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Pumpkin Spice Chocolate Loaf Recipe

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4.2 from 52 reviews

This Pumpkin Spice Chocolate Loaf is a moist, flavorful loaf cake that combines warm autumn spices with rich cacao and a hint of espresso. Made with wholesome ingredients like pumpkin puree, almond flour, and natural sweeteners, it’s a delicious gluten-free treat perfect for fall or any cozy occasion.

Ingredients

Wet 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 hot espresso shot (or substitute ¼ cup hot coffee)

Dry Ingredients

  • 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

Toppings

  • ¼ cup chopped dark chocolate

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the loaf evenly.
  2. Prepare Pan: Line a loaf pan with parchment paper forming a sling for easy removal and grease the pan with avocado oil cooking spray to prevent sticking.
  3. Mix Wet Ingredients: In a large bowl using a handheld or stand mixer with a whisk attachment, combine the avocado oil and eggs. Mix on medium speed for about 2 minutes until the mixture becomes pale yellow and fluffy, which helps the loaf rise properly.
  4. Add Sweeteners and Pumpkin: Add coconut sugar, maple syrup, pumpkin puree, and vanilla extract to the wet mixture. Mix on low to medium speed for 1 minute until well combined.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together almond flour, arrowroot flour, cacao powder, pumpkin pie spice, optional cardamom, kosher salt, baking soda, and baking powder to ensure even distribution and remove clumps.
  6. Mix Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently for about 30 seconds, scraping down the sides. Then add the hot espresso shot (or hot coffee) and mix until the batter is smooth and uniform.
  7. Prepare for Baking: Pour the batter into the prepared loaf pan and evenly sprinkle the chopped dark chocolate on top.
  8. Bake: Place the pan on the middle rack of the oven and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
  9. Cool: Remove the loaf from the oven and allow it to cool completely for at least one hour before slicing it into 10 pieces.
  10. Store: Store leftover slices in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure eggs are at room temperature for better aeration when mixing.
  • Cardamom is optional but adds a lovely aromatic depth that pairs well with pumpkin spice.
  • Using hot espresso or coffee intensifies the chocolate flavor.
  • For a dairy-free and refined-sugar-free treat, this recipe uses avocado oil, coconut sugar, and maple syrup.
  • Make sure the batter is mixed well but avoid overmixing to keep the loaf tender.
  • If you don’t have arrowroot flour, you can substitute with tapioca starch.
  • Allow the loaf to cool fully before slicing to prevent it from crumbling.

Find it online: https://justsosavory.com/pumpkin-spice-chocolate-loaf-recipe/