Gluten-free & Dairy-free Pumpkin Chocolate Swirl Bread
This pumpkin bread is swirled with chocolate and is gluten-free, dairy-free, and delicious!
Ingredients
- 1 cup pumpkin puree
- ½ cup maple syrup
- 2 eggs
- ¼ cup coconut oil melted
- 2 tablespoon nondairy milk I used almond milk!
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup gluten-free flour
For the chocolate swirl:
- ½ cup nondairy chocolate
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 325°F and line a loaf pan with parchment paper. Mix all of the bread ingredients until well combined. In a separate bowl, melt the chocolate swirl ingredients together until smooth.
- Spread half of the bread dough into the loaf pan. Drizzle half of the chocolate mixture on top and use a toothpick or skewer to swirl it into the bread. Add the remaining dough on top followed by the remaining chocolate. Swirl again.
- Bake for 60-70 min. or until a toothpick comes out clean. Let cool and enjoy!