Pumpkin, Spice and Chocolate Loaf Recipe

Name: Pumpkin, Spice and Chocolate Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Roasted Sugar Pumpkin Puree (or Canned ); 2 whole Eggs; 1/2 cups Raw Local Honey; 4 Tablespoons Coconut Oil Or Melted Ghee; 2 teaspoons Vanilla Extract; 2- 1/2 cups Almond Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1- 1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1/4 teaspoons Ginger; 1/4 cups Mini Chocolate Chips

Servings: persons

1/2 cups Roasted Sugar Pumpkin Puree (or Canned )
2 whole Eggs
1/2 cups Raw Local Honey
4 Tablespoons Coconut Oil Or Melted Ghee
2 teaspoons Vanilla Extract
2- 1/2 cups Almond Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1- 1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Cloves
1/4 teaspoons Ginger
1/4 cups Mini Chocolate Chips

1
Preheat oven to 325 degrees F. Line a loaf pan with parchment paper, leaving pretty long flaps on both long sides of the pan.
2
In a large mixing bowl, combine the pumpkin, eggs, honey, oil and vanilla.
3
In a blender, blend the almond flour, baking soda, salt and spices together.
4
You may need to stop the blender and stir a few times with a spoon then blend again.
5
The flour tends to get stuck in the bottom of the blender.
6
Add the almond mixture to the wet ingredients and mix till well combined, with no visible lumps ( I use my standing mixer for this).
7
Stir in the chocolate chips.
8
Pour batter into the prepared loaf pan, making the top smooth.
9
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Roasted Sugar Pumpkin Puree (or Canned ), 2 whole Eggs, 1/2 cups Raw Local Honey, 4 Tablespoons Coconut Oil Or Melted Ghee, and more.

Yes, Pumpkin, Spice and Chocolate Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin, Spice and Chocolate Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions