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