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.
Recipe
Paleo Chocolate Chunk Pumpkin Bread
From your morning coffee to your late night snack, this Paleo Chocolate Chunk Pumpkin Bread is the perfect, seasonally delicious gluten free treat!
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
Instructions
- Preheat oven to 350F.
- 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.
- Allow the bread to stand for 5 minutes. Slide a knife around the edges and pull the parchment paper up to remove the bread from the pan.
- Cut into slices and enjoy!
Enjoy!! xo
Is there anything you could use to replace the arrowroot flour??
Do you have tapioca flour or even oat flour? They would be great options! xo
Hi .. can I use flax egg in the pumpkin loaf recipe?
I’ve never tried it, but it should work! Let me know how you make out!! xo
I made this today and I could never get it to cook fully. The batter is too moist in my opinion. The flavor is there but I couldn’t get mine cooked all the way. Maybe I will reduce coconut oil in the future.
Hm, that’s so weird! Did you use homemade pumpkin puree? I’ve heard that can be wetter than canned. Also, where are you located? Different elevations bake differently, especially gluten free recipes. I’d love to help you figure this out!
I just made this recipe and it’s delicious. I followed the recipe exactly, except that I didn’t have refined coconut oil, so I substituted it for unrefined coconut oil. I will for sure make it again! Thank you for this recipe.
Yay!! I’m so happy you loved it!! xo
Delish! Loving all your paleo recipes!
Aw thank you so much! I’m so happy you’re making something delicious! xo