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.

This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I've made. It's chocolatey, moist, 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
This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I've made. It's chocolatey, moist, and made with coconut flour and almond butter!

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.

This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I've made. It's chocolatey, moist, and made with coconut flour and almond butter!

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!!

This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I've made. It's chocolatey, moist, and made with coconut flour and almond butter!

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!

This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I've made. It's chocolatey, moist, and made with coconut flour and almond butter!

Want more quick breads?

This Paleo Chocolate Chunk Pumpkin Bread is a good-for-you twist on your favorite fall treat. This easy recipe is the best I've made. It's chocolatey, moist, and made with coconut flour and almond butter!
Rachel Conners

Paleo Chocolate Chip Pumpkin Bread

4.67 from 3 reviews
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.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices

Ingredients
 

  • 1¾ cup 1 15 oz. can pureed pumpkin
  • 3 eggs
  • ⅓ cup 92 grams almond butter or nut butter of choice
  • 3 tablespoons coconut oil, melted
  • ⅓ cup coconut sugar
  • ⅓ cup 50 grams coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 6 oz. dark chocolate, chopped (see Notes for recommendation to keep 100% Paleo)

Instructions
 

  • Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
  • In a large bowl or mixer, combine the pumpkin, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
  • Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake in the preheated oven for about 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.
  • Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.

Notes

To keep this bread completely Paleo and refined sugar free, make your own Paleo chocolate chunks!
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