Melt-in-your-mouth Pumpkin bread full of tasty chocolate chunks: this is the ultimate low carb dessert or breakfast that you can prepare this fall! It is moist, delicious and easy to make. The perfect weekend recipe for the pumpkin lovers.
Why is this recipe great
This Pumpkin Bread is delicious. It combines pumpkin spice and chocolate in one sweet loaf. The nice soft texture contrasts wonderfully with the chocolate chunks inside. This bread is suitable for people on a keto diet and also for diabetics. And it is not hard at all to make!
Is this recipe easy
Absolutely! This is a one bowl recipe, meaning you just add ingredients to the same bowl and whisk. Mixer is not required. The whole preparation process, including the baking, takes about one hour.
Is this recipe healthy
This pumpkin bread is made with only good ingredients. It is sugar-free, gluten-free and doesn’t contain any refined ingredients. It is sweetened with xylitol: a sugar alcohol that is considered safe for kids and adults.
Can I eat it if I don’t follow a low-carb diet
This is a low-carb recipe but it doesn’t mean it is only suitable for people who follow this lifestyle. In fact limiting the refined carbs, such as sugar and all-purpose flour, is good for everyone. If you don’t really care about carbs but just want a nice pumpkin dessert, I still recommend you to try this bread, even if you decide to substitute the xylitol with sugar. The combination of almond and coconut flour create an impressive moisture and each bite is literally melting in your mouth!
- This recipe calls for a chocolate block, broken into pieces, not for chocolate chips. You can still make it with chocolate chips but you will miss part of the effect. When you break the chocolate block, you create chunks but also tiny shaves which incorporate in the batter and create a perfect flavour all around the bread.
- Instead of xylitol you can use other low carb sweetener like erythritol or stevia. If you don’t mind the carbs, you can choose coconut sugar or even white sugar.
- Check out how to make your own pumpkin pie spice in the Pumpkin Pie Spice Recipe.
If you liked this post, you will probably enjoy also other breads and loafs from the blog. Here is a small selection:
- Keto Zucchini Bread
- Cream Cheese Banana Bread
- Loaf Cake with Dried Apricots and Date Frosting
- Blueberry, lemon and basil cake
- Pear Upside Down Cake with Soy Sauce and Chocolate
I really hope you would like this Chocolate Pumpkin Bread! Let me know in the comments what you think about it. I would love to receive your feedback if you made it!
Chocolate Pumpkin Bread
- Preheat oven to 350 degrees F/ 180 degrees C. Line a 10 inch/ 25 cm loaf pan with a sheet of parchment paper and grease well on top.
- In a bowl combine coconut flour, almond flour and baking powder. Mix well and set aside.
- In another bowl combine pumpkin and spices.
- In a large bowl whisk together eggs and xylitol until smooth. Add sour cream, vanilla, oil and pumpkin and whisk again until combined.
- Gradually add the dry ingredients, mixing gently with a rubber spatula, until absorbed.
- At the end add the chopped chocolate. Mix carefully with the spatula to distribute them evenly around the batter.
- Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean and the top becomes golden brown.
- Cool until room temperature before serving. Store it in the fridge.
- For a keto diet use chocolate with at least 80% cocoa content. Otherwise you can use any kind of dark chocolate. Prefer the chocolate chunks instead of chips as they would make the bread even more cocoa-flavoured.
- You can find the recipe for homemade pumpkin pie spice in this post.
- Xylitol can be substituted by other low carb sweetener of choice or by coconut/ brown sugar for a high-carb version. Keep in mind that the xylitol is as sweet as sugar.