Pumpkin Chocolate Swirl Bread (Made with Allulose)
Pumpkin spice season? Always in style. But this isn’t your average pumpkin bread—we leveled things up with a rich chocolate swirl that makes every slice look (and taste) bakery-worthy. Best part? It’s sweetened with Pyure Allulose, so you get all the cozy vibes without loading up on sugar.
Think: pumpkin patch meets chocolate factory. Yeah, it’s that good.
Ingredients
Dry:
-
2 cups all-purpose flour
-
¾ cup Pyure Allulose
-
1 tbsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
2 tsp pumpkin pie spice
Wet:
-
1 cup pumpkin purée
-
½ cup non-dairy milk
-
¼ cup neutral oil
-
2 tsp apple cider vinegar
-
2 tsp vanilla extract
For Chocolate Swirl:
-
¼ cup cocoa powder
-
2 tbsp non-dairy milk
-
1–2 tbsp Pyure Allulose
Instructions
-
Preheat & Prep
Heat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper. -
Mix Dry Ingredients
In a medium bowl, whisk flour, baking powder, Pyure Allulose, baking soda, salt, and pumpkin pie spice. -
Mix Wet Ingredients
In a large bowl, whisk pumpkin purée, milk, oil, vinegar, and vanilla until smooth. -
Combine
Add dry ingredients to wet and stir gently until just combined (don’t overmix). -
Make Chocolate Batter
Transfer about 1½ cups of batter to a separate bowl. Stir in cocoa powder, extra milk, and extra allulose. -
Layer & Marble
Alternate spoonfuls of pumpkin batter and chocolate batter into the loaf pan. Use a knife or skewer to gently swirl for a marbled effect. -
Bake
Bake for 45–55 minutes, or until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack. -
Serve
Slice and enjoy as is—or drizzle with melted chocolate for extra indulgence.
Why You’ll Love This Recipe
-
Two flavors, one loaf: Pumpkin spice coziness + chocolate decadence.
-
Better-for-you baking: Sweetened with Pyure Allulose.
-
Show-off vibes: The marbled swirl looks fancy, but it’s secretly easy.
Perfect for brunch spreads, afternoon coffee, or just eating straight from the pan (no judgment).