This marbled Chocolate Pumpkin Bread is a super simple and quick pumpkin bread recipe that will be the first to fly off your table. Topped with huge chocolate chunks, this bread is moist, not super sweet sweet and easy to make with healthy ingredients. This recipe is Paleo, gluten-free, dairy-free.
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 use 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.
Marbled Chocolate Pumpkin Bread
- 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 fine himalayan salt
- 2 tablespoons golden flaxseed meal
- 1 ½ teaspoons ground cinnamon
- ½ cup pecans
- ¼ cup raw cacao powder
- ¼ cup semi-sweet 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 spatula.
- Using a spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick.
- Remove and set aside two cups of 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 in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes.