Please see my updated Paleo Pumpkin Bread recipe.
This dark chocolate chip pumpkin bread recipe is proof that pumpkin and dark chocolate are a match made in heaven.
If you’re new to the chocolate and pumpkin combination—you’re in for a treat. This dark chocolate chip pumpkin bread recipe is incredibly moist and flavorful, and encases the perfect amount of chocolate in pumpkin and cinnamon goodness. It’s also really hard to screw up, which is definitely important.
While we personally make this dark chocolate chip pumpkin bread regularly in bulk throughout the year for snacks (it’s freezer friendly!), it also serves an incredible holiday breakfast treat that the whole family will love.
Depending on your desires, you can leave out the chocolate chips entirely, and simply add in raisins or cranberries—or leave out the dried fruit all together. You can also swap out the chopped pecans or another nut like chopped walnuts.
This recipe is gluten free, dairy free, and paleo friendly. And no, you won’t be able to tell the difference.
- 1.5 cups almond flour
- 3/4 cup organic canned pumpkin
- 3 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp sea salt
- 1/4 cup raw honey
- handful of unsweetened coconut flakes
- 1/3 cup chopped pecans
- 1/3 cup dark chocolate chips
- 1/4 cup raisins or cranberries (optional)
- Mix almond flour, baking soda, baking powder and spices into a bowl until well combined.
- Stir in eggs and honey, and mix until dry ingredients are combined with wet ingredients. Stir in canned pumpkin.
- Fold in mix-ins, including chopped pecans, chocolate chips, and raisins or cranberries (optional).
- Pour batter into a well-greased aluminum baking pan, and sprinkle coconut flakes on top. Bake for 30-40 minutes at 350 degrees F. Check for doneness by inserting a toothpick in the center of the loaf.
Use coconut oil, ghee, or grass-fed butter as the perfect topping to a slice.
Got any questions about how to make this dark chocolate chip pumpkin bread? Ask below!