Paleo Chocolate Chip Pumpkin Bread

This Paleo Chocolate Chip Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy, one-bowl recipe is the best gluten-free pumpkin bread I’ve ever made! It’s moist, full of chocolate chunks, and made with coconut flour and almond butter.

Where are my pumpkin lovers at?! I hope that if you’re here, your hand is raised! I’m a big fan of all sorts of pumpkin recipes, and I absolutely love the fall season when pumpkin spice everything takes over all the grocery stores and coffee shops. I also love my apple recipes during fall, but this is a post about pumpkin. Specifically, this fantastic pumpkin bread.

This bread is all the things you want in a healthy pumpkin bread:

• Easy to make
• Gluten-free & Paleo
• No refined sugars
• Full of chocolate chunks
• Ready to bake in 10 minutes
• Full of warm fall spices
• Perfect with coffee & tea
• Healthy enough for breakfast

Let’s make chocolate chip pumpkin bread!

This paleo chocolate chip pumpkin bread is the bomb. To make it, I started with my favorite and all-time site favorite Paleo Chocolate Chunk Banana Bread. I gave it a little pumpkin spin and a couple of twists, and voila: perfectly transformed into Paleo Chocolate Chunk Pumpkin Bread.

Because pumpkin is not as sweet as bananas are, I used coconut sugar to sweeten it up a bit. Coconut sugar works perfectly here because it’s a dry sugar, unlike maple syrup or honey, which are absolutely delicious but would add too much liquid to this batter and mess up the texture.

I’m a huge proponent of using chocolate chunks lover chocolate chips, which you’d probably know if you’ve spent any amount of time on this site. They add so much both visually and in terms of taste. Chocolate chips generally have waxes added into them that prevent them from melting well, and I always want melty chocolate, so I go with the chocolate chunks instead. Nothing beats biting into a slice of still-warm pumpkin bread and having dark chocolate chunks melt onto your tongue.

If you want to keep this strict Paleo or refined sugar-free, you can also make your own Paleo chocolate. I promise – it’s super easy, fun, and satisfying!!

What’s the best way to store this paleo pumpkin bread?

It will stay good at room temperature for two days in an airtight container, or up to a week in an airtight container in the refrigerator.

If you want to freeze it, I’d recommend slicing it, placing it in an airtight container, and freezing it. You can place parchment paper between each slice to make sure it doesn’t stick. It will stay good frozen for up to six months.

This will be a fall favorite around here, and I hope it’ll be a favorite in your house as well. Grab your pumpkin and get baking!

Want more quick breads?

• Paleo Chocolate Chunk Banana Bread
• Chocolate Chip Vegan Pumpkin Bread
• Paleo Chocolate Chunk Zucchini Bread
• Paleo Honey Nut Banana Bread

Print

Share This: