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Pumpkin Chocolate Swirl Loaf Cake

A moist and spiced loaf cake swirled with a spiced chocolate spread batter - absolute bliss!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes


  • 1 stick (113g) butter, at room temperature
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup Pumpkin Purée, not pie filling
  • 2 1/2 cups cake flour*
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch ground nutmeg
  • 1/2 cup Chocolate Spread/Nutella


  • 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.


*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.