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+ servings
Sliced pumpkin bread

Pumpkin Chocolate Chip Loaf

Shivangi Rao
By Shivangi Rao
Course Breads, Breakfast, Dessert
Servings 1 loaf


  • 2 cups fine blanched almond flour I use Bob’s, Red Mill
  • 3/4 cup cassava flour
  • 1/2 teaspoon Himalayan pink salt or salt of choice
  • 1 teaspoon baking soda
  • 4 pasture-raised eggs
  • 1 cup pumpkin puree
  • 1 cup of organic honey or maple syrup
  • 1/2 cup full fat coconut milk or cashew milk
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice blend
  • 1 tsp ground cinnamon
  • 3/4 cup Hu Kitchen dark chocolate gems chips


  • Preheat oven to 350 degrees F.
  • Line a standard loaf pan with parchment paper and set aside.
  • In a mixing bowl, combine all dry ingredients (flours, baking soda, salt, spices).
  • In another mixing bowl, combine all wet ingredients (beaten eggs, honey, milk, pumpkin puree, and vanilla extract). Mix until fully combined.
  • Slowly add dry ingredients into wet and mix well until a smooth batter forms.
  • Mix chocolate chips into batter leaving a few to sprinkle on top of the batter after pouring into the loaf pan.
  • Pour the batter into the loaf pan.
  • Sprinkle a few more chocolate chips right on top.
  • Bake in the oven for 50-60 minutes or until the top is browned and toothpick or fork comes out clean in the center.
  • Remove and let cool. Slice and serve room temperature! Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!