A moist and spiced loaf cake swirled with a spiced chocolate spread batter - absolute bliss!
Prep Time 15minutes
Cook Time 1hour5minutes
Total Time 1hour20minutes
Ingredients
1stick (113g) butter,at room temperature
1cuplight brown sugar
3eggs
1tspvanilla extract
3/4cupPumpkin Purée,not pie filling
2 1/2cupscake flour*
1 1/2tspbaking powder
1/4tspground cinnamon
1/4tspground ginger
1/8tspground cloves
Pinch ground nutmeg
1/2cupChocolate Spread/Nutella
Instructions
Preheat the oven to 160C/325F and grease and line a 2lb loaf tin.
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in the eggs and vanilla extract and mix until well incorporated. Add in the pumpkin purée, flour, baking powder and spices and mix until light and smooth, about 1 minute on med-high speed.
Take 3/4 cup of batter and place into a medium sized bowl. Place 1/2 cup chocolate spread into the medium bowl and mix with a spoon/spatula until well combined.
Spoon 1/3 of the pumpkin batter into the loaf pan and level off, spoon some chocolate batter on top, then mix slightly until swirled. Repeat with the pumpkin batter and chocolate batter until the loaf pan is filled.
Place in the oven for 65-75 minutes until risen, it springs back and an inserted skewer into the centre comes out clean.
Leave to cool in the pan for at least 1 hour before transferring to a wire rack to cool completely.
Once cooled, slice and store in an airtight container, at room temperature for 4 days.
Notes
*To make cake flour measure out plain flour and then take 2tbsp per 1 cup and replace with cornflour. Sift twice to ensure it's well mixed.