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 BreadAuthor:
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
- 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
- *Note: Please watch the recipe video for visual instruction!
- 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).
- 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!
- 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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