Spooky Marbled Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

I made this Spooky Marbled Pumpkin bread last year, but never got a round to posting it. Oops! Halloween time snuck up on me again this year, and I probably should have posted this sooner. Buttttt, it’s been nothing but summer weather for most of October, so now that it’s FINALLY feeling a little chilly and spooky here in LA, it’s officially the perfect time to share this recipe with you!

This pumpkin bread is so delicious! It’s perfectly moist, filled with warming spices, and the black tahini batter swirled throughout adds little bombs of nutty yumminess! it’s great on it’s own as a snack, toasted and topped with butter/nut butter for breakfast, or warmed and topped with some ice cream for dessert! I know black tahini/sesame butter might be a little tough to find, so you can omit entirely or use activated charcoal powder if you still want marble your bread. I haven’t tried using charcoal so I can’t recommend how much to use, but if you try it, let me know how it turns out!

This is the perfect festive treat to make around Halloween. I mean it’s marbled orange and black…can you get any more festive than that with a pumpkin bread?! Okay, okay, I’m sure there are other awesome variations out there, but definitely give this one a try and let me know what you think! And if you make this on Instagram, tag me (@lovealwaysnat)! Hope you all have a safe and Happy Halloween!

Love Always,

Nat

Spooky Marbled Pumpkin Bread

I N G R E D I E N T S

Wet

• 2 eggs

• 1/2 cup softened coconut oil (aka room temp)

• 1 cup pumpkin puree (at room temp)

• 1 cup Lakanto Golden Monkfruit Sweetener

  • You can substitute for coconut sugar or do a mix of both

• 1 tsp apple cider vinegar

Dry

• 1 1/2 cup almond flour

• 1/2 oat flour

• 1/4 cup tapioca flour

• 2 tbsp black tahini

• 1 tbsp pumpkin spice 

• 1/2-1 tsp turmeric powder for color

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

D I R E C T I O N S

1. Heat oven to 350° and line a 9x5 loaf tin with parchment paper.

2. Using a large mixing bowl, cream the coconut oil and monkfruit sweetener until smooth. Then add the pumpkin, eggs, apple cider vinegar and mix until well combined.

3. In another medium-sized bowl, mix together the dry ingredients.

4. Add the dry ingredients in to the wet, and stir until just combined.

5. Separate 2/3 cup of the batter into the medium sized mixing bowl and and mix in 2 tbsp black tahini until color is solid “black”. 

   1. TIP: If you tahini is too solid, try microwaving it in 15 second increments.

6. Into the loaf tin, pour enough “orange” batter to lightly cover the bottom of the loaf tin.

7. Dollop spoonfuls of the black batter on top. Repeat layering 1 or 2x more until there is no more batter left

8. With a butter knife (or a chopstick like me lol), swirl the batter to create the marbling. The key here is to not over mix OR under mix. 

9. Bake for 55-60 minutes or until toothpick comes out clean. Let cool completely before removing from the tin and devouring..