Paleo Chocolate Swirl Pumpkin Coffee Cake ~ gluten free, dairy free, soy free,

Paleo Chocolate Swirl Pumpkin Coffee Cake ~ gluten free, dairy free, soy free,

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Pumpkin mania continues! and this time I added Chocolate!

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Cacao and maple syrup to be exact! and they made such beautiful chocolate swirls together in this yummy pumpkin coffee cake.

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The luscious coffee cake is soft and moist and packed with spices, it would be perfect for breakfast along with some chai tea or a latte.

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I went the simple route and didn’t add a crumble which you could easily add to this bread if you desired.

My husband and I liked the simplicity of the pumpkin pie spices and chocolate which makes this coffee cake taste just like a pumpkin pie!

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Paleo Chocolate Swirl Pumpkin Coffee Cake ~ gluten free, dairy free, soy free,

Paleo Chocolate Swirl Pumpkin Coffee Cake ~ gluten free, dairy free, soy free,

Ingredients

  • 8 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup palm sugar (or other granulated sugar of choice)
  • 1 tsp vanilla flavoring/extract
  • 1 teaspoon lemon juice
  • 1/2 cup almond flour
  • 1/2 cup tapioca starch, or arrowroot starch will work
  • 4 tsp coconut flour
  • 1/4 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 tsp pumpkin pie spice or (if you don't have pumpkin pie spice use 1/4 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg, 1/4 tsp cinnamon)
  • 1/2 cup cacao powder
  • 1/2 cup maple syrup

Instructions

  • 1) Preheat oven to 350F
  • 2) Grease a 9" loaf pan and line it with parchment paper.
  • 3) Put the cacao powder and maple syrup in a glass bowl on top of a pot with water (don't let the water touch the glass bowl) on the stove top, set the heat to medium, whisk the cacao powder and maple syrup together while it heats up until it is well combined and looks like melted chocolate. set aside for later.
  • 4) In a large bowl, mix the pumpkin with the eggs, vanilla and lemon juice blending well.
  • 5) Add the coconut palm sugar to the pumpkin puree mixture and blend well.
  • 6) In a medium bowl mix together the almond flour, tapioca flour, coconut flour, salt, baking powder, cinnamon, and pumpkin pie spice.
  • 7) Mix the dry ingredients with the wet ingredients until well combined.
  • 8) Pour the batter in the loaf pan, now take the chocolate mixture and drizzle the chocolate over the bread and swirl into the dough using a knife.
  • 9) Bake for 35~45 mins, until a knife poked in the center comes out clean.
  • 10) Let cool completely and then slice and serve.
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http://thepaleofox.com/paleo-chocolate-swirl-pumpkin-coffee-cake-gluten-free-dairy-free-soy-free/

Paleo Chocolate Swirl Pumpkin Bread

Ingredients:

8 large eggs

1 cup pumpkin puree

1/2 cup palm sugar (or other granulated sugar of choice)

1 tsp vanilla flavoring/extract

1 teaspoon lemon juice

1/2 cup almond flour

1/2 cup tapioca starch, or arrowroot starch will work

4 tsp coconut flour

1/4 teaspoon salt

1 Tablespoon baking powder

1 teaspoon cinnamon

1 tsp pumpkin pie spice or (if you don’t have pumpkin pie spice use 1/4 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg, 1/4 tsp cinnamon)

1/2 cup cacao powder

1/2 cup maple syrup

Directions:

Preheat oven to 350F

Grease a 9″ loaf pan and line it with parchment paper.

Put the cacao powder and maple syrup in a glass bowl on top of a pot with water (don’t let the water touch the glass bowl) on the stove top, set the heat to medium, whisk the cacao powder and maple syrup together while it heats up until it is well combined and looks like melted chocolate. set aside for later.

In a large bowl, mix the pumpkin with the eggs, vanilla and lemon juice blending well.

Add the coconut palm sugar to the pumpkin puree mixture and blend well.

In a medium bowl mix together the almond flour, tapioca flour, coconut flour, salt, baking powder, cinnamon, and pumpkin pie spice.

Mix the dry ingredients with the wet ingredients until well combined.

Pour the batter in the loaf pan, now take the chocolate mixture and drizzle the chocolate over the bread and swirl into the dough using a knife.

Bake for 35~45 mins, until a knife poked in the center comes out clean.

Let cool completely and then slice and serve.



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