Easy Marbled Golden Pumpkin Chocolate Bread. Layers of Pumpkin Puree + Turmeric + Pumpkin spice, and Chocolate Cake. Vegan Soy-free Recipe.
It is National Pumpkin Day today. Whip up this beautiful and delicious marble Pumpkin Cake. This Pumpkin Chocolate Marbled bread is moist, spiced, amazing, lightly sweet and makes a great breakfast or snack. The wet ingredients are mixed in a bowl, the dry in another bowl and then folded into the wet. The batter is then divided into the 2 bowls. Add cocoa powder to one bowl. Add turmeric to the other or not. Layer as you wish and bake. Top with chocolate chips or a streusel or keep as is and frost later. A Pumpkin spice golden cashew frosting would work beautifully. For GF option, see this GF Pumpkin Bread.
Pumpkin purees can vary depending on the brand or if you make it at home. The bread should work with the consistencies. If the batter is very stiff, add a bit of non dairy milk to adjust
The loaf is basically a Pumpkin and Chocolate Loaf with added turmeric which can be left out. This Golden Pumpkin Chocolate Bread is also a great treat for halloween! The tiger stripes and all.
More fall recipes. What are you baking with Pumpkin today?
- One bowl Pumpkin Bread
- Pumpkin Cinnamon rolls
- Gluten-free Pumpkin cinnamon Rolls with pumpkin caramel. GF Yeast free
- 1 bowl pumpkin cream cheese muffins
- Pumpkin Spice Turmeric Latte
Make the batter. Divide into bowls and add cocoa and tumeric. Layer in a lined 8.5 by 4.5 inch pan. Top with chocolate chips and bake.
This is a mild sweet bread, so the chocolate or other topping works well. Bake until toothpick from the center comes out clean. Cool completely before slicing.
Store on the counter for the day or refrigerate for upto 4 days. I serve it warm as is, or lightly buttered up.
Use other squash purees like butternut or sweet potao puree for variation.
This recipe is also in my second book Vegan Richa’s Everyday Kitchen shipping Worldwide.
Marbled Turmeric Pumpkin Chocolate Bread
- 1 1/4 cup (306.25 g) pumpkin puree not pumpkin pie mix
- 1/4 cup (80.5 g) maple syrup
- 1/2 cup (122 ml) non dairy milk i use almond milk
- 3 tbsp oil
- 1 tsp lime juice or lemon
- 1/2 cup (100 g) raw or other sugar add 2 tbsp more for sweeter esp if using whole grain flours
- 2 cups (250 g) flour I use 1.5 cups unbleached all purpose + 1/2 cup whole wheat or 1.5 cups white + 1/4 cup whole wheat +1/4 cup almond flour
- 2.5 tsp baking powder
- 1/3 tsp (0.33 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 2 to 3 tsp my pumpkin pie spice or use 1.5 tsp cinnamon, 1/2 tsp ground ginger and a generous dash of ground clove, all spice, nutmeg
Pumpkin turmeric layer:
- 1 tsp turmeric
- 1 tsp water
- 3 tbsp cocoa powder
- 2 tbsp warm water
- 1/2 tsp (0.5 tsp) vanilla extract
- In a bowl combine all the wet ingredients and mix until the sugar is well combined.
- In another bowl mix all the dry ingredients. Add to the wet and mix until combined. The batter should be thick a bit like muffin batter. Add more flour if too thin.
- Divide the batter into equal parts in the 2 bowls.
- To one bowl, add turmeric mixed in 1 tsp water and mix in. At this point, you can also fold in some chopped nuts. Skip this step is making no turmeric marble cake.
- To the other bowl, add the cocoa powder, vanilla and water and mix in. At this point, you can also fold in chocolate chips.
- Layer the batters in a loaf pan and even out with a spatula. I put half of one batter and spread it with a spatula, then half of the other batter and so on.
- Sprinkle chocolate chips or nuts on top(optional), or add frosting later.
- Bake at 365 deg F / 180ºc for 55 to 60 mins or until a toothpick from the center comes out almost clean. (Depending on the puree, pan and oven, you might have to bake longer). Cool completely before slicing. Store on the counter for the day, refrigerate for up to 4 days.
Love it! Could you create recipes with oats too instead of flour? Favorite cruelty free chef! Thank you so much
One of my favorites.
Easy and delicious. I make in fall using fresh pumpkin.
This is so good. I discovered, to my surprise, that I had just under 1 cup of pureed roasted pumpkin (I make my own). So I needed to add more milk to compensate. Next time I’ll make sure I have the right quantity of pumpkin since I suppose the result will be EVEN creamier.
I love the flavour of turmeric here, it’s unusual and subtle. I added walnuts and chocolate chips to both batters, and probably halved the sweetening since this is eaten for breakfast and I’m already used to moderate sweetness and generally cut back on sugar, so I didn’t put more chips on top. Used only whole wheat spelt and a bit less than 2 cups, so no heaviness there.
So delicious, rich and satisfying, thanks Richa.
This loaf is delicious. I can’t believe there are no eggs in it! The only mod I made was to use 1/2 teaspoon of turmeric instead of a whole teaspoon. It brightened the pumpkin batter and didn’t alter the taste. I always keep my quick breads in the freezer — sliced first (after cooling) with small pieces of waxed paper in between. That way it doesn’t dry out in the fridge. Very tasty!
Thanks for the recipe! I’ve just made this and it tastes so good! I love how simple the recipe is.
I used honey instead of maple syrup because that was what I had on hand. And I added a tablespoon of carob powder in the cocoa layer for extra chocolaty flavour.
Have you made these as muffins? If so, any baking temp and time thoughts? thanks.
I live at high altitude and sometimes loaf pan breads are touchy with the integrity of the flour….
365 deg F and check at 25 mins. Toothpick form the middle should come out clean, else bake longer
This loaf was amazing!! I made for my omnivore friends and they loved it. Very moist with incredible of flavors. I will be making again this week for Saturday dinner with friends.
Nearly didnt try this after I had converted into grams and saw the amount of sugar, but reduced syrup by a third and sugar by half and was fine. Still sweeter thanni like so would halve syrup and use a third of sugar next time. Turmeric is surprisingly good in cakes and the flavours were really complex and interesting.
I made it and brought it to a vegan potluck this evening. Everyone loved it!
I love pumpkin and chocolate that’s why I had to try out this fantastic looking recipe.
Everything went smoothly but as I tool the bread out of the oven it was still wet and didn’t rise at all. Now I wonder what I did wrong. Could it be that I had to add more flour or was the baking powder too old?
I appreciate every help!
Was so sad today since I really wanted to eat it ????
Well I didn’t change the recipe but mine turned like a gummy brick and it wasn’t sweet at all.
I made my own purée so maybe there was an issue with it being too wet or too dry. Not sure.
The oven I used may not be spot on either so I will give it another try in another oven.
Hmm, it could be the puree, if too wet which would need longer bake time. or baking powder (the loaf will not rise well or rise just a bit, hence not aerating enough and gummy), or needed extra bake time (if the oven was running cooler, the batter in the middle and bottom will have been more batter and not have had baked, hence gummy in those areas).
for the sweet, just add more sugar. this is a lightly sweet bread for breakfast. for a more cake like sweetness add 1/4 cup more sugar.
Thank you so much. I think it was too wet and that I overmixed my batter and that the oven is too cool. I will do it again. I didn’t mind the lack of sweetness, it was spot on for my taste. I served it with a custard and it was wipe off by the end of the night.
I make my own baking powder as I want to stay away for additives, it’s basically a combo of baking soda, cream of tartar and starch. Thanks again Richa. I’ve been following you for a long while and it’s always fun to try your recipes. My folks adored the caramel flan btw 🙂
Thanks. so glad the flan worked out well! Use a bit more baking powder then. I use the usual aluminium free baking powder and the ratios of soda in it might be different than homemade. What flour did you use?
I used a mix of 70 % whole wheat flour and 30 % all purpose flour.
I am well aware that to get outstanding results in pastry, time and trial and error is of the essence. So I will do this again and again until it works 🙂
let me know how it worked out. Maybe less puree (1 cup) to begin with will also help.
I have the same problem. Will try out your improved version.
I have the same problem. Taste ok but texture is far from the texture of bread/cake. I steamed my pumpkin so no added water but final product was very disappointing.
What was the texture like? it should be more pound cakey than quik bread. I think roasted pumpkin can vary a lot in moisture. if it roasts or dries more, you might need additional liquid like non dairy milk for a less stiff batter and so on. Pumpkin is a volume ingredient and if theres more of pumpkin than the flour can absorb and handle, the bread may bake gummy. with a thicker mashed pumpkin, i think its easier to add more pumpkin(or add less flour), hence not getting theright balance. So i would suggest adding 2-3 tbsp more non dairy milk and then adding flour. Hope this makes sense.
I made this yesterday and I must say….Pumpkin bread in my house tends to get gummy and it never peaks in the middle of the loaf to look like actual bread. It’s more like a gummy brick and it discourages me from making another loaf. So when I tried this recipe I was “cautiously optimistic” but I will tell ya’….This was literally the best looking loaf of pumpkin bread I have ever made and the flavors were SPOT ON!!! I followed this recipe to the “T” (I did not add the optional nuts or chocolate chips in the chocolate layers only the top like in the pic) and I wouldn’t change a thing!!! This is literally a loaf you cannot screw up and it makes me happy knowing that I can show this loaf off to my friends and family and get nothing but praises! Thanks for yet another AMAZING recipe!!!
I am new to vegan baking. What kind of non-dairy milk did you use? Your recipe looks so good. I know there are several types of nut milks out there. Which is the best that brings out the best in this loaf?
i used almond milk
This looks amazing! I am excited to make it. I love your recipes!
can I sub aquafaba for the oil? I really want to make this but can’t use any oil.
use non dairy milk instead of oil
I use apple sauce or pumpkin puree.
I’m on a “no oil” vegan diet – is there any substitute for the 3 tablespoons of oil? Can I just add a little more water?
use non dairy milk
Just eliminate the oil and add nothing. I regularly make banana bread. I have done it both ways, and really note no difference. If you want to experiment, add some aquafaba or egg replacer.
Cassie Autumn Tran
Looks so beautiful–the swirls turned out amazing!
This sounds amazing!
Do you have any suggestions re making it gluten/wheat free?
You can try this one https://www.veganricha.com/2015/11/vegan-gluten-free-pumpkin-bread-with-cranberries.html . Add cocoa to half the batter.