Pumpkin Marble Loaf

Preparation

1. Step 1

   Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with some melted butter and line with parchment paper, leaving an overhang on the longer sides to create a sling. Lightly butter the parchment paper. 

2. Step 2

   In a large bowl, whisk together the granulated sugar, baking powder, baking soda and salt. Add the pumpkin purée, sour cream, egg and vanilla and whisk until combined. Add the melted butter and whisk until smooth.

3. Step 3

   Using a flexible spatula, mix in the flour until just combined and no dry bits remain. 

4. Step 4

   In a separate medium bowl, whisk together Dutch-process cocoa powder and the warm water until the cocoa has dissolved. Add 1¼ cups/330 grams of the batter to the cocoa mixture and whisk until just combined. 

5. Step 5

   To the large bowl with the remaining pumpkin batter, add the cinnamon and mix until just incorporated. 

6. Step 6

   Use 2 spoons to drop alternating scoops of batter into the prepared loaf pan. Drag a skewer, toothpick or thin chopstick through the batters to swirl, taking care to not swirl too much so the batters stay distinct. 

7. Step 7

   Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. 

8. Step 8

   Cool the cake in its pan set over a wire rack. When ready to serve, lift the cake by the overhanging parchment paper and transfer to a serving platter or cutting board. The cooled loaf can be stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.