• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Paleo Pumpkin Chocolate Chip Bread (with Almond Flour)

Sep 20, 2019 · 1 Comment

Jump to Recipe·Print Recipe

This Paleo Pumpkin Chocolate Chip Bread is moist, dense and loaded with chunks of dark chocolate.  My healthy pumpkin bread recipe is made with almond flour, pumpkin puree and sweetened with maple syrup.  This loaf is a total crowd pleaser and kid favorite!

paleo-pumpkin-bread-with-almond-flour

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 Paleo chocolate chip pumpkin bread will be sure to please your taste buds.

This healthy Paleo bread is:

  • grain free - made with a mixture of almond flour, tapioca flour and coconut flour
  • dairy free - no milk, no butter, no cream
  • moist and soft - a special thanks to the pumpkin puree
  • refined sugar free - sweetened with maple syrup

Grain free pumpkin bread like this is one of my favorite fall inspired breakfast sides. My family often enjoys a slice paired with fried eggs or bacon and a side of sautéed veggies. It's also great for an afternoon snack or healthy dessert - really any time of day!

almond-flour-pumpkin-bread

Ingredients in Paleo Pumpkin Bread

Here's a list of what you need:

  • blanched almond flour
  • tapioca flour (or arrowroot starch)
  • coconut flour
  • pumpkin pie spice (or cinnamon)
  • baking soda
  • salt
  • eggs (no egg substitutes have been tested)
  • pumpkin puree
  • maple syrup (or favorite liquid sweetener)
  • apple cider vinegar (helps with the rise)
  • vanilla extract
  • dark chocolate chips (or a chocolate bar)

The main flour in this Paleo 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 a moist texture.

In addition to the almond flour, this pumpkin loaf uses tapioca flour and coconut flour.  Although not low carb, a starch like tapioca is necessary for this recipe. Arrowroot starch would be a great alternative if you can't find tapioca flour.

Maple syrup is used as a sweetener.  For a low carb/low sugar option, swap real maple syrup for any liquid sweetener.

I have not tested this almond flour pumpkin bread without eggs. If you decide to use an egg substitute I'd love to know the results - leave a comment below 🙂

healthy-pumpkin-bread-recipe

How to Make Paleo Pumpkin Bread

This pumpkin bread recipe made in two bowls and baked in a lined 8" x 4" baking pan. Here's what you need to do:

First, preheat your oven to 350 degrees F. 

Make the Batter

Next, 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.

how-to-make-chocolate-chip-pumpkin-bread

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

Bake the Bread

Next, place the pan in your preheated oven and bake at 350 degrees for 45 minutes.

Cool the Bread

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.

paleo-pumpkin-loaf

How to Store Pumpkin Bread

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 air-tight container in the fridge for up to one week, or the freezer for up to one month.

stack-of-pumpkin-bread

More Paleo Pumpkin Recipes

For more Paleo recipes using pumpkin, check out these from my site:

  • Paleo Pumpkin Pancakes
  • Pumpkin Pecan Muffins
  • Tigernut Flour Pumpkin Bars
  • Pumpkin Banana Bread

Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
paleo-pumpkin-bread-with-almond-flour

Paleo Pumpkin Chocolate Chip Bread

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8" x 4" loaf 1x
Print Recipe
Pin Recipe

Description

Moist Paleo pumpkin chocolate chip bread made with almond flour, sweetened with maple syrup and studded with dark chocolate.


Ingredients

Scale
  • 2 cups blanched almond flour (160g) sift, spoon & level 
  • ½ cup tapioca flour (60g)
  • ¼ cup coconut flour (30g) sift, spoon & level 
  • 1 tsp pumpkin spice
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • ¼ cup water
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ⅓ cup dark chocolate chips, chopped (plus more for topping)

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a separate bowl, whisk together the wet ingredients. This includes the eggs, pumpkin, maple syrup, water, apple cider vinegar and vanilla.
  4. Pour the wet mixture into the dry mixture and whisk until smooth.
  5. Fold the chocolate chips into the batter.
  6. Pour the batter into a parchment-lined 8" x 4" baking pan.
  7. Place pan in the oven and bake at 350 degrees for 45 minutes.
  8. Cool loaf in pan for 10 minutes, then transfer to a wire cooling rack.
  9. Best stored in fridge.

Notes

For best results, measure ingredients by weight (when given).

Keywords: pumpkin bread, paleo bread, almond flour bread, pumpkin chocolate chip bread, breakfast, snack, fall recipes

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

dairy-free-Paleo-Pumpkin-Bread-pinterest-image

« Simple Salt & Pepper Roasted Potatoes
Collagen Chocolate Chip Cookies (Paleo, Gluten Free) »

Reader Interactions

Comments

  1. Katie says

    July 18, 2021 at 7:36 pm

    This paleo pumpkin bread is incredibly moist, loaded with chocolate chips and perfect for the fall! It's one of my favorite pumpkin bread recipes and I hope you all love it too!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Almond Flour Crackers Recipe (No Egg)
  • Mint Chocolate Cookie Bars (No Bake)
  • top view of chocolate covered banana ice cream bars
    Chocolate Covered Banana Ice Cream Bars
  • healthy almond flour cupcake with frosting
    Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme