This Dark Chocolate Chip Pumpkin Bread is a perfect blend of rich, decadent dark chocolate and the warm, cozy flavors of pumpkin and spices. The result? A moist, flavorful loaf that’s perfect for any occasion. Whether you’re making it for a holiday breakfast, a quick snack, or for a treat to share with friends, this gluten-free, dairy-free, and paleo-friendly bread is sure to be a hit. The best part? It’s so easy to make!
Why You’ll Love This Recipe
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Moist and Flavorful: The pumpkin and spices create a moist, tender bread, while the dark chocolate chips add just the right amount of sweetness.
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Versatile: You can easily swap ingredients like nuts or dried fruit to tailor the recipe to your taste preferences.
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Simple to Make: This bread is incredibly easy to prepare and nearly foolproof, perfect for both beginner and seasoned bakers.
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Freezer-Friendly: Bake a batch and freeze it for later! It’s an excellent make-ahead treat.
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Gluten-Free and Paleo: Enjoy a delicious treat without the gluten or dairy, and it’s paleo-friendly to boot!
Ingredients
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1.5 cups Almond flour
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3/4 cup Organic canned pumpkin
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3 large Eggs
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1 teaspoon Baking soda
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1 teaspoon Baking powder
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1.5 teaspoons Cinnamon
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1 teaspoon Nutmeg
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1/8 teaspoon Sea salt
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1/4 cup Raw honey
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Handful of Unsweetened coconut flakes (for topping)
Mix-ins
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1/3 cup Chopped pecans
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1/3 cup Dark chocolate chips
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1/4 cup Raisins or cranberries (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare Dry Ingredients: In a large bowl, mix together the almond flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt until well combined.
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Combine Wet Ingredients: Stir in the eggs and honey, mixing until the dry ingredients are fully incorporated into the wet ingredients. Then, add the canned pumpkin and continue mixing until smooth.
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Fold in Mix-ins: Gently fold in the chopped pecans, dark chocolate chips, and raisins or cranberries (if using). Make sure everything is evenly distributed.
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Prepare the Pan: Grease a loaf pan with coconut oil, ghee, or grass-fed butter. Pour the batter into the pan and smooth the top.
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Bake: Sprinkle the unsweetened coconut flakes on top of the batter. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes. Check for doneness by inserting a toothpick into the center of the loaf—if it comes out clean, the bread is ready!
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Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
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Servings: 10-12 slices
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Prep Time: 10 minutes
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Cook Time: 30-40 minutes
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Total Time: 40-50 minutes
Variations
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Different Mix-ins: If you prefer raisins or cranberries over chocolate chips, feel free to swap them in. You can also try walnuts or almonds instead of pecans for a different nutty flavor.
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Spice Variations: Experiment with other spices like ginger or cloves to add a unique twist to your pumpkin bread.
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Sweetener Options: You can substitute the honey with maple syrup or coconut sugar if preferred.
Storage/Reheating
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Storage: Store the pumpkin bread in an airtight container at room temperature for up to 3 days.
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Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe container for up to 3 months. Let it thaw at room temperature before slicing.
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Reheating: To enjoy warm slices, reheat in the microwave for 10-15 seconds or pop them in the toaster for a crispy edge.
FAQs
Can I make this recipe without chocolate chips?
Absolutely! You can leave the chocolate chips out and simply add more nuts or dried fruit, or even enjoy it plain for a slightly lighter version.
Can I use a different type of flour?
This recipe calls for almond flour, which helps keep the bread moist and gives it a soft texture. Unfortunately, you cannot substitute almond flour with regular flour in this paleo recipe.
Can I make this recipe without eggs?
Yes, you can use an egg replacement like flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) to make this recipe vegan.
How do I know when my pumpkin bread is done?
The bread is done when a toothpick or cake tester inserted into the center of the loaf comes out clean. If the bread starts to brown too much on top, cover it loosely with foil for the last 10-15 minutes of baking.
Can I add more spices to this recipe?
Of course! If you love spiced pumpkin bread, you can add a pinch of ginger, cloves, or allspice to enhance the flavor.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned pumpkin. Make sure to drain any excess liquid before adding it to the batter.
What if I don’t have a loaf pan?
If you don’t have a loaf pan, you can use a muffin tin and adjust the baking time. Muffins will bake in about 20-25 minutes, so check for doneness with a toothpick.
Can I use a different type of sweetener?
If you don’t have raw honey, maple syrup or coconut sugar would be good alternatives. Keep in mind that liquid sweeteners like maple syrup might slightly alter the texture of the bread.
How can I make my pumpkin bread extra moist?
To keep the bread moist, make sure to measure the almond flour properly (don’t pack it in), and avoid overbaking. You can also add a tablespoon or two of melted coconut oil to the batter for extra moisture.
Can I use other nuts in this recipe?
Yes! Walnuts, almonds, or hazelnuts are great alternatives to pecans and will give the bread a nice texture.
Conclusion
This Dark Chocolate Chip Pumpkin Bread is a crowd-pleasing, easy-to-make treat that’s perfect for any occasion. With its moist, flavorful texture and delightful combination of pumpkin, spices, and dark chocolate, this bread is a true winner. Whether you make it for a holiday breakfast or as a simple afternoon snack, it’s guaranteed to be a hit. Plus, it’s freezer-friendly, so you can enjoy it anytime!
Print
Dark Chocolate Chip Pumpkin Bread
- Total Time: 40-50 minutes
- Yield: 1 loaf
- Diet: Gluten Free
Description
This Dark Chocolate Chip Pumpkin Bread is the perfect fall treat, combining the rich flavors of pumpkin and dark chocolate in a moist, gluten-free, and paleo-friendly loaf. With a hint of cinnamon and nutmeg, and the option for mix-ins like pecans, raisins, or cranberries, this bread is perfect for breakfast, snacks, or holiday gatherings.
Ingredients
1 ½ cups almond flour
¾ cup organic canned pumpkin
3 eggs
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
1 tsp nutmeg
⅛ tsp sea salt
¼ cup raw honey
A handful of unsweetened coconut flakes
Mix-ins:
⅓ cup chopped pecans
⅓ cup dark chocolate chips
¼ cup raisins or cranberries (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an aluminum baking pan or line it with parchment paper.
Prepare Dry Ingredients:
In a large mixing bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt. Stir until well combined.
Combine Wet Ingredients:
Add the eggs, honey, and canned pumpkin to the dry ingredients. Stir until fully incorporated, making sure there are no lumps.
Fold in the Mix-ins:
Gently fold in the chopped pecans, dark chocolate chips, and optional raisins or cranberries.
Bake the Bread:
Pour the batter into the prepared baking pan and sprinkle the coconut flakes on top. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the bread cool for 10-15 minutes before slicing. For an extra treat, top slices with coconut oil, ghee, or grass-fed butter.
Notes
For a different twist, swap out the pecans for walnuts or leave out the dried fruit entirely.
This bread is freezer-friendly, so feel free to make a double batch and store one for later.
The bread is naturally sweetened with honey, but you can adjust the sweetness to your liking.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Paleo
