Marbled Chocolate Paleo Pumpkin Bread

5 from 11 votes

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.

Prep Time5 mins

Cook Time1 hr 5 mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 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 8.5x4.5 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