Double Chocolate Paleo Pumpkin Bread
I know, I know. You need another pumpkin recipe like you need a hole in your head. But I just can’t help myself. I’ve been making chocolatey pumpkin oats recently, and it’s just been so delicious that it inspired me to make this double chocolate pumpkin bread recipe. And boy am I happy that I did.
This bread recipe is sooo moist and delicious, and also happens to be paleo. It’s grain-free, oil-free, and refined sugar-free, but you’d never be able to tell. Unsweetened applesauce is used in place of oil to keep the bread a bit lighter while also maintaining its fluffy moisture, and almond flour and cassava flour are used as a grain free alternative to the normal wheat flour.
Extra chocolatey and filled with pumpkin flavor, this paleo bread is great for a sweet treat in the evenings or afternoon, or for a breakfast bread if you have a bit of a sweet tooth in the mornings (I know I certainly do).
We’re deep in the midst of autumn, so the time for all things pumpkin is now! Take advantage of the season, do yourself a favor, and make this tasty double chocolate paleo pumpkin bread. You might be drinking a pumpkin spice latte with it, eating pumpkin chili for lunch, and pumpkin ravioli for dinner. But don’t let anyone tell you that’s wrong. There’s no such thing as too much pumpkin! Embrace the delicious, seasonal gourd while you can.
So if you give this recipe a try, don’t forget to let me know and tag me on instagram.
Happy Baking from your fellow pumpkin addict.
Xx
Slim
Prep time: 15 minutes
Cook time: 55 min - 1hr 5 min (or until a toothpick comes out clean)
Total time: 1 hour 20 min
Serves: 12
Ingredients
Wet Ingredients
1 cup pumpkin puree
3 eggs
1 tsp vanilla
⅓ cup coconut sugar
¼ cup unsweetened applesauce
Dry Ingredients
½ cup almond flour
½ cup cassava flour
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp pumpkin spice
½ cup + 2 tbsp chocolate chips or chunks
Instructions
Preheat your oven to 350℉ and prep a loaf pan with nonstick spray and/or line with parchment paper (would highly recommend this as it’s way easier than trying to flip the bread out to cool).
In a medium mixing bowl, whisk together the pumpkin, eggs, vanilla, sugar, and apple sauce until completely combined.
In a large mixing bowl, mix together the almond flour, cassava flour, cocoa powder, baking powder, and pumpkin spice. Pour in the wet ingredients and stir together until combined. Then stir in ½ cup of the chocolate chunks.
Pour the batter into the prepared loaf pan and then sprinkle the remaining chocolate chunks on top.
Bake for 55 minutes to 1 hour and 5 minutes (or until a toothpick comes out clean). Time may vary oven to oven.
