Pumpkin & Chocolate swirl loaf
Prep time 10 mins
Cook time 1 hour
This is actually RIDICULOUS, and as far as pumpkin cakes go, it’s probably one of. the best I’ve made, and I will be doing it again over pumpkin season.
Recipe, makes 9 square slices
1 cup self raising flour (or plain white + 1/2 tsp bicarb)
1 cup wholemeal flour
1/2 cup sugar
1 tsp baking powder
1 tbsp pumpkin spice
Pinch of salt
1 tsp vanilla
1/3 cup soy milk
1/3 cup neutral oil
1 cup pumpkin puree
1/2 cup nush yoghurt
1 tbsp cocoa powder
Method
Preheat the oven to 170°C, and line your loaf tin of choice.
Add all the dry ingredients to a bowl, mixing to combine, then add all the wet to another bowl, mixing well (apart from the pumpkin puree).
Add the wet to the dry ingredients, then add your pumpkin puree, then mix the cake batter - don’t mix too well here though - you want there to be lumps of flour left in the batter, but not too many.
Transfer just less than half of the batter into another bowl, stirring through 1 tbsp of cocoa powder.
Start putting your batter into your prepared loaf tin, 2 tbsp at a time, so you get a marble pattern (as shown in the video), then bake for around 1 hour, or until risen and golden brown.
Leave the cake to cool for at least 10 minutes before removing from the tin, then slice and serve.
