This gluten free chocolate chip pumpkin bread is moist, dense and loaded with chunks of dark chocolate. It's made with almond flour, pumpkin puree and sweetened with maple syrup. This pumpkin loaf is a total crowd pleaser and kid favorite!

sliced pumpkin bread on wire cooling rack

You can't go wrong with a freshly baked, moist loaf of pumpkin bread! Even if you aren't the biggest fan of pumpkin, this gluten free chocolate chip pumpkin bread will be sure to please your taste buds.

Not only that, but it's kid friendly and prep time is minimal. I like serving my kids a slice at breakfast alongside some fried eggs, sausage and fresh fruit.

Why You'll Love this Gluten Free Pumpkin Bread

gluten free and grain free - made with a mixture of almond flour, tapioca flour and coconut flour
dairy free - made without milk and without butter
moist and soft - a special thanks to the pumpkin puree
refined sugar free - sweetened with maple syrup

stack of paleo chocolate chip pumpkin bread

Ingredients

Here's a list of what you need to make this grain free pumpkin bread:

blanched almond flour - this pumpkin loaf is made with almond flour. The best swap would be tigernut flour, but I haven't tested this substitution myself.
tapioca starch - needed for texture purposes. You can substitute this with arrowroot starch or potato starch.
coconut flour - helps thicken the batter
pumpkin pie spice - for flavor. Feel free to use cinnamon instead.
baking soda - to help the loaf rise
salt - brings out more flavor
eggs - help bind the ingredients and give the loaf structure
pumpkin puree - since this is a pumpkin bread
maple syrup - for sweetness.
apple cider vinegar - helps with the rise
vanilla extract - for flavor
dark chocolate chips - or chop up a chocolate bar

ingredients in paleo chocolate chip pumpkin bread

How to Make Chocolate Chip Pumpkin Bread

This gluten free pumpkin bread is made in two bowls and baked in an 8x4 inch baking pan. Here's what you need to do:

First, preheat your oven to 350 degrees F.
In a large mixing bowl, combine all dry ingredients (except chocolate chips). This includes the almond flour, tapioca flour, coconut flour, pumpkin pie spice, baking soda and salt.
In a separate bowl, whisk together the wet ingredients. This includes the eggs, pumpkin, maple syrup, water, apple cider vinegar and vanilla.
Pour the wet mixture into the dry mixture and whisk until smooth.
Then, fold the chocolate chips into the batter. I chopped up the chocolate chips with a large knife, but leaving them whole works as well.

Pour the batter into a parchment-lined 8" x 4" loaf pan. Then, sprinkle the top of the batter with additional chocolate chips (optional).

Next, place the pan in your preheated oven and bake at 350 degrees for 45 minutes.
After baking, remove the loaf from the oven and cool in the pan for about 10 minutes. Then remove the loaf and cool it on a wire cooling rack.

freshly baked loaf of chocolate chip pumpkin bread

Storage

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.

Keep the loaf in an airtight container in the fridge for up to one week, or the freezer for up to one month.

More Gluten Free Pumpkin Recipes