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Paleo Pumpkin Chocolate Chip Bread

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x


Fluffy, moist Paleo Pumpkin Bread - perfect for fall baking.


  • 1+1/2 cup blanched almond flour (150g)
  • 1/2 cup arrowroot flour (63g)
  • 1/4 cup coconut flour (30g)
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 Tbsp water
  • 1 tsp apple cider vinegar
  • 1/4 cup chocolate chips


  1. Preheat oven to 350 degrees F. 
  2. In a large mixing bowl, combine all dry ingredients (except chocolate chips). 
  3. Add in wet ingredients and mix well. 
  4. Fold the chocolate chips into the batter.
  5. Pour the batter into a lined loaf pan and sprinkle with additional chocolate chips (optional). 
  6. Place the pan in preheated oven and bake at 350 degrees for 45-50 minutes.
  7. 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.
  8. Store in fridge.

Keywords: pumpkin, fall foods, snack, Paleo, dessert, chocolate chip