This moist and delicious vegan pumpkin bread with swirls of chocolate is the perfect marble cake loaf for fall season! It’s made of one batter, using simple ingredients and you just need a bowl & a whisk to make it. It couldn’t be easier!
Chocolate Marble Pumpkin Bread Recipe
I totally love baking with healthy veggies and fruits because they add so much moisture and flavor to any vegan cake, loaf, and bread! Some of my favorite recipes are chocolate banana bread, moist carrot cake, chocolate zucchini bread, and this best vegan marbled pumpkin bread!
Anyway, today’s vegan pumpkin bread is truly my favorite! It’s incredibly delicious, soft, moist, loaded with pumpkin and fall spice flavors. But the best, it’s marbled with chocolate cake batter and topped with chocolate chips! So yum!
Easy Vegan Marble Cake
Honestly, I’ve ever been a big fan of marble cake or loaf because it combines two flavors into one dessert! One of my childhood memories is baking a simple lemon loaf, blueberry bundt cake or a chocolate marble zebra cake with my best friend because it’s easy to make, even for kids! Then we enjoyed it during a picnic or while watching Harry Potter and shared the rest with our parents and grandmas.
Vegan Halloween Dessert Recipe
Actually, Harry Potter reminds me a bit of Halloween, so I came up with the idea of baking this stunning orange colored pumpkin bread with chocolate marble! It comes together super quick and easy, requires just a few ingredients and it’s perfect to use up leftover pumpkin purée! All you have to do is just a bit of mixing and stirring, then place it in the oven. And in about an hour, you’ll have a house smelling of sweet cinnamon autumn spices and a freshly baked pumpkin loaf!
Homemade Pumpkin Purée or canned?
For this vegan bread recipe, you’ll need pumpkin puree or alternatively, substitute butternut squash or sweet potato puree for variation. Anyway, I prefer to make pumpkin puree from scratch by roasting a Hokkaido in the oven but you could also cook it in the microwave or on the stove. (Check out the recipe “3 ways to make pumpkin purée“). Or substitute canned pumpkin purée.
Please keep in mind that pumpkin purees vary in moisture depending on the cooking method or brand if using canned. So you may need to adjust the liquid in the batter and adding a bit of non-dairy milk if it’s too firm or more flour if it’s too wet.
Can I make this Pumpkin Bread without Chocolate Marble?
Yes, sure! Since the chocolate cake swirls are made from the pumpkin bread batter, you can absolutely just make the one bowl basic recipe!
How to make Pumpkin Bread
Before you start, I recommend to lightly grease your baking loaf pan, then line it with additional baking paper so there’s an overhang on both sides. This makes it a lot easier to remove the loaf once baked!
To make the pumpkin bread batter, just whisk together the flour, baking powder, baking soda, cinnamon spices and salt in a mixing bowl. In another bowl mix the pumpkin purée, oil, sugar, orange juice and flax-egg (if using) to combine. Then add the wet into the dry ingredients and stir until just combined.
Make the Chocolate Cake Swirl
As mentioned before the vegan chocolate cake is made from the pumpkin bread batter. To make it, add half of the orange batter into another mixing bowl. In a small cup, mix together the cocoa powder and non-dairy-milk or hot coffee (for ultimate chocolate flavor!). Then stir it into one half of the orange batter so you’ll end up with two batters.
And oh, please do not forget the chocolate chips in the dark batter! I highly recommend adding them if you love melty chocolate pockets in your cake!
How to marble a Cake
Add half of the pumpkin batter with a large spoon into your loaf pan. Then, using another spoon, dollop half of the chocolate batter over the orange-colored batter. Repeat this step by layering remaining batters. Now take a skewer or butter knife or fork and swirl it through the batter, creating a marbling. Finally, top with chocolate chips.
Bake for about 60 minutes, or until a cake tester comes out almost clean. After baking, let the loaf cool in the pan for about 20 minutes, then using the parchment overhang to lift it out onto a wire rack to cool completely. That’s all there is to it. Enjoy!
This Chocolate Marble Pumpkin Bread is
- Vegan (Egg-free & Dairy-free)
- Soft & Moist
- Loaded with Pumpkin
- Rich in fall spice flavors
- Marbled with swirls of chocolate
- Quick & easy to make
- Requires simple ingredients
- Tastes like healthier marble cake
- So delicious!
- The perfect breakfast, dessert or snack for your Halloween party!
How to serve Pumpkin Bread
Since I added vegan chocolate chips into my pumpkin loaf, it’s sweet and delicious as it is! However, if you prefer it less sweet or want to serve it with individual toppings and spreads for breakfast, you can omit the chocolate chips. And just in case you need an indulgent extra rich and sweet dessert, feel free to drizzle your pumpkin loaf with some gooey vegan caramel sauce or creamy smooth chocolate ganache!
Want to make chocolate pumpkin brownies, sheet cake, muffins or cupcakes?
This vegan Chocolate Marble Pumpkin Bread recipe is super versatile because you can easily turn it into a sheet cake, brownies, muffins or cupcakes! Just take note that the baking time may vary, depending on the baking pan you use. So I highly recommend checking if your cake is done by inserting a toothpick or skewer into the center! If you want a cake-like texture, the skewer should come out clean. But if you want a chewy, fudgy and moist texture like brownies, you must slightly underbake it.
For more easy vegan cake, bread or loaf recipes be sure to check out my:
- Vegan Apple Blondies
- Best Vegan Chocolate Cake
- Raspberry Almond Orange Cake
- Best Vegan Brownies
- Best Vegan Banana Bread
- Blueberry Crumble Cheesecake
If you do try this Vegan Chocolate Marble Pumpkin Bread Recipe, please leave me a comment below sharing how it turned out for you! And if you take a picture of your stunning marbled chocolate cake and share it on Instagram, please do not forget to tag me @biancazapatka #biancazapatka because I love seeing your recreations!
Chocolate Marble Pumpkin Bread
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Pumpkin Bread
- 1 3/4 cups all-purpose flour 220g, or sub gluten-free flour*
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon or pumpkin spice mix
- 1/2 tsp salt
- 1 1/2 cups pumpkin puree 340g, homemade or canned*
- 1/2 cup neutral oil 120ml, such as grapeseed or canola, or sub melted coconut oil or vegan butter*
- 1 cup organic cane sugar 200g, or to taste
- 1/4 cup orange juice 60ml, or sub non-dairy milk + 1 tsp apple cider vinegar
- 1 flax-egg optional, *see recipe notes
- 2/3 cup vegan chocolate chips 120g, optional
Chocolate Swirl (optional)
- 3 tbsp cocoa powder
- 3-4 tbsp hot coffee or warm non-dairy milk
Topping (optional)
Instructions
- *Note: Please watch the recipe video for visual instruction!
Pumpkin Bread
- Preheat the oven to 350˚F (175˚C). Grease and line a loaf pan with parchment paper so that there is an overhang on both sides.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- To a measuring jar add the pumpkin purée, oil, sugar, orange juice and the flax-egg if using. Mix to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. (The batter should be thick but not very firm as pictured in photos above. Add a little non-dairy milk as needed).
Chocolate Swirl
- Add half of the pumpkin bread batter into another mixing bowl. In a small cup, mix together the cocoa powder and hot coffee (or non-dairy-milk), then stir it into one half of the pumpkin batter. Also, fold in 1/2 cup of the chocolate chips.
- Add half amount of the orange batter into your prepared pan with a spoon. Then, using another spoon, dollop half amount of the chocolate batter on top. Repeat this step by layering remaining batters in exchange.
- Take a skewer (or butter knife or fork) and swirl it through the batter, creating a marbling. Top with remaining chocolate chips and bake for about 60 minutes (depending on your oven), or until a toothpick comes out mostly clean with some melted chocolate chips attached.
- Let the loaf cool in the pan for about 20 minutes, then using the parchment paper to lift it out onto a wire rack to cool completely.
- Slice and enjoy with caramel sauce if you like!
Notes
- The recipe works also without adding the flax-egg but it helps to bind the ingredients. To make it, stir 1 tbsp flaxseed meal together with 3 tbsp hot water and set aside for 5 minutes. (If you’re not vegan you can use 1 large or 2 small regular eggs).
- If you want a pumpkin bread without chocolate swirl, you can skip the chocolate batter and just bake the pumpkin batter!
- For the best soft texture, I recommend using all-purpose flour or a gluten-free flour blend 1:1. (If using a heavier flour, such as whole wheat flour keep in mind that the bread will be denser).
- Since pumpkin purées vary in moisture, please make sure to adjust the liquid as needed. If the batter is too firm, add more non-dairy milk or if it’s too wet, add more flour (or 1 tbsp of cornstarch). Anyway, I suggest making your own pumpkin puree, cooked in the oven.
- The bread freezes well for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place in a freezer bag to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- You can turn this recipe into muffins or cupcakes and bake for about 20 minutes.
- Please read my blogpost for more information about this recipe!
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Absolutely delicious, and moist bread. We are in love with this beauty. I used buckwheat flour, replaced oil with apple sauce and the sugar with agave syrup as I don’t use those ingredients. Thank you Bianca you gave us a new favourite 🙂
That’s awesome! I am glad you loved this recipe! ♡
Thanks for sharing your feedback! 🙂
Super tasty! Love the combination of pumpkin and chocolate. Easy and fun to make
So glad you love it!
Thanks for your great feedback! 🙂
so delicious and decadent! Made this for my family for Thanksgiving and they absolutely loved it!
Yay, that’s amazing! Thank you so much! 🙂
This is Sooo good, made it last night. Only thing I would do different is to use a knife to marble mix the layers of batter, i used a skewer and I think it was too thin, it didnt swirl them at all. Very rich, not too sweet, and fluffier than expected! Also quite easy to make. Will make again. Thanks for sharing your recipe!
I am so glad you enjoyed this recipe! 🙂
Thank you so much for your feedback and the tip regarding using a knife!
I’ve made this about 5 times already – it’s delicious. Thank you for your recipe!
Wow, thanks so much for your amazing feedback! I am so happy you love this recipe. 🙂
Made this last night, and there are only two pieces left. Yes, the kiddo and I had them for breakfast 😂🤷🏻♀️ I usually manage to screw up a recipe with some sort of last minute realizing I don’t have all of the ingredients and a wild substitution BUT something about watching the video really helped me visualize what I needed and I’m so glad I did because these are delicious! The batch fit perfect in my pumpkin pan. I didn’t manage to get them as beautiful marbled, but they were so good I’m sure I’ll be giving it another go soon.
So glad your kids loved this bread for breakfast! 😀
Thanks for your amazing feedback! 🙂
Hope you’ll try it again! <3 😀
Very addictive! 🙂 I like the texture, it just melts in mouth and that chocolaty smell! I will try more of your recipes for sure!
Thank you so much for your amazing feedback! So glad you love this recipe! ♡
This pumpkin bread was absolutely to die for, everyone loved it. It was really easy to make too and turned out beautifully. Will definitely be making this again and again.
So glad you love this pumpkin bread recipe! Thank you! 🙂
Perfektes Rezept für alle Kürbisliebhaber! Bin begeistert! 🧡🧡
Das freut mich sehr! Dankeschön 🙂
Thank you for sharing this! I was hunting for a way to use pumpkin as we ended up with a ginormous butternut through an online order. Just made it with minor modifications (used banana and dates for flaxseed n sugar) and the fussy eaters in my family have given it the thumbs up 🙂 will be making again! Thanks
So glad you enjoyed it! Thanks! 🙂
This chocolate pumpkin bread is AMAZING! I loved it!! If you follow the recipe step by step you will end up with the same identical result! Lovesd its marbled colors, flavor and texture! Moist and delicious🤩 (I’m not vegan, so I used egg instead of flax-egg. Recipe highly reccommented). Than you Bianca😊
So glad you love this recipe! Thank you so much! 🙂
could I use other type of flour like oat flour ,coconut flour,almond flour if I don’t have all purpose flour,and want to keep the same texture?
No, there’s no other option if you want the all-purpose flour texture.
I made this and it turned out lovely! I subbed half the sugar for stevia, and I used a blend of a gluten free flour mix and oat flour, so the texture was a bit chewier rather than fluffy.
So glad you enjoyed it! Thank you so much, Kate! 🙂
made this with less sugar and still sooo delicious! love how fudgy and “wet” it gets from the pumpkin – it’s awesome 😍
So glad you enjoyed this marble cake! Thank you for your amazing feedback! 🙂
I made this last night because I couldn’t wait until morning. I love fall baking especially anything pumpkin. This recipe had me just by the picture! It tastes everybit as good as it looks and then some. Simple ingredients, easy to follow and put together. With a drizzle of warm caramel sauce this was simply amazing. Thank you Bianca for always sharing the yummiest recipes! <3
Thank you so much for your amazing feedback!
So glad you enjoyed this recipe!
Sending you much love,
Bianca ❤️
Habe das erste mal mit Kürbis Kuchen gebacken. Ich bin begeistert. Der Kuchen ist total weich und saftig und einfach lecker. Geniales Rezept!
Liebe Maike, Ich danke dir vielmals für das tolle Feedback! Es freut mich sehr zu hören, dass der Kuchen geschmeckt hat! Liebe Grüße, Bianca <3
I tried this pumpkin bread and it was amazing 🙂 I’ll definitely make it again.
Hi Petra, so glad you enjoyed it! Thank you for your feedback! 🙂
Amazing!! Love this recipe.. This pumpkin bread looks so mouthwatering. Can’t wait to give a try.
I hope you’ll love it as much as I do! Let me know how it turned out! 🙂
Absolutely love this recipe! Taste amazing, it’s not overly sweet and everybody loves it!
So happy about that! Thank you 🙂
Thank you for the recipe ! I tried it with peanut butter on top and it’s delicious.
So glad you liked it too! Thank you 🙂
This pumpkin bread looks so mouthwatering! I love the idea of the chocolate marble, I bet it’s super yummy. I can’t wait to give it a try, especially with the delicious caramel sauce! 🙂
I hope you’ll like this pumpkin loaf as much as I do when you try it! 🙂 Can’t wait to read your feedback! <3
I made this recipe this morning … It’s my first dessert with butternut, it’s a delight! The cake is soft and fragrant, I love it!
Your blog is beautiful, your photos are always envy and the recipes I tested are successes. Thank you for sharing this with us 🙂
Awwww… Thank you so much! <3 I'm so happy that you like my photos and recipes 🙂 and so glad you likes this marbled pumpkin bread too! sending much love to you! <3
Not only gorgeous but incredibly moist and delicious! 10/5 loved this recipe alot 😋
So glad that you liked it! Thank you for your feedback! 🙂
Love your pumpkin bread Bianca! Such perfect marbling!
Thank you, Jess! It’s so delicious! 🙂
This recipe is so good!! I totally recommend 😊😍
So glad that you liked it! Thank you! 🙂
Thanks Bianca for sharing your beautiful, healthy and delicious recipes!💐
I made the recipe – as muffins. They turned up great. 20 muffins cooked for about 35 minutes on 175° (Celsius) and I put a piece of tinfoil above them a few minutes before taking them out. I later googled 375f and found that it is actually 190° and not as written. Please advise which one is it.. Thank you!
I’m super happy that this chocolate marble pumpkin bread recipe turned out as well in the muffin version! Thank you so much for sharing your experience! 🙂 <3
HI Bianca! This looks amazing. Can you please advise what size loaf pan to use? Thx/Rgds from Canada.
Hi Stephen, I used this 9,5-inch x 4,3-inch loaf pan but you could also use a 9×5-inch pan. Hope you’ll like the recipe 🙂
DEAR BIANCA,
YOUR FOOD IS ABSOLUTELY BEAUTIFUL AND INSPIRATIONAL.
THANK YOU !!!
ANDY SOBOIL
You’re so sweet!!!! Thank you so much! 🙂 <3
AMAZING! It looks so delicious and mouth-watering.
Thank you 🙂