Paleo chocolate chip pumpkin bread

Paleo
Dairy-Free
Gluten-Free
Nut-free

We had our first snowfall last weekend! It wasn’t a significant amount, but it snowed off and on most of the day and was pretty chilly! Even though Halloween is over, I’m still enjoying my pumpkin recipes for now until mid November when I start listening to Christmas music and try to refrain myself from decorating before December 1st.

Despite having snow last weekend, it is supposed to be 20 degrees here all weekend! So we are getting out and enjoying what is probably the last of the nice weather for a while! It certainly doesn’t feel like November around here, but I’ve already transitioned to turtlenecks and fall recipes, so there’s no looking back now!

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This recipe is super easy! It’s dairy-free, gluten-free, paleo AND nut-free, so everyone can enjoy! Comfort food season is in full swing over here, so we are really enjoying easy and delicious recipes like this pumpkin loaf.

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What do I need to make this paleo chocolate chip pumpkin loaf?
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Servings:

1 loaf

Prep Time:

10 minutes

Cook Time:

55-65 minutes

Total Time:

65-75 minutes

Ingredients:

  • 3/4 cup of pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup of full fat coconut milk – if coconut cream has separated when you open the can, whisk contents together before measuring out
  • 1/3 cup of honey
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tablespoon of pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/2 cup + 2 tablespoons of coconut flour
  • 1/4 cup + 1 table spoon of tapioca flour
  • 2 tablespoons ground flaxseed
  • 3/4 cup chocolate chips

Instructions:

Step 1

Preheat oven to 350 degrees and line a loaf pan with parchment paper (I used an 8×4 inch loaf pan, but a 9×5 works as well), and set aside

Step 2

In a medium sized bowl, combine coconut flour, tapioca flour, ground flaxseed, sea salt, pumpkin pie spice, and baking soda. Set aside

Step 3

In a large bowl, combine pumpkin puree, coconut milk, honey, and vanilla. Mix until well combined. Whisk in eggs one at a time

Step 4

Slowly whisk dry ingredients into wet ingredients. Once well combined, fold in chocolate chips

Step 5

Pour batter into prepared loaf pan and place in the oven. Bake at 350 degrees for 55-65 minutes (depending on the size of the loaf pan used). Loaf is done when a toothpick or fork inserted into the center of the loaf, comes out clean

Step 6

Allow loaf to cool in the pan for 15-20 minutes before removing to a wire cooling rack to cool to room temperature

Notes:
  1. I used an 8×4 loaf pan. You can definitely use a 9×5 loaf pan, but your baking time will likely need to be adjusted slightly.
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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