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–+ servings
Pumpkin spice chocolate loaf slice on a plate with cloves and a cinnamon stick, gluten-free and dairy-free.
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Pumpkin Spice Chocolate Loaf

This pumpkin spice chocolate loaf is cozy, chocolatey, and perfectly moist. Gluten-free, grain-free, dairy-free, and lightly sweetened, it’s great for breakfast, snacks, or a healthier holiday treat.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 slices (1 loaf)
Author Rachael DeVaux

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

Recipe Swaps & Substitutions:
  • 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.