Description
A delightful fall-inspired loaf that captures the essence of autumn with every bite. This vegan masterpiece features a moist, spice-infused pumpkin base beautifully swirled with rich cocoa batter. It is a tender, comforting treat that celebrates seasonal flavors without the need for eggs or dairy, making it perfect for cozy afternoons or sharing with loved ones over a warm cup of coffee.
Ingredients
15 ounces (425g) pure pumpkin puree
1 1/4 cups (240g) packed light brown sugar
1/2 cup (110g) neutral oil (sunflower or avocado)
1/2 cup (120g) dairy-free plain yogurt
2 1/4 cups (280g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
1/3 cup (30g) high-quality cocoa powder
2 tbsp maple syrup (for the chocolate portion)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the pumpkin puree, brown sugar, oil, and yogurt until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine the dry ingredients into the wet ingredients and mix until just incorporated.
Scoop about half of the batter into another bowl and fold in the cocoa powder and maple syrup.
Alternate spoonfuls of the pumpkin batter and chocolate batter into the prepared loaf pan.
Use a butter knife or skewer to gently swirl the batters together, creating a marble effect.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pre-spiced pie filling. The batter will be thick, which helps keep the swirls defined. Store in an airtight container at room temperature for up to 3 days, or freeze slices for a quick treat.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg