Pumpkin Chocolate Swirl Pound Cake

Print this Recipe


Chocolate Layer Ingredients:

1 box Simple Mills Chocolate Muffin & Cake Mix
1 Tbsp cocoa powder
3 large eggs, beaten
1/3 cup water
1/2 cup melted butter or oil
1/2 Tbsp vanilla extract

Pumpkin Layer Ingredients:

1/2 box Simple Mills Pumpkin Muffin Mix (1 cup)
1 large egg, lightly beaten
3 1/2 Tbsp butter or oil, melted
1/2 cup water

Streusel Ingredients:

1/2 box Simple Mills Pumpkin Muffin Mix (1 cup)
2 Tbsp melted butter or oil
1/2 tsp vanilla
1 Tbsp water

Instructions:

1. Preheat the oven to 350°

2. Lightly grease an 8.5” loaf pan and set aside

3. Prepare the chocolate batter by whisking together the chocolate mix and cocoa powder in a large mixing bowl. In a smaller bowl, combine the eggs, water, melted butter or oil and vanilla, then pour the wet mixture into the dry mixture and stir until completely combined. Set aside

4. Prepare the pumpkin batter by mixing all of the ingredients until evenly combined

5. Prepare the streusel by mixing together the melted butter or oil, vanilla and water, and then use a fork to work it into the pumpkin muffin mix. It will be dry and crumbly at first, but just keep stirring until the moisture has evenly absorbed. Set aside

6. Pour one half of the prepared chocolate batter into the bottom of the loaf pan and spread into an even layer. Repeat with the pumpkin batter, then the remaining chocolate batter. Use your fingers to sprinkle the streusel evenly over the top of the loaf, pressing it very gently into the batter to adhere

7. Bake for 30 minutes, until the top is golden. Then tent the loaf loosely with foil and bake for an additional 35-45 minutes until a tester comes out clean

--

You can find more amazing recipes by Nora on her blog, A Clean Bake.