Easy Marbled Golden Pumpkin Chocolate Bread. Layers of Pumpkin Puree + Turmeric + Pumpkin spice, and Chocolate Cake. Vegan Soy-free Recipe.

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It is National Pumpkin Day today. Whip up this beautiful and delicious marble Pumpkin Cake. This Pumpkin Chocolate Marbled bread is moist, spiced, amazing, lightly sweet and makes a great breakfast or snack. The wet ingredients are mixed in a bowl, the dry in another bowl and then folded into the wet. The batter is then divided into the 2 bowls. Add cocoa powder to one bowl. Add turmeric to the other or not. Layer as you wish and bake. Top with chocolate chips or a streusel or keep as is and frost later. A Pumpkin spice golden cashew frosting would work beautifully. For GF option, see this GF Pumpkin Bread.

Pumpkin purees can vary depending on the brand or if you make it at home. The bread should work with the consistencies. If the batter is very stiff, add a bit of non dairy milk to adjust

The loaf is basically a Pumpkin and Chocolate Loaf with added turmeric which can be left out. This Golden Pumpkin Chocolate Bread is also a great treat for halloween! The tiger stripes and all.

More fall recipes. What are you baking with Pumpkin today?

Make the batter. Divide into bowls and add cocoa and tumeric. Layer in a lined 8.5 by 4.5 inch pan. Top with chocolate chips and bake.

This is a mild sweet bread, so the chocolate or other topping works well. Bake until toothpick from the center comes out clean. Cool completely before slicing.

Store on the counter for the day or refrigerate for upto 4 days. I serve it warm as is, or lightly buttered up.

Use other squash purees like butternut or sweet potao puree for variation.

This recipe is also in my second book Vegan Richa’s Everyday Kitchen shipping Worldwide.