The MARBLED PUMPKIN AND CHOCOLATE LOAF CAKE is a soft, fragrant autumn dessert, perfect for indulgent breakfasts and snacks. The meeting of the pumpkin’s natural sweetness and the intensity of dark chocolate creates an irresistible contrast of flavors and colors in a moist, tender batter that melts in your mouth.
The pumpkin purée gives a velvety, light consistency, while the cocoa provides character and a warm, enveloping note. The marbled effect also makes it beautiful to see: each slice is different from the next, with golden shades and dark streaks that recall the warm tones of autumn.
Simple to prepare and naturally aromatic thanks to the vanilla, this loaf cake is a genuine little treat, perfect to enjoy with a cup of tea or coffee on cooler days.
A homemade dessert with rustic yet elegant charm that brings all the magic of pumpkin season to the table.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 240.74 (Kcal)
- Carbohydrates 36.50 (g) of which sugars 16.16 (g)
- Proteins 5.44 (g)
- Fat 9.89 (g) of which saturated 1.69 (g)of which unsaturated 7.65 (g)
- Fibers 1.78 (g)
- Sodium 60.28 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup pumpkin (flesh) (weight of the pulp (about 250 g))
- 3 eggs (medium, at room temperature)
- 2/3 cup brown sugar (or granulated sugar)
- 1 pinch salt
- 1/3 cup sunflower oil
- 1 teaspoon vanilla extract
- 2 cups 00 flour (all-purpose flour)
- 1 packet baking powder
- 1/4 cup unsweetened cocoa powder (about 4 tablespoons)
- 2 tablespoons milk
For the marbled pumpkin and chocolate loaf cake you will need
- 2 Bowls
- 1 Mixer
- Electric beaters
- 1 Loaf pan 10 in
- 1 Baking tray
- 1 Sieve
- Parchment paper
Preparation of the marbled pumpkin and chocolate loaf cake
Cut the pumpkin into cubes and bake it in the oven at 356°F for 30 minutes, until tender. Blend it until smooth and let it cool.
In a bowl, whisk the eggs with the sugar and a pinch of salt until light and fluffy.
Slowly add the oil in a thin stream, then the pumpkin purée and the vanilla extract, mixing well.Add the sifted flour and baking powder and mix carefully. Divide the batter into two parts. To one half add the unsweetened cocoa and the milk, stirring well until the batter is homogeneous.
Grease and flour a 10 in loaf pan, and spoon alternating dollops of the two batters (pumpkin and chocolate).
Bake the marbled pumpkin and chocolate loaf cake in a preheated conventional oven at 347°F for about 45 minutes.
Perform the toothpick test before removing from the oven.Remove from the oven and let cool completely. Serve, if you like, dusted with powdered sugar or decorated with melted chocolate.
Variations
Pumpkin and Orange
Add the grated zest of a organic orange and a tablespoon of orange juice to the pumpkin batter: the citrus fragrance will make the cake fresher and more aromatic.
Pumpkin, Honey and Spices
Replace part of the sugar with honey and add cinnamon, ginger and nutmeg.
With Chocolate Chips
Add dark or milk chocolate chips to either the pumpkin or the cocoa batter.
