| Grain Free + Dairy Free + Refined Sugar Free + Soy Free + Organic + Seasonal |

Fall is the season to connect back with our roots and what better way to do so then eat foods that grow super close to their roots?! Hey pumpkins heyyyy.

Fall is the season of nostalgia. It brings back memories of starting a new school year, reminiscing on our childhood, setting new intentions, and coming back to reality after summer break. The air is crisp and it’s the perfect time to take a deep breath and refresh. It’s by far my favorite season. Leather jackets, beanies, boots, apple picking, hiking, s’mores… I’d take all of those things any day of the year. Who’s with me?

Fall is also my favorite season because of the foods. There are so many foods that help us stay grounded during this season of transition. In Ayurvedic medicine, eating with the seasons is like getting the most bang for your buck. Certain foods grow in certain seasons because they are meant to provide the most nutritional value, the best flavor, and the most healing benefits. A lot of us don’t usually think about globalization and the fact that we have access to things like bananas and tomatoes all year round. Back in the day they could only eat whatever they could grow in their current climate and there’s a reason why certain things would only grow at certain times of year…

So if you want to feel all the fall feels go ahead and make yourself this chocolate chip pumpkin bread. Cozy up in your favorite sweater (sweater weather yassss) and enjoy a sweet slice of fall while also making your entire home smell like fall. Real talk – making this bread is guaranteed to bring ALL the fall feels.


this pumpkin patch shaped loaf pan only includes chocolate chip layer inside the bread to avoid burning chocolate chips



Bob’s Red Mill almond flour

Pink Salt

Baking Soda

Pumpkin Pie Spice


Organic Pumpkin (canned)


Maple Extract

Coconut Oil


Chocolate Chips (dairy free, soy free, gluten free)


Happy Cooking!

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Print Recipe
Chocolate Chip Pumpkin Bread
Prep Time 10 min
Cook Time 30-40 min
Prep Time 10 min
Cook Time 30-40 min
  1. Preheat oven to 325* F. Grease loaf pan with coconut oil or use parchment paper. If using parchment paper, spread a small amount of coconut oil on the bottom of the paper so it sticks to the loaf pan.
  2. Whisk together wet ingredients (pumpkin, eggs, coconut oil, maple extract, honey)
  3. In a separate bowl, combine dry ingredients (almond flour, salt, baking soda, pumpkin pie spice, cinnamon)
  4. Mix wet into dry until smooth consistency and well incorporated
  5. Pour 3/4 of the batter into loaf pan and drop and release on counter top a few times to remove air pockets and bubbles. Save 1/4 batter in bowl
  6. Spread chocolate chips on top to create a chocolate chip layer inside the bread. Once evenly spread out, pour the rest of the batter on top and smooth out evenly with a spatula.
  7. Drop and release loaf pan to remove bubbles and add optional chocolate chips on top!
  8. Cook for 30-40 min. Use cake tester and check center of cake to make sure it comes out clean.
  9. Store in air tight container for 5-7 days. You can leave it out or store in fridge. Freeze up to 3 months.
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