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Healthy Pumpkin Chocolate Chip Bread

A healthy pumpkin chocolate chip bread made with warm spices and nutrient dense pumpkin puree. Sweetened with raw honey and rich dark chocolate chips, it's the perfect fall treat. No gluten, grains or nuts, and can be made dairy-free too.

Course Snack, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword pumpkin, pumpkin bread, pumpkin chocolate chip bread
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 10


  • 2 Tbsp grass-fed butter, ghee or coconut oil, melted and cooled slightly
  • 15 oz can pure pumpkin puree (not pumpkin pie mix)
  • 2 eggs, room temperature, preferably pasture-raised
  • 1/4 cup raw honey
  • 2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup + 2 Tbsp cassava flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup + 3-4 Tbsp good-quality dark chocolate chips (I used 85%)
  • 3-4 Tbsp pumpkin seeds, preferably sprouted


  1. Preheat oven to 350 degrees F. Line a 8.5 x 4.5 loaf pan (1.5 quart size) with parchment paper and set aside.

  2. In a large bowl, mix whisk together the pumpkin puree, melted butter (or ghee or coconut oil), raw honey, apple cider vinegar, vanilla and eggs. In a separate smaller bowl, mix together the coconut flour, cassava flour, baking soda, sea salt and spices. Carefully mix the dry ingredients into the wet. Once mixed, gently fold in 1/2 cup of the dark chocolate chips.

  3. Pour batter into prepared loaf pan in an even layer. Then, garnish top with remaining 3-4 Tbsp of dark chocolate chips and 3-4 Tbsp of pumpkin seeds. Bake in preheated oven 50-65 minutes or until toothpick inserted in center comes out clean or with just a few crumbs. Let cool in pan for 10-12 minutes. Then, remove from pan and place on cooling rack to cool completely before slicing (about 45-60 minutes).

  4. Store in an airtight container and eat within a few days.