Pumpkin Spiced Choc-Chunk Bread

Tis the season! If ever there was a delicious bread that envelopes all of the Autumn/ Winter cosy upcoming holiday feels it’s this bread right here! When I created this recipe originally I didn’t include the choc-chunks and it fast became a fam and friends favourite. Now, with the addition of the choccy chunks I gotta say, it’s next level! Hahaha

We start baking this bread each year usually before Halloween and continue baking it through Thanksgiving (I married a Canadian!), Christmas and all of the holidays. The kiddos love it and so do we with the perfect moist pumpkin spiced bread texture and pops of deep delicious dark chocolate – I hope this will be a fam fav in your home too! The smell from your kitchen when you make this will be amazing with the aroma’s bound to get you excited for the holiday season.

Pumpkin Spiced Choc-Chunk Bread mise en place / food prep
Super fluffy mouth watering festive Pumpkin Spiced Choc-Chunk Bread fresh out of the oven. All the fall feels. Smells like the holidays!

For the chocolate, we make my raw sugar free dark chocolate bars (HERE) ahead of time and chop them up in this recipe, or if you want to skip this step buy a dark (70% or higher is even better) chocolate that is sugar free (sweetened with stevia or lo han guo/ monk fruit are best.) As usual, my bread is grain free, sugar free and dairy free, however as you will discover there’s zero compromise on flavour or texture if you follow my steps and weighted ingredients exactly below! It’s truly such a fluffy bread, as evidenced in my pictures above. My absolute favourite way to eat this bread is a slice toasted in the toaster with a smear of cashew butter on it paired with a cuppa’ herbal tea – off the charts! It’s so yummy. If you make it PLEASE tag me on Instagram, as I love seeing your photos! Enjoy! x

Pumpkin Spiced Choc-Chunk Bread

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Recipe by Priscilla Soligo Course: Bread, Chocolate, Desserts, Holidays, Snacks


  • 235g 1 Cup Unsweetened Pumpkin Puree (Canned)

  • 220g 4 Large Eggs

  • 105g 1 Cup Blanched Almond Flour

  • 100g ¾ Cup Sugar-free Dark Chocolate, chopped (opt for either stevia, or monk fruit sweetened such as ChocZero brand)

  • 50g ¼ Cup Melted Coconut Oil

  • 50g ¼ Cup Powdered Organic (Non-GMO) Erythritol

  • 38g ⅓ Cup Arrowroot

  • 15g 1 Tbsp Vanilla Extract

  • 11g 1½ Tbsps Pumpkin Spice Powder (I prefer Simply Organic brand)

  • 9g 1 Heaped Tbsp Ground Flax

  • 9g 2 tsps Baking Soda

  • 3g ½ tsp Real Salt


  • Preheat oven to 180C / 356F.
  • Line a loaf pan with baking paper (very important so it won’t stick – greasing doesn’t work as well.) Set aside.
  • In a medium bowl, mix all dry ingredients.
  • In a large bowl, mix all wet ingredients.
  • Whisk dry bowl into wet bowl. Stir until well combined into a batter.
  • Fold the chocolate chunks into the batter.
  • Pour the bread batter into a prepared loaf pan and bake for approx. 45 mins (oven times may vary.) After the first 10 minutes of baking you will need to cover the bread with baking paper so that the top doesn’t burn.
  • Allow the bread to completely cool on a wire rack before slicing (this is most important so that it retains its structure, as there is no gluten or grains!).


  • Storage: Bread stores for two weeks in an airtight sealed container in the fridge, or for up to two months in the freezer.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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