Pumpkin Bread is the perfect go-to fall recipe! This pumpkin bread base recipe is vegan, gluten free, and paleo friendly. For those days that you want to impress friends and family, or just experiment in the kitchen, the chocolate marble swirl will do exactly that. Don’t worry – it isn’t nearly as complicated as it sounds! I was nervous how making a marble bread or adding a swirl would turn out, but it isn’t as complex as it seems because there is no right or wrong way. Just be sure to alternate the mixtures, and not to overmix it at the end so there is a contrast left. Embrace your creativity and enjoy the wonderful fall aroma this will leave in your kitchen 😊
1 cup of unsweetened pumpkin puree
1 ripe banana
2 tablespoons flaxseed meal
½ cup plant-based milk
1 tablespoon coconut oil
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 cup almond flour/meal
¼ cup coconut flour
1 teaspoon baking soda
¼ cup maple syrup
½ cup chocolate chunks
1 teaspoon cacao powder
1 teaspoon vanilla extract
Total Time:1 hour
Prep Time: 10 min
Preheat oven to 350F and grease or line an 8x4 pan
In one bowl, combine flaxseed meal, spices, almond flour, coconut flour, and baking soda, then stir.
In another bowl, combine pumpkin puree, mashed banana, milk, coconut oil, maple syrup, and vanilla extract, then stir well. Once mixed well, add the wet ingredients to the dry.
Melt chocolate chunks in the microwave. Once melted, stir in fresh cacao powder until dissolved.
Combine 1 cup of pumpkin mix with the melted chocolate and stir.
Spoon pumpkin batter into baking pan. Continue alternating between pumpkin and chocolate batter until none is left. Use a knife to gently stir a few spirals on the top of the baking pan.
Put in the oven and bake for 50 minutes. Let it cool for 5–10 minutes before slicing. Enjoy!