until risen, it springs back to the touch and a skewer inserted into the centre comes out clean. Remove pan from oven and set on a rack. Leave bread to cool in the pan for at least 1 hour before removing it from the pan and transferring to a wire rack to cool completely.
7
Once cooled, slice and store in an airtight container, at room temperature for 4 days.

893

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick Butter, At Room Temperature, 1 cup Light Brown Sugar, 3 Eggs, 1 teaspoon Vanilla Extract, and more.

Yes, Pumpkin Chocolate Swirl Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Swirl Loaf Cake

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