Chocolate Pumpkin Swirl Bread (Vegan Gluten-Free)

This vegan Chocolate Pumpkin Swirl Bread is so easy to make and is perfect for the season. This loaf is warmingly spiced, packed with pumpkin and melting chocolate and is topped with a delicious chocolate ganache and pecans.

I love anything and everything pumpkin so it is no surprise that I am back with another pumpkin puree and pumpkin spiced recipe. This loaf bread is a really delicious bake that comes together in just a few simple steps and it’s always so rewarding to slice into the cooled loaf and see the gorgeous swirl patterns as the pumpkin and chocolate batters intertwine.

How good is this Chocolate Pumpkin Swirl Bread?

This loaf really is special as it’s:

• Light, fluffy and cake-y
• Really moist and tender
• Packed with warming pumpkin spices
• Chocolatey and rich
• Topped with a silky chocolate ganache
• Decorated with crunchy sweet pecans
• Easy to make in a few steps
• Naturally vegan, easily gluten-free and nut-free

As I love banana bread, it’s no surprise that I love all kinds of loaf bakes and if you are already a huge fan, read on to the recipe below. Let’s discuss this bake in a little more detail.

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What ingredients go into this loaf?

The pumpkin load itself is a simple, moist and delicious mix:

• Pumpkin puree: I tend to buy my pumpkin puree in tins (make sure it’s 100% pumpkin) or you can make your own by steaming or roasting pumpkin until tender and then mashing up to a puree.
• Ground chia or flax seeds: these act as a binder which are important as the loaf is quite moist.
• Plant-based milk: any milk will work for this recipe like coconut (carton), oat, almond or soya.
• Apple cider vinegar or lemon juice: this reacts with the milk to form a buttermilk which helps to bind the mix.
• Sunflower oil: or you can use melted and cooled coconut oil. If using coconut oil, it’s important that the oil is in a liquid state but that it’s not too hot to avoid extreme temperature differences with the milk which would cause the oil to solidify. If using sunflower oil, you can use this as it is or try olive oil, too.
• Coconut sugar: or you can use caster or golden caster sugar.
• Vanilla essence: for the flavour.
• Plain or GF plain flour: this keeps the mixture really light and fluffy. If using a GF flour, make sure it contains xantham gum and that it is a flour you usually use for baking.
• Baking powder and bicarbonate of soda: for the rise.
• Pumpkin pie spices: cinnamon, ginger, mixed spice, nutmeg and cardamom are the ones we ned to make this loaf really warmingly spiced and so seasonal. If you don’t have them all, you can use a bit more of the ones you do have. If you only have cinnamon and ginger, for example, this will still taste great.
• Cacao powder: this is the magic trick that turns the pumpkin batter into a chocolate batter. You can also use cocoa powder.
• Chocolate chips or chopped chocolate: for the batter. These are so melty and delicious – just make sure your chocolate is dairy-free and you can use any chocolate you like. I tend to go for dark chocolate for my bakes.

As far as the method goes, simply whisk together the wet ingredients, sift in the dry ingredients and then combine to a smooth batter. Divide the mix in two parts and add the cacao powder (and a splash more plant-based milk) to one half to create the chocolate part and fold in the chocolate chips. Then alternate the batters to create the swirl pattern, outlined below.

For the ganache and topping, we only need a few ingredients:

• Vegan butter: it is important to use butter rather than coconut oil or margarine spread for the best tasting and shiniest ganache.
• Dark chocolate: I prefer dark chocolate for the ganache to keep it rich but dairy-free milk chocolate will also work well.
• Chopped pecans: these add a wonderful crunch but you can use other nuts, or try extra chopped chocolate or seeds, too.

How do I create the swirls inside this loaf?

This is really easy to do, and doesn’t take much effort. Simply alternate spoonfuls of the chocolate and the original batter so you create a checkerboard pattern. Then gently drag a knife through the loaf tin, going side to side a few times to swirl the mixes together. See the images above, too.

Is this Chocolate Pumpkin Swirl Bread gluten-free and nut-free?

To make this bake gluten-free, make sure you use a GF certified flour blend with xantham gum to help bind the mix and to keep the cake nut-free, skip the pecans on top.

How long will this loaf last?

If you live with me, this lasts approximately 24 hours, it is THAT good.  If you can resist, the cake will keep for 3-5 days in a sealed container in the fridge or for up to 1 month in the freezer. I prefer to eat it at room temperature, so always get it out the fridge an hour or so before eating it.

Will I like this even if I don’t like pumpkin?

The answer to this is YES. It has enough chocolate and sweetness from the rest of the batter that you can hardly taste the pumpkin at all. Instead, the pumpkin adds the best texture: such a lightness and moisture that makes for the most delicious bake.

If you are a fellow pumpkin and pumpkin spice lover, why not try these other recipes:

• Pumpkin Spice Caramel Slices
• Vegan Pumpkin Spice (Halloween) Cake
• Pumpkin Spice Brownie Cookie Dough Bars
• Pumpkin Spice Chocolate Chip Cookies
• Chai Pumpkin Spice Cupcakes with Vanilla Buttercream

I look forward to hearing what you think of this Chocolate Pumpkin Swirl Bread so please let me know in the comments below. If you do make this loaf, I would love to see your bakes so please tag me in them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chocolate pumpkin swirl love x