Paleo Chocolate Chip Pumpkin Bread
This Paleo Chocolate Chip Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy, one-bowl recipe is the best gluten-free pumpkin bread I've ever made! It's moist, full of chocolate chunks, and made with coconut flour and almond butter.
Servings 8 slices
Ingredients
- 1¾ cup 1 15 oz. can pureed pumpkin
- 3 eggs
- ⅓ cup 92 grams almond butter or nut butter of choice
- 3 tablespoons coconut oil melted
- ⅓ cup coconut sugar
- ⅓ cup 50 grams coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 6 oz. dark chocolate chopped (see Notes for recommendation to keep 100% Paleo)
Instructions
- Grease one 9"x5" loaf pan and preheat the oven to 350ºF.
- 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 ½ hour. Flip out onto a cooling rack to finish cooling.
Notes
To keep this bread completely Paleo and refined sugar free, make your own Paleo chocolate chunks!
