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Chocolate Chunk Pumpkin Bread
Pumpkin purée keeps the loaf exceptionally soft and tender, while rich chocolate chunks add texture and indulgence. By bringing our Fiber Gourmet Flour Blend into this classic recipe, you can enjoy a thick, decadent slice of sweet bread that cuts down heavily on traditional empty carbs, loading up your afternoon snack with healthy dietary fiber instead.
1 can (15 oz) pumpkin purée (not pumpkin pie mix)
1/4 cup plain yogurt (Greek or regular)
1/4 cup olive oil or melted coconut oil
2 large eggs
1 cup coconut sugar or brown sugar
1 cup almond flour
3/4 cup Fiber Gourmet Flour Blend
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup mini chocolate chunks or chips
Do not overmix: Once you combine the wet and dry ingredients, stir just until the flour disappears. Overmixing will make the loaf dense and tough instead of pillowy and tender.
Cool fully before slicing: Resist the urge to slice it straight out of the oven! Letting the loaf cool completely allows the structure to set so you get perfectly clean slices that don't crumble.
Check your pumpkin label: Make sure you are using 100% pure pumpkin purée and not "pumpkin pie filling," which contains added sugars and spices that will alter the recipe.
Save a few chocolate chunks for the top: Press a small handful of extra chocolate chunks right onto the top of the batter before popping it into the oven for a gorgeous, bakery-style finish.
Preheat your oven to 350°F and line a standard loaf pan with parchment paper (leaving a little overhang on the sides for easy removal). In a large mixing bowl, combine the pumpkin purée, plain yogurt, olive oil, eggs, and coconut or brown sugar. Whisk together until the mixture is completely smooth and the sugar is incorporated.
Add the almond flour, Fiber Gourmet Flour Blend, ground cinnamon, baking powder, and baking soda directly into the wet mixture. Use a wooden spoon or rubber spatula to stir the ingredients together until just combined.
Gently fold in the mini chocolate chunks, reserving a small handful to press onto the top of the loaf if desired.
Pour the batter evenly into your prepared loaf pan and smooth out the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 to 15 minutes, then use the parchment paper handles to lift it out and transfer it to a wire rack to cool completely before slicing.
Standard bakery pumpkin breads are often secretly closer to cake, packed with refined white flours and heavy oils. This recipe reinvents the classic loaf by utilizing the natural moisture of pumpkin purée and yogurt to cut back on excess oil.
By combining nutrient-dense almond flour with our high-fiber Fiber Gourmet Flour Blend, we've created a satisfying sweet bread that supports sustained energy levels and keeps digestion happy, all while retaining that nostalgic, melt-in-your-mouth texture.
Yes! A 1:1 brown sugar alternative (like a monk fruit or erythritol brown blend) works beautifully in this recipe to cut down on the sugar and calories even further.
Almond flour adds essential moisture and a tender texture to gluten-free and alternative-flour bakes. If you swap it out entirely for more Flour Blend, the loaf will be drier. If you must substitute it, we suggest using a traditional all-purpose flour or white whole wheat flour.
Because this bread is incredibly moist, it keeps best in an airtight container in the refrigerator for up to 5–7 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months—just thaw or microwave for 20 seconds when ready to eat!
Our versatile Flour Blend delivers the exact same weight, volume, and texture as traditional all-purpose flour, but packs a massive fiber boost with fewer calories. It's the easiest upgrade for your baking routine!
Turn your favorite baked goods into lighter, high-fiber treats. Sweet, savory, and satisfying recipes made with Fiber Gourmet Flour Blend.
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