Healthy Pumpkin Bread
This healthy chocolate chip pumpkin bread is so fluffy and moist, you’ll never need another pumpkin bread recipe ever again. This sweet bread has a rich pumpkin spice flavor that won’t disappoint. It’s also perfectly soft without gluten or grains and deliciously sweet without refined sugar. Definitely try out this recipe for the holidays or any time you want a pumpkin treat.
This healthy chocolate chip pumpkin bread is paleo, gluten-free, grain-free, dairy-free, soy-free and refined sugar-free.
Want More Healthy Dessert Recipes?
Check out my recipe for Paleo Orange Cranberry Cookies (Vegan + Gluten-Free). As well as my Peanut Butter Banana Oatmeal Cookies (Vegan + Gluten-Free). And my Healthy Date Candy Bars (Vegan + Gluten-Free).
Grain-Free Flour Mixture
I made this pumpkin bread using a mixture of blanched almond flour and tapioca flour to create a very soft fluffy texture without any grains or gluten. You can substitute arrowroot powder for tapioca, but it may change the texture of your bread a little. You cannot substitute coconut flour in this recipe as it soaks up way more liquid than other grain-free flours.
Low-Sugar Pumpkin Bread
I chose to make this recipe lower in sugar than most pumpkin breads because that’s what my family and I prefer. But you can definitely add more coconut sugar in order to up the sweetness a bit more if you like!
Pumpkin Pie Spice Mixture
I usually use separate spices to create my own pumpkin pie spice blend and in this recipe, I measured out each one for you. I find that this can be a little cheaper in the long run compared to buying many different spice blends that end up getting old before you can finish them. If you prefer, you can use 1 Tablespoon of pumpkin pie spice in the recipe in place of the cinnamon, nutmeg, ginger powder and ground cloves.
If you make ingredient substitutions it can change the overall recipe in texture and in taste. With that said, these are some ingredients that should work similarly although they may not be be paleo or free of refined sugar. I haven’t tried any of these substitutions so try them at your own risk!
Tapioca flour: You can substitute corn starch or arrowroot flour but arrowroot can change the texture as it’s a little bit more sticky than tapioca.
Spices: You can use 1 Tablespoon of pumpkin pie spice in place of the cinnamon, nutmeg, ginger powder and ground cloves.
Canned pumpkin puree: You can use homemade pumpkin puree or you can also substitute mashed banana or applesauce to get a similar texture. Keep in mind, using these other options will change the flavor a lot.
Melted and cooled coconut oil: You can substitute liquid coconut oil or any other neutral oil you have such as avocado oil or olive oi.
Maple syrup: This can be replaced with raw honey, date syrup or agave although this will change the flavor in your bread.
Coconut sugar: You can use brown sugar in it’s place (I always choose organic if I use this option).
Paleo chocolate chips: You can use any chocolate chips you like or leave them out completely.
Healthy Chocolate Chip Pumpkin Bread (Gluten-Free + Paleo)
Makes: one large loaf
- 1 3/4 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon sea salt
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ginger powder
- a generous pinch of ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (use paleo if needed)
- 1 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut oil (melted and cooled to room temp)
- 4 eggs (room temp)
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 1/4 – 1/2 cup coconut sugar (I used 1/4 cup to keep this low sugar)
- 1/3 cup paleo chocolate chips + more for on top (or use any chocolate chips you prefer) (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a medium-large loaf pan with parchment paper then, set aside.
- In a large mixing bowl, add dry ingredients and mix to combine. In a separate mixing bowl add pumpkin puree, melted and cooled coconut oil, eggs, vanilla extract, maple syrup and coconut sugar. Use a whisk to mix wet ingredients until fully incorporated.
- Slowly add wet ingredient mixture to dry ingredients and stir until almost fully incorporated then add in the chocolate chips. Finish mixing so there aren’t any clumps but don’t overmix as it can stop the rising agents from working properly.
- Transfer the mixture to your lined loaf pan and sprinkle some more chocolate chips on top if you want. Place loaf in the oven to bake for 55-60 minutes or until done. It’ll be done when you insert a fork and it comes out clean. Let it cool for 30 minutes before slicing.
This post was a recipe for healthy pumpkin bread with chocolate chips. The recipe is completely paleo, gluten-free, grain-free, dairy-free, soy-free and refined sugar-free.
If you’re interested in more healthy dessert recipes, check out my Paleo Orange Cranberry Cookies (Vegan + Gluten-Free). Along with my Healthy Date Candy Bars (Vegan + Paleo). And finally, my Peanut Butter Banana Oatmeal Cookies (Vegan + Gluten-Free).