Marbled Pumpkin Chocolate Loaf
Fall season if now here and that of course means a lot of pumpkin recipes. I do love pumpkin, but I also love chocolate so naturally I decided to combine the two. This loaf is so fun because of the layering of the two batters. It comes together super easily and looks very impressive
This recipe was made in partnership with VGAN, whom you all probably know by now if you follow my biog and Instagram. You can of course use any chocolate you like, this is just my preference. Stay tuned for even more cozy fall recipes coming on here, I am definitely in the mood to create a lot of them!
- 1 flax egg (1 tbs flax + 3 tbs water)
- 300 grams pumpkin puré (see notes)
- 4 tablespoons peanut butter (sub another nut butter)
- 100 milliliters soy milk + 1/2 tsp apple cider vinegar
- 70 grams oat flour
- 60 grams all purpose flour (sub almond flour to keep it gluten free)
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon each cinnamon, vanilla and salt
- 1 tablespoon cocoa powder
- 35 grams melted vegan chocolate
- 35 grams choped vegan chocolate
Preheat the oven to 180°C and line a small loaf pan
Combine everything for the pumpkin batter together
Add half of the batter to another bowl and stir through the melted chocolate and cocoa powder
Add a few tbs of the pumpkin batter to your loaf tin and top with a few tbs of the chocolate batter. Repeat this until all the batter has been used
Sprinkle over your chopped chocolate
Bake for 50-60 minutes. Let cool completely before serving
You can often find tinned pumpkin puré at big supermarkets or you can make your own by roasting/boiling pumpkin and blending the flesh until smooth