using CorEats Pumpkin & Muffin Mix
Isn’t there something irresistibly delightful about a good, moist, pumpkin dessert? Well, what if I were to tell you that while I completely agree, I have a way to kick that yumminess up yet another notch?
Um, don’t you know by now that I never joke about chocolate! What’s that? Oh, I didn’t tell you there was chocolate in this irresistible Marbled Pumpkin Loaf? My apologies, Friend.
Of course we both know that you’ll completely forgive my oversight once you dig into this heavenly brilliance… ;-) Enjoy!
Here is what you'll need...
1 Loaf pan
For the Pumpkin cake
1 CorEats Pumpkin & Muffin Mix
For the Cocoa batter
1/4 c Dutch processed cocoa powder sifted
3 Tbsp granulated sweetener*
2 Tbsp whole, full-fat coconut cream**
* Coconut, maple sugar, or monk fruit, to name a few. For 0 glycemic try Lakanto Golden.
**Can substitute with 2 Tbsp of milk, or 2Tb butter/coconut oil.
Cake Instructions
1. Preheat oven to 350°F
2. Prepare loaf pan per package instructions.
3. Prepare pumpkin cake batter per package instructions. Set aside.
4. For the Cocoa Batter, transfer roughly ⅓ of the pumpkin batter into a separate bowl. Add the cocoa powder, granulated sweetener of choice, and coconut cream. Mix until well combined.
6. To create the marbled effect, spoon some of the pumpkin batter (about 4-5 generous spoonfuls) into the lined loaf pan, and spread it out into a fairly even layer on the bottom. Top the pumpkin batter with 3-4 generous spoonfuls of the cocoa batter, followed by 3-4 generous spoonfuls of the pumpkin batter, creating alternating layers of the pumpkin and cocoa batters. Continue this process until you’ve used up all of your batter.
Shake pan and/or plop pan onto counter in between layers to help the batter settle evenly into the pan.
7. After you’ve added the final layer of cake batter, gently smooth out the top and shake the loaf pan until you have a smooth top.
8. Bake at 350ºF for 55 minutes, or until an inserted toothpick comes out clean, or a few moist crumbs are attached.
*Due to the long baking time, you’ll need to cover the top of the cake with a sheet of aluminum foil (shiny side up) to prevent it from burning. Cover it once you see it becoming a deep golden-brown color, and then continue baking until done.
9. Cool in the loaf pan for about 10-15 minutes before transferring it from the pan and onto a wire rack to cool.
10. Slice warm or cooled and ENJOY!!!!!
