Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread! This is the perfect addition to your brunch table!

It’s paleo, grain-free, 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 & feel free to add nuts (maybe 1/3 cup of chopped walnuts or pecans!)

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!)

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

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