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.
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!
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.
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.
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}
Paleo Pumpkin Bread with Chocolate Chips {Nut Free}
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
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Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper. I used an 8" x 4" loaf pan.
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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.
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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.
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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.)
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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)What I Used To Make My Paleo Pumpkin Bread with Chocolate Chips:
Want More Paleo Pumpkin Recipes? Try One of These!
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookie Dough Truffles
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?
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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!
So thrilled you liked it!
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.
Looooooooved this!
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!
has any one tried freezing this recipe?
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”.
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!
what can i sub for the full fat coconut milk? would adding almond milk + more oil/butter/fat work?
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!
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.