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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



  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.


*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. 


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