Chocolate and Pumpkin?! I don’t think there is a better combination. This chocolate-marbled pumpkin bread is the best of both worlds. Super moist, fluffy, and can be made vegan or gluten-free.
Dare I say this is THE pumpkin bread of the season? It has all the warm fall flavors with a chocolate twist because who doesn’t love chocolate? It may just be too pretty to eat and for sure a crowd-pleaser. While this loaf looks hard to make because of the swirls, it was surprisingly very easy to make.
This chocolate-marbled pumpkin bread can be made GF and Vegan if needed (see below for substitutions). While many pumpkin bread recipes require more than 1 cup of sugar this recipe does not require refined sugar, with the sweetness coming from pure maple syrup. Only about 1/4 cup of maple syrup is used but when paired with the nut butter, I find it to be the perfect sweetness. You can also opt out of the chocolate and just make a regular pumpkin loaf but I highly recommend making it with chocolate!
Ingredients Needed to Make This Healthy Chocolate Marbled Pumpkin Bread
Equipment
- 9×5 loaf pan
- Large Bowl
Bread
- Flour– You can use GF, all-purpose, or spelt flour.
- Pumpkin– Make sure you are using 100% pure pumpkin instead of the pumpkin pie mix.
- Maple Syrup– This adds sweetness to the loaf. It can be substituted for honey as well.
- Nut Butter– Any runny nut butter will work such as almond, peanut, or cashew.
- Coconut Oil
- Non-Dairy Milk– Any non-dairy or dairy milk will work.
- Eggs– If vegan, feel free to use flax eggs.
- Baking Soda
- Pumpkin Pie Spice
How to Make This Healthy Chocolate Marbled Pumpkin Bread
- Begin by preheating the oven to 350°F.
- Then in a large bowl, combine the flour, baking soda, and pumpkin pie spice.
- In another bowl, add the pumpkin, maple syrup, milk, eggs, nut butter, and coconut oil. Stir well.
- Create a small well in the large bowl with flour, and slowly pour the wet mixture in. Stir well.
- Then divide the batter into two.
- In one bowl add the cacao powder and hot water. Stir well.
- Transfer the two batters into the loaf pan by alternating between the two.
- When there is no batter left, use a butter knife and create a swirl at the top to mix the two batters.
- Place the loaf into the oven for 50-55 minutes or until a toothpick comes out clean.
- Let the loaf cool completely before cutting and enjoying!
Tips
- To make the swirl effect, simply take a butter knife and run it down the center of the loaf up and down about 3-4 times. Make sure not to overdo it or the two batters will get scrambled.
- Use an ice cream scooper and scoop in the batter alternatively to easily transfer the two into the loaf pan.
More Pumpkin Recipes
Healthy Chocolate Marbled Pumpkin Bread
Equipment
- 1 9×5 Loaf Pan
Ingredients
Pumpkin
- 2 Cups Flour (gf, all purpose, Spelt)
- 1 Cup Pumpkin Puree
- ¼ Cup Maple Syrup
- ¼ Cup Nut Butter
- ⅓ Cup Coconut Oil
- ¼ Cup Non-Dairy Milk
- 2 Eggs
- 1 Tsp Baking Soda
- 2 Tsp Pumpkin Pie Spice
Chocolate
- ¼ Cup Cacoa Powder
- ¼ Cup Hot Water
Instructions
- Begin by preheating the oven to 350°F.
- Then in a large bowl, combine the flour, baking soda, and pumpkin pie spice.
- In another bowl, add the pumpkin, maple syrup, milk, eggs, nut butter, and coconut oil. Stir well.
- Create a small well in the large bowl with flour, and slowly pour the wet mixture in. Stir well.
- Then divide the batter into two.
- In one bowl add the cacao powder and hot water. Stir well.
- Transfer the two batters into the loaf pan by alternating between the two.
- When there is no batter left, use a butter knife and create a swirl at the top to mix the two batters.
- Place the loaf into the oven for 50-55 minutes or until a toothpick comes out clean.
- Let the loaf cool completely before cutting and enjoying!
