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Paleo Chocolate Chip Pumpkin Bread

Fall is definitely the season of all things pumpkin. One morning my best friend and I met up at the grocery store to get our shopping done for the week. (Mom dates are so much fun! 😉 ) While there she looks at me and says, “Marian, can you please make me a chocolate chip pumpkin bread?” How could I say no to that?! That afternoon I created this amazing recipe.  I know it’s amazing because I asked several friends to try it and it was devoured. Totally made my day and I am excited to share this recipe with you.

Cooking with Coconut Flour

Coconut flour is a favorite flour of mine as it usually doesn’t require blending with other flours. When it comes to gluten free baking, there’s usually $40 worth of flours that need to be bought and it varies on altitude and humidity and the vibrations in the environment (okay not really, but seriously it’s fickle) for the recipe to turn out the way it’s suppose to. Definitely not my style. I like quick and easy. My other favorite aspect of cooking with coconut flour is that a little goes a long way. Gluten free baking can be expensive since it isn’t subsidized by the government and any easy ways to cut costs is high on the priority list. You use less but it does require more liquid to avoid crumbling and dry texture.

(You can click here to see my favorite brand of coconut flour.)

Health Benefits of Pumpkin Puree

I know, I know. It’s a dessert and you don’t eat dessert for health reasons. You eat them because they are soul food. Then there’s me. I want my soul food to also benefit my body when possible. Pumpkin puree has some pretty awesome health benefits. One cup is just about 80 calories, with 7g of fiber, and 3g of protein. It is rich in beta-carotene, vitamins C and K, and potassium. And a side note, it can also be used as an egg replacement. Just sub one egg with 1/4 cup pumpkin puree!

The Recipe

For this delicious bread you will need 3/4 cup coconut flour, 1/4 cup cane sugar, 1 tsp grain free baking powder (or at least aluminum free baking powder), 1/2 tsp baking powder, 1/2 tsp salt, and pumpkin pie spice blend. This spice blend is 1 tsp cinnamon, and 1/4 each of allspice, nutmeg, and ginger powder, plus 1/8 tsp clove powder. (I’m not a huge clove fan, but if you are, you can increase it to 1/4 tsp just fine.) The wet ingredients are 1 cup pumpkin puree (NOT pumpkin pie filling), 4 tbsp butter or coconut oil, 1/4 cup honey, 6 eggs, and a tsp of vanilla extract.

Preheat your oven to 350 degrees. In one bowl, mix all the dry ingredients well, trying not to leave clumps of coconut flour. In a separate bowl mix together wet ingredients. Slowly add wet ingredients to dry ingredients and mix well with a which by hand. Once thoroughly mixed, add in 1/2 cup of enjoy life mini chocolate chips. I highly recommend mini chocolate chips so you can get a more consistent chocolate flavoring in your bread. This is a family secret to awesome anything chocolate chip related, and now I’ve shared it with you. Line your bread pan with parchment paper and pour bread mixture into pan. Use a rubber spatula to flatten the top as much as possible. It will bake exactly how you put it in. It will not change shapes like wheat based breads will. Cover with foil and bake for one hour. Remove foil and bake another 15 minutes. Remove from the oven and let cool before removing from pan. Store in an airtight bag or container until ready to serve. Tastes great warm and cold.

paleo pumpkin chocolate chip bread

Other Recipes You May Like:

pumpkin oat chocolate chip cookies
Pumpkin Oat Chocolate Chip No Bake Cookies
gluten free grain free paleo pumpkin cheesecake
Dairy Free Pumpkin “Cheese”cake
gluten free egg free oatmeal chocolate chip bars
Oatmeal Chocolate Chips Bars
dairy free pumpkin latte
Pumpkin Latte
paleo pumpkin chocolate chip bread

Chocolate Chip Pumpkin Bread

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 1 loaf

Ingredients
  

  • 3/4 cup coconut flour
  • 1/4 cup cane sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/8 tsp clove
  • 6 eggs
  • 1 cup pumpkin puree
  • 4 tbsp butter or coconut oil
  • 1/4 cup honey
  • 1 tsp gluten free vanilla extract
  • 1/2 cup enjoy life mini chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together all dry ingredients.
  • In a medium sized bowl, mix together all wet ingredients.
  • Slowly pour wet ingredients into the dry ingredients and mix thoroughly.
  • Line bread pan with parchment paper and will evenly with dough. Make sure to smooth the top as it will not smooth out like gluten containing breads will.
  • Cover with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes.
  • Remove from oven and let cool for at least 30 minutes before removing from pan.
  • Slice and serve. Will last in the refrigerator for up to 3 days.

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36 thoughts on “Paleo Chocolate Chip Pumpkin Bread”

  1. I have to try this! I’m visiting a friend this weekend to make pumpkin pies…but I think I might be switching up!

  2. Love the health benefits of pumpkin! Never thought to use coconut flour. Thanks so much for sharing this recipe, I think this is perfect for fall 🙂

  3. Mariam that bread looks so delicious! And the mere IDEA that it’s paleo is something I would not have expected. I’m kinda shocked but to be honest that coconut flour sounds bomb!!!!

    Danielle | FollowMyGut.com <3

  4. I got everything on the ingredients list except for coconut flour. Its a thing too Which I have never heard of or dont even know where to buy.

  5. First the lasagna, now this??? Two hits in one night for my parents. They want me home all the time now! Wouldn t change a thing about this recipe except maybe doubling the chocolate chips you can never have too many ?? Also featured this one on my blog!

  6. Oh my goodness! This looks so delicious and I can’t wait to try it. I’ve just started on a gluten-free journey to improve my overall health. This is super helpful that I can still have yummy foods!

  7. I’m not paleo but I do have a vegetarian and a vegan plus 2 meat eaters in the house so finding sweets that are a compromise can be tough, but this looks like it’d please all of us! Definitely bookmarking for later, it looks delish!

  8. I love this and I have to admit that coconut flour is not my friend, you are totally right that a little goes a long way and I always fail in all recipes. I will try this and let’s just start praying it doesn’t backfire on me again. Thank you for sharing.

  9. It sounds good. I have not used coconut flour in anything but I would be open to buying a bag then finding a few more recipes to use it up with!

  10. I am definitely seeking more of the paleo diet lately. I am not the biggest pumpkin anything flavor but for the pumpkin lovers this will be perfect!

  11. I make a good pumpkin bread every year for my daughter. She absolutely loves it. Some times I do it with chocolate chips and sometimes I do not. Will have to consider trying this recipe out.

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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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