Name: Pumpkin Spice Marbled Pound Cake
Ingredients: Light brown sugar: 1 and ½ cups (330 g); Large eggs: 3 (150 g); Almond milk: ½ cup (120 g); Vanilla extract: 1 teaspoon (4 g); All-purpose flour: 2 cups (260 g); Baking powder: 1 and ½ teaspoons (6 g); Salt: ½ teaspoon (3 g); Pure pumpkin puree: ½ cup (120 g); Cinnamon: 1 teaspoon (3 g); Ground ginger: ¼ teaspoon (0.5 g); Ground cloves: ¼ teaspoon (0.5 g); Ground nutmeg: ¼ teaspoon (0.5 g); Ground allspice: ¼ teaspoon (0.5 g)

A moist pound cake marbled with pumpkin spice batter for a stunning swirled loaf with warm fall flavor. An easy pumpkin cake recipe made in a standard.

Preheat oven to 350°F (175°C). Line 9×5-inch metal loaf pan with parchment paper In a large bowl, add in the oil, sugar, eggs, and almond milk. Whisk this together for about a minute. Add in the flour, baking powder, and salt. Whisk the dry ingredients in until just incorporated.

Take about a third of the batter and separate it into a smaller bowl. In the original bowl of batter, add in the vanilla extract and stir in until just combined. In the smaller bowl with the separated batter, add in the pure pumpkin puree and pumpkin spices. Whisk this in until it’s just combined.

In the loaf pan, rotate between adding in a scoop of the pumpkin batter and the normal batter, almost making a checkered pattern as you scoop them in. Also used an ice cream scooper for the scoops.

Bake this for 45-55 minutes, or until you can stick a toothpick in the middle and it comes out clean.

Optionally: Let this cool down to room temperature and add a glaze on top.

The glaze Add was simple: Whisk together 1 cup of powdered sugar, 3 tablespoons of milk, and ½ teaspoon of cinnamon.

Pumpkin Spice Marbled Pound Cake

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