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
