My home page on Pinterest has been full of pumpkin for the past month or so, and it’s an ingredient which has featured heavily in a lot of the blogs I follow, so I certainly wasn’t short of inspiration when deciding what to make.
I wanted to do something where you could clearly see it was pumpkin and chocolate, rather than something that was completely chocolate coloured (if that makes sense) so I decided to go for a marble cake.
I found plenty of recipes for marble bundt cakes but, despite the pony’s huge appetite, they tend to be a bit big for just the two of us.
As I couldn’t find a recipe specifically for a marble loaf, I used this recipe for pumpkin muffins as the base, then divided the mixture adding cocoa powder to one half, which worked out pretty well.
For a bit of added chocolatey-ness, I made some of my favourite chocolate fudge icing to go on top, and at the pony’s suggestion finished it with a dusting of cocoa powder – you can never go over the top with chocolate in our house!
Unfortunately I decided to make this on Sunday morning, before going to a Christening, and left myself with a maximum of 45 minutes to bake it before I had to turn the oven off and run out the door. It wasn’t exactly undercooked, but I reckon 5 or 10 minutes more would have been perfect, so if you try baking this make sure you leave yourself enough time!
Pumpkin and chocolate marble loaf (adapted from Table for Two)
- 200g self raising flour
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 200g caster sugar
- 115g butter, melted
- 2 medium eggs
- 250g (1 cup) pumpkin puree
- 2 tbsp cocoa powder
- 2 tbsp milk
Sift the flour, baking powder and pumpkin pie spice into a large bowl and mix in the sugar. Whisk together the melted butter, egg and pumpkin puree in a separate bowl, then stir into the dry ingredients until just combined.
Transfer half of the mixture into another bowl, then add the cocoa powder and milk into one of the bowls and mix well. Add alternating dollops of each mixture into a greased and lined 2lb loaf tin, then swirl a skewer through it to marble. Don’t swirl too much or it will all mix together.
Bake at 180 degrees for about 50 minutes – check with a skewer to see if it’s done.
For the icing:
- 50g dark chocolate
- 25g butter
- 40g icing sugar
- 1 tbsp milk
- cocoa powder to dust
Melt the chocolate and butter in a bowl over a pan of simmering water. Stir once, then beat in the icing sugar and milk. Leave to cool, then once thickened spread on top of the loaf. Dust with cocoa powder then cut into slices and serve.
I’m entering this for the October We Should Cocoa challenge, the theme of which is pumpkin and this month is being hosted by me! Thanks very much to founders Choclette and Chele for letting me be involved – if you want to enter, you can read the rules here.