moist pumpkin chocolate marble cake recipe : pumpkin bread
Indulge in the comforting flavors of fall with this moist pumpkin chocolate marble cake!
This easy-to-make recipe combines the warmth of pumpkin spice with the rich decadence of cocoa for a truly irresistible treat.
Perfect for breakfast, brunch, or a cozy afternoon snack, this pumpkin bread is sure to be a crowd-pleaser.
Recipe for ultra-moist pumpkin marble cbread
This soft and flavorful cake has quickly become a favorite in our home—so much so that I made it twice this week!
In the first version, I used pumpkin purée, while in the second I used squash purée, and both were equally delicious.
Initially, my daughter mistook it for carrot cake, which inspired me to try a variation with nuts next time. I’m sure that the combination of the cake’s incredible softness and the crunch of nuts would make it even more irresistible.
Don’t worry—there’s no overpowering or unpleasant flavor here. Instead, the pumpkin purée gives the cake a wonderful moistness, similar to the beloved chocolate zucchini cake many of you have enjoyed before.
This pumpkin bread stands out with its rich taste, perfectly balanced by the warm, aromatic spices that define the season.
Speaking of spices, I used a blend of gingerbread favorites: cinnamon, ginger, nutmeg, and powdered cloves.
Every fall, I prepare a jar of this spice mix, to flavor everything from pumpkin spice lattes to sweet potato pies and, eventually, festive Christmas treats.
It’s a versatile mix that carries me through the season, and this cake is one of the best ways to showcase its cozy, nostalgic flavours.
Ingredients for a Moist Pumpkin Marble Cake (20 x 10 cm loaf pan)
- 2 eggs – provide structure and lightness to the batter.
- 150 g brown sugar – adds a caramel-like sweetness and a golden color.
- 100 g melted butter – ensures the cake is soft and tender.
- 60 ml milk – keeps the batter hydrated for a smooth texture.
- 1 tsp vanilla extract – subtly enhances the flavor and balances the pumpkin.
- 175 g pumpkin purée – the star ingredient, adding moisture, sweetness, and softness.
- 125 g flour (set aside 20 g) – gives structure and forms the base of the cake.
- ½ tsp baking soda – helps the cake rise evenly.
- 1 tsp baking powder – contributes to a light, airy texture.
- 2 tsp pumpkin spice mix – a warm blend of cinnamon, ginger, nutmeg, and cloves.
- 20 g unsweetened cocoa powder – mixed with the reserved flour to create the marble effect.
How to Make Pumpkin Spice Mix
It’s quick and easy! For a small batch (multiply by 4 for a 100 ml jar):
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cloves
For the best flavour, use whole spices when possible: cinnamon sticks, whole nutmeg, and cloves. Grind them in a spice grinder or Thermomix for a fresher, more aromatic result. Always prepare in small quantities to preserve maximum flavor.
Step-by-Step Instructions for a Perfect Pumpkin Marble Cake
- Preheat the oven to 200 °C (bottom heat only).
- Grease a 20 x 10 cm loaf pan and set aside.
- In a large bowl, whisk together the sugar, eggs, melted butter, milk, pumpkin purée, and vanilla extract until smooth and well combined.
- Sift 105 g flour with the baking soda, baking powder, and spices, then fold into the pumpkin mixture until the batter is smooth.
- Divide the batter into two equal parts:
- Add the cocoa powder to the first half and mix well.
- Stir the reserved 20 g flour into the second half.
- Create the marble effect: pour one-third of the pumpkin batter into the pan, cover with one-third of the cocoa batter, and repeat until both mixtures are used up.
- Bake for 10 minutes at 200 °C, then reduce the temperature to 180 °C and bake for 30 minutes. If the top browns too quickly, lower to 160 °C. Test with a toothpick—it should come out clean.
- Cool properly: transfer the cake to a wire rack and let it cool completely before slicing. This helps retain its soft, moist texture.
How to Make the Perfect Marble Cake
Achieving a beautiful marbled effect comes down to balancing the two batters. Here are my best tips to avoid common mistakes:
- Weigh your mixing bowl first: note its weight before you start so you can calculate the exact weight of your final batter.
- Prepare and measure all ingredients ahead of time. To balance the cocoa, remove the same weight of flour and set it aside in a small bowl.
- Sift the dry ingredients (flour, baking powder, baking soda, spices) to keep the batter light and smooth.
- Mix the wet ingredients (eggs, sugar, melted butter, milk), then gradually fold in the sifted flour mixture.
- Weigh the batter with the bowl, then subtract the bowl’s weight to know the precise weight of the batter.
- Divide evenly into two bowls: stir the cocoa into one portion, and the reserved flour into the other.
This way, you’ll have two batters of equal weight and identical texture—perfect for creating a flawless marbled cake.
How to Bake a Cake Perfectly
Baking is the trickiest step to achieve a well-risen, soft, and moist cake. Here are some practical tips to avoid common pitfalls:
- Understand your oven: older gas ovens heated mostly from the bottom, providing gentle, gradual baking. Modern electric ovens often use fan-assisted heat, which doesn’t always suit larger cakes.
- Be cautious with fan-assisted mode: it works well for casseroles, gratins, bread, or small cakes, but for large cakes it can be too harsh—the top browns quickly while the inside stays dense and undercooked.
- Use conventional (static) heat: start with bottom heat only. This allows the cake to rise before the crust sets. Switch on the top heat toward the end for a golden finish.
- Monitor the baking process: if the crust darkens too soon, lower the temperature (around 160 °C) and continue gently until a toothpick inserted in the center comes out clean.
Variations & Adaptations of Pumpkin Marble Cake
- Dairy-free / Vegan version: replace the butter with plant-based margarine or a neutral oil (such as sunflower or refined coconut). Swap the milk for a plant-based drink (almond, oat, soy). For eggs, use applesauce, mashed banana, or a flaxseed + water mixture.
- Gluten-free version: use a gluten-free flour blend (rice, corn, buckwheat) combined with a little starch (cornstarch or potato starch). Add ½ tsp xanthan gum if needed for better structure.
- With other squashes: red kuri squash, butternut, or even sweet potato all yield equally moist and flavorful results.
- Adjusting pan size: for a larger pan, increase ingredient quantities by 1.5 or 2. For smaller pans or muffin tins, simply reduce baking time to 20–25 minutes.
Common Mistakes & How to Avoid Them
- Dry cake: usually from overbaking or too high a temperature. Always check doneness with a toothpick and remove as soon as it comes out clean. Tip: adding a spoonful of yogurt or a bit more pumpkin purée keeps the batter extra moist.
- Poor marbling: if one batter is thicker than the other, they separate into layers instead of creating swirls. Weigh your batters for equal parts and adjust texture with a splash of milk if necessary.
- Burnt crust: happens when the oven is too hot—the top browns before the inside cooks through. Lower the temperature once the cake is golden and cover with foil to finish baking gently.
- Cake sinking: often caused by too much leavening or opening the oven door too early. Stick to the right amounts and avoid opening the oven during the first 30 minutes.
Storage & Serving Pumpkin Marble Cake
- At room temperature: once cooled, wrap in cling film or store in an airtight container. Keeps soft for 3–4 days in a cool, dry place.
- In the fridge: for longer storage, keep it chilled and well wrapped. Bring it back to room temperature about 30 minutes before serving for the best texture.
- Freezing: freeze whole or sliced, wrapped tightly in cling film and placed in a freezer bag. Keeps for up to 3 months. To serve, let thaw at room temperature or reheat gently in the oven.
- Reheating: a quick 5 minutes in a low oven (150 °C / 300 °F) restores softness and aroma.
- Serving: enjoy plain with tea or coffee, or add indulgence with a drizzle of melted chocolate, a scoop of vanilla ice cream, or a dollop of whipped cream.
Pumpkin marble loaf cake : pumpkin bread recipe
- Total Time: 1 hour
- Yield: 12 pieces
Description
This easy-to-make pumpkin marble cake recipe combines the warmth of pumpkin spice with the rich decadence of cocoa for a truly irresistible treat.
Ingredients
- 2 large eggs
- 150 g brown sugar ¾ cup
- 100 g melted butter ½ cup
- 60 ml milk ¼ cup
- 1 teaspoon vanilla extract
- 175 g pumpkin puree 1 ⅓ cups
- 125 g all-purpose flour, minus 20g (2 tablespoons) 1 cup
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 20 g unsweetened cocoa powder 1.5 tablespoons
Instructions
- Preheat: Preheat your oven to 400°F (200°C), with the heat on the bottom rack only.
- Prep: Grease and flour an 8×4 inch loaf pan.
- Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, melted butter, milk, pumpkin puree, and vanilla extract until combined.
- Dry Ingredients: In a separate bowl, whisk together 105g of flour, baking soda, baking powder, and pumpkin pie spice.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chocolate Swirl: Remove half of the batter and stir in the cocoa powder.
- Layer: Spoon one-third of the pumpkin batter into the prepared loaf pan. Top with one-third of the chocolate batter. Repeat until all the batter is used, ending with a layer of pumpkin batter.
- Bake: Bake for 10 minutes at 400°F (200°C), then reduce heat to 350°F (180°C) and bake for an additional 30 minutes. If the top is browning too quickly but the cake is still undercooked, reduce the heat to 325°F (160°C) and continue baking.
- Test: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Baking times may vary, so check after 40 minutes.
- Cool: Let the cake cool completely in the pan before slicing.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: desserts
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
