My Favorite Paleo Recipes:
Pumpkin, Nut, Chocolate-Chip Bread

      Alvin H. Danenberg, DDS     Nutritional Periodontist
      September 21, 2016   [printfriendly]

pumpkin-nut-chocolate-chip-breadI published my Banana, Nut, Chocolate-Chip Bread recipe in the past. It was, and still is, unbelievable. Now, my pumpkin edition is here. This also is moist and perfect for my taste just like its banana cousin. See what you think. Remember, this is a treat. You can’t eat the whole loaf and still call your diet “healthy”. There are approximately 2,650 calories in the entire loaf with 136 grams of net carbs (grams of carbs minus grams of fiber) and 60 grams of fiber. I get about 18 thin slices from the loaf, and freeze them for later.


In the photo, I topped the slices with organic applesauce, fresh raspberries and fresh blackberries.


Pumpkin, Nut, Chocolate-Chip Bread



  • 1 Can (15-oz) organic pumpkin
  • 4 Eggs
  • 1/2 Cup crunchy almond butter, unsalted
  • 4 Tbs coconut oil
  • 1/4 Cup raw honey
  • 1/2 Cup coconut flour
  • 1/2 Tsp cinnamon (I use Ceylon cinnamon)
  • 2 Tsp pumpkin spice
  • 1 Tsp baking soda
  • 1 Tsp baking powder
  • 1 Tsp vanilla extract
  • 1/8 Tsp sea salt
  • 1 Bar (2.82.oz) of dark chocolate (my favorite is 85% Dark Blackout by Alter Eco), chopped
  • Optional toppings: applesauce, fresh berries



  1. Preheat oven to 350°F
  2. Combine pumpkin, eggs, almond butter, coconut oil, honey and mix thoroughly; then blend with a stick blender
  3. Add coconut flour, cinnamon, pumpkin spice, baking soda, baking powder, vanilla extract, sea salt, and chopped chocolate; stir in until well mixed
  4. Grease a 9×5 glass or metal loaf pan with coconut oil
  5. Pour in batter, and place in oven
  6. Bake about 50-55 minutes (until a toothpick inserted into the center comes out clean)
  7. Remove from oven, and remove from pan after cool
  8. Slice, place toppings, and serve


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