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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!

Paleo Chocolate Chunk Pumpkin Bread

Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Rachel Conners

Ingredients

Instructions

  1. Grease one 9"x5" loaf pan and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the pumpkin, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.

Recipe Notes

To keep this bread completely Paleo and refined sugar free, make your own Paleo chocolate chunks!