Chocolate Pumpkin Loaf

Pumpkin spice loaf marbled with chocolate and gluten free. This loaf has a protein punch thanks to FlavCity pumpkin protein

This recipe is with main ingredient


Even though Dessi is the baker in our family, I am the creator of this epic protein pumpkin marble loaf. I wanted to make a gluten free loaf with real pumpkin and my FlavCity Pumpkin Spice Protein.

The result is a moist loaf with all the flavors of fall we know and love!

If you are looking for something sweeter, try Dessi’s pumpkin spice cupcakes with frosting.

How To Make Pumpkin Loaf

Start off by adding some paleo flour to a bowl along with a scoop of my FlavCity pumpkin spice protein. Add some pumpkin spice, baking powder, and baking soda.

Beat 2 eggs with maple sugar until nice and fluffy then add 1 cup of unsweetened pumpkin puree. Add melted butter or ghee and mix well.

Add the wet to the dry mixture and beat well. Add cacao powder to half the batter and begin to fill a prepared loaf pan.

Bake for 45 minutes and allow to cool. Enjoy!

Pumpkin spice marbled loaf


Chocolate Pumpkin Bread

Course: Dessert
Cuisine: American
Keyword: pumpkin, pumpkin bread
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8 slices
Author: Bobby Parrish

Pumpkin Spice bread marbled with chocolate



Dry Ingredients:

  • 1 3/4 cups paleo flour mix I use Bob’s red mill
  • 1 scopp ShopFlavCity Pumpkin Spice Protein Smoothie
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cacao powder

Wet Ingredients:

  • 2 eggs
  • 1/2 cup maple or coconut sugar
  • 1 cup pumpkin puree unsweetened
  • 1/2 cup melted butter ghee, or coconut oil


  1. Preheat oven to 350F.
  2. Add all the dry ingredients, except for the cacao powder to a large bowl and mix well.
  3. In a separate bowl, beat the eggs and sugar for 2 minutes with hand mixer, or until fluffy. Add the pumpkin puree and melted ghee to the eggs and mix for 10 seconds.
  4. Add the wet mixture on top of the dry mixture and mix until well combined. Divide the mixture in two parts. Add 1/4 cup cacao powder to one of the parts and mix to incorporate.
  5. Prepare a loaf pan with melted ghee or parchment paper. Add four scoops of batter to the bottom of the loaf pan, alternating between pumpkin and chocolate. Top with another layer, but do the opposite colors. Continue until all the batter is gone and use a butter knife to marble the batter. Smooth the top with an offset spatula and bake in oven for 45-50 minutes, or until a skewer comes out clean.
  6. Allow loaf to rest in the pan for 15 minutes then transfer to a wire rack t cool for another 20 minutes. Enjoy!

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