Skip to Content

Chocolate Chip Paleo Pumpkin Bread

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!

Chocolate Chip Paleo Pumpkin Bread made with coconut flour and pure maple syrup - moist, sweet, fluffy, and delicious! | TheRoastedRoot.net

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.

Paleo Pumpkin Quick Bread with chocolate chips and sea salt - a super moist, fluffy, and delicious pumpkin bread recipe made with coconut flour and pure maple syrup | TheRoastedRoot.net

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:

Grain-Free Pumpkin Bread with chocolate chips - a paleo pumpkin bread recipe made with coconut flour and pure maple syrup. Moist, fluffy, delicious! | TheRoastedRoot.net

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!

Chocolate Chip Paleo Pumpkin Bread made with coconut flour and pure maple syrup - moist, sweet, fluffy, and delicious! | TheRoastedRoot.net

Paleo Pumpkin Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Grain-free paleo pumpkin bread made with coconut flour and sweetened with pure maple syrup

Instructions

  1. Preheat the oven to 350 degrees F and line a 8” x 5” loaf pan with parchment paper. 
  2. Add all ingredients except for the chocolate chips to a blender and blend until smooth. Fold in the chocolate chips.
  3. 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.
  4. Allow bread to cool at least 30 minutes before slicing and serving.

Notes

*Or ground cinnamon

Nutrition Information
Yield 1 Serving Size 1 of 10
Amount Per Serving Calories 168Total Fat 6gUnsaturated Fat 0gCarbohydrates 21gFiber 3gSugar 14gProtein 3g
Paleo Pumpkin Bread with Chocolate Chips - made with coconut flour and sweetened with pure maple syrup for a healthy pumpkin bread recipe - grain-free, refined sugar-free, dairy-free and delicious!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

como jogar na mega sena online

Saturday 7th of December 2019

Very good!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe