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!
Prep: 10 minCook: 45 minTotal: 55 min
Servings: 1 loaf 1x
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!