Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread!

This is the perfect addition to your brunch table!

It’s paleo, grain-free, (can be) dairy-free, gluten-free, & refined sugar-free!

The added chocolate will satisfy any sweet tooth and best of all, it’s low in sugar. However, feel free to omit the chocolate &/or add nuts (maybe 1/3 cup of chopped walnuts or pecans!)

My biggest tip for this loaf of deliciousness is to let it sit in the pan for about 15-20 minutes to allow the insides to continue cooking while it’s cooling. Then transfer the loaf to a wire rack and let cool for another 10-15 minutes!

Let me know if you ended up making this mouth-watering, scrumptious treat!


Chocolate Chip Pumpkin Bread
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil melted
  • 4 eggs whisked
  • 1 tsp. pure vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • ¼ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1/2 cup dark chocolate chips try dairy free!
  1. Preheat oven to 350ºF. In a medium bowl, combine all of the ingredients.
  2. Mix until just combined.
  3. Transfer dough to a 8in x 4in loaf pan, greased (line with parchment paper for easy removal). Sprinkle with pumpkin spice, a few chocolate chips. May also use a 9 x 5 loaf pan.
  4. Bake in oven for 50-65 minutes (or 40-55 mixtures for 9 x 5 pan) or until center is firm.
  5. Check bread halfway through baking time, if top begins to burn, cover edges with foil. 

  6. Remove bread from oven and allow to cool for 15-20 minutes in the pan. Then carefully transfer bread from the pan onto a wire rack to cool for another 10-15 minutes before cutting into slices (cooling is an important step!)



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