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This marbled paleo chocolate pumpkin bread is so moist and delicious, and so easy to make using canned pumpkin! It’s the perfect treat to welcome the cooler weather.
As soon as the weather cools down, I’m ready to dig into to all things PUMPKIN. While I do like pumpkin savory dishes, pumpkin desserts are truly where my heart lies. I do have a paleo and grain free pumpkin bread recipe on the blog already, but I decided to put a fun twist on it with this Marbled Paleo Chocolate Pumpkin Bread!
Marbled Paleo Chocolate Pumpkin Bread Recipe
If you are looking for a healthy gluten free pumpkin bread that tastes indulgent and seasonal, look no further. This chocolate pumpkin bread has the perfect balance of flavors between chocolate and pumpkin, and it’s relatively low in sugar.
On top of that, it’s so pretty but so easy to make! Just mix the batter and then pop it in the oven. If you love pumpkin, you are definitely going to want to make this paleo pumpkin bread recipe that has decadent chocolate swirled into each slice.
Ingredients in Marbled Paleo Chocolate Pumpkin Bread
This paleo pumpkin bread recipe requires just 10 ingredients and they are most likely in your cabinet already if you follow a grain free or gluten free diet:
- semi-sweet chocolate chips (I use this dairy free, paleo version)
- coconut flour
- blanched almond flour
- baking soda
- pumpkin pie spice
- pumpkin puree
- maple syrup
- ghee
- eggs
- vanilla extract
I just use canned pumpkin puree because it’s just easier, but you can use leftover cooked pumpkin if you have that on hand for an even better flavor! I’ve used fresh pumpkin for making grain free pumpkin bread before, and it really does make the bread more tasty and pumpkin-y.
Tips for Making Marbled Paleo Chocolate Pumpkin Bread
Here are some tips and substitutions to make this delicious and healthy gluten free pumpkin bread:
- Make sure you are using pure pumpkin puree and NOT pumpkin pie mix. The latter is filled with sugar and other spices and flavorings.
- If you don’t have ghee, you can substitute with coconut oil.
- Use blanched almond flour and NOT almond meal. Almond meal will make the texture more dense.
- I do not recommend you substitute the flours with anything else.
- When folding in melted chocolate chips, make sure to fold with a rubber spatula just a few times so you can see the marbling in the final product.
I recommend you enjoy with a hot mug of coffee because it’s just the perfect combination with this chocolatey and decadent grain free pumpkin bread!
Other recipes you might love…
- Grain Free and Paleo Blender Pumpkin Bread
- Paleo Pumpkin Cornbread
- Paleo Pumpkin Pecan Pie
- Mini Pumpkin Tarts
- Paleo and Vegan Pumpkin Spice Latte
Marbled Chocolate Paleo Pumpkin Bread
Ingredients
- 3 oz semi-sweet chocolate chips
- 1/2 cup coconut flour
- 1/2 cup blanched almond flour
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup ghee, or coconut oil, melted and cooled
- 4 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F, and line a 8.5×4.5 loaf pan with parchment paper so the ends hang off the long sides of the pan.
- In a double boiler or in the microwave, melt the chocolate chips until smooth. Go to the next steps while the chocolate cools.
- In a large mixing bowl, stir together coconut flour, almond flour, baking soda, and pumpkin pie spice.
- In a separate bowl, whisk together pumpkin puree, maple syrup, ghee, eggs, and vanilla extract until combined.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Pour the melted chocolate over the batter, and fold a few times with a rubber spatula until it's just swirled in.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 60-65 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely for 1 hour before removing from the pan using the parchment paper.
- Slice before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use a low carb sweetener I place of the syrup?
Yes – that should work fine!
Super easy to make. Looks impressive to others! Did anyone find the bread came out too moist? Made it last night and it was falling a part.
Oh no. Sorry that happened. Did you make sure that the toothpick came out clean after baking? Also, make sure it’s completely cool before removing from the pan.
Tender and and filled with that yummy pumpkin flavor…just love this bread! thanks! It was so pretty too!