This pumpkin spice chocolate loaf is the cozy fall bake I look forward to all season—rich, chocolatey, lightly sweetened, and made with real-food ingredients you probably already have in your pantry. It’s gluten-free, grain-free, dairy-free, and refined sugar free, but you’d never know from the perfectly moist crumb and warm pumpkin spice flavor.
I love serving this as an easy breakfast loaf, a healthier dessert, or a simple holiday treat when friends or family come over. With pumpkin purée for vitamins and fiber, almond flour for healthy fats, and cacao powder for antioxidants, this is truly a better-for-you pumpkin chocolate bread you can feel good about enjoying anytime.
Why You’ll Love This Pumpkin Spice Chocolate Loaf
In true RGE fashion, this loaf combines all the cozy flavors of fall with better-for-you ingredients that still deliver a decadent, bakery-style texture. It’s not even funny how decadently delicious it is, you guys!
Pumpkin puree adds natural sweetness and moisture, almond flour keeps it fluffy without grains, and maple syrup plus coconut sugar offer a more nutrient-dense way to sweeten things up.
A touch of espresso brings out the deep chocolate flavor, while pumpkin pie spice and cacao powder make each bite warm and rich. It’s the perfect healthy pumpkin bread for your next holiday brunch, meal prep breakfasts, or anytime you want something sweet without the crash. Basically what I’m saying is, you totally can—and should—enjoy this one at any time of day.
Healthy Ingredients That Make This Loaf Better-For-You
Every ingredient plays a role here—from the almond flour and arrowroot blend that keeps the loaf light and tender, to antioxidant-rich cacao powder and heart-healthy avocado oil.
Pumpkin is packed with vitamin A and fiber, making this a nourishing breakfast option, while the warm spices support digestion and give that classic fall scent. Honestly, I think I need to make another loaf as soon as I’m done writing this—it’s too good.
Whether you enjoy a slice with coffee, pack it as a snack (hi moms on the go!), or share it during holiday gatherings, this grain-free pumpkin chocolate loaf checks all the boxes: simple, wholesome, nutrient-rich, and unbelievably delicious. I hope you love it as much as I do! Let me know what you think below. xx
Ingredients You’ll Need:
- Avocado oil
- Eggs
- Coconut sugar
- Maple syrup
- Pure pumpkin puree
- Pure vanilla extract
- Almond flour
- Arrowroot flour
- Cacao powder
- Pumpkin pie spice
- Ground cardamom (optional)
- Kosher salt
- Baking soda
- Baking powder
- Espresso, or sub coffee (hot)
- Dark chocolate (I like Hu)
How To Make Pumpkin Spice Chocolate Loaf
Preheat the oven to 350°F.
Line a loaf pan with a parchment paper sling and grease the pan with avocado oil cooking spray.
In a large bowl with a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the avocado oil and the eggs. Mix on medium speed for about 2 minutes until the mixture is pale yellow and fluffy. This is essential to getting the loaf to rise properly.
Add the coconut sugar, maple syrup, pumpkin puree, and vanilla. Mix on low-medium for one minute to combine.
In a medium bowl, add the almond flour, arrowroot, cacao powder, pumpkin pie spice, cardamom, salt, baking soda, and baking powder. Whisk to combine, ensuring there are no clumps.
Add the dry ingredients to the wet, stirring to combine for 30 seconds. Scrape down the sides, add the espresso shot, and mix once more until the mixture is smooth.
Transfer to the prepared loaf pan. Top with the chopped chocolate. Bake on the middle rack for 50 to 60 minutes, or until a cake tester comes out clear.
Allow to cool for at least an hour before slicing into 10 pieces. Enjoy!
To Store:
Store in an airtight container in the fridge for up to 5 days.
Recipe Substitutions & Questions
You can swap the avocado oil for melted coconut oil or a light olive oil, though coconut oil will add a mild coconut flavor. If you don’t have arrowroot flour, tapioca flour works as a 1:1 substitute with a similar texture.
For the sweeteners, replace coconut sugar with light brown sugar (note: not refined sugar-free) or use additional maple syrup, reducing it slightly to keep the batter from getting too wet. You can also use honey in place of maple syrup, noting it may make the loaf slightly denser.
If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger. A shot of hot coffee can replace the espresso, or you can omit it entirely—your loaf will still bake beautifully. Finally, swap chopped dark chocolate for chocolate chips, mini chips, or a dairy-free alternative, if needed.
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How can I make this pumpkin spice chocolate loaf extra moist?
To keep your pumpkin spice chocolate loaf extra moist, make sure your eggs are at room temperature before mixing and don’t overmix the batter once the dry ingredients are added. Adding a touch of hot coffee or espresso, as in this recipe, also enhances moisture and brings out the chocolate flavor.
Can I make this pumpkin chocolate loaf nut-free?
Absolutely! To make this loaf nut-free, swap the almond flour for a blend of sunflower seed flour or oat flour (use a 1:1 ratio) and ensure your chocolate is free of nuts. The texture will be slightly different but still rich, moist, and delicious.
More Healthy Pumpkin & Fall Recipes You’ll Love:
- Pumpkin Pie Smoothie
- Healthy Pumpkin Protein Balls
- Creamy Pumpkin Pie Chia Pudding
- Pumpkin Baked Oats with Chocolate Chips
- Baked Apple Oatmeal with Caramel (Easy & Cozy Breakfast)
- Pumpkin Muffins for Toddlers (No Added Sugar, Freezer-Friendly)
Pumpkin Spice Chocolate Loaf
Ingredients
- ½ cup avocado oil
- 3 large eggs, room temperature
- ¾ cup coconut sugar
- ¼ cup maple syrup
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 ¾ cup almond flour
- ½ cup arrowroot flour
- 5 tablespoons cacao powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cardamom, (optional)
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 hot espresso shot, or sub ¼ cup hot coffee
- ¼ cup chopped dark chocolate, (I like Hu)
Instructions
- Preheat the oven to 350°F.
- Line a loaf pan with a parchment paper sling and grease the pan with avocado oil cooking spray.
- In a large bowl with a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the avocado oil and the eggs. Mix on medium speed for about 2 minutes until the mixture is pale yellow and fluffy. This is essential to getting the loaf to rise properly.
- Add the coconut sugar, maple syrup, pumpkin puree, and vanilla. Mix on low-medium for one minute to combine.
- In a medium bowl, add the almond flour, arrowroot, cacao powder, pumpkin pie spice, cardamom, salt, baking soda, and baking powder. Whisk to combine, ensuring there are no clumps.
- Add the dry ingredients to the wet, stirring to combine for 30 seconds. Scrape down the sides, add the espresso shot, and mix once more until the mixture is smooth.
- Transfer to the prepared loaf pan. Top with the chopped chocolate. Bake on the middle rack for 50 to 60 minutes, or until a cake tester comes out clear.
- Allow to cool for at least an hour before slicing into 10 pieces. Enjoy!
To Store:
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Swap avocado oil for melted coconut oil or a light olive oil (coconut oil will add a mild coconut flavor).
- Replace arrowroot flour with tapioca flour, 1:1.
- Swap coconut sugar for light brown sugar (not refined sugar-free) or use additional maple syrup—reduce slightly to avoid a too-wet batter.
- Use honey instead of maple syrup (loaf may be slightly denser).
- Replace pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger.
- Swap the espresso shot with hot coffee, or omit entirely.
- Replace chopped dark chocolate with chocolate chips, mini chips, or a dairy-free chocolate alternative.
