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Recipe by Joy Wilson of Joy the Baker
Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
55 mins
stand:
20 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 loaf
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Ingredients

Cake

Directions

Cake
  • Preheat oven to 350°F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.

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  • In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.

  • In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.

  • Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.

  • Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.

  • Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

  • In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.

Nutrition Facts

341 calories; fat 12g; cholesterol 53mg; saturated fat 7g; carbohydrates 57g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 40g; protein 4g; vitamin a 3473.7IU; vitamin c 2.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 41.8mcg; vitamin b12 0.1mcg; sodium 216mg; potassium 155mg; calcium 60mg; iron 2mg.
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