Fall is officially upon us! This is not based on the calendar but on the color of the trees outside. The way the colorful leaves crunch under my feet every time I step outside – Fall is here.
With Fall comes a wave of hot chocolate and cozy blankets, nooks to slip into and read, and plenty of pumpkins, spice, and everything nice.
I wanted to jump onto the pumpkin train this season and bake plenty of pumpkin recipes. I had so many ideas in mind and could not wait to start somewhere.
Then I decided to begin our Fall Pumpkin Baking Series with none other than a delicious Pumpkin Loaf.
Why stop there though? I wanted to bake something warm, delicious, and soulful. I figured why not add in another of my favorite ingredients: chocolate.
Introducing the Pumpkin Chocolate Loaf!
This is easily the softest and fluffiest loaf cake I have ever made. It’s simply divine.
I wanted to have a little fun with it, and decided to go for a marbled look. It was simple and fun and super easy to create.
Look how stunning this simple trick made my Pumpkin Chocolate Loaf look!
Everyone knows how much I love a contrast in texture in foods. For that reasons, I topped off my pumpkin chocolate loaf with a cinnamon sugar streusel topping.
For those of you confused, don’t worry streusel topping is a simple combination of sugar, butter, and flour.
I added some cinnamon and nutmeg to mine and used brown sugar instead of white.
Instead of adding a frosting, I let the streusel work its magic.
Let’s get right into the recipe for this super fluffy, moist, tender, and delectable loaf!
WATCH A QUICK VIDEO ON HOW I MARBLED THIS LOAF!
Pumpkin Chocolate Loaf
6-8
servings15
minutes40
minutesThe fluffiest and moistest pumpkin chocolate loaf – marbled to perfection!
Keep your device screen on
Ingredients
- For the loaf
2 eggs
3/4 cup sugar
1/2 cup light vegetable oil
2/3 cup pumpkin puree
1 tbsp pumpkin spice
1 1/2 cup of flour
1 1/2 tsp baking powder
1/3 cup cocoa powder
- For the streusel topping
3 tbsp brown sugar
1 tbsp flour
2 tbsp butter
1 tsp cinnamon
1/8 tsp nutmeg
Directions
- Preheat the oven to 150 °C. I like to bake this loaf on a lower temperature for a longer period to give it a nice rise and even bake.
- In a mixing bowl, add your eggs, sugar, and light vegetable oil. Whisk well until fluffy and much lighter in color.
- Now add your pumpkin puree and pumpkin spice and continue whisking until well incorporated.
- Once well combined, add your flour and baking powder and begin folding the batter.
- Making sure not to overmix, continue folding in the flour until fully incorporated.
- Now, divide your batter into two portions. We will leave one portion as it is, and in the other portion we will add the cocoa powder.
- Gentle mix your cocoa powder into the batter until well combined.
- Now line your loaf pan and begin layering the batter. You can choose to do it however you like. I went with a scoop by scoop technique – adding one scoop of plain batter and then another of chocolate batter in an alternating manner.
- When all of you batter is in the loaf pan, gently tap your pan on your countertop to get rid of any bubbles.
- Now using a toothpick or skewer, swirl the batter around to create the gorgeous marbled effect you can see above.
- In a separate clean dry bowl, add all your streusel ingredients and mix together well. You should have a crumbly texture when done.
- Sprinkle the streusel topping evenly over the surface of your pumpkin chocolate loaf.
- Place your pumpkin chocolate loaf into the oven and bake for 35-40 minutes or until a clean dry skewer inserted in the center comes out clean.
- Enjoy with a cold glass of milk or a cup of hot chocolate.
