Paleo Pumpkin Swirl Bread
Pumpkin bread is a quintessential fall food, and if you're looking for a paleo version that doesn't skimp on fall flavor, this ones for you! It's lightly sweetened with a hint of chocolate!
Ingredients
- 2 cups blanched almond flour
- 3/4 cup pumpkin puree
- 1/3 cup cacao powder or cocoa powder
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond butter I love this one from Target!
- 3 eggs lightly whisked
- 2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl whisk together flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and powder and salt.
- In a separate bowl, whisk together eggs, coconut oil, maple syrup, pumpkin puree and almond butter.
- Pour the wet ingredients into the dry and mix together until there are no clumps.
- Reserve a little less of the bread mix and add it to another bowl. Mix the cacao powder into this bowl, until it is well combined with the pumpkin bread mixture.
- In a greased loaf pan (9X5) add a little bit of the just the pumpkin mixture and then the cacao mixture, alternating until you have a checkerboard looking base ( the more imperfect looking, the better!). Use the rest of the plain pumpkin mixture for another layer on top of that.
- Spoon remaining cacao mixture on top and use a knife to swirl it in with the pumpkin layer. Pull the pumpkin later on top of the cacao parts and vice versa to achieve the look.
- Bake for 45- 50 minutes until a toothpick inserted comes out clean.
Notes
** Breads made with almond flour will not rise as much as breads made with a gluten containing flour. Don't fret if you feel it didn't rise that much, you'll still get nice slices!