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gluten-and-dairy-free-pumpkin-swirl-bread

Paleo Pumpkin Swirl Bread

Maggie Michalczyk, RDN
Pumpkin bread is a quintessential fall food, and if you're looking for a paleo version that doesn't skimp on fall flavor, this ones for you! It's lightly sweetened with a hint of chocolate! 
Prep Time 15 mins
Cook Time 50 mins
Servings 1 loaf

Ingredients
  

  • 2 cups blanched almond flour
  • 3/4 cup pumpkin puree
  • 1/3 cup cacao powder or cocoa powder
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond butter I love this one from Target!
  • 3 eggs lightly whisked
  • 2 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large bowl whisk together flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and powder and salt.
  • In a separate bowl, whisk together eggs, coconut oil, maple syrup, pumpkin puree and almond butter.
  • Pour the wet ingredients into the dry and mix together until there are no clumps.
  • Reserve a little less of the bread mix and add it to another bowl. Mix the cacao powder into this bowl, until it is well combined with the pumpkin bread mixture.
  • In a greased loaf pan (9X5) add a little bit of the just the pumpkin mixture and then the cacao mixture, alternating until you have a checkerboard looking base ( the more imperfect looking, the better!). Use the rest of the plain pumpkin mixture for another layer on top of that. 
  • Spoon remaining cacao mixture on top and use a knife to swirl it in with the pumpkin layer. Pull the pumpkin later on top of the cacao parts and vice versa to achieve the look. 
  • Bake for 45- 50 minutes until a toothpick inserted comes out clean. 

Notes

** Breads made with almond flour will not rise as much as breads made with a gluten containing flour. Don't fret if you feel it didn't rise that much, you'll still get nice slices!