Tag Archives: Thanksgiving

Marbled Paleo Chocolate 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.

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…

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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.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Servings 10 servings
Calories 215kcal

Ingredients

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

Serving: 1slice – makes 10 | Calories: 215kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 187mg | Potassium: 127mg | Fiber: 4g | Sugar: 9g | Vitamin A: 78.2% | Vitamin C: 1.4% | Calcium: 3.8% | Iron: 9.2%
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.

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests. 
Paleo Pumpkin Pecan Pie

It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.

Paleo Pumpkin Pecan Pie Recipe

I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.

It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.

Paleo Pumpkin Pecan Pie Paleo Pumpkin Pecan Pie

Keep the Crust from Burning

Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.

Make It Ahead of Time

Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.

What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!

Paleo Pumpkin Pecan Pie

Paleo Pumpkin Pecan Pie

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Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cooling time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 373kcal
Author Jean Choi

Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  • Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
  • Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
  • Pulse in the egg until a dough forms.
  • Press the dough into the greased pie pan. 
  • Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.
  • Bake for 10 minutes. 
  • Let it cool for 5 minutes.
  • In a bowl, whisk together all ingredients for the pumpkin filling. 
  • Pour into the cooled pie crust and spread out evenly.
  • In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 
  • Stir in pecans.
  • Spoon the pecan layer over the pumpkin evenly.
  • Cover the crust with aluminum foil, then, bake for 60 minutes.
  • Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 
  • Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 21g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65.3% | Vitamin C: 1.2% | Calcium: 6.2% | Iron: 9.2%

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.

Stuffing Stuffed Pumpkin (Paleo, Whole30)

Get Thanksgiving ready with this Stuffing Stuffed Pumpkin that’s paleo, Whole30, and so fun and delicious to eat! Guaranteed to make your table colors pop. 

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??

As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!

Stuffing Stuffed Pumpkin Recipe

Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast.

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Golden Nugget Pumpkins

I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them, but they are perfect for making this Stuffing Stuffed Pumpkin.

If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time.

I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin
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Stuffing Stuffed Pumpkin

Get Thanksgiving ready with this Stuffing Stuffed Pumpkin that's paleo, Whole30, and so fun and delicious to eat! Guaranteed to make your table colors pop. 
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 5 servings
Calories 587kcal
Author Jean Choi

Ingredients

  • 4-5 small pumpkins or 1 large pumpkin
  • 2 tbsp ghee or coconut oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 lb Italian pork or chicken sausage casing removed
  • 4 large carrots chopped
  • 2 stalks celery chopped
  • 1/2 cup chopped cranberries fresh or frozen
  • 1/2 cup bone broth or chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
  • Heat ghee or coconut oil in a large pan over medium-high heat.
  • Add diced onions and garlic to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
  • Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
  • Transfer to a large mixing bowl.
  • Add carrots, celery, cranberries, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
  • Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
  • Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
  • Transfer the stuffing into the pumpkin(s), filling up to the top.**
  • Place the lid on top of the pumpkin(s), and transfer to the oven.
  • Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.

Notes

**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.

Nutrition

Serving: 1serving | Calories: 587kcal | Carbohydrates: 30g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 736mg | Potassium: 1485mg | Fiber: 5g | Sugar: 12g | Vitamin A: 628.1% | Vitamin C: 40.2% | Calcium: 14.7% | Iron: 24%

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.