Marbled Turmeric Pumpkin Chocolate Bread

User Reviews

5

27 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    55 mins

  • Total Time

    1 hr 5 mins

  • Servings

    8

  • Calories

    260 kcal

  • Course

    Breakfast

  • Cuisine

    American, Vegan

Marbled Turmeric Pumpkin Chocolate Bread

This Marbled Turmeric Pumpkin Chocolate Bread combines pumpkin puree and warm spices with turmeric and cocoa powder to create swirling layers of flavor and color. The batter is divided, flavored separately with turmeric and chocolate, then layered in a loaf pan for baking to achieve a marbled effect. The bread is moist with a dense crumb and a spice profile enhanced by pumpkin pie spice and turmeric's earthiness, balanced by chocolate richness.

Description

The recipe begins by mixing wet ingredients including pumpkin puree, maple syrup, non-dairy milk, cooking oil, lime juice, and raw sugar. Dry ingredients such as flour, baking powder, baking soda, salt, and pumpkin pie spice are combined and then folded into the wet mixture forming a thick batter. This batter is divided into two bowls; one is flavored with turmeric dissolved in water and optionally chopped nuts, while the other is mixed with cocoa powder, vanilla extract, warm water, and optionally chocolate chips.

The batters are layered alternately in a greased loaf pan, spreading each before adding the next to create a marbled pattern. Baking at 365°F for about an hour sets the bread with a moist interior. The turmeric adds subtle warmth and an earthy note that complements the pumpkin and spices, while the chocolate layer provides richness and slight bitterness. The texture is thick but tender.

This bread is suitable for breakfast, snacks, or dessert and can be customized with nuts or chocolate chips folded in or sprinkled on top. Variations include substituting the pumpkin with other squash purees like butternut or sweet potato for similar results.

The recipe notes that sugar amounts can be adjusted to increase sweetness, and the nutritional values are calculated per serving. Baking times may vary depending on oven and ingredient moisture.

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Ingredients

Servings

Wet:

  • 1 1/4 cup pumpkin not pumpkin pie mix, puree
  • 1/4 cup maple syrup
  • 1/2 cup non-dairy milk i use almond milk
  • 3 tbsp neutral cooking oil generic cooking oil
  • 1 tsp lime juice or lemon
  • 1/2 cup raw sugar add 2 tbsp more for sweeter esp if using whole grain flours, or other sugar

Dry

  • 2 cups flour I use 1.5 cups unbleached all purpose + 1/2 cup whole wheat or 1.5 cups white + 1/4 cup whole wheat +1/4 cup almond flour
  • 2.5 tsp baking powder
  • 1/3 tsp baking soda
  • 1/4 tsp salt
  • 2 to 3 tsp pumpkin pie spice or use 1.5 tsp cinnamon, 1/2 tsp ground ginger and a generous dash of ground clove, all spice, nutmeg

Pumpkin turmeric layer:

  • 1 tsp Turmeric
  • 1 tsp water

Chocolate layer:

  • 3 tbsp cocoa powder
  • 2 tbsp water warm
  • 1/2 tsp vanilla extract

Instructions

  1. In a bowl combine all the wet ingredients and mix until the sugar is well combined.
  2. In another bowl mix all the dry ingredients. Add to the wet and mix until combined. The batter should be thick a bit like muffin batter. Add more flour if too thin.
  3. Divide the batter into equal parts in the 2 bowls.
  4. To one bowl, add turmeric mixed in 1 tsp water and mix in. At this point, you can also fold in some chopped nuts. Skip this step is making no turmeric marble cake.
  5. To the other bowl, add the cocoa powder, vanilla and water and mix in. At this point, you can also fold in chocolate chips.
  6. Layer the batters in a loaf pan and even out with a spatula. I put half of one batter and spread it with a spatula, then half of the other batter and so on.
  7. Sprinkle chocolate chips or nuts on top(optional), or add frosting later.
  8. Bake at 365 deg F  / 180ºc for 55 to 60 mins or until a toothpick from the center comes out almost clean. (Depending on the puree, pan and oven, you might have to bake longer). Cool completely before slicing. Store on the counter for the day, refrigerate for up to 4 days.

Notes

  • Substitute pumpkin puree with butternut squash or sweet potato puree for variety.
  • Adjust sugar by adding 2 tablespoons or more for a sweeter bread, especially when using whole grain flours.
  • Includes details on approximate nutritional values per serving.

Nutrition Information

Show Details
Calories 260kcal (13%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 6g (9%) Sodium 151mg (6%) Potassium 330mg (7%) Fiber 3g (12%) Sugar 19g (38%) Vitamin A 5960IU (119%) Vitamin C 1.8mg (2%) Calcium 121mg (12%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 260 kcal

% Daily Value*

Calories 260kcal 13%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 6g 9%
Sodium 151mg 6%
Potassium 330mg 7%
Fiber 3g 12%
Sugar 19g 38%
Vitamin A 5960IU 119%
Vitamin C 1.8mg 2%
Calcium 121mg 12%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

27 reviews
Excellent

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