Name: Paleo Chocolate Chunk Pumpkin Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: pumpkin
Ingredients: 1 cup canned pumpkin puree; 3 eggs; 1/2 cup coconut sugar; 1/4 cup refined coconut oil; 2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works); 1 teaspoon vanilla extract; 1 cup blanched almond flour; 1/2 cup arrowroot flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon sea salt; 1/2 cup chocolate chunks + more for topping

Paleo Chocolate Chunk Pumpkin Bread

I promised y’all pumpkin. And here I am, delivering you some baked pumpkin deliciousness.

I love me a plain fluffy pumpkin bread as much as the next gal, but you know what I love possibly even more? One with chocolate chunks.

There’s something about those sweet little bursts of melty chocolate that goes perfectly with the autumn spices. It’s one of those breads that is perfect with your morning coffee.

Or for an afternoon pick me up. Or late at night after you put the kids down for bed and you want to reward yourself with a sweet treat (I know I’m not the only one that does this?!).

It’s an all day bread. From breakfast to late night, this paleo chocolate chunk pumpkin bread with serve you well.

I had to tell you this. My mom makes really delicious pumpkin muffins. They’re out of this world amazing. The thing that I love most about them is the tops of the muffins have this gooey, moist coating that is melt in your mouth delicious.

This recipe reminds me of those muffins because look at the top of this bread! LOOK AT IT!! It has the most beautiful crinkles, and is soft and buttery and mouthwateringly gorgeous. I didn’t know it was possible to obsess and admire pumpkin bread for this long but alas, here we are 🙂

If you like pumpkiny baked goods as much as me, you NEED to try this pumpkin bread sans chocolate chunks. Or these chocolate chip pumpkin muffins! Or try these pumpkin spice blondies! They are so seasonally delicious!

How to make chocolate chunk pumpkin bread:

Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.

Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined. Fold in 1/2 cup chocolate chunks.

Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer. Sprinkle the top with additional chocolate chunks.

Bake for 45 minutes or until it rises and a toothpick comes out clean.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free DF Dairy-Free VG Vegetarian