Paleo Chocolate Swirl Pumpkin Bread. (Gluten/Grain/Dairy Free)

Paleo Chocolate Swirl Pumpkin Bread. (Gluten/Grain/Dairy Free)

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)


  1. Preheat oven to 350 degrees and line a bread pan with parchment paper.
  2. In a mixing bowl, combine all ingredients except the chocolate.
  3. Pour the bread batter into the bread pan.
  4. 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.
  5. Drizzle the chocolate over the bread and swirl into the dough using a knife.
  6. Bake for 45 minutes, and let cool before slicing.

Brittany Angell

32 comments | Leave your own

  1. Kat

    Thanks for the recipe Brittany! I was just (like 10 minutes ago) in the mood for a rich chocolate/pumpkin loaf and then you posted this one on facebook. You always know what I need 😉 I’ll be sure to let you know how it turns out.

    1. Kat

      Absolutely wonderful loaf! Just wanted I needed cap off my night. Too bad there is only half left.

      Quick notes: I used fresh pumpkin so I added a bit more sugar to balance the green taste I often find with using fresh. I also did more of a spiced pumpkin twist, adding ground ginger, more cinnamon, and nutmeg which worked out great. I would have kept to the recipe except my boyfriend was helping and he wanted to add more.

      Thanks again!

      1. Kat


  2. Katherine

    This is happening Friday!

  3. Sherri Robinson

    What will happen if you don’t use the parchment?

  4. Lisa

    What exactly is tapioca starch? Is that like a flour? Or those pellets that make tapioca pudding?

  5. Michelle

    Your thought on trying this egg-free?
    Thank you for being so tireless in your experiments. It is truly appreciated 🙂

  6. Stef

    could I use almond or coconut flour? I have these on hand. thanks!

  7. manahans

    Is there a printer friendly button I’m missing?
    This sounds delicious!

  8. Barbara

    What size bread pan should I use? Thank you for a wonderful recipe and keep the pumpkin happiness coming!

  9. Serene

    I am allergic to eggs. Would flax seed work the same when a recipe calls for so many eggs like the chocolate pumpkin bread?

  10. Terry

    This looks delicious!! I am also allergic to eggs. Can you share our thoughts on a proper substitute? Thank you for all of your wonderful recipes. 🙂

  11. Yana

    Looks amazing! What can I substitute for cinnamon and chocolate…darn allergies!

  12. Donna

    Possibly the most GORGEOUS paleo pumpkin bread I have EVAH seen…the HEIGHT….the TEXTURE!….the incredible “swirl” thing goin’ on….This WILL be brunch!….Thank you for Fall fabulousness….

  13. Erin

    This is the first recipe of yours that I’ve tried and it turned out perfectly!! Hands down the best gluten free bread I have tried. I used evoo for the oil, almond milk instead of cow’s milk and cane sugar instead of palm. Also good call on the parchment paper – no sticky mess!
    Thanks for the recipe!! Can’t wait to make it again for friends this weekend!

  14. Emily

    Thank you! This recipe is AMAZEBALLS! Between 4 people we ate the entire loaf within two hours. The texture moist with just the right crumble & it has a coffee cake-like flavor. To date, this is the best paleo bread recipe I’ve made. I love that it uses coconut flour & tapioca starch instead of calling for a nut/seed butter. It makes it much more affordable to make. The only substitutions I made were swapping out lemon juice for apple cider vinegar (since I didn’t have any lemons) & I added 1tsp of pumpkin pie spice. 🙂

  15. alexandra k

    what can be used in place of the tapioca starch or arrowroot? Having trouble finding it. Can regular corn starch be used?

  16. Amy C

    HI Brittany! would this be good if we just leave off the chocolate for plain pumpkin bread? Thanks!

  17. Cindy

    I omitted the chocolate and made 10 muffins, baked for 22 minutes, they are awesome!

  18. Sarah

    Can I substitute xylitol for sugar?

  19. Monday, March 3, 2014 : CrossFit Costa Mesa

    […] Love With CrossFit, by Lisa Scotto. Watch–Dusty Highland: Backward Roll to Support. Eat–Paleo Chocolate Swirl Pumpkin Bread, from Brittany Angell. Yes, please! (Just remember… sugar is still sugar… don’t […]

  20. Gluten, Dairy and Soy free Pumpkin Bread | oliveewealways

    […] The Moms group that I’m in had a Bake-Off this week.  There were 4 categories: Appetizers, Main Dish, Dessert, and Specialty.  Since I’m dairy, soy and gluten free, I knew that I wanted to enter the Specialty category.  As I was scouring my recipes looking for the perfect item, I came across my Chocolate Pumpkin Swirl recipe that I’ve made before.  It’s delicious!  Here’s the original recipe: […]

  21. Abbey

    I’ve made this several times and I think it’s delicious.
    This last time I made it, I modified it slightly as my husband thought it needed more pumpkin and I didn’t have any chocolate on hand (and didn’t want to make my own late at night). I brought it to my local moms group for the Bake-Off we had and it WON in the specialty category!!
    Thank you!!
    Here’s the link to my post about it:

  22. Ester Perez

    All I can say is OH MY GOD!!!!! This recipe is SOOO GOOOD!!! My kids ages 5 and 7 made the batter together and all I had to do was put it in the oven. This is delicious, soft, moist and perfect!! I am looking forward to trying more recipes and your cookbook! Awesome job and one of the best Paleo recipes I have tried!!!
    Ester Perez
    Certified Holistic Health Coach

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