Flourless Chocolate Pumpkin Bread (Paleo)
This Chocolate Pumpkin Bread is paleo, gluten free, and wheat free. The batter comes together easily in a blender and then it’s ready to go in the oven.
After making a paleo banana bread, I’ve been wanting to make a paleo chocolate pumpkin bread. I tinkered with this recipe quite a bit and baked half a dozen versions before producing this one. But THIS is the one.
You can taste the chocolate and the pumpkin. The bread is super moist, holds together well, and is not overly sweet.
Ingredients
- Pumpkin puree
- Large eggs
- Pure vanilla extract
- Raw honey
- Super fine almond flour
- Unsweetened cocoa powder
- Baking soda
- Cream of tartar
- Sea salt
- Ground cinnamon
- Ground nutmeg
- Paleo mini chocolate chips
How to Make Paleo Chocolate Pumpkin Bread
This recipe makes on 8×4″ inch loaf. Grease the loaf pan or line it with parchment paper.
Place all of the ingredients except for the chocolate chips in a blender. Blend until the batter is smooth. Stir in the chocolate chips and then pour the batter into the prepared pan.
Lightly rap the bottom of the loaf pan on the counter to settle the batter. Sprinkle chocolate chips over the top.
Bake the chocolate pumpkin bread at 325°F for 40 to 45 minutes or until a toothpick comes out clean.
If you allow the bread to cool, the pumpkin flavor becomes more intense. I couldn’t wait to slice it up though because I wanted to capture the bread while the chocolate chips were still melty.
I was aiming for something sweet but not quite dessert for this bread. If you’re looking for a more indulgent and cake-like flourless pumpkin bread recipe, you can also check out my flourless pumpkin bread or flourless Nutella pumpkin bread.
Storage Tips
Once the bread is cooled to room temperature, wrap it with plastic wrap and it will keep well for one to two days. You can also store it in the refrigerator for a few days longer.
More Paleo Recipes
Flourless Chocolate Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/3 cup honey, to keep this paleo, use raw, unprocessed honey
- 1 1/2 cups super fine almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder, to keep this paleo mix together 1 tsp baking soda with 2 tsp cream of tartar instead of using commercial baking powder
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1/2 cup mini semi sweet chocolate chips, use mini paleo semi sweet chocolate chips to keep it completely paleo, divided
Instructions
- Preheat oven to 325°F. Lightly grease an 8 inch by 4 inch baking loaf pan (or line it with parchment paper).
- Add all ingredients except chocolate chips to a blender. Blend until everything is evenly mixed and becomes a smooth batter. Stir in 1/4 cup of mini chocolate chips. Pour batter into loaf pan. Rap the bottom of the pan a few times against kitchen counter to allow the batter settle and evenly distribute. Sprinkle remaining 1/4 cup of mini chocolate chips across surface of batter.
- Place bread loaf into the oven and bake for about 40-45 minutes, or until bread is cooked. A knife inserted should come out clean (with the exception of any melted chocolate you may have sliced into). Allow bread to fully cool before slicing.
Notes
- Like many other fruit quick breads, the pumpkin flavor will become more intense the longer you allow the bread to cool.
- This bread is not super sweet and it does rely on the chocolate chips for some of its sweetness so I don't recommend you leaving them out.
My son has a tree nut allergy have you tried an alternative to almond flour?
Sorry, but we’ve only tested the recipe with almond flour.
I just whipped this up and it smells amazing! I can’t wait to try it! Do you recommend storing in the fridge or is room temperature okay?
room temp is okay for 1-2 days. Otherwise it’s better to store in the fridge
This was easy and turned out yummy! Thanks for the recipe
I’m so glad you enjoyed it!