Paleo Chocolate Swirl Pumpkin Bread

Paleo Chocolate Swirl Pumpkin Bread

I really think fall food is the best food. The smells, the flavors…I just love recipes with apples, pumpkins, and let’s be honest, if it goes into a crock pot I am there! This time of year is such a rough time for those of us trying to eat healthy, but I found a really great paleo version of pumpkin bread and that just makes me smile! I am not going to lie to you…this pumpkin bread is still the best pumpkin bread I have ever tasted, but the recipe I’m about to share is paleo, has less sugar, and still tastes spectacular! Plus, BONUS, it has chocolate in it!Gluten, dairy, and soy free pumpkin bread


  • 5 eggs
  • 1/4 cup ghee
  • 1/2 cup coconut or almond flour
  • 1/2 cup tapioca starch
  • 1/2 cup palm sugar
  • 2/3 cup pumpkin puree
  • 1 tsp lemon juice
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp coconut milk
  • 3 tsp cinnamon
  • 1/4-1/2 cup chocolate chips- I use this kind, they ares non-dairy, gluten and soy free..and they’re super good!
  • 1 tsp coconut oil


  1. Heat up your oven to 350 degrees.
  2. Spray or line your bread pans.
  3. Melt your butter.
  4. Mix all ingredients except for the chocolate chips and coconut oil.
  5. Pour into your bread pan(s).
  6. Melt your chocolate chips and coconut oil together in the microwave or on the stove.
  7. Pour chocolate over the top of the pumpkin bread batter,
  8. Swirl the chocolate in to the pumpkin bread with a knife.
  9. Bake for 35-45 minutes depending on the size of your bread pan(s).
  10. Use a toothpick to test the bread. if you stick it all the way in and nothing comes out on the toothpick, your bread is done!

Chocolate Swirl Pumpkin Bread Paleo Pumpkin BreadI love the addition of the chocolate in this one…it gives it a little extra something something:) I had a terrible sweet tooth yesterday and this hit the spot just right! Let me know if you happen to try it in the comments below!All That Glitters Blog Signature

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