Tamarind Pumpkin Chocolate Swirl Cake

Tamarind Pumpkin Chocolate Swirl Cake



  • Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.

  • In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.

  • In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.

  • Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.

  • Divide batter in half. Add the melted chocolate, 1/2 cup of milk, TamarindOH! Sauce & cocoa powder to half of the batter; stir to combine.

  • Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

  • Serve with warm milk or a glass of wine or our TamarindOH! Dark & Stormy Drink

*Recipe Adapted from the Better Home & Garden Recipe

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