Description
This low-carb pumpkin spice chocolate chip bread is soft, moist, and packed with cozy fall flavors. Pumpkin puree combines with cinnamon and pumpkin spice while chocolate chips add little pockets of rich chocolate throughout every slice.
It’s an easy lower-carb, sugar-free-friendly pumpkin bread that works beautifully for breakfast, snacks, or dessert. The almond-flour base gives the loaf a tender crumb without traditional wheat flour.
Why This Recipe is Special
- Low-carb friendly — almond flour replaces traditional wheat flour.
- Pumpkin-packed — pumpkin puree keeps the loaf moist and flavorful.
- Chocolatey — sugar-free chocolate chips add rich chocolate flavor.
- Warmly spiced — cinnamon and pumpkin spice create classic fall flavor.
- Easy one-bowl recipe — simple preparation with minimal cleanup.
Perfect For
This pumpkin bread is perfect for breakfast, afternoon snacks, coffee breaks, fall gatherings, meal prep, lunchbox treats, and lower-carb dessert plans. It also freezes well, making it convenient to prepare ahead.
📝 Ingredients
Pumpkin Bread
- 1½ cups almond flour
- ½ cup pumpkin puree
- 3 large eggs
- ⅓ cup granulated erythritol or monk-fruit sweetener
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free dark chocolate chips
- 2 tablespoons unsweetened almond milk, only if needed
Note: Use 100% pumpkin puree, not pumpkin pie filling. For a lower-carb result, choose chocolate chips with little or no added sugar.
Directions
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper.
2. Combine the wet ingredients
In a large bowl, whisk together the eggs, pumpkin puree, melted butter, vanilla, and sweetener.
Whisk for about 1–2 minutes until smooth.
3. Add the dry ingredients
Add almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Fold gently until just combined.
Texture cue: The batter should be thick and scoopable. If it seems excessively thick, add almond milk 1 tablespoon at a time.
4. Add the chocolate chips
Fold in about ⅓ cup of the chocolate chips.
Reserve the remaining chips for sprinkling over the top.
5. Fill the loaf pan
Transfer the batter to the prepared pan and spread evenly with a spatula.
Sprinkle the remaining chocolate chips over the surface.
6. Bake
Bake at 350°F (175°C) for 40–50 minutes.
The top should be golden brown and set. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
7. Cool
Let the bread cool in the pan for 15 minutes.
Then carefully transfer it to a wire rack and allow it to cool completely for another 30–45 minutes before slicing.
Tip: Letting it cool completely helps the almond-flour crumb firm up and prevents crumbly slices.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 40–50 minutes
Total Time: About 1 hour 5 minutes
Servings: 10 slices
Best Season: Fall/Winter, but suitable all year
Calories: Approximately 190 calories per slice
Short 3-Line Description
Moist pumpkin bread meets warm pumpkin spice and rich chocolate chips in this cozy loaf.
Almond flour creates a tender, naturally lower-carb texture.
It’s an easy homemade treat for breakfast, snacks, or dessert.
Nutrition Facts — Per Slice (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~190 kcal |
| Fat | ~16 g |
| Cholesterol | ~60 mg |
| Sodium | ~170 mg |
| Potassium | ~140 mg |
| Total Carbohydrates | ~9 g |
| Fiber | ~3 g |
| Net Carbs | ~6 g |
| Sugars | ~2 g |
| Protein | ~6 g |
| Calcium | ~75 mg |
Nutrition values are approximate and depend on the brands of almond flour, sweetener, butter, and chocolate chips used.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree can add unwanted sugar and liquid.
- Overmixing the batter can make the loaf dense instead of tender.
- Overbaking can make almond-flour bread dry and crumbly.
- Slicing while hot can cause the loaf to fall apart, so let it cool first.
Required Equipment
- 9 × 5-inch loaf pan — gives the bread an even shape and consistent baking.
- Large mixing bowl — provides enough space to combine the batter comfortably.
- Whisk — smoothly combines the wet ingredients.
- Rubber spatula — gently folds in the almond flour and chocolate chips.
- Parchment paper — makes removing the finished loaf much easier.
- Wire cooling rack — helps the bread cool evenly.
Storage Instructions
Store completely cooled slices in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container for up to 2 months.
Thaw frozen slices overnight in the refrigerator or at room temperature. For a warm texture, microwave a slice for approximately 10–15 seconds.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Sugar-free chocolate chips help maintain the lower-sugar profile.
- For extra pumpkin flavor, add another ¼ teaspoon pumpkin pie spice.
- Chopped pecans or walnuts can be added for extra crunch.
- Contains almonds, eggs, and dairy.
- For dairy-free bread, use melted coconut oil or a suitable dairy-free butter alternative.
- For the best texture, allow the loaf to cool completely before slicing.
Frequently Asked Questions
1. Can I use coconut flour instead of almond flour?
Not in the same quantity because coconut flour absorbs considerably more liquid.
2. Can I make this bread without chocolate chips?
Yes, simply leave them out for a pumpkin-spice-only loaf.
3. Can I use fresh pumpkin puree?
Yes, provided it is cooked, smooth, and not excessively watery.
4. How do I make the bread more chocolatey?
Add an extra 2–3 tablespoons of sugar-free chocolate chips to the batter.
5. Why is my pumpkin bread crumbly?
It may have been overbaked or sliced before it had completely cooled.
6. Can I freeze this pumpkin bread?
Yes, individual slices can be wrapped and frozen for up to approximately 2 months.
