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Paleo pumpkin bread with chocolate chips sliced on a wood cutting board.

Paleo Pumpkin Bread

Not only does this paleo pumpkin bread give you all the fall vibes but it's also amazing for your skin. Thanks to the vitamin-A-rich pumpkin.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 loaf
Author: Katie Stewart

Ingredients

For the dry ingredients:

  • 2 cups almond flour
  • 1/4 cup arrowroot starch
  • 2 tbsp coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt

For the wet ingredients:

  • 4 eggs
  • 1 cup canned organic pumpkin
  • 1/2 cup maple syrup
  • 2 tsp pure vanilla extract
  • 3 tbsp olive oil

Optional:

  • 1 cup chocolate chips I used Lily's stevia-sweetened Dark Chocolate Baking Chips

Instructions

  • Preheat the oven to 350F. Grease an 8"x4" loaf pan with coconut oil and line the centre with parchment paper. Ensure that's long enough to allow for little handle to remove the bread when it's done cooking. Set aside.
  • In a medium bowl, add all the dry ingredients and mix until well combined. Set aside.
  • In a seperate bowl, add all the wet ingredients and mix until well combined.
  • Pour the wet into the dry and mix well.
  • Fold in the chocolate chips -- reserving some to sprinkle on top.
  • Pour the batter into the greased and lined loaf pan. Use the back of a spoon to smooth the top.
  • Sprinkle with remaining chocolate chips.
  • Place in the oven and bake for 45-60 minutes (I have a hot oven and did 45).
  • Remove from oven and let cool for 15 minutes before using the edge of the parchment paper to gently lift the bread from the pan.
  • Remove parchment paper and place on a cooling rack for 45 minutes.

Notes

If you find the bread is browning too quickly, tent with tin foil for the last 15-20 minutes of baking.