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.
Other Recipes You May Like:
Chocolate Chip Pumpkin Bread
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.
36 thoughts on “Paleo Chocolate Chip Pumpkin Bread”
OMG! I AM DEFINATELY saving this recipe to make! Thank you! I always am looking for good paleo recipes!! And a pumpkin/chocolate recipe is a keeper!
I have to try this! I’m visiting a friend this weekend to make pumpkin pies…but I think I might be switching up!
I had no idea pumpkin puree could be an egg substitute! Crazy! So excited to try making this!!
I pinned this right away! It sounds delicious!
This looks delicious and I love the healthy ingredients!
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 🙂
Wow, I’m going to have to make this one! This looks insanely yummy.
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
a great recipe and seems quite easy to make this delicious bread..
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.
Any health food store will have it or Amazon! This is a brand that I like http://amzn.to/2g3fBiE
zoh my goshhhhhh. my mom loves the starbucks pumpkin bread. I’m going to surprise her this weekend and make this recipe!!!!!
I would love to know your thoughts after you make it.
Wow! I need this bread in my life. I eat an all Paleo diet so I’m definitely pinning this to make next weekend!
This promises to be a yummy and healthy snack. Would love to try it. I meant eat it 🙂 not make it!
This looks really yummy and so happy that you shared the recipe. might try this next weekend.
Such a yummy dish. Thanks for sharing the recipe
Okay, anything pumpkin is a win-win with me!! Looks amazing! Wish you’d send me a sample haha
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!
You can NEVER have too much chocolate chips haha! Thank you so much!
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!
It sure is! I’m all about delicious food.
Sounds like the prefect bread for the season. I look forward to trying it.
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!
I don’t like to cook but love to eat!
And this seems delicious.
Wow I’ve never tried the coconut flour! Sounds like this will be sensational, I’d like to try it. I’m definitely a pumpkin fan
I love the idea of a healthy dessert. It sounds delish.
Oh I love pumpkin bread so much and have been wanting to try coconut flour. Thanks for the recipe.
I have never ever made anything using pumpkins but your recipe and that cake photo making me to try something this year.
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.
I would love to know how it turns out when you try it.
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!
My coconut flour cupcakes and brownies would be great to try as well!
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!
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.
Oh wow on these Paleo Pumpkin Bread. I love pumpkin breads and this just looks delicious.