Ingredients
- 1¾ cup pureed pumpkin
- 3 eggs
- ⅓ cup (92 grams) almond butter (or nut butter of choice)
- 3 tablespoons coconut oil, melted
- ⅓ cup coconut sugar
- ⅓ cup (50 grams) coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of sea salt
- 6 oz. dark chocolate, chopped* (see Notes for recommendation to keep 100% Paleo)
Recipe Description
This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I’ve made. It’s chocolatey, moist, and made with coconut flour and almond butter! This recipe is gluten-free, grain-free, dairy-free, and refined sugar free. You’ll be sure to love it!
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