Hey There Pumpkin!

So it’s almost officially fall and I can’t tell you how excited I am. I just love the holidays with all the good food and great times with family and friends…

I’ve already got my Bath & Body Works fall candles burning, and I can almost smell the Thanksgiving turkey roasting.

My boys have lived through my unbridled holiday passion since they were born.  The twins were my favorite gift under the Christmas tree. I thought once they were older and out of the house, my holiday spirit would calm down a little bit.

Nope. Not happening. Now I’m even more excited because I miss them so much and I can’t wait to spend time hanging out with them and their great friends. Holidays with a house full of boys is awesome, and also means you better have lots of good food to feed them.

So I’m starting the party early. I will be feeding them paleo treats I know they’ll love, and I’m not even going to mention they’re the healthy kind.  At least that’s the plan.

I’m going to be coming up with some party appetizers and treats to be served paleo-style during the holidays. Hopefully food so good you can leave your guilt at the door and enjoy some fantastic treats that won’t send your blood sugar levels into overdrive. And I’m starting now so you’ll have time to collect your favorites to try out on your family and friends.

First up for fall is this paleo pumpkin bread with mini-chocolate chips (optional) baked inside.

You can leave the chocolate chips out or substitute with chopped nuts if you want to stick to the paleo rulebook

I used a cheap, 8-inch tinfoil pan to bake this loaf…but use whatever’s handy. Just remember to grease it first!

My taste testers gave the hot-out-of-the oven slices of this gluten-free bread a big thumbs up!

It’s very moist with a rich pumpkin flavor, wonderful aroma, and great texture – in other words, it doesn’t taste like a “healthy” treat if you know what I mean.

I hope you give this paleo pumpkin bread recipe a try…and look for more paleo and gluten-free holiday dishes and treats coming your way soon!

Pumpkin Bread with Mini-Chocolate Chips Recipe

Pumpkin Bread with Mini-Chocolate Chips Recipe


  • 1 1/2 cups of almond flour
  • 3/4 cup of canned pumpkin ( not pie filling )
  • 3 eggs, whisked
  • 1/4 cup raw honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cinnamon
  • 2 tsp of pumpkin pie spice
  • 1 tsp of vanilla
  • 3 tbs of coconut oil, melted
  • OPTIONAL: 1/2 cup of semisweet dark chocolate mini-chips (I use the Enjoy Life brand). You can also add nuts as a substitute, or this bread is awesome without anything!


  1. First combine all the dry ingredients together in a medium-sized bowl
  2. Next, in a small bowl, mix all the wet ingredients together
  3. Now pour the wet ingredients into the larger dry ingredients bowl and stir until combined
  4. Fold in chocolate chips or nuts (OPTIONAL)
  5. Preheat oven to 350 degrees F
  6. Grease a bread pan of your choice (I made mine in an 8" pan) and pour in the mix
  7. Bake at 350-degrees F for 35 to 45 minutes. Check doneness by inserting a toothpick...if it comes out clean, the bread's done
  8. Cool, slice, serve and enjoy!


    • I’m sure it could be made with coconut flour, but I wouldn’t knowthe measurements. They are completely different as the coconut flour requires much more liquid in a recipe. Sorry. :(

  1. Jackie

    I made this first using a reg can of pumpkin- came out way to thick and dry – then I used a bigger can and the consistency still didn’t seem right- I baked it and almost seemed raw. What size can of pumpkin are you using? And does your batter actually ” pour” into the pan?

  2. Lisa

    How long will this stay fresh? Does it need to be refirgerated? I have made several recipes with Almond Flour in the past and after a few days they tasted rencid- any ideas on how to keep breads. etc made with almond flour fresh?

    • Lisa, I usually keep my baked goods in the fridge unless they will be eaten in a couple of days. Also, I keep my nut flours refrigerated after opening. I never have any problem with taste. Hope this help!

    • Sylvia, I have never used anything other than pumpkin, but I think squash would work. Taste the batter and adjust honey and seasoning accordingly. Let me know how it goes! :)

  3. Diana

    currently in the oven now, smells amazing! I must say I am not the biggest genius in the kitchen – so I am nervous as we are bringing this to a get together with the family this afternoon, but after seeing all the reviews I am pretty confident this is going to be great!

  4. Sonia

    AH-MAZING!!! Just to let you know… There is a big gaping hole that’s steaming, because my husband couldn’t wait until it cooled down! I had to rip the fork out of his hand! (He’s also on paleo). He kept saying “Are you SURE this is paleo safe??” I used regular honey, as I didn’t have a chance to get raw honey. Is regular honey usually processed? Is that why raw honey is recommended?

    Regardless, THANK YOU for the recipe! I can’t wait to try the biscuits next!

    • Sonia! I have to say, I love your hubby! :) there is a big difference between regular store bought honey and raw honey. The stuff you get out of the little honey bear is basically high fructose corn syrup. Raw honey is pure unfiltered honey that contains pollens and also has no added fillers like corn syrup. It’s more expensive but totally worth it. If you have a Whole Foods near you they will most likely have a raw honey available. It should be labeled, Raw honey. You will notice the taste difference immediately. Your local farmers market should carry it as well.

      I’m so glad you and you hubby liked it! It’s already one of our favs as well. :) thanks for the love.

      p.s. On my site there is an article I posted about honey. You might find it informative. Happy cooking!

    • Hi Leina…yes, once your home-grown pumpkin is roasted and puréed, you should use the same amount (3/4 of a cup) as the canned pumpkin in the recipe. Hope you enjoy it!

  5. Justine

    Hi, just wanted to let you know I made these tonight into muffins. I doubled the amount of pumpkin, added 1/4 tsp nutmeg, used about 1/3 cup maple syrup, kerrygold butter in place of the coconut oil, and also added walnuts and chocolate chips. It made 12 perfect muffins cooked for about 20 min. On 350. Thanks so much for the recipe! They turned out great.


  6. Whitney

    Tried this recipe last night. You seriously can’t tell this is “paleo” bread. So yummy, moist and delish! Going to serve this at a fall cocktail party to all my non-paleo friends. Bet they won’t know it’s not made with flour and sugar.

    • Whitney, thank you so much for your comments. I agree, I think a lot of non paleo people have the misconception that cooking paleo sacrifices flavor. We all know there are some adjustments to the recipes, but it’s great knowing is all pure ingredients. And sometimes tastes even better. I’m sure your friends at your party won’t have a clue. Until you tell them. That’s the fun part. ;)

  7. Rin

    This is delicious! I LOVE fall flavours and its so frustrating to be on a gluten-free diet around the holidays. But this is just perfect! Used pecans and chocolate chips and this is better than flour pumpkin bread!

  8. Libby

    Made this one evening this week and it only lasted a day between me and my husband! Haha. It was just THAT good! :) Going to make some again this morning with both walnuts and chocolate chips. Mmm!

    • I have not made it without eggs. I ave been told apple sauce and banana can be used, but I’m not sure how it would influence the flavor. If you try it let me know how it works out.

  9. Jennifer Burnett

    I made this with walnuts. Yummy and moist! Can’t wait to have it with my pumpkin spiced coffee tomorrow morning.


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