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8.30.17

Paleo Pumpkin Bread with Chocolate Chips {Nut Free}

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Nut Free

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It’s made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

Pumpkin + chocolate – how do you feel about the combo?!

For the longest time I wanted nothing to do with pumpkin + chocolate. I FELT that pumpkin had to be all cinnamon and pumpkin pie spices all the way with nothing in the way of those nostalgic fall-comfort flavors.

I’m definitely a chocolate lover (ya think?!), but couldn’t get past my pumpkin + chocolate mental block to actually embrace what each has to offer the other.

Until when?  Um, probably two years ago when I started obsessing over Pinterest and experimenting with grain free pumpkin recipes.  Sprinkled with a good dose of chocolate.

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

And you know what?  I’m fully sold, and have been since last fall, when I posted probably 4 pumpkin + chocolate recipes.  My favorite was probably these pumpkin chocolate chip cookies.  Or, maybe the pumpkin cookie dough truffles?  So.  HARD.  To choose.

Anyway, in case you hadn’t noticed already, this wildly delicious paleo pumpkin bread does in fact contain chocolate chips.

You can use the technically-not-paleo (but dairy-free and soy-free) Enjoy Life dark chocolate morsels or other purchased chips of your choice, OR you can make your own homemade dark chocolate with this recipe from Bakerita.  Whatever you choose, get ready to swoon (yup, swoon) over the pumpkin bread you’re about to bake!

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

While I do have another pumpkin bread recipe on my site that doesn’t need fixing, in my opinion, it contains almond flour, which many of you guys avoid due to nut allergies, so,  I wanted to create a nut-free pumpkin bread that’s just as perfect.

Additionally, nut free means school-snack-friendly for us, even though we don’t actually have nut allergies, and it’s the same for many of you.

Just a note – coconut is considered a tree nut by the FDA, even though it technically isn’t and most people with tree nut allergies do tolerate coconut.  However, some people are allergic to coconut specifically, separate from any tree nut allergies.  For clarification on the coconut/tree nut issue, you can visit this website.

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

What we have here is a grain free, paleo and nut free bread that’s tender and moist (but not too moist!), sweetened with pure maple syrup and packed with both sweet spices and dark chocolate.  If you’re thinking “GET IN MY MOUTH” then you’re on the right track.

“AND FAST” should be your second thought, since this pumpkin bread is impossible to hide with the delicious aroma all throughout the house while it bakes, and for hours afterwards.

It will disappear completely if you’re not watching closely, so make sure to claim your slices ASAP, or, maybe bake 2 loaves if you’re starting to get nervous.

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

And, on the subject of the 2 loaves comment, I’d just like to let out a second hallelujah for coconut and tapioca flours being two of the most affordable grain free flours to bake with.  Nope, you don’t need 2 cups of it, or even 1 cup – a little goes a long way thankfully!  So, yay for nut-free, and yay for saving money.

What I WILL say about coconut flour though, is that you need to measure it exactly for the recipe to come out the way it’s supposed to.  Hence the odd (and perhaps annoying) 1/2 cup + 3 Tbsp measurement.

Hey, this is why I test coconut flour recipes a few times – I need to make sure we don’t want to add or subtract a Tbsp!   Luckily the final version was given a major thumbs up by everyone in my house, and by me, of course.  I’m sure you guys will love this too!  Now let’s preheat those ovens and get started 🙂

Paleo Pumpkin Bread with Chocolate Chips {Nut Free}

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

 

Paleo Pumpkin Bread with Chocolate Chips {Nut Free}

This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips. It's made with coconut flour, grain free, dairy free and nut free. Kid approved too and great for after school snacks and even breakfast!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breakfast/Snack/Dessert
Cuisine: Paleo
Servings: 10 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.33 from 49 votes

Ingredients

  • 4 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup full fat coconut milk blended prior to adding
  • 6 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup + 3 Tbsp coconut flour
  • 1/3 cup tapioca flour*
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 3/4 cup dark chocolate chips** divided into 1/2 + 1/4 cups

Instructions

  1. Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper. I used an 8" x 4" loaf pan.
  2. In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.
  3. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth. Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips/chunks. The batter will be thick due to the coconut flour.
  4. Transfer all the batter to your parchment liked loaf pan and gently spread with a spatula. Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 55-65 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)
  5. Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using the sides of the parchment paper to help lift it out. Cool the loaf on the wire rack completely before slicing and serving. Makes 10 servings. Store leftovers loosely covered at room temp for the first day, then cover and refrigerate any remaining leftover bread. Enjoy!

Recipe Notes

*Arrowroot starch can be substituted
**You can use Enjoy Life Chocolate Chips, or if you want a fully paleo version, make your own homemade chocolate chunks with this recipe.

Nutrition

Nutrition facts per serving (340 g)
Serving: 340g
Calories: 213kcal
Carbohydrates: 26g
Protein: 4g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 244mg
Potassium: 215mg
Fiber: 4g
Sugar: 13g
Vitamin A: 3910IU
Vitamin C: 1.2mg
Calcium: 79mg
Iron: 1.6mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo Pumpkin Bread with Chocolate Chips:

 

. This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips.  It's made with coconut flour, grain free, dairy free and nut free.  Kid approved too and great for after school snacks and even breakfast!

Want More Paleo Pumpkin Recipes?  Try One of These!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie Dough Truffles

Coconut Flour Pumpkin Muffins

Pumpkin French Toast Bake

Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting

Pumpkin Chocolate Cashew Cheesecake {Vegan}

Tell Me!

Which do you use more: Muffin pan or loaf pan?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!  

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Maryann Ballotta says

    August 30, 2017 at 8:34 am

    This looks so good. Can I use almond flour instead of tapioca as I do not want the carbs or use that flour? Thank you

    Reply
    • Rachel Dalton says

      August 30, 2017 at 10:08 am

      I have the same question!

      Reply
    • Michele says

      September 1, 2017 at 12:27 pm

      To omit the tapioca flour I’d actually just add a tbsp of coconut flour since a little bit goes a long way. The texture will be more dense with coconut flour only. This would put the measurement at 3/4 of a cup exactly. If you try it let me know how it works out 🙂

      Reply
      • Emilie says

        October 15, 2017 at 10:24 pm

        Hi! If I’m planning on using arrowroot powder in place of the tapioca flour, how much do I use? Thanks!

        Reply
        • Michele says

          October 17, 2017 at 11:45 am

          Same amount 🙂

          Reply
  2. Jan Duenas says

    August 30, 2017 at 10:07 am

    Any thought on using flaxseeds as an egg replacement?

    Reply
    • Michele says

      September 1, 2017 at 12:25 pm

      With coconut flour recipes it seems that real eggs are needed for it to work. I’ve found that flax eggs only work to replace one or at most 2 eggs.

      Reply
  3. Sabrina says

    August 30, 2017 at 12:10 pm

    That looks, and sounds delish!
    Thanks

    Reply
    • Michele says

      September 1, 2017 at 12:23 pm

      You’ll love it 🙂

      Reply
  4. Kerry says

    September 1, 2017 at 7:01 pm

    We’re new to paleo and I have yet to do any baking. This recipe looks like it will appeal to everyone in my household! Would this cook up well as muffins? Thanks

    Reply
    • Michele says

      September 2, 2017 at 10:45 am

      I haven’t tested it but it should be just fine – I’d bake them at 350 for about 20-25 mins (you’ll have to check them) and the recipe should make 10-12, filling the cups 3/4 of the way.

      Reply
  5. Carrah says

    September 6, 2017 at 12:15 pm

    5 stars
    My kids are 4 and 7 and look at pumpkin questionably. They devoured this bread and even included a happy dance when I offered them another slice. Rejoice!

    Reply
  6. Victoria says

    September 6, 2017 at 3:35 pm

    5 stars
    Another winner, Michele! Absolutely delicious, thank you! 🙂

    Reply
  7. Lauren says

    September 7, 2017 at 8:08 am

    This looks delicious! I haven’t used coconut flour before but certainly would for this recipe. Do you know if this would work with whole wheat pastry flour though instead? And would potato starch be a substitute for arrowroot powder and tapioca powder? Just wondering – thanks!

    Reply
    • Michele says

      September 10, 2017 at 8:49 am

      Coconut flour has unique properties so the measurements would be very different, plus coconut milk always requires more eggs than other flours, so I don’t think simply switching the flour would lead to good results. As for potato starch, I haven’t worked with it for baking so not sure how it compares.

      Reply
  8. Beth says

    September 11, 2017 at 9:07 pm

    5 stars
    After the bread was in the oven for about 30 min I realized I didn’t add the 3T of coconut flour. Total mistake. I read it. Just didn’t do it.
    The bread tasted “alright” fresh from the oven. The next day it was better. And the 3rd day it was fantastic!
    The only reason I’m writing this is… if you accidentally omit the extra flour. It’s fine. It is definitely moist. And to let you know it gets better with each day. I highly recommend this recipe! I will make it again – correctly.

    Reply
    • Michele says

      September 12, 2017 at 5:33 pm

      You know, I just realized the coconut flour measurement was split up on two different lines – oops! I just fixed that to avoid others making the same mistake. Even still, glad it mostly worked out for you! The big problem with coconut flour, in my opinion, is when you add too much rather than too little, since it becomes so chalky it’s unpleasant to eat.

      Reply
  9. Beth says

    September 30, 2017 at 4:10 pm

    Hey! This looked so good, but we tried making it and the center never solidified. We baked it for over 90 minutes and it was still liquid in the center but the edges burned 🙁

    Reply
    • Michele says

      September 30, 2017 at 5:06 pm

      Hi, sorry it didn’t work out! Sounds like it either didn’t have enough coconut flour in it for some reason, the oven temp was somehow off, or the baking pan wasn’t conducting the heat properly. It definitely should start rising halfway through and be perfect right around 50-60 minutes into baking.

      Reply
  10. Heather says

    October 15, 2017 at 2:44 pm

    5 stars
    This is delicious! I am a runner too. Ran a 12 miles training run this morning for a half marathon I am doing soon. I made this as a celebratory treat. So good!

    Reply
    • Michele says

      October 17, 2017 at 11:48 am

      That’s awesome! So happy you liked this and good luck with training 🙂

      Reply
  11. Jaimie says

    November 9, 2017 at 11:06 pm

    5 stars
    His is by far the best Paleo dessert I’ve ever made. Even my husband loved it, & he is always skeptical of my grain-free baking. Sooo delicious! Thank you!

    Reply
    • Michele says

      November 10, 2017 at 8:10 am

      So thrilled you liked it!

      Reply
  12. Sarah says

    August 23, 2018 at 11:21 am

    This looks delicious. However, I’ve never cooked with coconut flour before (just almond flour) — does this have a coconut flavor to it? I don’t like coconut so have been weary to try things with coconut flour or coconut milk.

    Reply
  13. Shirley says

    September 30, 2018 at 5:09 pm

    5 stars
    Looooooooved this!

    Reply
  14. Larnie says

    September 30, 2018 at 7:13 pm

    5 stars
    I made this for a family get together as we had an Almond free, paleo & a gluten free among us, it was loved by all! Super moist and the flavour was amazing, it’s definitely on my list to bake again. Thank you!

    Reply
  15. lauren says

    November 16, 2018 at 2:01 pm

    has any one tried freezing this recipe?

    Reply
  16. Kelly Fogt says

    September 30, 2019 at 5:22 pm

    YUM! I can’t wait to give this recipe a try. I don’t always have a variety of flours on hand, could you make with just Almond Flour? Understanding this would no longer make it “nut free”.

    Reply
  17. Stephanie M says

    October 14, 2019 at 12:11 pm

    I can’t wait to try this!! I will use coconut flour but also have cassava flour? Could I substitute the cassava flour for the coconut flour too? And substitute arrowroot flour for the tapioca starch? Thanks!! I’m loving paleo baking and enjoy your recipes!

    Reply
  18. jody says

    October 15, 2019 at 6:41 pm

    what can i sub for the full fat coconut milk? would adding almond milk + more oil/butter/fat work?

    Reply
  19. J says

    October 22, 2019 at 10:43 am

    I have it in the oven…followed directions to a T but batter was defin. liquidy in my opinion, its in oven right now but I have a feeling it will not solidify. Here’s to keeping my fingers crossed…I’ll let you know!

    Reply
  20. LSC says

    January 29, 2020 at 10:35 pm

    Made two loaves of this today, one exactly per the recipe, and one with the single addition of a half cup of whole pecans. Both absolutely delicious, filling, and visually tempting. Silky and chunky at the same time, and as you said it slices beautifully after cooling/solidifying fully. Did a quick freezing experiment, so in answer to one person’s question, freezing it for a reasonable time should be just dandy. It is the first dessert my husband, new to paleo starting ten months ago, said is a repeat. Splendid winter dessert with herbal tea. Somehow both elegant and rustic simultaneously. Thank you so much.

    Reply
  21. Laura says

    July 12, 2020 at 8:05 pm

    Hi! This looks so yummy! I have a couple questions. When you say to blend full fat coconut milk, do I just use the thick part on the top of the can, or blend the whole can of full fat milk? Also, would the bread still turn out if I used maybe half the maple syrup do you think? I’ve been off sugar completely and slowly reintroducing natural sugars. Thanks 🙂 Can’t wait to make this! I loved the banana bread!!

    Reply
  22. Jennifer says

    December 15, 2020 at 12:05 pm

    I made your Paleo Stuffing with Pumpkin Bread for Thanksgiving and it was like changing! With gluten and lactose allergies in the household, we have struggled for years to find a delicious stuffing that makes everyone (allergic or not) happy. We now have a nut allergy as well 😞. Do you think I could substitute this recipe for the pumpkin bread (omitting the chocolate chips)?

    Reply

Trackbacks

  1. Pumpkin Cupcakes with Maple Cinnamon Frosting {Paleo, Dairy-Free} | The Paleo Running Momma says:
    September 30, 2017 at 5:00 am

    […] Pumpkin bread, pumpkin pie, pumpkin truffles, pumpkin brownies, pumpkin cookies, and now – pumpkin cupcakes!  I know I haven’t quite covered all the pumpkin dessert bases yet, but we’re definitely getting there.  In fact, this past week alone I made pumpkin spice latte cookies AND pumpkin snickerdoodle skillet cookies.  But no need to skip that far ahead today – because these pumpkin cupcakes are seriously all you need right now. […]

    Reply
  2. Paleo Pumpkin Snickerdoodle Skillet Cookie with Salted Caramel | The Paleo Running Momma says:
    October 18, 2017 at 5:00 am

    […] Paleo Pumpkin Bread with Chocolate Chips […]

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  3. Double Chocolate Banana Bread {Paleo & Nut Free} | The Paleo Running Momma says:
    November 8, 2017 at 5:01 am

    […] Pumpkin Bread with Chocolate Chips  […]

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  4. Cinnamon Apple Coffee Cake {Paleo} | The Paleo Running Momma says:
    September 9, 2018 at 5:01 am

    […] Pumpkin Chocolate Chip Bread {Nut Free} […]

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  5. Cinnamon Apple Bread {Paleo, Nut Free} | The Paleo Running Momma says:
    September 18, 2018 at 5:01 am

    […] Paleo Pumpkin Bread with Chocolate Chips […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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