Paleo Chocolate Chunk Pumpkin Bread

This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I’ve made. It’s chocolatey, moist, and made with coconut flour and almond butter!

10 minutes

50 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	196
Fat:	12 g
Carbohydrates:	19 g
Protein:	2 g
Calculated per serving.

by bakerita

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Serves: 10

Ingredients

1.75 cup 1.75 cup 1.75 cup Pumpkin Puree
3 whole 3 whole 3 whole Eggs
0.333 cup 0.333 cup 0.333 cup Almond Butter
3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic
0.333 cup 0.333 cup 0.333 cup Coconut Sugar
0.333 cup 0.333 cup 0.333 cup Coconut Flour
1 tsp 1 tsp 1 tsp Cinnamon, ground
0.25 tsp 0.25 tsp 0.25 tsp Nutmeg, ground
0.75 tsp 0.75 tsp 0.75 tsp Baking Soda
0.75 tsp 0.75 tsp 0.75 tsp Baking Powder
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
1 pinch 1 pinch 1 pinch Salt
6 oz 6 oz 6 oz Dark Chocolate

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease one 9"x5" loaf pan and preheat the oven to 350F.
In a large bowl or mixer, combine the pumpkin, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.
Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.