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5 from 1 vote

Paleo Marble Pumpkin Chocolate Bread(gluten, grain, dairy free)



  • 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


*coconut cream - thick cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight
To preserve freshness, wrap loaf in paper towel and store it in an airtight container in the refrigerator.