Everything is coming up pumpkin! And why not? Pumpkin is chalk full of vitamins, minerals and antioxidants and it’s low in calories. It’s literally the perfect food. That’s why this gluten-free marbled pumpkin chocolate bread recipe has become one of my favorites! Who wouldn’t love a moist, marble bread with pumpkin and chocolate? Better yet, it’s super simple to make.

This post was previously published on October 31, 2023 and I’m sharing it again today.

Marbled Chocolate Pumpkin Bread

If you are searching for a healthy gluten-free bread recipe that tastes indulgent and seasonal, I’ve got you covered. This chocolate pumpkin bread has the perfect balance of flavors between chocolate and pumpkin, and it’s easy to make. The hardest part is alternating rows of batter in the pan. And frankly even if you mess that up a bit, it will still look and taste delicious. 

This recipe has only 12 ingredients, most of which are probably already in your cabinets if you keep a gluten-free home. And really the only other thing you need is a bread loaf pan. You don’t even need a blender!

Pumpkin Bread Helpful Tips

I like using canned pumpkin purée because it’s quick and easy, but if you’ve got leftover cooked pumpkin, definitely use it — the flavor is richer and a little more complex. Sometimes I swap out the butter in baking recipes for unsweetened applesauce to cut calories and make things a bit healthier — so if a recipe calls for a half cup of butter, I’ll use a half cup of applesauce instead. Just make sure to spray your pan well with a non-stick spray (I love Trader Joe’s Avocado Oil spray). I also try to replace regular cane sugar with coconut sugar whenever I can. It’s a 1:1 swap, and I like that it’s plant-based.

Marbled Pumpkin Chocolate Bread (Gluten Free)

Yields: 1 loaf, 12 slices

Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour 5 minutes

Ingredients:

• ¾ cup granulated sugar
• ¾ cup pumpkin puree
• ½ cup unsalted butter, melted (or half cup applesauce)
• 2 large eggs
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour, divided
• ¼ cup unsweetened cocoa powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Instructions:

1. Preheat oven to 350 degrees F. Spray a 9×5” loaf pan with cooking spray and set aside.
2. In a medium bowl, add sugar, pumpkin puree, melted butter, eggs, milk and vanilla extract. Whisk to combine.
3. In a small bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Stir to incorporate.
4. Add the flour mixture to the bowl of wet ingredients. Fold to combine.
5. Divide the batter evenly between the two bowls used. Add cocoa powder to one, and add the remaining ¼ cup of flour to the other. Stir to incorporate.
6. Use a cookie scoop to create two horizontal rows of batter, alternating between pumpkin and chocolate scoops. Add a scoop of pumpkin, chocolate, then pumpkin on one side (horizontally). Add a scoop of chocolate, pumpkin, then chocolate for the second row. Tap the pan on the counter a few times to allow the batter to spread evenly in the bottom of the pan. Repeat this process with alternate batters on top – being sure to use all remaining batter.
7. Use a skewer to swirl the batter into figure eights, creating a marbling effect in the loaf.
8. Place loaf pan in preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before enjoying.

 

Here are more of my pumpkin dessert recipes you might want to make: Pumpkin Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat! and Easy Pumpkin Pie Oatmeal Bake: Healthy, Gluten Free and Vegan.

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