Vegan Pumpkin Chocolate Marble Loaf
Author -Yields: 10 slices
Ingredients
- 2 cups (240 g) unbleached, all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (125 mL) non-dairy milk
- 1 teaspoon white or apple cider vinegar
- 1/2 cup (96 g) light brown sugar
- 1/2 cup (96 g) granulated sugar
- 1 1/4 cups (315 g) unsweetened pumpkin puree
- 6 tablespoons (89 mL) vegetable oil, such as refined avocado, grapeseed, or safflower
- 1/2 cup (3 ounces/85 g) vegan semisweet chocolate morsels or roughly chopped dark chocolate
Instructions
- Preheat your oven to 350F and oil a 8.5 x 4.5 x 2.75 inch loaf pan.
- In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine the non-dairy milk and the vinegar in another mixing bowl. Stir to combine and allow it to sit for a few minutes. Then, add the sugars, pumpkin puree, and oil. Mix to combine. Pour the wet ingredients into the dry ingredients. Fold them together until no visible streaks of flour remain (some small lumps are OK).
- Melt the dark chocolate in a non-reactive bowl over a double boiler or by microwaving it in 25-second intervals, stirring in between. The chocolate should be smooth and glossy. Add a cup of pumpkin batter to the chocolate and whisk to combine.
- Pour about half of the plain pumpkin batter batter into the 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 start to look muddy, rather than marbled.
- Bake the loaf for 45 minutes, or until the top is set and a toothpick emerges mostly clean. Allow the loaf to cool for ten minutes, then remove it from the pan, transfer it to a cooling rack, and allow it to cool completely. Slice and serve.