This Chocolate Marbled Pumpkin Bread is a delightful twist on classic pumpkin bread! Picture layers of gooey pumpkin batter swirled with rich, fudgy chocolate to create the ultimate marbled loaf. Naturally vegan, gluten-free, and refined sugar-free, this perfect dessert is a must-try!
Pumpkin bread has always been one of my favourite Thanksgiving desserts, especially during pumpkin season, but this chocolate marble version has quickly become our family's top pick. The moist pumpkin bread combined with rich chocolate creates the perfect treat for this time of year. Plus, it’s incredibly easy to make with just simple ingredients, two bowls, and a loaf pan. This will become one of your favorite recipes during the fall season!
If you love this, then you need to check out my other pumpkin recipes such as Paleo Pumpkin Chocolate Chip Muffins, Pumpkin Chocolate Chip Cookies, and Vegan Pumpkin Spice Donuts.
Ingredients
- white wheat flour
- pumpkin pie spice
- baking powder
- baking soda
- salt
- pumpkin purée
- coconut sugar
- almond milk
- flax egg
- applesauce
- coconut oil (melted)
- vegan chocolate chips
Chocolate Swirl
- cocoa or cacao powder
- vegan chocolate chips
- almond milk
See recipe card for quantities.
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper.
- In a large bowl, combine flour, baking soda, baking powder, pumpkin spice and salt.
- In another bowl, combine pumpkin puree, almond milk, applesauce and coconut sugar.
- Pour wet ingredients into dry and stir until just combined (don’t overmix!)
- Transfer half of the batter into a separate bowl. Stir in cocoa powder, almond milk and ½c chocolate chips.
- Spoon half of your regular batter into your loaf pan. Layer half of your cocoa batter on top. Repeat this step with the regular batter and then the chocolate batter.
- Using a knife or toothpick, swirl batters together a few times (don't overdo it or batters will mush together.) Sprinkle remaining ¼c chocolate chips on top.
- Bake for about 55 minutes or until toothpick comes out almost clean.
Note: For flax egg combine 1tbsp flaxseed with 3tbsp warm water and let sit to gel for 5 minutes.
Substitutions
- Flax Egg - You can use a regular egg if not vegan
- Almond Milk - any nut milk can be used as a substitute, such as oat milk or coconut milk
- White wheat flour - if preferred, you can use all-purpose flour or gluten free flour for this recipe
- Cocoa Powder - replace with cocoa powder in a 1:1 ratio
Equipments
- Medium-Large Mixing Bowl
- Measuring Cups
- Loaf Pan
- Parchment Paper
- Mixing Spoons
How To Store Marbled Pumpkin Chocolate Bread
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. This marbled chocolate pumpkin bread also freezes well! Just place slices in an airtight container, and freeze for up to 3 months. To reheat, use an air fryer or oven at 350°F until warm.
3 Top Tips For Success
- Measure the Flour Correctly: To achieve tender pumpkin bread, measure your dry ingredients carefully. Scoop a cup of flour lightly and level it off for accuracy, which helps achieve the perfect texture.
- Swirl with Care: When layering the two pumpkin batters, gently swirl together to create a marble effect. This creates a beautiful pattern without over-mixing, keeping the bread tender and moist.
- Monitor Bake Time: Watch the top of the bread as it bakes. It should be golden and set. Insert a toothpick—if it comes out clean, the bread is perfectly baked, giving you a moist interior with a well-baked top.
FAQs
How do you know when pumpkin bread is done baking?
For best results, check your pumpkin bread by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is done. The baking time may vary slightly depending on your oven, but the top of the bread should be golden and firm to the touch.
How do you keep pumpkin bread from getting soggy?
To avoid soggy bread, make sure you properly measure the dry ingredients and avoid overmixing the batter. This pumpkin bread recipe is designed to maintain a perfect texture. Also, allow the bread to cool completely on a wire rack before storing to preserve the tender pumpkin flavor.
Why did my pumpkin bread split on top?
It’s normal for pumpkin bread to split on top due to the natural rise during the baking time. This is especially common in recipes with a marbled effect. Ensure you’re using the correct amount of dry ingredients and avoid overfilling the pan.
Related
📖 Recipe
Marbled Chocolate Pumpkin Bread
Ingredients
- 1 ¾ c gf flour or white wheat flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1.5 c pumpkin purée
- ⅔ c coconut sugar
- ¼ c almond milk
- 1 flax egg*
- ¼ c applesauce
- ¼ c coconut oil (melted)
- ¼ c vegan chocolate chips
Chocolate Swirl
- ¼ c cocoa or cacao powder
- ½ c vegan chocolate chips
- 2 tablespoon almond milk
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper.
- In a large bowl, combine flour, baking soda, baking powder, pumpkin spice and salt.
- In another bowl, combine pumpkin puree, almond milk, applesauce and coconut sugar.
- Pour wet ingredients into dry and stir until just combined (don’t overmix!)
- Transfer half your batter into a separate bowl. Stir in cocoa powder, almond milk and ½c chocolate chips.
- Spoon half of your regular batter into your loaf pan. Layer half of your chocolate batter on top. Repeat this step with the regular batter and then the chocolate batter.
- Using a knife or toothpick, swirl batters together a few times (don't overdo it or batters will mush together.) Sprinkle remaining ¼c chocolate chips on top.
- Bake for about 55 minutes or until toothpick comes out almost clean.
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