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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!

Paleo Chocolate Chip Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


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.


  • 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)


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


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