Pumpkin Chocolate Swirl Loaf
Warm autumn spices and pumpkin come together to create the ultimate combination in this delicious Pumpkin Chocolate Swirl Loaf made by Ashleigh Scott. With ribbons of chocolate and a maple glaze, this loaf is picture-perfect inside and out, making it the best treat to enjoy with your favourite fall beverage.
Pumpkin Swirl Loaf
- 1 2/3 cups (210g) spooned and leveled All-Purpose flour
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp cardamom (optional)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup (250g) EDSMITH® Pure Pumpkin
- 2 eggs (room temperature)
- 1 cup (250g) packed brown sugar
- 1/2 cup (100mL) Vegetable oil
- 2 tsp pure vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp (140 F) Hot coffee
- 1 cup (110g) sifted icing sugar
- 2 tsp maple syrup
- 1 tbsp milk
- Preheat oven to 350 degrees F (180 C) Spray a 9x5 inch metal loaf pan with baking spray and line with parchment paper by cutting a long 9” strip of paper, press it along the bottom of the pan and allow the paper to overhang the long sides of the pan. Then set aside.
- In a medium sized bowl, combine the flour, pumpkin pie spice, cardamom, baking soda, baking powder and salt, whisk to combine. Set aside.
- In a separate bowl combine pumpkin puree, brown sugar, oil, and vanilla and whisk until smooth. Add eggs and whisk until just combined.
- Add the flour mixture to the wet ingredients and stir gently to combine. Set aside.
- In a small bowl combine sifted cocoa powder and hot coffee (heated to around 140F) whisk until smooth. Add 1/2 cup of your pumpkin batter to the cocoa/coffee mixture and combine until smooth, don’t over mix.
- Pour half of the pumpkin batter into the bottom of the prepared loaf tin. Add a layer of your chocolate mixture on top, reserving a few tbsp. Add the rest of the pumpkin batter and top with dollops of the remaining chocolate batter. Using a knife or long wooden skewer, swirl the chocolate into the batter in a figure 8. Be careful not to swirl too much or you will lose the definition in the swirl.
- Bake the swirl loaf for 45-55 mins or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool on a wire rack for 15 mins then use the parchment paper overhang to lift the loaf out of the tin and allow to cool completely on a wire rack before you glaze the loaf.
- When your loaf is cool, add the sifted icing sugar to a medium size bowl. Add 2 tsp of maple syrup and 1 tbsp of milk and whisk to combine. The glaze should be thick but pourable so add a little more milk to thin the glaze if necessary or add a bit more icing sugar if you want it thicker.
- Using a whisk or spoon, drizzle the glaze over the load. Slice and serve.
- This recipe uses E.D.SMITH® canned pumpkin puree that is unsweetened, not to be confused with pumpkin pie filling. When mixing your batter, try not to over mix, this creates a more tender crumb. This cake is best enjoyed the day it is made but it can be frozen, just omit the glaze if freezing and add it once the cake is thawed and ready to serve. Cake will keep for 2-3 days in an airtight container at room temp.