For this holiday season, here is a super simple and quick pumpkin bread recipe that will be the first to fly off your table.
Pumpkin is an awesome ingredient to use for baking. It gives breads like this a super moist and soft texture and a great flavor. This pumpkin marble loaf is no different and is full of pumpkin and chocolate flavor. What really sets this recipe apart, is that it is made with no processed ingredients and is free of grains, gluten, soy and dairy, for those of you that have food allergies. In place of wheat flour, I used almond flour along with a raw, unsweetened cocoa powder, organic flaxseed meal, coconut oil and raw honey. For the pumpkin puree, you can certainly roast your own pumpkin and puree it yourself, but I used an organic brand by Pacific Natural Foods which is sold in BPA-free cartons and tastes amazing.
I would also like to tell you about a new brand of coconut oil and flaxseed meal I used in this recipe. Barlean’s is an amazing brand that sells natural and organic products. They recently sent me their flaxseed meal and coconut oil to try and I must say that their product is now one of my top favorite brands for coconut oil and flaxseed. Their coconut oil truly has an amazing taste and I can easily take spoonfuls of it. No exaggerations here, it really is that good! Their flaxseed meal has a nutty taste and is perfect for baking or sprinkling on top of smoothies, yogurt or fruits. So, I wanted to give a special thanks to Barlean’s for providing us with their delicious, wholesome line of products.
(gluten, grain, dairy free)
- 1 cup pumpkin puree
- 2 tablespoons coconut cream*
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup raw honey
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons flaxseed meal
- 1½ teaspoons ground cinnamon
- ½ cup pecans
- ¼ cup raw cacao powder
- handful chocolate chunks
- in a large bowl, whisk together the pumpkin puree, coconut cream, coconut oil, eggs, vanilla and honey
- in a separate bowl, mix the almond flour, baking soda, salt, flaxseed meal and cinnamon
- chop the pecans in a food processor and mix with the almond flour mixture
- using a rubber spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick.
- remove two cups of the batter and pour the remaining batter in an 8½ x 4½-inch medium loaf pan greased or lined with parchment paper
- take one cup of reserved batter and mix in the cacao powder. Evenly spread on top of the batter in the pan
- top chocolate batter layer with the remaining one cup of reserved batter and using a knife gently swirl the layers of batter together. Do not over swirl or it will become all chocolate.
- sprinkle chocolate chunks on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes
To preserve freshness, wrap loaf in paper towel and store it in an airtight container in the refrigerator.
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Yummm… Your recipes and pictures are just too tempting! This has to be my next pumpkin adventure 🙂
Holy crap that looks amazing! !! I only have one can of pumpkin and I think I will use it for this!!! :O (I’m from Ireland and its very hard to get canned pumpkin here also dont have the time to puree one myself) anyone knows of somewhere I can get it all the time or even get it shipped and not cost a fortune let me know!!! 🙂
This looks great. The ways to use pumpkins are endless… and so so delicious!
This looks amazing. I have all the ingredients except the almond flour. Could you use a different flour in place of it? Thanks.
For best results, I would use almond flour by Honeyville. I have not tested this with any other flour.
I’m new to baking with coconut flour (and bought it on sale in bulk so i have tons!), could I use that instead of almond flour? Would I need to increase the eggs/other liquid like I usually do when adapting a recipe that calls for all-purpose flour? Thanks!
You could use coconut flour and increase the amount of eggs and liquid, but without testing I can not tell you how much to use. Please let me know if you try and the amount used.
Can coconut flour be used instead of almond?
I was also going to ask about the coconut flour substitution. Thanks for the recipe!
How many servings does this recipe yield?
The recipe makes a medium size loaf and will serve 10+ people.
Do you have the calories per serving? Looks amazing!
Just wanted to let you know that I made this the other day with gluten-free flour mixture and it turned out great. My kids liked it and my husband. It didn’t last very long. It was really good.
Thanks Mary! What flour mixture did you use?
I used brown rice, sweet sorghum and tapoica flour blend. Then I just sub it for the amount of almond flour.
I just made this on a snowy day. The pumpkin part of the bread was tasty, just lightly sweet and nice level of pumpkin and spice. But the cocoa powder added to the chocolate part made the batter very bitter. If I was to make this again I would add a tablespoon or more of coconut sugar or honey to the separated chocolate batter.
Anna, didi you use cocoa powder or raw cacao powder? There’s a big difference between the two both in nutrient density and flavor. Cocoa powder is definitely more bitter, so this may be why.
Ahh yes, I did use cocoa powder. I didn’t know there was such a difference in flavor! I will buy raw cocoa powder and re-try this recipe, thanks.
Can I substitute coconut butter for the coconut cream? If not what can I substitute it with?
Hi Carol, coconut butter may work but I never tried it in this recipe. The best substitutes would be yogurt or sour cream. Heavy cream may also work.