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This pumpkin chocolate chip bread is the epitome of fall flavors! Spicy, sweet and chocolatey, it will be a hit for the whole family! Paleo, low-carb, dairy-free.
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Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is the epitome of fall flavors! Spicy, sweet and chocolatey, it will be a hit for the whole family! Paleo, low-carb, dairy-free.
Prep Time10 minutes
Cook Time45 minutes
Servings: 8
Calories: 250kcal

Ingredients

Wet Ingredients

  • 1 cup canned pure pumpkin not pumpkin pie filling
  • 3 eggs
  • 2 tablespoons dairy-free milk

Dry Ingredients

  • 1/2 cup coconut sugar or erythritol for low-carb
  • 1-1/2 cup almond flour (168 g)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup chocolate chips sugar-free, if desired

Instructions

  • Preheat oven to 350F.
  • Whisk all wet ingredients together in a bowl.
  • Mix all dry ingredients except chocolate chips together in a second bowl.
  • Add wet ingredients into dry a little at a time until well-combined.
  • Add in chocolate chips, reserving a few for the top of the bread.
  • Pour mixture into a greased bread pan. Bake for 45 minutes or until a toothpick comes out of the center clean.

Notes

Nutrition Facts (1 slice, bread makes 8 slices, carb count assumes coconut sugar is used): 250 calories, 15 g fat, 26 g total carbs, 5 g fiber, 8 g protein