Wondering what to do with your pumpkin after Halloween? Rather than letting pumpkin season end when the decorations come down, why not turn it into something delicious?
This pumpkin chocolate marble loaf cake is the perfect excuse to keep autumn baking going a little longer. Combining a soft, warmly spiced pumpkin cake with rich chocolate swirls, it's cosy, full of flavour and makes a lovely treat for a weekend afternoon or a well-deserved coffee break.
It's also part of Baked in 30, my Instagram baking series where I share seasonal bakes that take 30 minutes or less in the oven. So if you've got leftover pumpkin to use up, this is a lovely way to turn it into something homemade.
What to do with leftover Halloween pumpkins
If you've bought a pumpkin for Halloween and are wondering what to do with it afterwards, baking is a lovely way to make the most of the season.
You can turn suitable leftover pumpkin into homemade pumpkin purée, which works beautifully in cakes, muffins, brownies and other autumn bakes.
First, check that your pumpkin is suitable for eating. Small culinary pumpkins and sugar pumpkins are generally better for cooking than large carving pumpkins, which can be watery and less flavourful. Only use a carved pumpkin if it has been kept in suitable food-safe conditions, hasn't been treated with non-food-safe products and is still fresh. If it's been sitting outside, has started to deteriorate or has been exposed to candles, paint or other decorations, it's best to compost it instead.
How to make pumpkin purée at home
Cut a fresh, culinary pumpkin in half and scoop out the seeds and stringy centre then peel the harder skin.
Place the pumpkin cut-side down on a lined baking tray and roast until the flesh is completely tender.
Leave to cool, then scoop out the flesh and blend until smooth.
If the purée seems watery, strain it through a fine sieve or clean muslin until it reaches a thick consistency.
Allow the purée to cool completely before adding it to your cake batter. Homemade purée can contain more moisture than canned pumpkin, so removing excess liquid will help you achieve a better baking result.
It's a lovely way to make the most of pumpkin season and have an ingredient ready for your next autumn bake.
Why you'll love this pumpkin chocolate marble loaf cake
A brilliant post-Halloween bake: Make the most of the season and put suitable leftover pumpkin to good use.
Two flavours in one: Sweet pumpkin, warming spices and rich chocolate come together in every slice.
A beautiful marble effect: The contrasting batters create a lovely pattern, making this loaf just as appealing to photograph as it is to eat.
Part of Baked in 30: A seasonal recipe designed around 30 minutes or less in the oven.
Tips for the perfect pumpkin marble loaf
Use room-temperature ingredients: softened butter and room-temperature eggs will help create a smooth, evenly mixed batter.
Don't overmix: fold in the flour gently to keep the sponge light and tender.
Use good-quality pumpkin purée: make sure you're using pumpkin purée rather than pumpkin pie filling, which already contains added sugar and spices.
Don't worry about perfect layers: the beauty of a marble loaf is that every slice will look slightly different.
Check before removing from the oven: loaf tins can vary in depth, so use a skewer to check that the centre is cooked through - some are shallower which means this bakes in 30 minutes, others are deeper so the baking time may need to be increased by 5-15 minutes.
Pumpkin Chocolate Marble Loaf
Episode 3 of Baked in 30
A buttery, warmly spiced pumpkin loaf swirled with rich chocolate, bringing a little autumn indulgence to every slice.
Makes 1 2lb loaf
Prep Time 30 mins
Bake Time 30 mins + 10-15 mins extra if needed
Total Time 1 hour
Ingredients
200g unsalted butter, softened, plus extra for greasing
100g caster sugar
100g soft light brown sugar
3 large free-range eggs
200g self-raising flour
20g cocoa powder
1tsp baking powder
1tsp ground cinnamon
1tsp ground ginger
150g pumpkin purée (freshly made or tinned)
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.
Make your pumpkin purée by halving your pumpkin, scraping out the seeds and stringy centre, then peeling the hard outer skin. Chop into 1-inch cubes and add to a baking tray lined with parchment paper. Drizzle with a little vegetable or rapeseed oil, then roast for 30-40 minutes until soft.
Remove from the oven and leave to cool, before blitzing to a smooth purée.
Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time.
Add the flour, baking powder, cinnamon, and ginger then fold in until you have a smooth batter. Beat in the pumpkin purée.
Divide the batter in two, and add 20g of cocoa powder to one half. Mix until well combined.
Fill two piping bags, one with the chocolate batter and one with the pumpkin batter then snip the ends off.
Pipe a layer of chocolate batter over the base of the prepared loaf tin, followed by a layer of the pumpkin batter. Repeat 3 times, or until you’ve used up all your batter.
Bake for 30 minutes, or until a skewer inserted into the middle of the cake comes out clean. If it needs a little longer, bake for a further 5-10 minutes (depending on the depth of your loaf tin).
Leave to cool completely in the tin before serving.
How to store pumpkin chocolate marble loaf
Once completely cooled, store your pumpkin chocolate marble loaf in an airtight container at room temperature for up to 3 days. This helps keep the sponge soft and moist.
You can also freeze individual slices or the whole loaf. Wrap well and freeze for up to 3 months. Defrost at room temperature before enjoying.
More from Baked in 30
This pumpkin chocolate marble loaf is Episode 3 of Baked in 30, my Instagram baking series celebrating cosy autumn bakes that take 30 minutes or less in the oven.
If you love simple seasonal baking, keep an eye out for more recipes in the series, from comforting cinnamon-spiced treats to delicious autumn cakes and bakes perfect for Bonfire Night.
