Name: Chocolate Pumpkin Bread
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 1 servings
Ingredients: 1.75 cup all purpose flour (or sub gluten-free flour); 1 tsp baking powder; 1 tsp baking soda; 2 tsp cinnamon (or pumpkin spice mix); 0.5 tsp salt; 1.5 cup pumpkin puree (homemade or canned); 0.5 cup neutral oil (such as grapeseed or canola, or sub melted coconut oil or vegan butter); 1 cup organic cane sugar (or to taste); 0.25 cup orange juice (or sub non-dairy milk + 1 tsp apple cider vinegar); 1 null flax egg (optional, see recipe notes for how to make it); 0.67 cup vegan chocolate (chips, optional); 3 tbsp cocoa powder; 3.5 tbsp hot coffee (or warm non-dairy milk); null null vegan caramel sauce

Instructions

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1

Preheat oven to 350˚F (175˚C). Grease and line a loaf pan with parchment paper, leaving an overhang on both sides.
2

In a mixing bowl, whisk together the all purpose flour (1.75 cup), baking powder (1 tsp), baking soda (1 tsp), cinnamon (2 tsp), and salt (0.5 tsp).
3

In a separate measuring jar, combine the pumpkin puree (1.5 cup), neutral oil (0.5 cup), organic cane sugar (1 cup), orange juice (0.25 cup), and egg (1 flax). Mix well.
4

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but not overly firm. Add a little non-dairy milk if needed.
5

For the chocolate swirl, transfer half of the pumpkin batter to another mixing bowl. In a small cup, mix the cocoa powder (3 tbsp) and hot coffee (3.5 tbsp), then stir this into the reserved half of the pumpkin batter. Fold in half of the vegan chocolate (0.67 cup).
6

Spoon half of the orange batter into the prepared loaf pan, then dollop half of the chocolate batter on top. Repeat layering with the remaining batters.
7

Swirl a skewer or butter knife through the batters to create a marble effect. Top with the remaining vegan chocolate (0.33 cup) chips and bake for about 60 minutes, or until a toothpick comes out mostly clean with some melted chocolate attached. (Timer starts: 60 minutes)
8

Let the loaf cool in the pan for about 20 minutes, then use the parchment paper to lift it onto a wire rack to cool completely. (Timer starts: 20 minutes)
9

Slice and enjoy with [vegan caramel sauce] if desired!