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.
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:
Pumpkin spice this bliss!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Paleo Pumpkin Bread, feel free to share a photo and tag @TheRoastedRoot on Instagram!
Paleo Pumpkin Bread
Grain-free paleo pumpkin bread made with coconut flour and sweetened with pure maple syrup
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
- 1/2 tsp sea salt
- 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
*Or ground cinnamon
Nutrition Information
Yield 1 Serving Size 1 of 10Amount Per Serving Calories 168Total Fat 6gUnsaturated Fat 0gCarbohydrates 21gFiber 3gSugar 14gProtein 3g
Ariana
Wednesday 23rd of November 2022
Do you need to refrigerate it?
Julia
Thursday 24th of November 2022
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!
Kathleen
Monday 4th of October 2021
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 :(
Julia
Monday 4th of October 2021
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
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Saturday 7th of December 2019
Very good!