Pumpkin Mania continues. I wonder at what point it is that people start to get sick of it? November? December?  Please let me know when to stop! Because I could keep it going for months.  Anddd I might if you don’t tell me to put a sock in it.

 I’m a choco-holic and love having the chocolate swirled in (I think it’s pretty fancy looking too!) but please  feel free to add whatever ‘toppings’ you want instead: nuts, Pumpkins Seeds,  chocolate chips.. you might even go crazy and dump some caramel on top after baking.

Chocolate Swirl Pumpkin Bread.

• 5 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup oil or melted butter (dairy or nondairy)
• 1/2 cup palm sugar (or other granulated sugar of choice)
• 1/2 cup coconut flour
• 1/2 cup tapioca starch, or arrowroot will work
• 1 teaspoon lemon juice
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2 Tablespoon milk (dairy or nondairy)
• 1 teaspoon cinnamon
• 1/4 cup chocolate chips, melted (dairy or nondairy)

1. Preheat oven to 350 degrees and line a bread pan with parchment paper. 
2. In a mixing bowl, combine all ingredients except the chocolate.
3. Pour the bread batter into the bread pan.
4. In a separate bowl, melt chocolate chips in the microwave until pourable. To help the chocolate pour, add a teaspoon of melted coconut oil to thin it out.
5. Drizzle the chocolate over the bread and swirl into the dough using a knife.
6. Bake for 45 minutes, and let cool before slicing.