This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
Fall means pumpkin-flavored dishes, and this Paleo Pumpkin Chocolate Chip Bread is a delicious gluten-free sweet bread for fall!
I Looooove fall! It’s definitely my favorite season. I wish it were longer. Autumn seems to be very short-lived in Texas. If I had it my way, fall would be the longest season of them all. I love the weather, I love the colors, I love the decorations, I love Halloween, and I especially love the smells and the food!
Pumpkin is one of the things I look forward to the most. ‘Tis the season for pumpkin-flavored everything! I am a big fan of pumpkin. So get ready for some upcoming pumpkin-inspired recipes!
And here is the first!
This is a very dense and moist bread. I made one loaf yesterday to test out the recipe, and it is nearly gone now.
I made another loaf today to tweak and perfect the recipe, and it is just as good, and it’s disappearing! This could be a great treat to take for Thanksgiving or Christmas!
I seriously love this paleo pumpkin bread. I want to make this all the time and eat it. I took a loaf to work and it was gone before noon, which made me a little upset because I didn’t grab myself a slice before it was gone. I hope you enjoy! Let me know if you like it!
Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 tsp ground cinnamon
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 cup pumpkin puree
- 1/3 cup honey
- 4 eggs
- 1/2 tsp vanilla extract
- 1/2 cup grass-fed butter melted, plus extra for greasing pan--Can be substituted for Coconut Oil
- 1/3 cup Enjoy Life dark chocolate chips
Preheat the oven to 350 degrees.
Grease a 9 x 5 loaf pan with butter, and line with a piece of parchment paper.
In a medium sized bowl combine the coconut flour, almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and pinch of salt, and whisk together until thoroughly combined.
In a small bowl add eggs, vanilla extract, honey, and the pumpkin puree, and mix well.
Pour the liquid ingredients into the dry, and stir until everything is thoroughly combined.
Add melted butter, and continue stirring until all ingredients are mixed together well.
Add the chocolate chips and fold into the batter.
Spoon all of the batter into your greased loaf pan and spread it out evenly with a spatula.
Place in the oven for 40-45 minutes, or until a toothpick comes out of the center clean.
When it is finished, pull out of the oven. After letting it cool for about a minute, carefully grab the parchment paper and transfer loaf onto a cooling track. Let the loaf cool for 15-20 minutes before slicing.