Jump to Recipe Nut Free
This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips. It’s made with coconut flour, grain free, dairy free and nut free. Kid approved too and great for after school snacks and even breakfast!
Pumpkin + chocolate – how do you feel about the combo?!
For the longest time I wanted nothing to do with pumpkin + chocolate. I FELT that pumpkin had to be all cinnamon and pumpkin pie spices all the way with nothing in the way of those nostalgic fall-comfort flavors.
I’m definitely a chocolate lover (ya think?!), but couldn’t get past my pumpkin + chocolate mental block to actually embrace what each has to offer the other.
Until when? Um, probably two years ago when I started obsessing over Pinterest and experimenting with grain free pumpkin recipes. Sprinkled with a good dose of chocolate.
And you know what? I’m fully sold, and have been since last fall, when I posted probably 4 pumpkin + chocolate recipes. My favorite was probably these pumpkin chocolate chip cookies. Or, maybe the pumpkin cookie dough truffles? So. HARD. To choose.
Anyway, in case you hadn’t noticed already, this wildly delicious paleo pumpkin bread does in fact contain chocolate chips.
You can use the technically-not-paleo (but dairy-free and soy-free) Enjoy Life dark chocolate morsels or other purchased chips of your choice, OR you can make your own homemade dark chocolate with this recipe from Bakerita. Whatever you choose, get ready to swoon (yup, swoon) over the pumpkin bread you’re about to bake!
While I do have another pumpkin bread recipe on my site that doesn’t need fixing, in my opinion, it contains almond flour, which many of you guys avoid due to nut allergies, so, I wanted to create a nut-free pumpkin bread that’s just as perfect.
Additionally, nut free means school-snack-friendly for us, even though we don’t actually have nut allergies, and it’s the same for many of you.
Just a note – coconut is considered a tree nut by the FDA, even though it technically isn’t and most people with tree nut allergies do tolerate coconut. However, some people are allergic to coconut specifically, separate from any tree nut allergies. For clarification on the coconut/tree nut issue, you can visit this website.
What we have here is a grain free, paleo and nut free bread that’s tender and moist (but not too moist!), sweetened with pure maple syrup and packed with both sweet spices and dark chocolate. If you’re thinking “GET IN MY MOUTH” then you’re on the right track.
“AND FAST” should be your second thought, since this pumpkin bread is impossible to hide with the delicious aroma all throughout the house while it bakes, and for hours afterwards.
It will disappear completely if you’re not watching closely, so make sure to claim your slices ASAP, or, maybe bake 2 loaves if you’re starting to get nervous.
And, on the subject of the 2 loaves comment, I’d just like to let out a second hallelujah for coconut and tapioca flours being two of the most affordable grain free flours to bake with. Nope, you don’t need 2 cups of it, or even 1 cup – a little goes a long way thankfully! So, yay for nut-free, and yay for saving money.
What I WILL say about coconut flour though, is that you need to measure it exactly for the recipe to come out the way it’s supposed to. Hence the odd (and perhaps annoying) 1/2 cup + 3 Tbsp measurement.
Hey, this is why I test coconut flour recipes a few times – I need to make sure we don’t want to add or subtract a Tbsp! Luckily the final version was given a major thumbs up by everyone in my house, and by me, of course. I’m sure you guys will love this too! Now let’s preheat those ovens and get started 🙂
Paleo Pumpkin Bread with Chocolate Chips {Nut Free}
Paleo Pumpkin Bread with Chocolate Chips {Nut Free}
This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips. It’s made with coconut flour, grain free, dairy free and nut free. Kid approved too and great for after school snacks and even breakfast! Prep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour 10 minutesCourse:Breakfast/Snack/DessertCuisine:PaleoServings: 10 servings
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Ingredients
4large eggs1cuppumpkin puree1/2cupfull fat coconut milkblended prior to adding6tbsppure maple syrup2tsppure vanilla extract1/2cup + 3 Tbspcoconut flour 1/3cuptapioca flour*1tspbaking soda1Tbsppumpkin pie spice1tspcinnamon1/4tspsea salt3/4cupdark chocolate chips**divided into 1/2 + 1/4 cups
Instructions
Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper. I used an 8″ x 4″ loaf pan.In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth. Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips/chunks. The batter will be thick due to the coconut flour.Transfer all the batter to your parchment liked loaf pan and gently spread with a spatula. Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 55-65 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using the sides of the parchment paper to help lift it out. Cool the loaf on the wire rack completely before slicing and serving. Makes 10 servings. Store leftovers loosely covered at room temp for the first day, then cover and refrigerate any remaining leftover bread. Enjoy!
Recipe Notes
*Arrowroot starch can be substituted
**You can use Enjoy Life Chocolate Chips, or if you want a fully paleo version, make your own homemade chocolate chunks with this recipe.
Nutrition
Nutrition facts per serving (340 g)
Serving: 340gCalories: 213kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 7gCholesterol: 65mgSodium: 244mgPotassium: 215mgFiber: 4gSugar: 13gVitamin A: 3910IUVitamin C: 1.2mgCalcium: 79mgIron: 1.6mg
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What I Used To Make My Paleo Pumpkin Bread with Chocolate Chips:
Want More Paleo Pumpkin Recipes? Try One of These!
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookie Dough Truffles
Coconut Flour Pumpkin Muffins
Pumpkin French Toast Bake
Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting
Pumpkin Chocolate Cashew Cheesecake {Vegan}
Tell Me!
Which do you use more: Muffin pan or loaf pan?
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