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gluten free dairy free pumpkin bread with chocolate swirl

Gluten-free & Dairy-free Pumpkin Chocolate Swirl Bread

5 from 1 vote
This pumpkin bread is swirled with chocolate and is gluten-free, dairy-free, and delicious!
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Prep Time 5 minutes
Cook Time 1 hour
Servings: 1 loaf
Course: Bread, Breakfast, Dessert
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Bake for 60-70 min. or until a toothpick comes out clean. Let cool and enjoy!