Paleo Chocolate Chunk Pumpkin Bread


I refuse to believe that pumpkin season is behind us. Why can't we just accept the fact that pumpkin will forever be its own standalone season? I am all for pumpkin year round, and will always come to its defense. I just love pumpkin, way before it became a trend. I love the texture, the taste, and it also has a lot of health benefits. The color of any baked good is always a beautiful orange hue when pumpkin is added. I say it here and now that pumpkin will live in my pantry all year long!

This particular pumpkin bread is made with paleo flour, and loaded with a chopped pumpkin pie spice chocolate bar from my friends at Hu Kitchen. What I love about using their product is that they are no gimmicks, no weird ingredients, amazingly delicious chocolate, and also some of the best and kindest people in the biz. I mean it, they make exceptional chocolate, and you snag some here (affiliate link).

Making this paleo chocolate chunk pumpkin bread was actually a whim recipe. I followed most of the recipe from another recipe I use as a base for these kind of bakes, but instead I used paleo flour. This particular paleo flour blend is coconut, almond flour, and is from Bob's Red Mill. I love using BRM flours in my baked because the quality of the flour is consistent and reliable. With this particular bake, the paleo flour is very absorbent, so a little more moisture and a longer bake is needed here. I can't really say enough about this particular pumpkin bread because it's truly one of the most delicious things I've made.

Paleo Chocolate Chunk Pumpkin Bread Ingredients:

  • Flour: you can use your own blend of coconut and almond flour, but buying the Paleo blend from Bob's Red Mill cuts out any guessing with measurements. You can find this on Thrive Market! (affiliate link)
  • Baking soda and baking powder: a combination of these two are necessary for the rise, texture, and overall taste.
  • Pumpkin puree and pumpkin spice: need I say more? These two ingredients bring the flavor. Plus, the puree adds to the texture and moisture (and the color!)
  • Light brown sugar: the light brown sugar added here helps with the moisture actually. Since sugar is very absorbent, having light brown sugar added will help with the density and can also impact the flavor.
  • Cane sugar: to help with the added sweetness and with overall flavor.
  • Eggs and milk: typical ingredients found in bakes such as loaves or breads. Feel free to swap whole milk with plant-based alternatives.
  • Oil: the oil will give the bake the fat it needs, and paired with the milk, eggs, sugars, and pumpkin puree, it works beautifully to create the overall structure and crumb of the bake. Opt for olive oil or avocado oil here.

Pumpkin Bread Reminders and Tips:

  • When mixing, it's best to use a hand whisk versus an electric or stand mixer for this. It's very easy to over-mix this particular batter, and we want to be as delicate as possible.
  • Tap the bottom of the pan gently to eliminate air bubbles.
  • Not feeling the chocolate pumpkin pie spice bar? Throw in any other mix-ins you'd like!
  • This is a wet mixture, so just trust the process and know the end result will be amazing.

I am so excited to share this recipe with you. I have an open can of pumpkin puree in my fridge, so I know this is what I will be remaking tonight for breakfast (or a sweet treat) for the week. If you're looking for more pumpkin recipes, you'll find them on my site! Remember when making this recipe to share your feedback and comments below. It is greatly appreciated!

Paleo Chocolate Chunk Pumpkin Bread

If I were to describe my favorite type of loaf or baked bread, it would be this paleo chocolate chunk pumpkin loaf. It's quite possibly the most moist, buttery, chocolatey dessert you will EVER make. If you have a ton of cans of pumpkin, you'll love making this one over and over again. Who said pumpkin season was over?!



  • 230g paleo flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 tbsp pumpkin pie spice
  • ⅓ cup pumpkin puree
  • 100g sugar
  • 100g light brown sugar
  • 2 eggs
  • ¾ cup milk
  • ½ cup oil
  • 1 tsp vanilla extract
  • 1 bar Pumpkin spice chocolate bar, chopped (or dark chocolate bar, or chocolate chunks chopped)


  • Preheat the oven to 350º and grease a loaf pan. Line with parchment and set aside.
  • Whisk wet ingredients and set aside. Whisk the dry ingredients and set aside.
  • Combine the dry into the wet and whisk until just incorporated.
  • Pour into a greased loaf pan and gently tap the bottom of the pan on the counter to eliminate any air bubbles.
  • Bake at 350º for 60 minutes.

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