Gluten-Free Chocolate Chunk Pumpkin Bread
A moist, spiced pumpkin bread studded with chocolate chunks and made with almond flour and arrowroot for a tender crumb. The combination of pumpkin pie spice, cinnamon, and ginger creates warm fall flavors that pair beautifully with melty chocolate. Perfect for breakfast, afternoon snacks, or dessert, this bread stays moist for days and delivers rich pumpkin flavor without being overly sweet. The almond flour base gives it a slightly nutty taste and dense, satisfying texture.
Ingredients
- 1 cup canned pumpkin puree
- 3 eggs
- ½ cup coconut sugar
- ¼ cup refined coconut oil
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- ½ cup arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ½ cup chocolate chunkssugar-free chocolate chips1:1ketolow-sugar
For lower sugar version
- chocolate chunks, for toppingsugar-free chocolate chips1:1ketolow-sugar
For lower sugar version
Instructions
- 1
Preheat oven to 350F
- 2
Mix together pumpkin, eggs, coconut sugar, coconut oil, agave nectar, and vanilla until smooth using standing electric mixer
- 3
Add almond flour, arrowroot flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to bowl
- 4
Mix dry ingredients for about 1 minute until combined
- 5
Fold in chocolate chunks
- 6
Line 9x5 inch loaf pan with parchment paper
- 7
Transfer batter into bread pan and smooth into even layer
- 8
Sprinkle top with additional chocolate chunks
- 9
Bake for 45 minutes or until risen and toothpick comes out clean
- 10
Allow bread to stand for 5 minutes
- 11
Slide knife around edges and pull parchment paper up to remove bread from pan
- 12
Cut into slices
Tips
Line the pan with parchment paper for easy removal and clean slices
Let the bread cool for at least 5 minutes before removing to prevent crumbling
Store covered at room temperature for up to 3 days for best texture and moisture
Good to Know
Store covered at room temperature for up to 3 days
Can be made 1 day ahead and wrapped tightly
Serve at room temperature or slightly warmed
Common Mistakes
Do not overmix the batter to avoid dense bread
Do not skip the standing time to prevent crumbling when removing
Substitutions
For lower sugar version
FAQ
Can I use regular all-purpose flour instead of almond flour?
This would significantly change the recipe's character and texture. You'd need to adjust liquid ratios and it would no longer be paleo-friendly.
How do I know when the bread is fully baked?
The bread should rise, spring back when lightly touched, and a toothpick inserted in center should come out clean or with just a few moist crumbs.
Can I freeze this pumpkin bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or slice frozen and toast individual pieces.