Pumpkin Bread with Chocolate Chips

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.

easy recipe to make pumpkin muffins with chocolate chips
Yes, you can easily turn this pumpkin bread recipe into muffins! Everything’s the same until you get to the bread pan. Just change that to a muffin tin and use either paper muffin cups or reusable silicone cups. Fill each about 3/4 full and bake 18-22 minutes. Same 350º F temp. Test doneness with a toothpick. Makes around 10-12 muffins.

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

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-friendly 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

by Trina
Paleo-friendly pumpkin bread that's moist, offers a rich pumpkin flavor, and has just about the same texture as a bread made with wheat flour…but this one is definitely 100% gluten-free!
Course Dessert
Cuisine American

Ingredients
  

  • 1 1/2 cups almond flour
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup canned pumpkin NOT pumpkin pie filling – make sure you get canned pumpkin
  • 3 eggs whisked
  • 1/4 cup raw honey
  • 3 Tbsp coconut oil melted
  • 1 tsp vanilla extract
  • OPTIONAL: 1/2 cup of 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!

Instructions
 

  • First combine all the dry ingredients together in a medium-sized bowl
  • Next, in a small bowl, mix all the wet ingredients together
  • Now pour the wet ingredients into the larger dry ingredients bowl and stir until combined
  • Fold in chocolate chips or nuts (OPTIONAL)
  • Preheat oven to 350º F
  • Grease a bread pan of your choice (I made mine in an 8″ pan) and pour in the mix
  • Bake at 350º F for 35 to 45 minutes. Check doneness by inserting a toothpick…if it comes out clean the pumpkin bread is done
  • Remove from oven. Allow to cool a little, then slice, serve and enjoy!
Keyword paleo bread, pumpkin, pumpkin bread, gluten-free

Join the Conversation

  1. What if I wanted to add bananas? Would I need additional almond flour?

    1. Julie, I’m not sure. Have not made it with bananas.

  2. Shauna Timlick says:

    I made this and it was delicious, the whole family enjoyed it. Which when I can find a recipe we all enjoy makes me very happy. :) I did add a bit of banana that needed to be used up and wow so moist and flavourful. I had some honey we picked up at a local bee farm that I used in it. We definitely did not skip the chocolate chips and added a sprinkling of pumpkin seeds on top. We enjoyed this after returning from pumpkin picking it was a perfect fall treat, thanks so much for sharing. Plan to make again next week!

    1. Hi Shauna, Yum. You’re making me hungry! I love the idea of adding pumpkin seeds on top. :) Sounds so good!

  3. Do you add in the melted coconut oil with the wet ingredients? Or use it to grease the bread pan?

    1. Mix it with the wet ingredients. And please grease the pan. I’ll check and try to make it more clear. :)

  4. Any chance of your including nutritional info in your recipes?

    1. Not now, but maybe in the future. :)

  5. This bread is phenomenal. Unfortunately, I was the only one eating it, so it was gone it about a day. Whoops.

    I also made your beef stew and your fried zucchini with cool ranch dip, all in the same day. All were terrific. Thanks for the excellent paleo recipes!

    1. Wow thank you for the wonderful comment Shauna…you’ve been cooking up a paleo storm lately. So happy you enjoyed everything! :)

  6. First the lasagna, now this??? Two hits in one night for my parents. They want me home all the time now! Wouldn’t change a thing about this recipe except maybe doubling the chocolate chips… you can never have too many :)
    Also featured this one on my blog!

    1. Aww Thank you so much Hanna! I really appreciate your comment and also that you shared with your parents! Well done girl! I’m glad it was a hit. :)

  7. This looks great. I’m sure it will be a great afternoon tea treat

  8. Is it possible to substitute the almond flour with coconut flour for this recipe?

    1. 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. Is it possible to use a flaxseed egg replacer in this recipe?

        1. I’m sorry, I have not tried the recipe with flaxseed. If you try it, let me know how it goes. :)

          1. I tried the flaxseed egg replacer and it works! The batter needs to bake for an extra 5 minutes or so. Delicious!

    2. My roommate and I used coconut flower and then for extra moisture added two very ripe bananas and a lot of applesauce. All of my crossfit friends LOVED it!

      1. Paige, That sounds awesome! I’m so glad everyone enjoyed! :)

  9. 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?

    1. Jackie, The amount of pumkpin in the recipe is not the size of a can, it’s 3/4 of a cup of canned pumpkin. This is a very moist recipe, never dry.

  10. What about using organic blue agave for a honey substitute?

    1. Carrie, you can use whatever sweetener you like. :)

  11. This one is a winner, Trina! Love it! Keep em coming!

    1. Awww, thank you Sam! You’re such a doll for saying you like the recipe. I hope the girls gobbled it up! xo

  12. 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?

    1. 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!

  13. Hi! Canned pumpkin is not something I can get my hands on here in Australia. I’m not even sure what it is! Am I able to stream and man pumpkin for this with the same result?a

    1. Alisha, cook the pumpkin and puree in a food processor to a smooth consistency.

  14. Instead of chocolTe chips could I use raw pumpkin seeds inside and on top

    1. Sure Eleanor, it will give it a nice crunchy texture. :)

  15. Absolutely fabulous! A hit with my 2 teenage boys as well…. it was gone almost instantly!

    1. Thank you Dense! When you have boys in the house it sometimes calls for a double batch so mom can have some too! :) By the way, this freezes really well! I’m so glad you enjoyed our recipe! :)

  16. Arlene Haggerty says:

    Just made this and it is absolutely yummy! I didn’t have any choc chips on had so added walnuts chopped. It is going to be a favourite….I can tell!!!

    1. Yay! My husband was just asking me when this would be back on the menu. Now you have me craving it too! :)

  17. This was excellent. And, no, chocolate chips are not optional, lol. Thank you for this recipe.

    1. Karyn, your comment brought a smile to my face and I totally agree! Thank you!

  18. Somehow I think removing the chocolate would make this recipe a lot duller haha thanks for the recipe I’m gonna see if my grandma will make it for me.

  19. Can you substitute pumpkin of squash? I have can squash I want to use up.

    1. 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! :)

  20. I mixed all the ingredients as mentioned above and got a thick consistency. Is this correct?

    1. It should be semi thick. Tap you bread pan on the counter to make sure it is evenly distributed in the pan.

  21. Love this recipe! They were a huge hit with the family (both paleo and non paleo members). I have made them twice this week. I make them as muffins and they turn out great. Thanks for this recipe.

    1. Yay Lindsay! I love when paleo recipes are enjoyed by non paleo people as well. It opens the door for them to think of introducing some new healthy meals (or treats) into their lives. Thank you for your comment! :)

  22. Chicken wings are in the deep fryer, a sweet potato is in the microwave, broccoli is on the stove, and this pumpkin bread is in the oven!

    1. Heather, I’m coming to your house for dinner! :)

  23. The best pumpkin bread I’ve tried! Very moist and great tasting. Thanks for sharing this recipe.

    1. Thank you Yvette! I’m so glad you tried it and even happier that you liked it! :)

  24. 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!

    1. I hope everyone likes it! :)

  25. My wife and I just made this at home today and put the pictures up on Instagram. Hope to try more recipes soon! Thanks.

    1. You rock! Thanks for the love. I’m glad your family likes it. :)

  26. So yum, moist, and delicious! My girlfriend loves it.

    1. Yay! Thank you for trying it. We think it’s a keeper. :)

  27. Just made this tonight …delicious!!!!

    1. Glad you liked it Amanda! Thank you for trying our recipe! :)

  28. 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!

    1. 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!

  29. Love this bread! Can you give me the nutritional info?

    1. I’m sorry Kelly, I do not. At sometime in the future I made add nutritional values to the recipes, but I don’t now. I’m glad you like the bread! :)

    2. Go to MyFitnessPal.com & plug in the ingredients in the recipe section. It’ll compute it for you!

  30. Made this with walnut flour (have almond allergy) works the same with a different flavor.
    Still yummy!!

    1. Regina, that sounds awesome! What a great idea, :)

  31. Leina Leden says:

    Hello,

    If I use home grown pumpkin do I use the same measurement in this recipe?

    Thanks

    1. 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!

  32. 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.

    Justine

    1. Great ideas Justine! Glad they turned out well!

  33. The Best Pumpkin bread EVER!! Thank you!!

  34. OMG! These are delicious!!

    1. Thank you so much Erin! Great recipe for the upcoming holidays! :)

  35. Can I replace the coconut oil with applesauce?

    1. Claudia, I have not made it without the coconut oil, but I think it would work. If you try it, let me know how it comes out.

      1. I made this without the coconut oil — by mistake — and it still turned out great. I would recommend adding 1/2 tsp. of salt to the recipe though.

  36. 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.

    1. 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. ;)

  37. 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!

    1. I agree. This was one of those recipes that worked! I’m so glad you liked it. We will be having it around here through the holidays as well! :)

  38. 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!

    1. Haha. It think we live with the same guy! My hubby keeps asking me to make it again. Glad you enjoyed it!

  39. Could you recommend a substitute for eggs in this recipe?

    1. 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.

  40. PaleOMG delicious. Made this today, having a hard time not eating the whole loaf! Good job!

    1. Thanks Kristen! So glad you liked it!! :)

  41. Jennifer Burnett says:

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

    1. I’m glad you liked it! I’m sure it’s awesome with nuts as well. I wish I could join you for the pumpkin spiced coffee! Yum! :)

Leave a Reply

Your email address will not be published.

Close
© Paleo Newbie 2013-2020
Close