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Slices of pumpkin chocolate marble bread on a sheet of baking parchment.
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Pumpkin Chocolate Marble Bread (Vegan)

Pumpkin chocolate marble bread - this easy vegan pumpkin cake with chocolate swirl is soft, moist, lightly spiced and so moreish!
Course Dessert
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 320 g (1 ⅓ cups) pumpkin puree
  • 100 g (120ml/ ½ cup) neutral oil
  • 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
  • 130 g (¾ cup) light brown soft sugar
  • 100 g (½ cup) caster or granulated sugar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 2 ½ teaspoons pumpkin spice
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • 280 g (2 ¼ cups) plain (all-purpose) flour

Chocolate Batter:

  • 25 g (¼ cup) cocoa powder
  • 30 g (2 Tablespoons) millk or water

Instructions

  • Preheat the oven to 180°C/160°C fan/35°0F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
  • To make the batter, whisk together the pumpkin puree, oil, milk, sugars, vinegar and vanilla in a large bowl.
  • Whisk in the pumpkin spice, baking powder, bicarbonate of soda and salt until well combined then add the flour and whisk gently until no dry lumps remain.
  • Transfer 450g (a bit less than half) of the batter to a separate bowl. Sift in the cocoa powder, add the milk and stir until combined.
  • Spoon a bit of the pumpkin batter into the lined loaf tin and spread it out. Top with some of the chocolate batter.
  • Repeat alternating the batters until you have used them all. Aim for 4-5 layers of each. Jiggle the tin to level the batter out.
  • Bake for about 75 minutes until a skewer inserted into the centre comes out clean. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.
  • Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing.

Notes

  • See post above for tips, details and step-by-step photos.
  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!