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Paleo and Vegan Chocolate Chip Pumpkin Bread

  • Author: Zoe Kern


1/4 cup coconut oil melted
1/4 heaping cup maple syrup
3/4 cup pumpkin purée
3 flax eggs (3 tablespoons of flaxseed plus 9 tablespoons of water, stir and let sit for five minutes)
1 teaspoon vanilla extract (I used a bourbon vanilla)
1 cup and 1 tablespoon almond flour
1/2 cup coconut flour
1/4 cup coconut sugar
4 tablespoons unflavored collagen powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoon pumpkin pie spice
1/2 cup vegan dark chocolate chips
1/4 cup vegan dark chocolate chips (save to sprinkle on top)


  1. Preheat oven to 350 degrees and line a bread pan with parchment paper
  2. Mix together the coconut oil, maple syrup, pumpkin puree, eggs and vanilla extract with a mixer until combined
  3. Add in the almond flour, coconut flour, coconut sugar, collagen peptides, baking powder, cinnamon and pumpkin pie spice and mix until well combined and no chunks!
  4. Fold in dark chocolate then pour mixture into bread pan
  5. Sprinkle remaining 1/4 cup of chocolate chips on top
  6. Bake for 45-55 minutes until firm to touch and the edges are starting to brown. Use a toothpick to test and make sure it comes out clean!
  7. Remove the loaf using the parchment paper and place the whole thing on a filling rack.


Store in an airtight container in the fridge for a week! 

I eat this for breakfast, a midday snack or dessert! Great to take on the go and eat before a workout!

For breakfast, heat it up for 15-30 seconds in the microwave and slather some almond or cashew butter on top.