Paleo Chocolate Chip Pumpkin Bread

What’s so special about this Paleo pumpkin bread?  Well, aside from being quite tasty, as well as being grain free and dairy free, it’s also NUT FREE!  While I don’t have an issue with nuts and I use almond flour in a lot of recipes, I have clients and friends who don’t tolerate almonds or almond flour.  This Paleo chocolate chip pumpkin bread is made from coconut and tapioca flours and is a great option for a nut free bread!


  • 1 can pumpkin puree
  • 4 large eggs
  • 1/2 can full fat coconut milk
  • 5 T maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1 T allspice (or pumpkin pie spice)
  • 1 tsp cinnamon
  • 3/4 cup chocolate chips *


  1. Preheat oven to 350 degrees F.
  2. Prepare a medium loaf pan – grease or line with parchment paper.
  3. Combine all dry ingredients in a bowl.  Set aside.
  4. In a separate bowl, combine all wet ingredients until smooth.
  5. Slowly add dry ingredients to wet until combined well.  Fold in 1/2 cup chocolate chips.
  6. Transfer batter to the loaf pan and spread evenly.  Sprinkle the remaining chocolate chips over the top.
  7. Bake for 55 – 60 minutes until top is browned and a toothpick inserted, comes out clean.
  8. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla
  9. Allow bread to cool in pan for 10-15 minutes.  Remove from pan and let cool completely on a wire rack before slicing
  10. Enjoy!

*Use Enjoy Life Brand chocolate chips for a completely dairy free recipe.  Use Lily’s brand chocolate chips for a sugar free chocolate chip option.

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