Paleo pumpkin bread made with coconut flour and pure maple syrup is a cozy slice of fall bliss. Add in some chocolate chips and sprinkle with sea salt for the most mouth-watering healthy quick bread!
If you’ve followed along for a while, you know how I love my gluten-free sweet and moist breads. There is no shortage of paleo banana bread recipes, muffins, quickbread, and the like.
And this loaf… Pumpkiny, cinnamony, spicy, chocolaty…all the flavors come together in sweet sweet unity.
Grain-free, refined sugar-free, oil-free, nut-free, and dairy-free, this bread checks all the boxes. It’s moist, it’s sweet, it’s fluffy, it’s perfectly spiced with pumpkin pie spice, and that chocolate-studded goo makes for an ultra addicting slice.
Whip up a loaf of paleo pumpkin bread and enjoy it with a mug of coffee or tea for breakfast or snack!
Just be sure to share, because if you aren’t careful, you’ll end up eating slice after slice until all of a sudden you’ve consumed more loaf than you thought possible.
Let’s chat about the simple ingredients for this grain-free pumpkin bread recipe.
Ingredients for Paleo Pumpkin Bread:
Coconut Flour and Tapioca Flour: The combination of coconut flour and tapioca flour takes the place of regular all-purpose flour for a grain-free treat. Coconut flour is notoriously dense, so it requires more liquid and eggs than any other flour.
Combining coconut flour with tapioca flour results in a light airy texture, reminiscent of a regular pumpkin bread.
While you can replace tapioca flour with arrowroot flour, coconut flour cannot be replaced in a 1:1 replacement with any other flour.
Pumpkin Puree: Canned pumpkin puree brings the pumpkin yumminess to this bread.
Eggs: We use large eggs to help fluff up the bread for the best texture. The eggs cannot be replaced using flax eggs or any other egg replacer because coconut flour turns out very dense without eggs.
Pure Maple Syrup: Used to sweeten the bread! We use pure maple syrup instead of regular cane sugar.
Pumpkin Pie Spice: Did you know that pumpkin treats taste like pumpkin treats because they contain pumpkin spice? Truly, it is this magical spice blend that gives the iconic pumpkin flavor to a baked good.
Sea Salt: Salt enhances the flavors of all of the individual ingredients so that the bread has rich, bold flavor.
Baking Powder & Baking Soda: The leavening agents here. Both baking powder and baking soda are used to help the bread rise.
Chocolate Chips: While the chocolate chips are optional, they add a lovely burst of rich gooey chocolatey goodness to the bread.
Now that we’ve covered the basic ingredients, let’s make some grain-free pumpkin bread!
How to Make Chocolate Chip Pumpkin Bread:
Preheat the oven to 350 degrees F and line a 8” x 5” loaf pan with parchment paper.
Add all ingredients except for the chocolate chips to a blender and blend until smooth. Fold in the chocolate chips.
Transfer the batter to the parchment-lined loaf pan and bake on the center rack of the preheated oven 55 to 65 minutes, or until the bread is a deep brown color and is set up. Remove from the oven and sprinkle with coarse sea salt if desired.
Allow bread to cool at least 30 minutes before slicing and serving.
Recipe Adaptations:
- If you’d like to make an almond flour version of this recipe, use 2 eggs, 2 cups almond flour, and ½ cup tapioca flour.
- Add chopped walnuts or pecans if desired.
- Omit the chocolate chips if you’re allergic to fun. Just kidding. Sorta.
- Replace the pumpkin puree with butternut squash, sweet potato, or kabocha squash puree.
You May Also Love:
- Paleo Coffee Cake Banana Bread
- Paleo Carrot Cake Banana Bread
- Paleo Double Chocolate Banana Bread
- Paleo Morning Glory Quick Bread
Pumpkin spice this bliss!
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If you make this Paleo Pumpkin Bread, feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Pumpkin Bread
Ingredients
- 3 large eggs
- 1 cup pumpkin puree
- 2/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp pumpkin pie spice*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 8” x 5” loaf pan with parchment paper.
- Add all ingredients except for the chocolate chips to a blender and blend until smooth. Fold in the chocolate chips.
- Transfer the batter to the parchment-lined loaf pan and bake on the center rack of the preheated oven 55 to 65 minutes, or until the bread is a deep brown color and is set up. Remove from the oven and sprinkle with coarse sea salt if desired.
- Allow bread to cool at least 30 minutes before slicing and serving.
Notes
Nutrition
Very good!
Not sure what happened… followed the recipe but the bread never cooked! I baked for 75 mins and still was very raw / wet pumpkin texture 🙁
Oh no! I’m so sorry to hear that! Do you know what brand of coconut flour and tapioca flour you used? That shouldn’t make that much of a difference, but I’m wondering if there’s an issue with different brands. I’ve found almond flour can be finicky in this way – some brands of almond flour absorb more liquid than others. Anyway, I’ll re-test the recipe but in the meantime, please let me know which brands of flours you used and we’ll go from there! xoxoxo
Do you need to refrigerate it?
I leave breads like this on the counter for up to 3 days (covered with plastic wrap). After 3 days if there are still leftovers, I either refrigerate the bread or transfer it to a zip lock bag and freeze it. 🙂 Enjoy!