If you are a fan of traditional marble cake, you will love this Autumn version. The flavor of pumpkin combined with chocolate is spectacular, give it a try.
Sift the flour with the help of a strainer, along with the baking soda, salt, baking powder, nutmeg, and ground cloves. Mix well.
In another bowl, mix the sugar and oil. Break the eggs one by one, making sure no shell parts get in.
Gradually pour the dry ingredients into the second bowl, adding the water in parts until you achieve the right texture. It should be a heavy batter, not too liquidy or too dry.
Divide the batter into 2 parts. To the first part, add the pumpkin puree and beat until fully combined.
To the second half, add the cocoa powder dissolved in 1 tablespoon of water, and mix thoroughly.
Grease a long loaf pan. Place a ladle of pumpkin batter and next to it one of chocolate batter, continue until the batters are finished. It should look like a checkerboard.
Using a toothpick, swirl both batters together with spirals and twists to subtly combine the two colors. Tap the pan against the table to release the air from the mixture.
Bake at 180°C for 45 minutes. Remember that every oven is different, so keep an eye on your bread to avoid burning.
Before cutting, it is important to let it cool completely. If you wish, you can wrap it in aluminum once cool and refrigerate it to eat the next day.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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