A gluten-free, moist, delicious, nutrient-filled pumpkin bread that’s not filled with loads of refined sugar and other unnecessary artificial ingredients may sound too good to be true – but I promise you, it’s real.

Autumn is the perfect time for baking, and of course, nothing says autumn quite like pumpkin flavored everything. This nearly paleo-friendly (swap out PB with almond butter to make paleo) pumpkin bread made with chocolate pumpkin spice peanut butter is one of the most delicious baked treats I’ve whipped up as of late, and I couldn’t wait to share the recipe with you all.

Along with being a healthy baked treat and the best breakfast to have with a cup of morning coffee, this bread is packed with the autumn vegetable du jour: pumpkin.

Pumpkins of course, are underrated vegetables filled with nourishing properties. In fact, pumpkins have been used across various different cultures for decades for nutrition and healing. Various systems of traditional medicine use pumpkin to prevent and ease symptoms of diabetes, reduce symptoms of hypertension, prevent tumors, boost the immune system, provide antibacterial support to the stomach, reduce serum cholesterol levels, and provide anti-inflammatory support.

Just one cup of cooked pumpkin puree delivers 245 percent daily value of vitamin A, a vitamin essential for healthy eyesight, reproduction and immune system health, and bone growth. Pumpkin is packed with high levels of carotenoids, which give the pumpkin flesh its intense yellow/orange color.

Pumpkin is particularly rich in a type of carotenoid called beta-carotene, which keeps eyes sharp and clear. This veg also delivers impressive amounts of vitamins C and E, folate, calcium, iron, magnesium, potassium, protein, and fiber.

Along with delicious whole food pumpkin, this bread contains coconut flour and almond flour – two types of gluten free flours filled with fiber and nutrients. The bread is lightly sweetened with maple syrup and also contains unrefined coconut oil for a dose of healthy fats plus organic eggs to boost the protein content.

The topping of this delicious pumpkin bread is my favorite part, because chocolate chip pumpkin spiced peanut butter, duh. The girls at Wild Friends Foods were too kind to send me some seasonal peanut butter jars to sample, and I quickly fell in love.

Their nut butters are a delectable treat and an easy whole food ingredient to add to oatmeal, on apple slices, or just spooned out of the jar. I’m pretty obsessed with all their flavors, but their chocolate coconut peanut butter and seasonal pumpkin spice chocolate chip peanut butters have to be my absolute fav.

Nourishing pumpkin + gluten free flours + sweet maple syrup + Wild Friends seasonal peanut butter = a delicious pumpkin bread filled with autumn flavors.

Chocolate Peanut Butter Swirl Pumpkin Bread

Yields 1 loaf

Ingredients

1 cup almond flour
½ cup coconut flour
½ tsp sea salt
½ tsp baking soda
2 tsp pumpkin pie spice
¾ cup pumpkin puree
½ tsp vanilla extract
¼ cup maple syrup
¼ cup coconut oil, melted
4 organic eggs
½ cup Wild Friends pumpkin spice and chocolate chip peanut butter

Method

Preheat oven to 325 degrees F.

Combine all wet ingredients in a bowl: pumpkin, vanilla, maple syrup, coconut oil, and eggs. Mix well to combine.

In a separate large bowl mix all dry ingredients: coconut flour, almond flour, sea salt, baking soda, and pumpkin pie spice. Slowly add dry ingredients to wet ingredients and mix to fully incorporate.

Grease a loaf tin with coconut oil. Pour pumpkin bread batter into greased loaf pan and spread out evenly.

Gently spoon ½ cup peanut butter onto the top of pumpkin bread. Use a spatula to gently swirl peanut butter into batter. This doesn’t need to be perfect, just make sure to get that peanut butter goodness spread out evenly.

Bake pumpkin bread for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven, let cool slightly, and remove from loaf tin. Slice and enjoy! I also like to slather my slices with extra chocolate chip pumpkin PB! Y.U.M.

Notes:

-If you can’t find Wild Friend’s pumpkin spiced chocolate chip peanut butter, swap out with your favorite nut butter of choice. Allergy? Feel free to use almond, cashew, or sunflower butter too.