This paleo double chocolate chip pumpkin bread is moist, cake-like, and packs a big flavor punch with lots of dark chocolate flavor AND warm pumpkin pie spices. It’s gluten free, grain free, dairy free, and nut free.
How do we feel about the pumpkin-chocolate combo? I have to admit that I’ve been converted – I used to hate the idea of pumpkin and chocolate together!
For me, pumpkin meant pumpkin spice and chocolate didn’t seem to fit in there since it has such a strong flavor itself. So what changed? I experimented with a couple of recipes that officially changed my mind.
The first was my triple chocolate pumpkin brownies. With these it was all about the texture! Who knew sneaking veggies into chocolate could actually make for a fudgier finished product?
The second was my pumpkin chocolate vegan cheesecake. Whoa. This one combines a rich chocolate pumpkin layer with a pumpkin spice layer and it’s absolutely heavenly.
Oh but wait! What about my pumpkin chocolate chip truffles?! There are just too many GOOD pumpkin chocolate recipes at this point to deny that the combo is a GREAT one!
So, here we are with this nut-free, coconut flour based double chocolate chip pumpkin bread. Here’s what I love about it:
- Super simple to make – just one bowl and no special equipment needed – just a whisk.
- It’s paleo + nut free but everyone will love it because…
- It’s moist and rich like a chocolate cake yet super healthy and
- Totally acceptable to eat for breakfast!
While the main flavor you’re getting here is a rich dark chocolate from the raw cacao, I also added a hefty dose of Primal Palate’s pumpkin pie spice so it’s really the best of both!
For the chocolate chips, you can use any dark ones you want, but, if you’re looking for a strictly paleo chocolate I highly recommend chopping up a Hu Kitchen dark chocolate bar for rich paleo chocolate chunks.
After cooling and slicing, this bread is best stored loosely covered on the countertop for the first day, and covered in the refrigerator after that. You can gently warm a slice in the toaster oven before digging in after it’s been in the fridge.
So here we are, ready to make this double chocolate chip pumpkin bread! Grab that pumpkin puree and get your oven preheated because it’s time to BAKE – let’s go!
Double Chocolate Chip Pumpkin Bread {Paleo, Nut Free}
Double Chocolate Chip Pumpkin Bread {Paleo, Nut Free}
Ingredients
- 1 cup pumpkin puree
- 4 large eggs room temp
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/4 cup + 2 Tbsp full fat coconut milk room temperature, blend first if separated
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour sifted*
- 1/2 cup raw cacao powder sifted*
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp pumpkin pie spice
- 3/4 cup dark chocolate chips or paleo chocolate chunks
Instructions
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Preheat your oven to 350° F and line a medium loaf pan with parchment paper with some overhang for easy removal.
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In a large bowl, whisk together the pumpkin, eggs, maple syrup, coconut sugar, coconut milk, and vanilla until very smooth.
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Add in the dry ingredients, except the chocolate chips (no need for a separate bowand stir well until fully combined. Fold in the chocolate chips, leaving a handful to sprinkle on top of the loaf before baking. The batter will be thick due to the coconut flour.
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Transfer the batter to the prepared loaf pan and spread out evenly. Sprinkle the remaining chocolate chips on top, then bake in the middle rack of the preheated oven for 50-60 minutes, or until a toothpick inserted near the center of the loaf comes out with a few crumbs. I baked mine for exactly 55 minutes.
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Cool in the pan on a wire rack for 20 minutes, then use the parchment paper to remove from the pan. Continue to cool on the wire rack completely before cutting into slices.
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Store loosely covered at room temperature for the first day, then cover and refrigerate to keep longer. Enjoy!
Recipe Notes
*Measure the exact amount after sifting.
Nutrition
Shop Products and Ingredients:
Want More Nut Free Baking Recipes? Try One of These!
Chocolate Chip Paleo Pumpkin Bread
Triple Chocolate Pumpkin Brownies
Coconut Flour Chocolate Chip Cookies
Double Chocolate Paleo Banana Bread
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Can the chocolate pumpkin bread be made egg free, perhaps with flax meal as a substitute for eggs?
Yes, I am vegan and would love to know if the eggs can be substituted with flaxseed?
How much cacao? 1/2 cup?
Yup, just fixed it.
Looks so delicious! I love pumpkin bread and never tried a chocolatey version – sounds amazing!
Incredible! Thanks for the recipe being nut free <3
Absolutely delicious! This recipe made me feel like I was eating the fall and winter holidays. I followed the recipe exactly and the results exceeded my expectations! Love how dense and chocolatey the loaf turns out. Mahalo for sharing!!
I love so many of your recipes, but this one did not turn out for me. I followed it exactly, but it came out dense and dry. I’m wondering if maybe the pumpkin puree you used was more liquidy than mine as mine was pretty thick and not very liquidy. I’m just not sure where it went wrong. Thoughts?
Coconut flour recipes can be tricky as far as how dry/wet they turn out, since small variations in the brand you use and the liquid can make a difference. So perhaps it was the pumpkin puree, I’m not sure. If you don’t specifically need to eat nut free, you will probably enjoy almond flour based recipes more than coconut!
So first – I’m obsessed and in love with sooo many of your recipes – this one isn’t quite right, j think, though.
I did sift and measured after sifting. I think the main culprit is just That coconut flour is a jerk – haha. I allowed to cool for many hours, still very crumbly.
This improved some after being kept in the fridge overnight. I’m still totally eating it, but I definitely don’t love the consistency.
I DO love the flavour! So yum!
Yes, coconut flour can be problematic since small variations in liquid/dry balance can really affect the texture. I might test this one again to see if I can get a better consistency.
Can you substitute cashew milk for the coconut milk?
This chocolate chip pumpkin bread looks so yummy. Gonna try it at home with this recipe.
It looks so nice and tasty! Thanks for the recipe!
What is the serving size?
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The cake recipe you shared is quite meticulous and easy to understand. I will learn to make this dish based on your recipe. Thanks for sharing.
I did not have coconut flour so I subbed in 1 cup of almond flour. It worked out great! Really moist and chocolatey. My kids loved it!
I just ate a piece of this freshly baked double chocolate pumpkin bread and it’s delicious! I appreciated the comment by Caroline who used almond flour with equal success, I’ll try that next time
I forgot to add the star rating! Must have been preoccupied thinking of having another piece!
Everyone loved this at home!
I know it’s summer…but I couldn’t resist trying this. One of my favs!! Will be making it a LOT when fall comes! It’s so good and keeps really well in the fridge.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
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