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September 15, 2021

Paleo Chocolate Chip Pumpkin Bread

This Paleo Pumpkin Bread is incredibly moist with a chocolate chip surprise in each bite. Made with almond flour, pumpkin purée, and delicious fall spices, it’s hard to eat just one slice! It’s easy to make and gluten-free & dairy free too!

paleo pumpkin bread on cooling rack

WHY I LOVE THIS PUMPKIN BREAD RECIPE:

  • each slice is perfectly moist, tender, and filled with chocolate chip goodness
  • it’s perfect to bake for any fall celebrations or for those random pumpkin cravings 😋
  • the recipe is made healthier without the processed junk: all-purpose flour, cups of sugar, and vegetable oils
  • it makes my house smell like a pumpkin spice candle!
  • not only is this pumpkin bread freezer friendly, but it tastes even better days after. I may or may not eat a slice every day until it’s gone…
sliced chocolate chip paleo pumpkin bread on cooling rack

INGREDIENTS

HOW TO MAKE

For this recipe you’ll need a 9×5 loaf pan, parchment paper, two mixing bowls, and a baking spatula.

I always use parchment paper in my bread recipes because 1. it makes clean up easy, and 2. you can easily lift the loaf up after it’s done baking and transfer it to a cooling rack. Use a big enough piece so that it drapes over the sides of the pan like handles.

Combine all your dry ingredients into one bowl, and all your wet ingredients into a separate bowl. Then, add the wet ingredients into the dry to make a tasty, thick batter. The biggest tip here is to not over mix it. This will change the texture of the bread. Just stir the batter gently until the flour disappears.

Fold in your mix-ins. My favorite is obviously chocolate chips, but you could also do pecans, walnuts, or anything else your heart desires!

Transfer the batter into the loaf pan, and place it onto the center rack of your oven. Bake at 350 for 50-60 minutes, or until a toothpick comes out clean.

Remove the pan from the oven and, using the parchment paper handles, transfer the bread to a cooling rack. I recommend waiting at least 10-15 minutes to slice the bread.

PALEO CHOCOLATE CHIP PUMPKIN BREAD: FAQS

Can I use coconut flour instead of almond flour?

I do not recommend substituting with any other flour. Almond flour has specific properties that make it hard to be interchangeable.

Can I make muffins instead?

Yes, this pumpkin bread can be made into muffins. I recommend using silicone baking cups or spraying the muffin pan before adding the batter. Bake them at 350 degrees for 20-25 minutes, or until a toothpick comes out clean.

Can I use pumpkin spice seasoning instead of all the spices listed in the recipe card?

You can use pumpkin spice seasoning, but it may have a different flavor. I recommend starting with 1 tablespoon and tasting the batter, then adding more if desired.

Can I freeze this pumpkin bread?

Let the loaf cool before wrapping in foil and adding to a zip lock bag, Stasher bag, or freezer safe container. No need to defrost the loaf before eating again! Take slices out of the freezer as desired and heat them for 15-30 seconds in the microwave.

How can I adjust the sweetness of this recipe?

To adjust the sugar content of this recipe, I recommend adding more or less maple syrup, and chocolate chips. The sweetness will also depend on the type of chocolate chips used. Before baking, taste the batter to make sure it’s just the right level of sweetness.

sliced chocolate chip paleo pumpkin bread

OTHER PUMPKIN RECIPES TO TRY:

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paleo pumpkin bread

Paleo Chocolate Chip Pumpkin Bread


Description

This Paleo Pumpkin Bread is incredibly moist with a chocolate chip surprise in each bite. Made with almond flour, pumpkin purée, and delicious fall spices, it’s hard to eat just one slice! It’s easy to make and gluten-free & dairy free too!


Ingredients

Scale

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 loaf pan with parchment paper or grease with oil and set aside.

2. In a large bowl, whisk to combine the dry ingredients: almond flour, baking soda, baking powder, ground nutmeg, ground cinnamon, ground cloves, ground ginger, and sea salt.

3. In a separate small bowl, whisk together the wet ingredients: pumpkin, eggs, vanilla, maple syrup, melted coconut oil, and dark chocolate chips. Add the wet ingredients into the dry ingredients and stir gently until the flour disappears.

4. Pour the batter into the loaf pan and sprinkle additional chocolate chips on top if desired. Place the bread onto the center rack of your oven and bake for 50-60 minutes, or until a toothpick comes out clean.

5. Remove the loaf pan from the oven and let the bread cool for 10-15 minutes before slicing. If you used parchment paper, lift the bread out of the loaf pan and set it on a cooling wire rack for 10-15 minutes.

Notes

  • Make sure to buy super-fine blanched almond flour, not almond meal.
  • Control the sugar content of this bread by adding more or less maple syrup, and chocolate chips.
  • Storing – store in an airtight container in the fridge for up to 1 week, or at room temperature on the counter for up to 5 days.
  • Reheating – Warm the muffins in the microwave for 15-30 seconds. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 5-10 minutes.
  • Freezing – Let the loaf cool before wrapping in foil and adding to a zip lock bag, Stasher bag, or freezer safe container. No need to defrost the loaf before eating again. Take slices out of the freezer as desired and heat them for 15-30 seconds in the microwave.
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: almond flour pumpkin bread, gluten free pumpkin bread

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I’m Abbey. I’m a real-food foodie that loves to cook delicious meals that nourish the body. I love talking about all things holistic living, too. I’m so glad you’re here!

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