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This paleo double chocolate chip pumpkin bread is moist, cake-like, and packs a big flavor punch with lots of dark chocolate flavor AND warm pumpkin pie spices. It’s gluten free, grain free, dairy free, and nut free.
How do we feel about the pumpkin-chocolate combo? I have to admit that I’ve been converted – I used to hate the idea of pumpkin and chocolate together!
For me, pumpkin meant pumpkin spice and chocolate didn’t seem to fit in there since it has such a strong flavor itself. So what changed? I experimented with a couple of recipes that officially changed my mind.
The first was my triple chocolate pumpkin brownies. With these it was all about the texture! Who knew sneaking veggies into chocolate could actually make for a fudgier finished product?
The second was my pumpkin chocolate vegan cheesecake. Whoa. This one combines a rich chocolate pumpkin layer with a pumpkin spice layer and it’s absolutely heavenly.
Oh but wait! What about my pumpkin chocolate chip truffles?! There are just too many GOOD pumpkin chocolate recipes at this point to deny that the combo is a GREAT one!
So, here we are with this nut-free, coconut flour based double chocolate chip pumpkin bread. Here’s what I love about it:
Super simple to make – just one bowl and no special equipment needed – just a whisk.It’s paleo + nut free but everyone will love it because…It’s moist and rich like a chocolate cake yet super healthy andTotally acceptable to eat for breakfast!
While the main flavor you’re getting here is a rich dark chocolate from the raw cacao, I also added a hefty dose of Primal Palate’s pumpkin pie spice so it’s really the best of both!
For the chocolate chips, you can use any dark ones you want, but, if you’re looking for a strictly paleo chocolate I highly recommend chopping up a Hu Kitchen dark chocolate bar for rich paleo chocolate chunks.
After cooling and slicing, this bread is best stored loosely covered on the countertop for the first day, and covered in the refrigerator after that. You can gently warm a slice in the toaster oven before digging in after it’s been in the fridge.
So here we are, ready to make this double chocolate chip pumpkin bread! Grab that pumpkin puree and get your oven preheated because it’s time to BAKE – let’s go!
Double Chocolate Chip Pumpkin Bread {Paleo, Nut Free}
Double Chocolate Chip Pumpkin Bread {Paleo, Nut Free}
This paleo double chocolate chip pumpkin bread is moist, cake-like, and packs a big flavor punch with lots of dark chocolate flavor AND warm pumpkin pie spices. It’s gluten free, grain free, dairy free, and nut free. Prep Time: 10 minutesCook Time: 55 minutesCooling Time: 2 hrsCourse:Baking/DessertCuisine:Nut Free, PaleoServings: 10 slices
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Ingredients
1cuppumpkin puree4large eggsroom temp1/4cuppure maple syrup1/4cupcoconut sugar1/4cup + 2 Tbspfull fat coconut milk room temperature, blend first if separated1tsppure vanilla extract1/2cupcoconut floursifted*1/2cupraw cacao powdersifted*3/4tspbaking soda1/4tspsea salt1Tbsppumpkin pie spice3/4cupdark chocolate chips or paleo chocolate chunks
Instructions
Preheat your oven to 350° F and line a medium loaf pan with parchment paper with some overhang for easy removal.In a large bowl, whisk together the pumpkin, eggs, maple syrup, coconut sugar, coconut milk, and vanilla until very smooth.Add in the dry ingredients, except the chocolate chips (no need for a separate bowand stir well until fully combined. Fold in the chocolate chips, leaving a handful to sprinkle on top of the loaf before baking. The batter will be thick due to the coconut flour.Transfer the batter to the prepared loaf pan and spread out evenly. Sprinkle the remaining chocolate chips on top, then bake in the middle rack of the preheated oven for 50-60 minutes, or until a toothpick inserted near the center of the loaf comes out with a few crumbs. I baked mine for exactly 55 minutes.Cool in the pan on a wire rack for 20 minutes, then use the parchment paper to remove from the pan. Continue to cool on the wire rack completely before cutting into slices.Store loosely covered at room temperature for the first day, then cover and refrigerate to keep longer. Enjoy!
Recipe Notes
*Measure the exact amount after sifting.
Nutrition
Calories: 181kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 7gCholesterol: 49mgSodium: 210mgPotassium: 195mgFiber: 3gSugar: 13gVitamin A: 3884IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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Want More Nut Free Baking Recipes? Try One of These!
Chocolate Chip Paleo Pumpkin Bread
Triple Chocolate Pumpkin Brownies
Coconut Flour Chocolate Chip Cookies
Cranberry Cookie Crumb Bars
Apple Cinnamon Streusel Bread
Double Chocolate Paleo Banana Bread
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