Paleo Chocolate Chunk Pumpkin Bread

From your morning coffee to your late night snack, this Paleo Chocolate Chunk Pumpkin Bread is the perfect, seasonally delicious gluten free treat!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.

Step 3

Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.

Step 4

Fold in 1/2 cup chocolate chunks.

Step 5

Line a 9×5 inch loaf pan with parchment paper.

Step 6

Transfer the batter into the bread pan and smooth it out into an even layer.

Step 7

Sprinkle the top with additional chocolate chunks.

Step 8

Bake for 45 minutes or until it rises and a toothpick comes out clean.

Step 9

Allow the bread to stand for 5 minutes. Slide a knife around the edges and pull the parchment paper up to remove the bread from the pan.

Step 10

Cut into slices and enjoy!

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