Paleo Chocolate Swirl Pumpkin Bread. (Gluten/Grain/Dairy Free)
This is another SUPER old recipe from October of 2013 (hence why the photo says RealSustenance.com- which was the original website name!)! This recipe was really loved..so I’m posting despite my terrible old photo! :)
Pumpkin Mania continues. I wonder at what point it is that people start to get sick of it? November? December? Please let me know when to stop! Because I could keep it going for months. Anddd I might if you don't tell me to put a sock in it. I'm a choco-holic and love having the chocolate swirled in (I think it's pretty fancy looking too!) but please feel free to add whatever 'toppings' you want instead: nuts, Pumpkins Seeds, chocolate chips.. you might even go crazy and dump some caramel on top after baking.
Chocolate Swirl Pumpkin Bread
5 large eggs
1/2 cup pumpkin puree
1/4 cup oil or melted butter (dairy or nondairy)
1/2 cup palm sugar (or other granulated sugar of choice)
1/2 cup coconut flour
1/2 cup tapioca starch, or arrowroot will work
1 teaspoon lemon juice
1 Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoon milk (dairy or nondairy)
1 teaspoon cinnamon
1/4 cup chocolate chips, melted (dairy or nondairy)
Preheat oven to 350 degrees and line a bread pan with parchment paper.
In a mixing bowl, combine all ingredients except the chocolate.
Pour the bread batter into the bread pan.
In a separate bowl, melt chocolate chips in the microwave until pourable. To help the chocolate pour, add a teaspoon of melted coconut oil to thin it out.
Drizzle the chocolate over the bread and swirl into the dough using a knife.
Bake for 45 minutes, and let cool before slicing.