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+ servings

Vegan Pumpkin Chocolate Marble Loaf

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 10 slices


  • 1 cup whole wheat white whole wheat, or spelt flour
  • 3/4 cup unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/4 cups unsweetened pumpkin puree
  • 6 tablespoons vegetable oil such as olive, grapeseed, or safflower
  • 1/4 cup almond or soy milk
  • 3 ounces vegan dark chocolate melted


  • Preheat your oven to 350F. Stir the flours, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a large mixing bowl.
  • Whisk together the sugars, pumpkin puree, oil, and non-dairy milk. Pour the wet ingredients into the dry ingredients and fold together until just evenly combined (some clumps are OK).
  • Place a cup of your batter into a small mixing bowl and fold in the melted chocolate. Mix well.
  • Pour about half of the non-chocolatey batter into a ceramic or oiled loaf pan. Pour the chocolate batter on top, then pour the rest of the regular batter on top of that. Take and knife and swirl it through the loaf; a few zig-zag motions are fine. Don’t overdo it, or the whole loaf will be mixed and muddy, rather than marbled.
  • Bake the loaf for 45 minutes, or until the top is set and a toothpick emerges mostly clean (I recommend checking the loaf at 40 minutes). Allow the loaf to cool for twenty minutes, then remove it from the pan, transfer it to a cooling rack, and allow it to cool completely. Slice and serve.


In place of the flours, you can use 1 3/4 cups of an all-purpose, gluten free flour blend (store-bought, or a homemade blend of choice).
Once baked and cooled, loaves can be wrapped and frozen for up to 4 weeks.