This beautiful Nutella Marbled Chocolate Pumpkin Bread recipe brings together the rich, chocolatey goodness of the chocolate hazelnut and the comforting essence of pumpkin in a moist and flavorful bread with no eggs or dairy required!
Perfect for breakfast and dessert, this recipe doesn't require any eggs or additional dairy. Just remember that Nutella does contain dairy, so go for the vegan-friendly chocolate hazelnut spread like Nutiva to keep it vegan.
Step by step recipe is below, so keep reading and learn how to make your fall season a little sweeter.
Ingredients Used to Make This Marbled Chocolate Pumpkin Bread
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Chocolate Pumpkin Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you need to substitute, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Brown Sugar, or other sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this brown monk fruit sweetener.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Filling Ingredients
- Nutella - I used Nutella for this pumpkin bread filling, but you can also use the vegan-friendly chocolate hazelnut spread (like the Nutiva brand) to keep this recipe vegan
Topping Ingredients (Optional)
- Chopped Hazelnuts
There are many alternative topping ingredients you can use for this pumpkin bread recipe. Here are some ideas here in this post
Step by Step Guide
How to Make Marbled Chocolate Pumpkin Bread
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
STEP 5
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
STEP 6
Drop Nutella onto the batter and use a spatula to gently incorporate the Nutella into the batter using a folding motion.
STEP 7
KEEP IN MIND that the marbling effect is achieved by not fully mixing the Nutella into the bread batter. The goal is the keep the chocolate streaks visible in the batter.
STEP 8
Pour the batter into the prepared loaf pan and spread it evenly.
STEP 9
Sprinkle the chopped hazelnut on top of the batter
STEP 10
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and eat as is, or decorate with Chocolate Frosting. I used this "High Protein Nutella Frosting Made with PB2" recipe.
STEP 11
Enjoy!
What are some ways you can eat Pumpkin Bread?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
How to Store Marbled Chocolate Pumpkin Bread
- You can store any leftover pumpkin bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Nutella Marbled Chocolate Pumpkin Bread (Eggless Recipe)
Equipment
Ingredients
Pumpkin Bread Ingredients
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (60g)
- ½ cup sugar of choice (100g), I used monk fruit sweetener
- ½ tsp salt (3g)
- 3 tsp baking powder (12g)
- 1 ¼ cups pumpkin puree (305g)
- ½ cup light olive oil (108g) or melted coconut oil
- ¼ cup unsweetened almond milk (57g)
- ½ cup chocolate hazelnut spread of choice (74g), like Nutella or Nutiva (lower sugar option)
Topping (Optional)
- 3 Tbsp chopped hazelnuts
Frosting (Optional)
- 1 Recipe HIGH PROTEIN PB2 NUTELLA FROSTING , click on link to go to recipe
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, sugar, salt, and baking powder. Make sure they are thoroughly combined.
- In a separate bowl, mix the pumpkin puree, light olive oil, and almond milk. Stir until the mixture is smooth and well incorporated.
- Gradually add the pumpkin mixture to the dry ingredients. Stir gently until you have a smooth batter. Avoid overmixing.
- Drop Nutella onto the batter and use a spatula to gently incorporate the Nutella into the batter using a folding motion. KEEP IN MIND that the marbling effect is achieved by not fully mixing the Nutella into the bread batter. The goal is the keep the chocolate streaks visible in the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Sprinkle the chopped hazelnut on top of the batter
- Bake the Pumpkin Bread Loaf in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy
- You can also make it pretty by piping Nutella Frosting on top of the baked pumpkin loaf.
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