Paleo Chocolate Chip Pumpkin Bread

I was craving chocolate chip pumpkin bread ALL WEEK LONG so I planned on making my Pumpkin Chocolate Chip Muffins into “bread form” when I finally had a chance on the weekend.

When the weekend finally rolled around, I pulled out all of the necessary ingredients but realized I was all out of oats. Let’s just say I was determined to enjoy a slice of pumpkin chocolate chip bread so I improvised and hoped for the best!

I was so pleasantly surprised with how this loaf came out that I just had to share the recipe! Especially for all my grain-free/paleo friends ☺️

Instead of oat flour, I used almond + coconut flour and added more almond milk! They turned out amazingggg 👏🏼

I also decreased the amount of sugar by 1/2 because I went a little cray with the chocolate chips 😜 feel free to tailor the amount of sugar to your own taste prefs!

For this recipe you will need:

• almond flour
• coconut flour
• coconut sugar (cane sugar will work as well. For a keto/low-carb option, swap the sugar for monk fruit sweetener)
• coconut oil
• eggs
• pumpkin purée
• pumpkin pie spice
• non-dairy milk
• vanilla extract
• baking soda
• sea salt
• chocolate chips (be sure to check ingredients if you are strict paleo)

Print Recipe

Paleo Pumpkin Chocolate Chip Bread

Course: Breakfast, Dessert, Snack

Keyword: blender, chocolate, chocolate chip, dairy free, fall recipes, gluten free, grain free, paleo, paleo friendly, pumpkin, pumpkin bread, pumpkin muffins, pumpkin spice

Ingredients

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 cup pumpkin puree
• 1/2 cup coconut sugar (any sugar will work)
• 1/3 cup coconut oil (melted + cooled)
• 2 eggs
• 1/2 cup milk of choice (I used homemade cashew milk)
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp baking soda
• dash sea salt
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 and line loaf pan with parchment paper.
• Blend all ingredients except chocolate chips. You will need to scrape the sides down a couple of times so everything blends evenly. You can also mix by hand if you prefer.
• Stir in about chocolate chips.
• Transfer batter to loaf pans and flatten out the top. Add extra chocolate chips on top! 
• Bake for 60-70 minutes or until a toothpick comes out clean. This bread is moist so if there is a little bit on the toothpick, that’s fine!
• Let cool completely before removing from the pan and cutting.

Notes

The batter for this bread is THICK. You will want to flatten/smooth out the top of the loaf before adding extra chocolate chips and baking.