This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips. It’s made with coconut flour, grain free, dairy free and nut free. Kid approved too and great for after-school snacks and even breakfast…
Ingredients [ For 14 to 15 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 4 large eggs
- 1 cup pumpkin puree
- 1/2 cup full-fat coconut milk blended prior to adding
- 6 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup + 3 Tbsp coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 3/4 cup dark chocolate chips divided into 1/2 + 1/4 cups
- Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper. I used an 8″ x 4″ loaf pan.
- In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.
- In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup, and vanilla until very smooth.
- Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips/chunks.
- The batter will be thick due to the coconut flour.
- Transfer all the batter to your parchment lined loaf pan and gently spread with a spatula.
- Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 55-65 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)
- Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using the sides of the parchment paper to help lift it out.
- Cool the loaf on the wire rack completely before slicing and serving. Makes 10 servings.
- Store leftovers loosely covered at room temp for the first day, then cover and refrigerate any remaining leftover bread.