Pumpkin Marble Loaf

Pumpkin Marble Loaf 

One batter yields two distinct flavors in this autumnal twist on the marble cake. A combination of  butter and sour cream in the base pumpkin batter results in a soft, plush crumb that stays moist for days. So as not to overwhelm the cinnamon-laced pumpkin cake, just a third of the batter is used for the chocolate cake. Flavored with Dutch-process cocoa bloomed in warm water, the chocolate is rich and undeniable, yet smooth and earthy, complementing the sweetness of the pumpkin. Baking intensifies the visual contrast between the chocolate and pumpkin swirls in the loaf, while its flavors meld into a subtly sweet, warmly spiced cake. 

Yield: One (9-inch) loaf

½ cup/112 grams unsalted butter, melted, plus more for greasing the pan

1 cup/218 grams granulated sugar

1 ¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt (such as Diamond Crystal)

¾ cup/188 grams canned pumpkin purée 

⅔ cup/162 grams sour cream

1 large egg

2 ½ teaspoons pure vanilla extract

1 ¾ cups/228 grams all-purpose flour

3 tablespoons Dutch-process cocoa powder

3 tablespoons warm water 

¾ teaspoon ground cinnamon

Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with some melted butter and line with parchment paper, leaving an overhang on the longer sides to create a sling. Lightly butter the parchment paper. 

In a large bowl, whisk together the granulated sugar, baking powder, baking soda and salt. Add the pumpkin purée, sour cream, egg and vanilla and whisk until combined. Add the melted butter and whisk until smooth.

Using a flexible spatula, mix in the flour until just combined and no dry bits remain. 

In a separate medium bowl, whisk together Dutch-process cocoa powder and the warm water until the cocoa has dissolved. Add 1¼ cups/330 grams of the batter to the cocoa mixture and whisk until just combined. 

To the large bowl with the remaining pumpkin batter, add the cinnamon and mix until just incorporated. 

Use 2 spoons to drop alternating scoops of batter into the prepared loaf pan. Drag a skewer, toothpick or thin chopstick through the batters to swirl, taking care to not swirl too much so the batters stay distinct. 

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. 

Cool the cake in its pan set over a wire rack. When ready to serve, lift the cake by the overhanging parchment paper and transfer to a serving platter or cutting board. The cooled loaf can be stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. 

Tip: To give the chocolate flavor an extra boost, add ¼ teaspoon espresso powder to the cocoa and warm water mixture before stirring in the batter.

Wow!! Just made this and I feel like I may need to pick up smoking again…very good!!! I cut the sugar to 3/4 C and subbed Greek yogurt for the sour cream. PERFECTION