This moist and decadent healthy pumpkin bread is bursting with pumpkin spice and chocolate chips, and layered with a chocolate pumpkin marbled swirl. Completely gluten free, dairy free, and can be Paleo and vegan!
The leaves have finally crisped here, and leaves are turning into these beautiful reds, oranges, and light browns.
Cue all the healthy pumpkin bread making 😉
If you’re new here, well, hello there! I’m kinda known for being crazy about fall! Like this is my *season*. If you’ve been around the Banana Diaries block, welcome back my pumpkin loving friend 🙂 You’re going to love this one.
I’m a huge fan of my healthy pumpkin muffins, but there is just something about a pumpkin bread that just gets me. Am I crazy yet? Probably. But am I crazy for thinking this is a phenomenal autumn loaf that will leave you speechless?
Not in the slightest, my friend 😉
This lighter pumpkin bread is filled with pumpkin spice and chocolate chips, and marbled with a chocolate pumpkin swirl to create the most decadent slice of spiced fall goodness you’ll ever bite into. Yet, it’s incredibly easy, and not to mention gluten free, dairy free, and has the option of being Paleo and vegan if that’s what floats ya boat!
Have I got your attention? 😉
What makes this pumpkin bread Paleo?
So the cool thing about this pumpkin chocolate chip bread is that you don’t need to make this Paleo, but it totally is!
For this bread, I used cassava flour, which is a grain free flour made from the cassava root. I find it great to use because it’s one of the best 1-to-1 gluten free flours I’ve found, and it’s nut free. This is something I always watch out for because so many Paleo, vegan, and gluten free treats contain an abundance of nuts in them.
This Paleo pumpkin bread also happens to be dairy free and refined sugar free (it’s only sweetened with coconut sugar and just a touch of maple syrup for flavor purposes!).
However, like I mentioned earlier, you don’t have to make this healthy pumpkin bread Paleo…or even gluten free or even vegan! Swap in your favorite flour, such as your own 1-to-1 gluten free flour or even all-purpose flour, and if you don’t do eggs, use ground flaxseed mixed with water.
The reason why this is truly the best pumpkin chocolate chip bread, aside from it tasting just out of this world, is that all people can enjoy it, no matter if you’ve never tried gluten free baking before or you don’t do grain! Make this bread how it suits you. Always.
How to marble your healthy pumpkin bread
So you’ve made your batters (which is so easy to do by the way- just mixing the batter, then dividing it into two to create just a pumpkin batter and a batter that you’ll add cacao to for the chocolate layer!).
Now we’re going to marble your healthy pumpkin bread loaf! You don’t have to marble it if you don’t want to, in fact, you can just leave out the cacao powder all together and make it a straight up lighter pumpkin bread (that still tastes heavenly 😉 ). But I just love the effect of a marbled pumpkin bread so here’s how you do it!
Start by pouring half of the chocolate pumpkin batter into a parchment paper lined loaf tin. Spread it around so that a lot of surface area is covered, but it doesn’t need to all be covered.
Add a layer of just pure pumpkin batter on top, and distribute it over the chocolate layer, making sure all areas are covered now. Then repeat for the remaining batter of each, first with the chocolate then with the pumpkin. Use a knife to lightly swirl the marbled pumpkin bread layers together, but only a little! Too much and you won’t see the beautiful pumpkin color!
Then place into the oven and bake! Simple enough, right?
Tips and tricks for the best healthy pumpkin bread
Because I want you to have the absolute best experience with this fall loaf of deliciousness, here are a few tips and tricks for ensuring your loaf comes out amazing each time!
- Use your favorite flour. Like I said earlier, I used cassava flour, but this recipe works great with all purpose and a 1-to-1 gluten free flour.
- Make it a vegan gluten free pumpkin bread! Or just a vegan pumpkin bread, or just a gluten free pumpkin bread, or just a lightened up version! See the notes in the recipe card, but this fall bread is perfectly customizable.
- Don’t open the oven to check on your bread! This lets a lot of the heat out of the oven, changing the temperature drastically and risking the final product of your pumpkin bread. If you want to check on your loaf, simply turn on your oven light. To check its doneness, you can use a toothpick towards the end of its bake time.
- You don’t need to make this pumpkin bread marbled! If marbling isn’t your thing, don’t worry! Just omit the cacao powder and make it a straight up pumpkin chocolate chip bread!
- Make it oil free. If you want an oil free pumpkin bread, not a problem! There’s an option to swap in applesauce in its place. Just check the recipe card 🙂
I hope you love this pumpkin bread as much as I do! It seriously makes me feel all the fall feels 🙂 If you give this bread a go, let me know down in the comments section! And of course, I’d absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there 🙂
Happy baking and swirling!
More Healthy Pumpkin Recipes You’ll Love!
IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, YouTube, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!Print
This moist and decadent healthy pumpkin bread is bursting with pumpkin spice and chocolate chips, and layered with a chocolate pumpkin marbled swirl. Completely gluten free, dairy free, and can be Paleo and vegan! Perfect for all ages, and makes a great breakfast, snack, or healthy dessert!
- 1 3/4 cup cassava flour (or 1-to-1 gluten free flour or regular all-purpose flour)
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- 2 eggs (vegan: 2 tbsp ground flaxseed mixed with 1/3 cup filtered water)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 cup olive or coconut oil, or unsweetened applesauce for oil-free
- 1 tsp vanilla extract
- 1/3 cup cacao powder
- 1/4 cup unsweetened coconut or almond milk, divided
- 1 cup chocolate chips
- Preheat the oven to 375F and line a 9″ loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin spice, cinnamon, and coconut sugar.
- Add in eggs or ground flaxseed eggs, pumpkin puree, maple syrup, vanilla extract, and olive or coconut oil or applesauce and mix until thoroughly combined.
- Fold in chocolate chips.
- Divide the batter into two bowls. One bowl will be for the chocolate layer.
- Add cacao powder to one bowl, and 1/8 cup of coconut/almond milk to each batter. Mix thoroughly.
- Add half of the chocolate batter to the loaf pan, and then layer on with half of the pure pumpkin batter. Repeat until there is no more batter in either bowl.
- Run a knife through the top of the loaf pan to marble the bread slightly. Do not over mix, as this will ruin the marble effect. Less is more!
- Place the loaf tin into the oven and bake for 50-55 minutes, or until the toothpick comes out clean.
- Let cool for 10 minutes before removing from the loaf tin and enjoy!
- Category: Breakfast
- Method: baking
- Cuisine: American
- Serving Size: 1 slice with olive oil
- Calories: 253
- Sugar: 12
- Sodium: 209
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 39
- Fiber: 4
- Protein: 2
Keywords: pumpkin bread, healthy pumpkin bread, chocolate chip pumpkin bread, paleo pumpkin bread, dairy free, vegan option, gluten free