This deliciously moist, soft and gluten free Paleo Pumpkin Chocolate Chip Bread is the BEST pumpkin flavored bread I’ve had to date. It is made with almond flour, arrowroot and coconut flour, sweetened with maple syrup and has an amazing texture. Plus, chocolate chips – you can’t go wrong with the addition of chocolate!
Both my babies loved this Paleo pumpkin bread. Okay, so maybe they aren’t babies anymore… which kinda makes me sad. But, at least I have another babe on the way who’s due late September. (I’m currently 9 months pregnant.)
But, back to the pumpkin bread. My boys don’t mind pumpkin flavored treats. As, pumpkin pancakes are often an item on the breakfast menu. However, I think the real selling point for them was the chocolate chips. You really can’t go wrong when you add chocolate to a recipe!
For this healthy pumpkin loaf, I used dairy free semi-sweet chocolate chips. But, if you are looking for a low carb pumpkin recipe then I recommend using dark chocolate with a cocoa content of at least 85%.
Ingredients in Paleo Pumpkin Bread
The main flour in this pumpkin bread recipe is almond flour. I make a lot of nut-free Paleo recipes, but wanted to use almond flour for this particular one. It gives this loaf extra sweetness and the perfectly moist texture.
In addition to the almond flour, this pumpkin loaf uses arrowroot flour and coconut flour. Although not low carb, a starch like arrowroot is necessary for this recipe. Substituting with tapioca flour or potato starch would work as well.
Maple syrup is used as a sweetener. For a low carb/low sugar option, swap real maple syrup for any liquid sweetener.
How to Make Paleo Pumpkin Bread
This pumpkin bread is made in one bowl – no mixer, food processor or multiple mixing bowls needed! Which, let’s be honest, is my favorite type of recipe because one bowl equals less cleanup.
First, preheat your oven to 350 degrees F. Then, in a large mixing bowl, combine all dry ingredients (except chocolate chips). Add in wet ingredients and mix well. Fold the chocolate chips into the batter.
Pour the batter into a lined loaf pan and sprinkle with additional chocolate chips (optional). Place the pan in your preheated oven and bake at 350 degrees for 45-50 minutes.
Lastly, remove the loaf from the oven, cool in the pan for about 10 minutes, then remove and cool on a cooling rack.
Slice, serve and eat!
This pumpkin chocolate chip bread is best stored in the fridge. Because of how moist the loaf is, it won’t last at room temperature for long. You can also freeze the loaf for longer storage. However, if you do this, I recommend slicing the bread first.
More Paleo Pumpkin Recipes
For more Paleo recipes using pumpkin, check out these from my site:
Fluffy, moist Paleo Pumpkin Bread – perfect for fall baking.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients (except chocolate chips).
- Add in wet ingredients and mix well.
- Fold the chocolate chips into the batter.
- Pour the batter into a lined loaf pan and sprinkle with additional chocolate chips (optional).
- Place the pan in preheated oven and bake at 350 degrees for 45-50 minutes.
- After baking, remove loaf from the oven and cool in the pan for about 10 minutes. Then remove and cool on a cooling rack to room temperature.
- Store in fridge.
Keywords: pumpkin, fall foods, snack, Paleo, dessert, chocolate chip