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Vegan Chocolate Marbled Pumpkin Protein Bread

This Chocolate Marble Swirled Pumpkin Bread Offers Almost 9 Grams of Protein

The other rooms in your home are going to be so jealous of your kitchen when you start baking this chocolate marbled pumpkin bread — they'll wish they could smell this irresistible! Perfectly spiced with swirls of chocolate batter, this vegan dessert is decadent enough to make for Thanksgiving, but easy enough to whip up any day of the week.

You'll love the unbelievably moist and tender texture and the sweet flavour combination of the pumpkin spice with the swirls of chocolate. Made with whole wheat flour, plant-based protein powder, and pumpkin puree, this treat offers almost five grams of filling fibre and almost nine grams of protein. Each slice also has just 5.6 grams of sugar, but tastes super sweet.

This recipe was adapted from vegan chef Chloe Coscarelli's Pumpkin Marble Swirl Cake, which I had the privilege of baking alongside her in a cooking demo. If you want to bake Chef Chloe's version with her, too, and celebrate World Vegan Day, watch the @wholefoods Instagram Live this Sunday, November 1, at 4:00 p.m. Eastern/1:00 p.m. Pacific.

Vegan Chocolate Marbled Pumpkin Protein Bread

Adapted from a recipe from vegan chef Chloe Coscarelli

Notes

Chef Coscarelli's version is made with two cups of all-purpose flour instead of white whole-wheat flour, no protein powder, one full cup of sugar, canned coconut cream for the nondairy milk, and coconut oil instead of applesauce.

Vegan Chocolate Marbled Pumpkin Protein Bread

Ingredients

  1. 1 2/3 cups white whole-wheat flour
    1 serving vanilla plant-based protein powder (1/3 cup; I used Orgain, which has 21 grams of protein per serving)
    3/4 cup organic cane sugar (or coconut sugar or stevia)
    1 teaspoon baking powder
    1 teaspoon sea salt
    1/2 teaspoon baking soda
    1 tablespoon pumpkin pie spice
    1 cup canned pumpkin puree (or sub for sweet potato puree)
    1 cup unsweetened nondairy milk (I used Silk Unsweetened Vanilla Almond and Cashew milk)
    1/2 cup applesauce
    1 tablespoon apple cider vinegar
    1 tablespoon vanilla extract
    3 tablespoons unsweetened cocoa powder
    2 tablespoons water
    2 tablespoons vegan chocolate chips (optional; I used Enjoy Life Mini Chips)

Directions

  1. Preheat oven to 350°F. Lightly grease an eight-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, protein powder, sugar, baking powder, salt, baking soda, and pumpkin pie spice.
  3. In another bowl, whisk together the wet ingredients: pumpkin puree, nondairy milk, applesauce, apple cider vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined, careful not to overmix. The batter will be thick.
  4. Now it's time to make the chocolate batter. Transfer one cup of the batter into a small bowl and stir in the cocoa powder and two tablespoons of water until smooth.
  5. Drop a few large spoonfuls of the plain pumpkin batter into your prepared pan. Now drop a few large spoonfuls of the chocolate batter. Continue alternating between the two until all the batter is in the pan. Leave as is or take a chopstick or skewer and gently swirl the chocolate batter into the pumpkin batter.
  6. Sprinkle the chocolate chips on top (optional but awesome!).
  7. Bake for about 60 to 75 minutes, or until a toothpick inserted in the center comes out dry with a few crumbs clinging to it.
  8. Allow bread to cool in the pan before removing. Store leftovers in an airtight container in the fridge for up to five days, or freeze individual slices for several weeks.

Here's the nutritional information for one slice (this recipe makes eight) from verywell.com:

Nutrition

Calories per serving
172
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