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Chocolate Swirl Pumpkin Bread

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: american


The ultimate vegan pumpkin bread recipe—super moist and fluffy, marbled with chocolate on top, gluten and oil free, so EASY to make!


  • 1 cup (240g) pumpkin puree 
  • 3/4 cup (105g) coconut sugar
  • 1/4 cup (65g) Organic SunButter
  • 3/4 cup (180g) almond milk
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups (185g) gluten-free flour
  • 2 tbsp (15g) coconut flour
  • 1 tbsp pumpkin pie spice
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 cup Chocolate SunButter


  1. Preheat oven to 350°F. 
  2. Whisk together pumpkin, coconut sugar, SunButter, almond milk, vanilla, and vinegar. 
  3. Add flours, spices, baking powder, and salt. Stir until combined and smooth.
  4. Transfer to a 8×8″ loaf pan that is lined with parchment paper and/or sprayed with oil. Smooth the top of the batter.
  5. Dot the top with spoonfuls of Chocolate SunButter, and use a chopstick to swirl.
  6. Bake for 50-55 minutes at 350°F. 
  7. Cool for 15 minutes before removing from the pan. Cool another 30 minutes or so before slicing.
  8. Keep leftovers in an airtight container in the fridge for up to a week.

Keywords: vegan, gluten free, halloween, fall, pumpkin spice, fluffy, easy, healthy, loaf, nut free, oil free