Chocolate Chip Paleo Pumpkin Bread

Paleo pumpkin bread made with coconut flour and pure maple syrup is a cozy slice of fall bliss. Add in some chocolate chips and sprinkle with sea salt for the most mouth-watering healthy quick bread!

If you’ve followed along for a while, you know how I love my gluten-free sweet and moist breads. There is no shortage of paleo banana bread recipes, muffins, quickbread, and the like.

What can I say? Girl loves a steamy loaf.

And this loaf is no exception. Pumpkiny, cinnamony, spicy, chocolaty…all the flavors come together in sweet sweet unity.

Grain-free, refined sugar-free, oil-free, nut-free, and dairy-free, this bread checks allll the boxes. It’s moist, it’s sweet, it’s fluffy, it’s perfectly spiced with pumpkin pie spice, and that chocolate-studded goo makes for an ultra addicting slice.

Whip up a loaf and enjoy it with a mug of coffee or tea for breakfast or snack!

Just be sure to share…because if you aren’t careful, you’ll end up eating slice after slice until all of a sudden you’ve consumed more loaf than you thought possible.

How to Make Chocolate Chip Pumpkin Bread:

Preheat the oven to 350 degrees F and line a 8” x 5” loaf pan with parchment paper.

Add all ingredients except for the chocolate chips to a blender and blend until smooth. Fold in the chocolate chips.

Transfer the batter to the parchment-lined loaf pan and bake on the center rack of the preheated oven 55 to 65 minutes, or until the bread is a deep brown color and is set up. Remove from the oven and sprinkle with coarse sea salt if desired.

Allow bread to cool at least 30 minutes before slicing and serving.

Recipe Adaptations:

If you’d like to make an almond flour version of this recipe, use 2 eggs, 2 cups almond flour, and ½ cup tapioca flour.
Add chopped walnuts or pecans if desired.
Omit the chocolate chips if you’re allergic to fun. Just kidding. Sorta.
Replace the pumpkin puree with butternut squash, sweet potato, or kabocha squash puree.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Paleo Pumpkin Bread, feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Pumpkin Bread

Grain-free pumpkin bread made with coconut flour

Preheat the oven to 350 degrees F and line a 8” x 5” loaf pan with parchment paper.
Add all ingredients except for the chocolate chips to a blender and blend until smooth. Fold in the chocolate chips.
Transfer the batter to the parchment-lined loaf pan and bake on the center rack of the preheated oven 55 to 65 minutes, or until the bread is a deep brown color and is set up. Remove from the oven and sprinkle with coarse sea salt if desired.
Allow bread to cool at least 30 minutes before slicing and serving.