Pumpkin-Marble Bread
A fun alternative to banana-marble bread, this Pumpkin-Marble Bread takes the flavors of the season and turns them into a perfect loaf for which to celebrate autumn. Filled with aromatic spices, this sweet bread is comforting, tender and easy to make. Weekend baking goals?
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup vegan sour cream
15 ounces pumpkin purée (not pumpkin pie purée)
½ cup unsalted vegan butter, melted
3 tablespoons JUST vegan egg or your preference for the replacement of one egg
2 teaspoons pure vanilla extract
1¾ cups gluten-free all-purpose flour* (I use this brand)
½ cup slavery-free vegan cocoa powder, unsweetened
¼ cup plain plant milk
Preheat the oven to 350 degrees. Lightly grease and flour a 9-by-5-inch loaf pan.
In a large bowl, whisk together the sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. Add the vegan sour cream, pumpkin purée, vegan egg, butter and melted butter and vanilla extract. Add the flour. Stir with a heavy spoon until combined and all the flour is absorbed.
Scoop 1½ cups of the pumpkin batter into a medium bowl. Mix together the cocoa powder and vegan milk in a smaller cup, then add to the medium bowl. Stir until combined. It will be thick.
Using two spoons, alternate in adding a scoop of the plain pumpkin batter and a scoop of the cocoa-pumpkin batter into your prepared loaf pan. Once added, drag a knife through the batters to just swirl. Do it just enough that the batters swirl but remain distinct. Drop the loaf pan on a flat surface a few times to even it out.
Bake for 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool completely on a baking rack, then turn out and slice.
* Feel free to use regular flour but please know that I only tested this recipe using a gluten-free blend. You may need to adapt when you’re using different ingredients.
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup vegan sour cream
15 ounces pumpkin purée (not pumpkin pie purée)
½ cup unsalted vegan butter, melted
3 tablespoons JUST vegan egg or your preference for the replacement of one egg
2 teaspoons pure vanilla extract
1¾ cups gluten-free all-purpose flour* (I use this brand)
½ cup slavery-free vegan cocoa powder, unsweetened
¼ cup plain plant milk
Preheat the oven to 350 degrees. Lightly grease and flour a 9-by-5-inch loaf pan.
In a large bowl, whisk together the sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. Add the vegan sour cream, pumpkin purée, vegan egg, butter and melted butter and vanilla extract. Add the flour. Stir with a heavy spoon until combined and all the flour is absorbed.
Scoop 1½ cups of the pumpkin batter into a medium bowl. Mix together the cocoa powder and vegan milk in a smaller cup, then add to the medium bowl. Stir until combined. It will be thick.
Using two spoons, alternate in adding a scoop of the plain pumpkin batter and a scoop of the cocoa-pumpkin batter into your prepared loaf pan. Once added, drag a knife through the batters to just swirl. Do it just enough that the batters swirl but remain distinct. Drop the loaf pan on a flat surface a few times to even it out.
Bake for 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool completely on a baking rack, then turn out and slice.
* Feel free to use regular flour but please know that I only tested this recipe using a gluten-free blend. You may need to adapt when you’re using different ingredients.
Recipe, Vegan, Bread, Sweet Bread, Pumpkin, Dessert