Oct 19, 2020

Pumpkin Chocolate Chunk Loaf

Recipe for JOYA Pumpkin Chocolate Chunk Loaf

We just couldn’t help it. It’s fall, which makes it pumpkin season. And for us, there is nothing more fitting to the season than a warm, pumpkin loaf straight out of the oven. Packed with vitamins, minerals, antioxidants and fibre— pumpkins are more than just a pretty face (for jack-o-lanterns). This easy to whip up loaf is loaded with all things autumn; cozy spices, pumpkin goodness and chunks of decadent JOYÀ Functional Chocolate

Amazing as a loaf or as muffins, this pumpkiny treat is ideal as breakfast or an anytime snack. So really, the only decision you have is do you enjoy it with a steamy mug of chocolatey Calm Cacao Superblend or invigorating Restore Turmeric Superblend?


  • ½ cup + 2 tsp (190 g) all-purpose gluten-free flour blend (*or see below the homemade blend we love for this recipe!)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ + ⅛ tsp sea salt
  • 2 ½ tsp pumpkin spice blend (store-bought or see recipe below for homemade)
  • 90 g (3 bars) of either JOYÀ Functional Chocolate
  • ¼ cup coconut oil, melted (50 g) 
  • ¼ cup olive oil (53 g)
  • ½ cup + 2 tbsp coconut sugar (97 g)
  • 2 tbsp maple syrup (40 g)
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree (240 g) (*the real deal, 100% pumpkin - NOT pumpkin pie mix)

Homemade GF flour blend

  • 3 tbsp arrowroot flour/starch (21 g)
  • ¼ cup tapioca flour/starch (28 g)
  • ½ cup + 2 tbsp brown rice flour (75 g)
  • ¼ cup + 3 tbsp sorghum flour (49 g)
  • 2 tbsp teff flour (17 g)
  • 1 tsp psyllium powder

Pumpkin Spice Blend

  • ⅛ tsp ground cloves
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp ground ginger
  • ¼ tsp allspice


  1. Preheat oven to 350F. Brush an 8”x4” loaf tin with oil and line with parchment (or if making muffins, brush a muffin tin with oil or line with muffin liners/cups).

  2. In a medium bowl, whisk together all the dry ingredients (except chocolate).

  3. In a large bowl, add sugar, maple syrup and oils and whisk to combine. Add vanilla and eggs and whisk to combine. Add pumpkin and whisk to combine.

  4. Add dry ingredients to wet mixture and stir with a spatula until combined. Fold in chocolate chunks.

  5. Loaf: Pour into loaf pan and bake for around 60-70 minutes, until a toothpick inserted in the centre comes out clean. Muffins: Spoon batter into the muffin cups and bake for around 25 minutes, until a toothpick inserted in the centre comes out clean.

  6. Cool in pan on a rack for 30 mins and then remove from pan and let cool completely on rack.

Pro Tip: If making in advance, wrap and store at room temperature for up to 3 days or refrigerate for up to a week. Also great to freeze for a snack on demand — just slice before freezing and toast when you’re craving a treat!