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What Great Grandma Ate / Recipes / Appetizers / Marbled Paleo Chocolate Pumpkin Bread

Marbled Paleo Chocolate Pumpkin Bread

Last Updated on November 13, 2019 by Jean Choi 5 Comments

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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.

top view of marbled paleo chocolate pumpkin bread

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.

sliced chocolatey paleo pumpkin bread recipe
marbled healthy gluten free pumpkin bread, sliced on a plate

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.

grain free pumpkin bread recipe, stacked slices

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!

Slices of chocolate paleo pumpkin bread recipe

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

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.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Servings: 10 servings
Calories: 215kcal

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 Facts
Marbled Chocolate Paleo Pumpkin Bread
Amount Per Serving (1 slice – makes 10)
Calories 215 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 81mg27%
Sodium 187mg8%
Potassium 127mg4%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 5g10%
Vitamin A 3910IU78%
Vitamin C 1.2mg1%
Calcium 38mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | October 2, 2019

Comments

  1. Tessa Simpson says

    October 8, 2019 at 9:15 am

    5 stars
    Tender and and filled with that yummy pumpkin flavor…just love this bread! thanks! It was so pretty too!

    Reply
  2. Melissa says

    October 11, 2019 at 8:18 am

    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.

    Reply
    • Jean Choi says

      October 11, 2019 at 10:19 am

      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.

      Reply
  3. Kari says

    November 5, 2021 at 2:04 pm

    Can I use a low carb sweetener I place of the syrup?

    Reply
    • Jean Choi says

      November 6, 2021 at 6:26 am

      Yes – that should work fine!

      Reply

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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