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Sep 9, 2020 By Jessica Beacom

Paleo Pumpkin Bread with Chocolate Chips

Dairy-Free
Gluten-free
Grain-Free
Paleo
Vegetarian
Jump to Recipe

When the temps start to drop and the leaves start to change, this Paleo Pumpkin Bread with Chocolate Chips is the answer to your mid-afternoon snack cravings. Made with almond and coconut flours and studded with pecans and dark chocolate chips, this gluten-free pumpkin bread is delicious with a cup of coffee or tea, is freezer-friendly, and makes a great gift for a friend or neighbor.

A loaf of gluten-free pumpkin bread with chocolate chips topped with pecans on a wire cooling rack being cut into thick slices.

The original recipe titled Paleo Pumpkin Chocolate Chip Bread was published on October 4th, 2018. Photos and blog content updated on September 9th, 2020. No changes were made to the recipe itself.

‘Tis the Season for Healthy Pumpkin Bread

With the official start of fall just around the corner, it’s time to start thinking about all things pumpkin. While healthier versions of pumpkin coffee drinks are nice, and a big bowl of  Slow Cooker Pumpkin Chili always hits the spot, nothing beats a big slice of perfectly-spiced, pecan, and chocolate chip-studded gluten-free pumpkin bread when you want a sweet mid-day treat or an indulgent breakfast bread.

We promise that you’re going to love this Paleo Pumpkin Bread with Chocolate Chips and won’t miss the sugary pre-made slices from the corner coffee shop.

Four thick slices of healthy pumpkin bread stacked on top of each other on a cream plate.

This post contains affiliate links that won’t change your price but will share some commission.

What Makes This Pumpkin Bread Recipe Special?

The internet is FULL of pumpkin bread recipes. However, this is the recipe we keep coming back to again and again, for a few reasons!

  • Naturally (and lightly) sweetened. While traditional pumpkin bread recipes can contain plenty of sugar, there’s only ¼ cup of pure maple syrup in this entire loaf. You can also modify the amount of chocolate chips in the recipe to control the sugar content to your liking. We’re also using delicious fall flavors, like vanilla and warm pumpkin pie spices to naturally sweeten the loaf without adding tons of sugar. This is a healthy pumpkin bread recipe, but it’s definitely not bland!
  • Gluten-Free and Paleo. Instead of all-purpose flour or white whole wheat flour, this recipe combines almond flour and coconut flour to get the perfect crumb texture. This combination also helps keep the loaf moist for days after baking and makes the loaf friendly for anyone following a paleo or gluten-free diet.
  • One-Bowl Recipe. Because doing dishes is the worst part of any recipe! Simply combine all the ingredients in one bowl, pour into a loaf pan and you’re good to go.
  • Customizable. This is noted below as well, but you can mix and match the healthy pumpkin bread add-ins to match your family’s preferences! We love the pecan and chocolate chip combination, but dried cranberries or pumpkin seeds would be delicious as well!
  • Meal-prep friendly. This recipe freezes extremely well, which means you can double batch the recipe, enjoy a loaf now, and freeze one for later (or gift it to a friend!). You can find more instructions on how to freeze this pumpkin chocolate chip bread below.

What you’ll need to make Paleo Pumpkin Bread with Chocolate Chips

  • Pumpkin – Canned pumpkin puree is the most convenient option, but well-drained homemade pumpkin puree or pureed butternut squash will also work. If using the canned version, be sure to grab the can that says ‘pumpkin’ or ‘pumpkin puree’ on the label and not ‘pumpkin pie filling’.
  • Maple syrup – Be sure to use pure maple syrup and not maple-flavored pancake syrup, they’re not the same thing!
  • Coconut oil – A neutral-tasting oil such as avocado oil or sunflower oil can also be used or you can replace the coconut oil with room temperature butter if you don’t need the recipe to be dairy-free
  • Eggs
  • Vanilla
  • Almond flour – Use finely-ground almond flour for the best results
  • Coconut flour  – Due to coconut flour’s very unique properties as a binder in grain-free baked goods, we do not recommend omitting it or replacing it with another type of flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice 
  • Ground cinnamon
  • Chocolate chips – Mini chocolate chips distribute in the batter more evenly and won’t sink to the bottom of the loaf pan, but feel free to use your favorite chocolate chips. You can also substitute dried cranberries or raisins for the chocolate if you’d like.
  • Pecans – Raw or toasted pecans work equally well. Chopped walnuts or pumpkin seeds are also a great option!

 

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Paleo pumpkin bread batter in a glass bowl being stirred with a wooden spoon.

How to make Paleo Pumpkin Bread

  • Step 1: Preheat the oven to 350ºF and prepare the loaf pan by either greasing it with coconut oil or lining it with parchment paper for easy removal.
  • Step 2: In a large bowl, combine all of the ingredients mixing them until just combined. I like to mix together my wet ingredients first and then add the dry ingredients to the same bowl.
  • Step 3: Transfer the dough to the prepared pan. Sprinkle the top of the batter with additional pumpkin spice, a few chopped nuts, and chocolate chips, if desired.
  • Step 4: Bake for 50-65 minutes or until the center is firm. Check the bread halfway through the baking time, if the top begins to get too dark, lay a piece of foil over the top
  • Step 5: Remove the bread from the oven and allow it to cool for 15-20 minutes in the pan. Then transfer it to a wire rack to cool completely before slicing.

A close up view of paleo pumpkin bread batter with chocolate chips and pecans ready to be stirred in.

Are pumpkin pie filling and pumpkin puree the same thing?

No, they are not the same thing. Pumpkin puree, while labeled ‘pumpkin’ is actually a blend of cooked, mashed, and strained squashes (yes, squash – as in butternut, acorn, pumpkin, etc.) Its consistency is thicker than home-prepared mashed pumpkin or squash so if you want to make your own pumpkin puree, be sure to place it in a fine-mesh colander to allow some of the liquid to drain off until it’s the consistency of canned pumpkin puree.

Pumpkin pie filling, on the other hand, is also a blend of pureed squashes that is pre-sweetened and mixed with cinnamon, cloves, allspice, and ginger. We prefer to use pumpkin puree over pumpkin pie filling because it allows for more control over the sweetness of the recipe!

Can I make this healthy pumpkin bread in a muffin pan?

Yes! This healthy gluten-free pumpkin bread can be made into 12 muffins instead of a loaf. The oven temperature will stay the same, but the baking time will be roughly half that of a loaf (20-25 minutes).

We recommend that you use paper baking cups/liners or a silicone muffin pan to prevent any possibility of sticking and make clean up quick and easy.

Two slices of healthy paleo pumpkin bread with chocolate chips on on a wire cooling rack.

How to Serve this Gluten-Free Pumpkin Bread

This loaf is tender and moist enough to eat on its own, plain and simple! You can also toast slices, and spread with butter or nut butter for a warm and delicious variation.

How Should I Store this Healthy Pumpkin Bread?

We recommend storing in an airtight container in the refrigerator to keep the bread moist. This bread will last in the refrigerator 4-5 days (although we’d be surprised if it didn’t get eaten up before then!).

Can I Freeze This Paleo Pumpkin Bread?

Yes! You can either freeze the loaf whole or freeze slices (or muffins individually) by wrapping them tightly in plastic wrap or foil and storing them in a sealed container or zip-top bag for up to one month. To thaw, simply remove the desired portion from the freezer and allow it to thaw on the counter or in the fridge until ready to use. For faster thawing, use a microwave or toaster oven.

Overhead view of a Pumpkin Chocolate Chip Bread slice missing a bite on a white plate with a knife laying next to it

Other Pumpkin Recipes to Try:

  • Pumpkin Pie Smoothie Pumpkin Pie Truffles
  • Soft Gluten-Free Pumpkin Cookies with Cream Cheese Frosting
  • Gluten-Free Pumpkin Spice Scones
  • Paleo Pumpkin Chocolate Chip Bars

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Let's Get Cookin'

Paleo Pumpkin Bread with Chocolate Chips

The added chocolate in this pumpkin bread will satisfy any sweet tooth and best of all, it’s low in sugar. Omit the chocolate and stir in some dried cranberries or raisins for a healthy breakfast option.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 10 slices 1x
  • Cuisine: Paleo, Dairy-Free, Vegetarian
Slices of Healthy Paleo Pumpkin Bread with chocolate chips and pecans stacked up on a cream plate with a pitcher of milk in the background.
Print Recipe
★★★★★ 5 from 3 reviews

Ingredients

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil, melted
  • 4 large eggs, whisked
  • 1 tsp. pure vanilla extract
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • ½ cup chocolate chips (may substitute dried cranberries or raisins) 
  • ⅓ cup chopped pecans

Instructions

  1. Preheat the oven to 350ºF.
  2. In a medium bowl, combine all of the ingredients. Mix until just combined.
  3. Transfer the dough to a greased 8 x 4-inch loaf pan* (or lined with parchment paper for easy removal). Sprinkle with additional pumpkin spice, few chopped nuts, and chocolate chips.
  4. Bake in the oven for 50-65 minutes (or 40-55 minutes for 9 x 5 pan) or until the center is firm. Check bread halfway through the baking time, if the top begins to get too dark, lay a piece of foil over the top.
  5. Remove the bread from the oven and allow it to cool for 15-20 minutes in the pan. Using a hot pad or oven mitt, hold the loaf pan in one hand and use another to place a wire cooling rack on top of the pan. Then carefully flip the pan and rack over to transfer the bread to the wire rack to cool completely before slicing it.

Notes

*A 9×5-inch loaf pan will also work but the loaf will be flatter and you will need to reduce the baking time by 5-10 minutes. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 187
  • Sugar: 8 g
  • Sodium: 225 mg
  • Fat: 13 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 5 g

Pin it now, Make it later!

Four thick slices of healthy paleo pumpkin bread with chocolate chips and pecans stacked up on a cream plate.

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.

 

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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Reader Interactions

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  1. Joelle J says

    November 3, 2015 at 8:11 am

    I made this recipe last night and it was delicious! I absolutely love pumpkin/banana bread but I’m very sensitive to gluten, this is a perfect alternative. I think it’s even better than “normal”! I made it without chocolate chips because I simply love to put a generous helping of Kerrygold butter on top!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 3, 2015 at 9:50 am

      So great to hear you loved the recipe! And you can never go wrong with a little kerrygold! 🙂

      Reply
  2. Andrea J says

    November 3, 2015 at 11:37 am

    I’m a coconut oil newbie. My jar at home is currently solid. So… do I measure it solid as a 1/4 cup and then melt it? Or, melt it first and then measure it as a liquid 1/4 cup? I’m looking forward to trying this recipe!

    Reply
    • Jessica Beacom says

      November 3, 2015 at 11:43 am

      Hi Andrea! A 1/4 cup of solid coconut oil is roughly 1/4 cup melted so feel free to just scoop it and melt it (and save yourself the hassle of melting then measuring and having to wash another utensil or measuring cup!)

      Happy Baking!

      Reply
  3. Christina says

    November 4, 2015 at 9:50 am

    This bread looks amazing! I have some pumpkin purée that needs to be used. Will let you know how it goes.

    Reply
    • Jessica Beacom says

      November 4, 2015 at 10:17 am

      Yes, use it up and let us know what you think!

      Reply
  4. Kathy says

    November 21, 2015 at 4:46 pm

    Made this scrumptious recipe this afternoon. It is amazing as I was looking for a good gluten-free/vegan pumpkin bread. This one fit the bill perfectly. Next time I will use a piece of parchment paper at the bottom of the my loaf pan since the coconut oil didn’t do the trick for greasing. I am toying with a 1/4-1/2 teaspoon of cardamon for an extra dimension of flavor. Thanks for sharing such a delicious recipe. My house still smells of pumpkin pie spice. YUM!

    Reply
    • Jessica Beacom says

      November 21, 2015 at 7:02 pm

      Thanks for sharing your delicious victory, Kathy! A little parchment paper never hurts. I personally use it for just about everything — baking and roasting because of the easy clean up/turn out factor. I think cardamom would be lovely – one of my favorite spices for fall and winter baking.

      Reply
  5. Daniela Blaga says

    October 23, 2016 at 9:58 pm

    I’d love to make this, but the hubby is allergic to nuts. What should I sub for the almond flour?!

    Reply
    • Jessica Beacom says

      October 24, 2016 at 2:06 pm

      Hi Daniela,

      If your hubby can do seeds, I’d recommend finely ground sunflower seeds in place of the almond flour to keep the recipe grain-free.

      Though I’ve not tried using an all-purpose flour blend, you could give it a try – keeping in mind that you may need to adjust the amount of liquid or flour to get the right consistency.

      We’d love to hear what you use as a sub and how it turns out!

      Reply
  6. Carol says

    August 21, 2017 at 1:43 pm

    All coconut flour works wonderfully and tastes fantastic !!!

    ★★★★★

    Reply
  7. Alisa says

    October 1, 2017 at 11:15 am

    If I make mini loafs, do I need to put in in for a different time in the oven?

    Reply
    • Stacie Hassing says

      October 3, 2017 at 7:54 am

      Yes, you’ll want to reduce the temperature. Maybe start with 20 minutes and bake until center is slightly firm and springs back when pressed down. Enjoy!

      Reply
  8. Lizzie says

    October 5, 2017 at 3:48 pm

    This looks delicious! I’m wanting to make it as muffins, but didn’t see if you mentioned how many this will make? Do I need to double it to get a dozen, or will a single batch make a dozen, and doubling is just a good idea because who doesn’t want lots of muffins?? Thanks!

    Reply
    • Jessica Beacom says

      October 10, 2017 at 5:26 pm

      First of all, you can NEVER have too many muffins! Bake once, eat many times….right? I’m not exactly sure how many muffins you’ll get from one batch as it will depend on the size of your muffin pan and how full you fill them. I’d say go with the double and make extras approach – and just bake for 14-17 minutes or until a toothpick inserted in the center comes out clean.

      Hope that helps!

      Reply
  9. Maggie says

    October 24, 2017 at 7:33 pm

    I made 6 large muffins from this recipe. It took about 35 minutes to bake (but, to be fair, my oven is ancient). They’re a bit crumbly but really tasty!

    Reply
    • Stacie Hassing says

      November 4, 2017 at 8:16 am

      Yes, ovens can vary from one to another but glad to hear that they were tasty! 🙂

      Reply
  10. Lacey says

    November 6, 2017 at 10:26 am

    I’d love to make this, but I don’t have any maple syrup… do you think honey would work?

    Reply
    • Lacey says

      November 6, 2017 at 10:27 am

      ooh, or molasses? 😉

      Reply
    • Stacie Hassing says

      November 10, 2017 at 5:50 am

      Yes, honey would work. Probably not molasses.

      Reply
  11. Emily says

    March 2, 2018 at 3:29 pm

    I made this today (yes, pumpkin goodies in March…I’d eat pumpkin in the dead of summer and not bat an eye!) and it. is. incredible. Seriously, one of my new favorite recipes! Will be on repeat in this house for sure! I do have one question though- how do you normally store this? Counter or refrigerator? Thanks for a complete WINNER of a recipe!!

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:01 pm

      So great to hear! I enjoy pumpkin all year round too! As far as storing, I like store this bread in the refrigerator…it will last longer.

      Reply
  12. Barbara McDonald says

    October 3, 2018 at 10:10 pm

    Can fresh chopped cranberries be used instead of dried ones?

    Reply
    • Stacie Hassing says

      October 4, 2018 at 12:34 pm

      Hi Barbara! They might be a little too tart but you could sure try! If you do, let us know how it turns out.

      Reply
  13. Barbara LaRose says

    October 5, 2018 at 10:24 pm

    I know it’s hard to guess but what might be the best substitution for eggs in this recipe? Egg allergy

    Reply
    • Jessica Beacom says

      October 8, 2018 at 3:40 pm

      Hi Barbara,

      Egg allergy here, too. Unfortunately, since there are 4 eggs in the recipe there isn’t a very good substitute for them. Typically, you can substitute 1-2 eggs with a flax or chia gel but that isn’t always a guarantee with gluten-free baking. Perhaps you’d enjoy these Soft Pumpkin Cookies with Cream Cheese Frosting which have been tested to be an egg-free recipe (but not grain-free/paleo). Sorry I don’t have a better option, I would also love to be able to enjoy this bread!

      Reply
  14. Michele Klinge says

    October 9, 2018 at 7:09 am

    A lot of your recipes call for coconut oil or flour and I am allergic to coconut. Is there a substitution I can make or should I just not bother with those recipes?

    Reply
    • Jessica Beacom says

      October 14, 2018 at 9:56 pm

      Hi Michelle,

      For the recipes that contain coconut oil, feel free to substitute olive or avocado oil. Coconut flour, however, is very unique in that it absorbs an incredible amount of liquid and thus it’s really difficult to substitute another flour for it in recipes.

      Reply
  15. Amanda Kowalski says

    October 9, 2018 at 7:38 am

    What is the best way to go about Paleo recipes when you are also egg-free?

    Reply
    • Jessica Beacom says

      October 14, 2018 at 9:54 pm

      Hi Amanda,

      Coming from someone with a severe egg-allergy I can honestly say that paleo baked goods are pretty much off the table with the exception of some cookies and bars that do not rely on eggs as a binder or to give them volume (like this bread does). Also, recipes that contain coconut flour turn out poorly when you substitute the eggs with an egg replacer like flax or chia seeds. I know that’s a bummer but there are some good paleo treat recipes out there on the web. For me, I’ve learned to enjoy really great dark chocolate as a substitute for desserts and these Dark Chocolate Pumpkin Pie Truffles are one of my go-to’s this time of year when every one is sharing all the pumpkin treats.

      Reply
  16. NinaBaxWa says

    October 12, 2018 at 5:58 pm

    I made 12 muffins out of the batter, using a 12 cup silicone muffin pan. Sprayed with natural cooking spray and the muffins released easily, topped with some hemp seeds and raw pumpkin seeds for texture. Very tasty overall! Think I baked for almost 30 minutes; should these muffins/bread be soft and slightly custard-y in the center or have I underbaked??

    Reply
    • Jessica Beacom says

      October 14, 2018 at 9:43 pm

      Hi Nina,

      Thanks for sharing how you topped them. I’m glad you enjoyed them. As for the texture, they’re going to be a bit more custard-like than a wheat-based bread thanks to the eggs and coconut flour.

      Reply
  17. Marie says

    September 15, 2020 at 3:49 pm

    Amazing recipe!!! You were right….This did not even make it to my fridge because it got absolutely devoured by my family before I even had a chance to put it away. Another keeper from The Real Food Dieticians! I wish I could add photos to my review…it turned out exactly like the picture and tasted incredible! Thanks for another fabulous recipe!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 16, 2020 at 11:23 am

      I LOVE this!! Thanks for such a great review – we’re so thrilled you and your family love this recipe.

      Reply

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