Ingredients
Scale
- 1 stick (½ cup) butter, melted
- 1 cup sugar
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 2 ¾ cups all-purpose flour, divided
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 3 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C).
- Combine melted butter and sugar in a bowl.
- Add eggs to the mixture and mix well.
- Incorporate pumpkin puree until uniform.
- Mix milk and lemon juice in a separate bowl.
- Combine dry ingredients, reserving some flour.
- Mix the milk mixture alternately with reserved flour into the wet mixture.
- Divide the batter into two bowls.
- Prepare the chocolate batter by adding cocoa powder to one bowl.
- Grease two loaf pans.
- Layer the batters in the pans.
- Swirl to create a marbled effect.
- Bake for 65 to 75 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Last Step:
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Ensure melted butter is not too hot to prevent cooking the eggs.
Use a toothpick to check for doneness; baking times may vary.
Cool completely before storing for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 30