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Marbled Turmeric Pumpkin Chocolate Bread

Easy Marbled Golden Pumpkin Chocolate Bread. Layers of Pumpkin Spice + Turmeric + Pumpkin puree, and Chocolate Cake. Vegan Soy-free Recipe. Makes one 8.5 by 4.5 inch or 9 by 5 loaf pan

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 260 kcal
Course: Breakfast
Cuisine: American , Vegan

Ingredients

Wet:
  • 1 1/4 cup pumpkin puree not pumpkin pie mix
  • 1/4 cup maple syrup
  • 1/2 cup non dairy milk i use almond milk
  • 3 tbsp oil
  • 1 tsp lime juice or lemon
  • 1/2 cup raw or other sugar add 2 tbsp more for sweeter esp if using whole grain flours
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 my 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 warm water
  • 1/2 tsp vanilla extract

Instructions

    Cup of Yum
  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

  • Use other squash purees like butternut or sweet potato puree for variation.
  • Nutritional values based on one serving
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Nutrition Information

Calories 260kcal (13%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 6g (9%) Sodium 151mg (6%) Potassium 330mg (9%) 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

% 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.