Pumpkin Chocolate Swirl Bread

Updated: Dec 14, 2020



This bread is so easy to make. If you wanted to just toss in chocolate chips, instead of doing the chocolate swirl, it’d be a one bowl baked good. One bowl. I literally shy away from recipes if it requires too much equipment. I like simple things. I like making a simple bread, with simple tools imagining hundreds of years ago how most people made the things they ate. With simple, local ingredients appreciating the time it took to produce those ingredients and savoring those simple things.


I modified this recipe from Giada's Chocolate Chip Banana bread recipe, which is so easy and versatile you can really adjust the flavors in a lot of fun ways.


Pumpkin Chocolate Swirl Bread

Modified from Giada‘s Chocolate Chip Banana Bread

3 Tbsp coconut oil, melted and cooled

1/2 very ripe banana

1 c pumpkin purée

1 egg

3/4 c unsweetened almond milk

3/4 c coconut sugar, plus 2 Tbsp

1/3 c roasted almond butter

1 tsp vanilla extract

1/2 tsp sea salt

1 c almond flour

1 c rice flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp all spice

1/2 tsp ground ginger

1/4 c cocoa powder


Optional Cinnamon-Sugar topping:

2 Tbsp cinnamon

1 Tbsp coconut sugar



Preheat oven to 350. Line a 10x5 in. loaf pan with parchment paper. In a large bowl, microwave to melt the coconut oil, alternatively you could melt this in a saucepan on the stove. Add in the banana and mash until little to no lumps are left - this isn't banana bread, the banana is really just to act as a natural sweetener. Add in the pumpkin and egg, mix until smooth. Add in the next 5 ingredients and mix well. Add in the remaining ingredients, except for the cocoa powder and mix until most of the lumps are gone.

Separate about 1/3 of the batter into a small bowl and add in the cocoa powder.

Pour about half the pumpkin batter into the prepared pan. I actually scooped this as it's easier with the parchment paper. Then scoop the cocoa batter into the middle of the loaf pan on top of the pumpkin batter. Scoop the remaining pumpkin batter on top of the cocoa batter. Add the cinnamon sugar topping - I didn't this time because I wanted to try to make a swirly design on top, but it didn't come out as planned. I would definitely add the topping - I basically put it on everything! Another option is you could take chocolate chunks and layer them in between the pumpkin and cocoa layers.

Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool while still in the loaf pan but prop the pan on it's side - otherwise the bottom can get soggy or tough. After it's almost completely cooled, about 30 minutes, remove from the loaf pan and let cool completely on a wire rack before cutting into it. I store it in the fridge or sometimes I slice it and place small pieces of parchment paper (even the one you used to bake it in!) between each slice and freeze.

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