• Prep Time 15 minutes
  • Baking Time 80 minutes
  • Makes 10 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup pumpkin puree (not filling)
  • 2 eggs
  • 1/2 cup Vegetable or Canola Oil
  • 1/2 cup water
  • 1 1/2 cups sugar
  • 1 3/4 cups Robin Hood® Cake and Pastry Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips

Serving Size: 10 servings


Serving Size: 10 servings

  • Preheat oven to 350°F (180°C). Grease an 8” x 5” (2L) loaf pan and line with parchment paper.
  • Combine first 5 ingredients in large bowl. Add flour, baking soda, salt and spices and mix well. Remove approximately half the batter (2 cups (500mL) to a separate bow. Mix cocoa and chocolate chips into ½ the batter. Spoon pumpkin and chocolate batters alternately into prepared pan. Swirl with a butter knife or small spatula to create a marbled effect. Bake in preheated oven 70-80 minutes, or until top is peaked and cracked and toothpick inserted in centre comes out clean.


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