Paleo Chocolate Swirl Pumpkin Bread. (Gluten/Grain/Dairy Free)

by Brittany on October 22, 2013

Post image for Paleo Chocolate Swirl Pumpkin Bread. (Gluten/Grain/Dairy Free)

Pumpkin Mania continues. I wonder at what point it is that people start to get sick of it? November? December?  Please let me know when to stop! Because I could keep it going for months.  Anddd I might if you don’t tell me to put a sock in it.

 I’m a choco-holic and love having the chocolate swirled in (I think it’s pretty fancy looking too!) but please  feel free to add whatever ‘toppings’ you want instead: nuts, Pumpkins Seeds,  chocolate chips.. you might even go crazy and dump some caramel on top after baking.

Chocolate Swirl Pumpkin Bread.

  • 5 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup oil or melted butter (dairy or nondairy)
  • 1/2 cup palm sugar (or other granulated sugar of choice)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch, or arrowroot will work
  • 1 teaspoon lemon juice
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoon milk (dairy or nondairy)
  • 1 teaspoon cinnamon
  • 1/4 cup chocolate chips, melted (dairy or nondairy)
  1. Preheat oven to 350 degrees and line a bread pan with parchment paper. 
  2. In a mixing bowl, combine all ingredients except the chocolate.
  3. Pour the bread batter into the bread pan.
  4. In a separate bowl, melt chocolate chips in the microwave until pourable. To help the chocolate pour, add a teaspoon of melted coconut oil to thin it out.
  5. Drizzle the chocolate over the bread and swirl into the dough using a knife.
  6. Bake for 45 minutes, and let cool before slicing.
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{ 23 comments… read them below or add one }

Kat October 22, 2013 at 12:43 am

Thanks for the recipe Brittany! I was just (like 10 minutes ago) in the mood for a rich chocolate/pumpkin loaf and then you posted this one on facebook. You always know what I need ;) I’ll be sure to let you know how it turns out.


Kat October 22, 2013 at 3:04 am

Absolutely wonderful loaf! Just wanted I needed cap off my night. Too bad there is only half left.

Quick notes: I used fresh pumpkin so I added a bit more sugar to balance the green taste I often find with using fresh. I also did more of a spiced pumpkin twist, adding ground ginger, more cinnamon, and nutmeg which worked out great. I would have kept to the recipe except my boyfriend was helping and he wanted to add more.

Thanks again!


Kat October 22, 2013 at 3:05 am



Brittany October 22, 2013 at 3:11 am

Sounds amazing!!! :)


Katherine October 22, 2013 at 1:00 am

This is happening Friday!


Sherri Robinson October 22, 2013 at 1:19 am

What will happen if you don’t use the parchment?


Brittany October 22, 2013 at 1:22 am

It could potentially stick. I always use parchment so that I know it will come out perfect every time.


Lisa October 22, 2013 at 2:08 am

What exactly is tapioca starch? Is that like a flour? Or those pellets that make tapioca pudding?


Brittany October 22, 2013 at 3:11 am

It’s like a flour- similar to cornstarch!


Michelle October 22, 2013 at 3:26 am

Your thought on trying this egg-free?
Thank you for being so tireless in your experiments. It is truly appreciated :)


Stef October 22, 2013 at 6:34 am

could I use almond or coconut flour? I have these on hand. thanks!


Brittany October 22, 2013 at 1:50 pm

Just coconut! Almond never can be used in pace of it! :)


manahans October 22, 2013 at 8:27 pm

Is there a printer friendly button I’m missing?
This sounds delicious!


Barbara October 22, 2013 at 9:09 pm

What size bread pan should I use? Thank you for a wonderful recipe and keep the pumpkin happiness coming!


Serene October 23, 2013 at 1:47 am

I am allergic to eggs. Would flax seed work the same when a recipe calls for so many eggs like the chocolate pumpkin bread?


Terry October 23, 2013 at 7:42 am

This looks delicious!! I am also allergic to eggs. Can you share our thoughts on a proper substitute? Thank you for all of your wonderful recipes. :)


Brittany October 23, 2013 at 2:53 pm

Hi terry! This one needs the eggs! Sorry.


Yana October 23, 2013 at 7:30 pm

Looks amazing! What can I substitute for cinnamon and chocolate…darn allergies!


Donna October 23, 2013 at 9:06 pm

Possibly the most GORGEOUS paleo pumpkin bread I have EVAH seen…the HEIGHT….the TEXTURE!….the incredible “swirl” thing goin’ on….This WILL be brunch!….Thank you for Fall fabulousness….


Erin October 24, 2013 at 1:34 pm

This is the first recipe of yours that I’ve tried and it turned out perfectly!! Hands down the best gluten free bread I have tried. I used evoo for the oil, almond milk instead of cow’s milk and cane sugar instead of palm. Also good call on the parchment paper – no sticky mess!
Thanks for the recipe!! Can’t wait to make it again for friends this weekend!


Emily October 27, 2013 at 2:58 pm

Thank you! This recipe is AMAZEBALLS! Between 4 people we ate the entire loaf within two hours. The texture moist with just the right crumble & it has a coffee cake-like flavor. To date, this is the best paleo bread recipe I’ve made. I love that it uses coconut flour & tapioca starch instead of calling for a nut/seed butter. It makes it much more affordable to make. The only substitutions I made were swapping out lemon juice for apple cider vinegar (since I didn’t have any lemons) & I added 1tsp of pumpkin pie spice. :)


alexandra k October 31, 2013 at 6:22 pm

what can be used in place of the tapioca starch or arrowroot? Having trouble finding it. Can regular corn starch be used?


Brittany October 31, 2013 at 7:47 pm

Yeah! I think cornstarch should work! :)


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