Description
Delicious vegan chocolate marble pumpkin bread combining rich chocolate and pumpkin flavors.
Ingredients
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon or pumpkin spice mix
- 1/2 tsp salt
- 1 1/2 cups (340g) pumpkin puree
- 1/2 cup (120ml) neutral oil (such as grapeseed or canola)
- 1 cup (200g) organic cane sugar
- 1/4 cup (60ml) orange juice
- 2/3 cup (120g) vegan chocolate chips
- 3 tbsp cocoa powder
- 3–4 tbsp hot coffee or warm non-dairy milk
- 1 flax-egg (optional)
Instructions
- Mix Batters Separately: Start by whisking the pumpkin puree, oil, and sugar in one bowl until smooth and creamy with a warm orange hue. This step is crucial for flavor depth, so mix it well to avoid lumps in your bread.
- Stir in Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon or pumpkin spice mix, and salt to the pumpkin mixture. Mix until everything is evenly combined, being careful not to overmix to keep your bread light and airy.
- Create The Chocolate Batter: Melt the chocolate and stir it into a separate bowl with the cocoa powder and a little more sugar. The mixture should be glossy and rich, providing a nice contrast to the pumpkin.
- Prepare The Pan: Grease the loaf pan and line it with parchment paper to help with easy removal after baking.
- Layer Batters Together: Scoop the pumpkin batter into the prepared pan, then dollop in the chocolate batter on top in spoonfuls. Gently swirl the batters together to create marbling, being cautious not to overdo it to avoid a muddy appearance.
- Bake Until Done: Slide the loaf into the oven and bake until golden and a toothpick inserted comes out clean.
- Cool and Serve: After baking, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cutting it too soon may lead to crumbling.
Notes
- Storage Tips: Wrap the bread tightly in plastic wrap and place it in a freezer bag to avoid freezer burn. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Expert Tips: If the batter seems too thick, adding a splash of non-dairy milk will help achieve a lighter texture. When measuring pumpkin puree, use a kitchen scale for accuracy, especially if substituting with another puree. For richer chocolate flavor, consider adding an extra tablespoon of cocoa powder balanced with more pumpkin puree. If the bread sinks in the middle, fold the batter gently to maintain airiness. To achieve more visible chocolate swirls, layer the batters alternately and use a skewer for accentuating the marbled effect.
- Reheating Instructions: You can reheat slices of bread in the microwave for about 15-20 seconds or in the oven at 350 degrees F for about 5 minutes.
- Serving Suggestions: Serve with vegan butter for breakfast or top with chocolate ganache for dessert. This bread pairs well with a warm cup of coffee or tea.
- Recipe Variations: You can substitute pumpkin puree with butternut squash or sweet potato puree. For added crunch, consider incorporating nuts or seeds into the batter. Remove cocoa powder for a matcha swirl instead. You can also add dried fruits such as cranberries for extra flavor.
- Ingredient Notes: To ensure quality, select fresh pumpkin puree, whether homemade or canned. If using substitutes like butternut squash, ensure the texture is similar to maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null