Marble Chocolate Pumpkin Loaf

Mary Draper
4 days ago
2 min read

We’re giving our yummy Starbucks copycat pumpkin loaf an upgrade by making it a marbled-chocolate-pumpkin loaf. ☺️

⬇️ RECIPE ⬇️

MARBLE PUMPKIN LOAF (GF/DF/Paleo/Low Carb option):

-1 cup pumpkin puree (not pie filling)

-3 eggs

-3/4c coconut sugar (we actually used brown allulose* here)

-1 tbsp vanilla

-2 3/4 cups almond flour

-1 tbsp pumpkin pie spice**

-1 tsp baking soda

-1 tsp baking powder

-1/2 tsp salt

Chocolate Layer:

-3 tbsp cocao powder

-2 tsp milk of choice (I used almond milk)

*DIY pumpkin spice https://youtu.be/o14Uyc5oDgs

**DIY brown allulose https://youtu.be/eQDzlXlMwP

INSTRUCTIONS:

►Combine wet, add dry, take 1/3 into another bowl, add cocao & milk.

►Starting with pumpkin add a few generous spoons of batter to the loaf pan and spread, ►Repeat, alternating batter layers until all batter is used up

►Bake at 350F for 50-60 minutes (when a toothpick comes out clean). Keep an eye on it near the end - if it starts to look dark on top, cover with foil to prevent burning (ours got pretty dark on top, I should have foiled ours...)

►Let cool, slice & enjoy!

This would be delicious topped with:

►coconut whipped cream https://youtu.be/s_N9svqDq8M

►caramel sauce https://youtu.be/L_caYTBpziA

►and/or no churn vanilla ice cream https://youtu.be/K1ZsUllQ-Ks

NOTE: the thinner your layers, the more layers you will get, and more marbling. You can also drag a chopstick or butterknife through the batter after layering to get an even more marbled effect. Just be careful not to go over board or you may lose the distinct layers, and lose the marble effect.

Watch the video: https://youtube.com/shorts/NeBAEU5QygY

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