Paleo Pumpkin Chocolate Swirl Bread

Posted By: Amy 26 Comments on Paleo Pumpkin Chocolate Swirl Bread Rate this post!

Posted: Oct 31, 2016 Updated: Sep 24, 2024

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This tender pumpkin chocolate swirl bread with rich chocolate ganache is a decadent afternoon dessert. With lots of smokey maple syrup and sweet bananas, you can skip the sugar highs too.

Why You’ll Love This Pumpkin Chocolate Swirl Bread

If you’re into making desserts that aren’t high in sugar, this freshly-baked pumpkin chocolate swirl bread is for you.

• Fall-flavored. This swirl bread is packed with fall vibes thanks to smokey maple syrup, pumpkin purée, and pumpkin spice in every bite.
• Perfect for gifts. Everyone loves homemade baked goods, so wrap up the bread and stick a bow on it for a super yummy gift.
• Gluten-free. A blend of almond, tapioca, and coconut flour make this a gluten-free dessert more people can enjoy.
• Naturally sweetened. Pumpkin purée, bananas, coconut cream, and maple syrup eliminate the need for processed sugars in this recipe.

What You’ll Need

Velvety pumpkin purée and pumpkin spice make this pumpkin chocolate swirl bread taste just like fall. Scroll to the bottom of the post for exact amounts and the full recipe card.

To Make the Batter

• Flours – You’ll need almond, tapioca, and coconut flour.
• Baking powder – Sieve any large clumps before adding it in.
• Baking soda – Don’t use the same one you keep in the fridge for odor absorption.
• Cream of tartar – This is usually found in the spice or baking aisles at grocery stores.
• Pumpkin Spice Mix – Try my recipe or add your favorite.
• Salt – Kosher salt is best.
• Eggs – Use room temperature eggs so they don’t separate the mixture when adding them to the batter.
• Banana – It must be ripe or slightly over-ripe but not completely brown.
• Pumpkin purée – Try to find sugar-free or organic pumpkin purée.
• Coconut cream – This isn’t the same as coconut milk.
• Maple syrup – Raw honey and agave nectar works too.
• Vanilla extract – Feel free to skip it but it helps round out the flavors.

For the Cocoa Mixture

• Cocoa powder – It can be Dutch-process or regular cocoa powder.
• Water – You can also use milk.

For the Chocolate Ganache

• Coconut cream – Make sure it’s full-fat coconut cream without any water in it.
• Chocolate chips – You can also use baking chocolate or bars.

Tips & Variations

Nailing this pumpkin chocolate swirl bread is extra easy if you use the center oven rack and line the loaf pan with parchment.

• Use an oven thermometer. Sometimes ovens aren’t properly calibrated and they bake at a different temperature than the one you set it to. If you think this is the case, stick an oven thermometer in the center rack and adjust the oven dials as needed so you’re actually baking at 350F.
• Make muffins. Line a muffin tray with muffin liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center of the bread comes out clean. Add ganache as usual once cooled.
• Swap the ganache. Use bittersweet, butterscotch, dark, or white chocolate chips instead of milk chocolate for the ganache.
• Use add-ins. Stirring 1/2-1 cup chopped walnuts, candied pecans, dried cranberries, shredded coconut, or mini chocolate chips into the batter adds more flavor and texture.
• Line it. Prevent any sticking by lining the bottom and sides of the loaf pan with parchment paper. Avoid aluminum foil for this.
• Stay in the middle. Never bake in the bottom oven rack, even if you’re in a rush. If you do, the bottom of the loaf will burn before the center is done baking. Always bake in the center oven rack for best results because the heat isn’t as direct there.

Proper Storage

Make sure you wait for the ganache to set slightly before storing the bread.

• Counter: Place it in a cake dome, away from direct heat and sunlight to prevent the ganache from melting, for up to 2 days.
• Fridge: Store it in an airtight container for up to 5 days. Keep it away from onions and chilis to prevent the transfer of odors. Set it on the counter for 5-10 minutes before digging in.
• Freezer: You can freeze it whole or sliced. Set it on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer bag. Store for up to 3 months. Thaw overnight in the fridge or on the counter for 20-25 minutes.

More Pumpkin Recipes To Try

• Pumpkin Pound Cake
• Paleo Pumpkin Bread
• Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting
• Protein Pumpkin Breakfast Cake

Paleo Pumpkin Banana Chocolate Swirl Cake

This naturally-sweetened pumpkin chocolate swirl bread recipe with maple syrup and decadent chocolate ganache is an easy fall dessert.

Print Rate Pin

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 12

Ingredients

Dry Ingredients

• 3/4 cup almond flour
• 1/2 cup tapioca flour
• 1/4 cup coconut flour
• 1 tsp. baking powder
• 1/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1 1/2 teaspoon pumpkin spice mix
• ½ tsp. sea salt

Wet Ingredients

• 2 large eggs lightly beaten
• 1 large ripe banana 1/2 cup mashed
• 1/2 cup pure pumpkin puree
• ½ cup coconut cream
• 1/4 cup pure maple syrup
• 1 tsp. vanilla extract

Cocoa Ingredients

• 1/3 cup cocoa powder
• 2 tablespoons tap water hot

Chocolate Ganache

• ½ cup coconut cream
• ¾ cup everyday life chocolate chip

Instructions

Cake

• Preheat oven to 350°
• Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
• In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, cream of tartar, salt and pumpkin spice. Set aside.
• In another large bowl whisk together until blended eggs, mashed banana, pumpkin puree, coconut cream, maple syrup, and vanilla extract.
• Slowly add pumpkin-banana mix into flour mix, stirring until blended. Transfer roughly 1/2 of the batter to a separate bowl.
• In a small bowl mix the cocoa powder with 2 tablespoons of hot tap water until smooth. Add this chocolate mixture to one bowl of the pumpkin-banana mix. Stir well to incorporate.
• Beginning with the pumpkin-banana mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the pumpkin-banana and chocolate batter. {See picture above.}
• Using the handle of a wooden spoon, swirl the batter to create a marbled effect
• Place in preheated oven and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven

Chocolate Ganache

• Place chocolate chips in a medium heat-proof bowl.
• Heat in microwave for one minute, remove stir and heat an additional minute.
• Pour the coconut cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
• Use a spatula to stir the mixture until smooth.
• Allow the ganache to cool to just warm or room temperature before adding it to the cake.
• Pour the ganache over the cake and spread lightly as needed. Allow it to drip down the sides here and there.

Course: Dessert

Cuisine: American

Did You Make This Recipe?

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