Paleo Chocolate Chip Pumpkin Bread
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Paleo chocolate chip pumpkin bread is the perfect fall treat. This recipe is quick to prepare and versatile, too: make a delicious loaf or turn it into muffins.
Pumpkin, chocolate, and harvest spices make a winning combo. What could be better on a chilly fall day, or really any day of the year?
The recipe is easy to multiply, so make an extra batch and turn it into muffins! They freeze well, too. So go ahead and double, triple, or even quadruple the recipe for plenty to enjoy now plus extras to tuck away for later.
More pumpkin recipes:
Paleo chocolate chip pumpkin bread
Almond flour keeps this recipe paleo and gluten-free, while maple syrup provides natural sweetening without any refined sugars. Cinnamon, clove, and nutmeg add just the right amount of harvest spice.
You could definitely make this bread without the chocolate chips but honestly, what’s the point? In my opinion, chocolate is the perfect balance to the fall flavors of spiced pumpkin in this recipe. If you really don’t want to add the chocolate, chopped nuts or raisins would work well, too.
This paleo chocolate chip pumpkin bread is equally delicious warmed up, toasted, or eaten cold straight from the fridge. I hope your family enjoys it as much as mine!
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Paleo Chocolate Chip Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf or 12 muffins 1x
- Category: Desserts
Ingredients
- 1 1/2 cup blanched almond flour
- 1/2 teaspoon unrefined sea salt
- 3/4 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients in a large bowl.
- In a second bowl, combine all wet ingredients.
- Add wet ingredients to the dry ingredients and mix gently.
- Fold in chocolate chips.
- Line one loaf pan with parchment paper and pour in the prepared batter.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
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I’ve tried SO MANY paleo pumpkin recipes and this one is easily the BeST!!! The muffins are so moist and the spice level is the flavor burst I’ve always lacked in previous attempts at the fall pumpkin success! Another reason I love these….no melting butter or oil! I made these for my family and everyone loved them and I felt proud serving them. Thank you Kathleen for the perfect kick off to fall!
Yay! I’m so glad you and your family are loving this recipe, Joanna! It’s quickly become one of our favorites too.
This recipe looks so delicious- I’m going to try it!
I hope you love it! 🙂
Sounds yummy! I can’t wait to try it!
It’s the perfect fall treat!
You had me at pumpkin and chocolate! I can’t wait to try this. It looks delicious!
It’s a winning combination!
Yummy! This definitely sounds like the best fall treat. Happy Harvest season…so happy to be on this tour with you. xoxo, Kristi
Love this recipe that looks good and is good for you!
This looks so yummy–and I love the idea of making it as muffins. Perfect for grab-n-go! Can’t wait to try it! xo, Kristi
Yes, we love it both ways!
This sounds so yummy and something even I might could make. Thanks for sharing.
As much as I love chocolate I can’t believe I’ve never added chocolate chips to pumpkin bread. I can’t wait to try your recipe it looks so delicious! Pinning!
Yum, this is the perfect comfort food for fall, pinning!
This sounds delicious Kathleen, thanks for sharing the recipe!
Pumpkin, chocolate and fall spices are one of my favorite combinations! I can’t wait to try this bread. Yum!
Yummy! Definitely trying this one! Pinned and printed!