I love chocolate and I love pumpkin. When I add a touch of cinnamon to pumpkin it always reminds me of Thanksgiving and heck, the cinnamon helps sugar cravings and helps the appetite so it is a win-win. When making this Paleo Chocolate Pumpkin Marbled Bread (which is loaded with protein), I realized at the end that it only took me 15 minutes to prepare it before popping it in the oven. I really enjoy quick and delicious recipes.
I originally saw this recipe on PaleoGrubs (by Harper) yet I did not have all the ingredients, not even the pumpkin to bake up, so I altered a few things and it turned out just fine and delicious. The kids loved this and boy the men gobbled it up. It is perfect as an accompaniment to eggs in the morning, as a snack mid-day or packed up to take to work. I added some coconut butter on it after I warmed it up and my hubby ate it plain and with ghee. Any way you eat it is absolutely scrumptious.
Cinnamon has so many beneficial properties and I use it when I can. Cinnamon has a 3-5% effect on blood sugar levels which has similar effects to an older generation of diabetes drugs. That could make it a much better option for pre-diabetics. Cinnamon has also shown an amazing ability to stop medication-resistant yeast infections. This applies to the strains called Escherichia Coli bacteria and Candida Albicans fungus! Some people have even claimed drinking Cinnamon tea helps the pain from arthritis and others have stated Cinnamon Oil based massage oil helps ease the pain. I personally experienced this in a recent massage and I swear it worked! I enjoy sharing the side benefits of any of the ingredients in a recipe which can really nourish as well as heal. I sure enjoy making a paleo dessert or paleo-friendly snack even more worthwhile, not to mention the time involved.
This is not a fluffy type bread as many may be accustomed to or expecting. To make it fluffy (which I did not want) you can separate your eggs and whip up your whites until they peak, then fold into the batter after the final mix step below. This was added to the notes for you to print out. It holds very well, heats very well, and is loaded with protein. Kids love this as a treat or with breakfast. If I was going to make muffins I would do the fluffier version. The bread though is perfect in the recipe below.
Happy baking and be sure to also visit my giveaway page to see what Omazing giveaway is happening now!Print
The kids loved this and boy the men gobbled it up. It is perfect as an accompaniment to eggs in the morning, as a snack mid-day or packed up to take to work. I added some coconut butter on it after I warmed it up and my hubby ate it plain and with ghee. Any way you eat it is absolutely scrumptious, not to mention the health benefits of cinnamon!
- 8 ounces canned pumpkin
- 1 tablespoon (15 ml) ground cinnamon
- 2 teaspoon lemon juice
- ½ teaspoon orange extract
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 2 tablespoons Dutch cocoa
- 1 ½ cups almond flour plus 2 ½ tablespoons
- 3 eggs
- 1 ½ teaspoons baking powder
- Coconut oil for greasing pan
- Preheat oven to 350°F.
- Place the canned pumpkin, eggs, honey, coconut oil, lemon, orange extract and cinnamon in a bowl and puree with an electric mixer until smooth.
- In another bowl, add the almond flour and baking powder and sift together.
- Add the wet ingredients to the dry.
- Divide the mixture evenly between 2 bowls.
- Stir the cocoa powder into the mixture in one of the bowls.
- Grease a standard glass loaf pan with coconut oil.
- Place alternate tablespoonfuls of the chocolate and pumpkin batters into the glass dish.
- Bake for 45-55 minutes.
- Use a knife to test readiness.
- Leave to cool in the pan before serving.
To make this recipe fluffier (which I did not want) you can separate your eggs and whip up your whites until they peak, then fold into the batter after the final mix step.
If I was going to make muffins I would make the fluffier version.
Original recipe was by Harper of PaleoGrubs.com