A simple Pumpkin Bread recipe using coconut flour for a grain-free treat. It’s soft, moist, and easy to make! No oil, low in sugar, plus it’s paleo-friendly. Throw in some chocolate chips and everyone will love this bread!
Guys…. Daylight Savings time is finally here this weekend and I couldn’t be more happy about it. And while I’m excited to gain an hour–an excuse to sleep in a little bit, sure why not?– truthfully I’m just excited for it to not be so damn dark in the morning. It’s throwing off my groove! I like to say I am a morning person but when I look outside and the sun isn’t even up at 8:00am, I just don’t get a good start to my day… I could also still be adjusting to living in Michigan again this time of year. In Pennsylvania it was lighter in the morning which was great…. but then on the other side of that leaving work at 4:30pm and it was already getting dark, which was just crazy! OR it could very well be the apartment we’re currently living in and only getting a little bit of light at various times of the day. Hhhmmm….
Do you like how I am just chatting away with you about the many possible factors as to why I have been less productive in the mornings as of late? Is anyone else having this problem? I’m curious… I can’t be the only one this is happening to!
Coconut Flour Pumpkin Bread
I don’t know. But what I do know is this particular pumpkin bread has been making its way into my coffee routine this past week, which has certainly made my mornings much more bearable 😀
You peeps have been loving this coconut flour banana bread, so I thought I better make a pumpkin version this year. And this time I added chocolate chips, which holy moly makes this bread even more incredible than I thought it would be. I think I had three pieces of this pumpkin bread within a of couple hours. The first two I had from my test batch (which I didn’t use chocolate chips in, but still really really good!) and then the third piece I had to try because that’s when I of course added chocolate chips.
This pumpkin bread has a simple list of ingredients.
what you need
- coconut flour
- pumpkin pie spice
- baking soda
- baking powder
- salt
- pumpkin
- natural nut or seed butter
- coconut sugar
- maple syrup
- eggs
And it’s easy to make– no mixer or any small appliances needed. You just need a couple of bowls for mixing the wet and dry ingredients separately. Then once you combine those together you add in the chocolate chips and transfer the batter into a prepared loaf pan… and top with more chocolate chips.
You’ll bake the bread for about 20 minutes or so, then take it out of the pan to cool before slicing.
The hard part is definitely waiting for it to cool…
I love baking with coconut flour, it makes the bread light and moist! I think another batch needs to happen STAT. Even though I’ve pretty much had two batches of this bread to myself… The husband doesn’t care for pumpkin so MORE FOR ME.
I hope you love this coconut flour pumpkin bread as much as I do!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing about what you’ve made 🙂
Xx Ashley
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Coconut Flour Pumpkin Bread with Chocolate Chips
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 1x
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Pin RecipeDescription
A simple Pumpkin Bread recipe using coconut flour for a grain-free treat. It’s soft, moist, and easy to make! No oil, low in sugar, plus it’s paleo-friendly. Throw in some chocolate chips and everyone will love this bread!
Ingredients
- 1/2 cup coconut flour* (65g, measured)
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup pumpkin puree (canned pumpkin)
- 1/4 cup creamy natural nut or seed butter (I used homemade)
- 2 TBS coconut sugar**
- 2 TBS maple syrup
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup milk
- 1/2 cup dairy-free mini chocolate chips, divided
Instructions
- Preheat oven to 375F, grease and line a medium 8×4 loaf pan with parchment paper, set aside.
- In a small bowl combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together until no lumps of coconut flour remain–you can also sift together into bowl.
- In a medium bowl whisk together pumpkin puree, nut/seed butter, coconut sugar, maple syrup an vanilla extract. Then add eggs and milk, whisk again until all wet ingredients are fully combined.
- Add dry ingredients into bowl of wet ingredients, using large spatula to gently combine. Fold in about 1/3 cup mini chocolate chips. Batter should be thick.
- Transfer batter to prepared loaf pan, sprinkle the rest of the chocolate chips on top and gently press into top of batter.
- Bake pumpkin bread at 375F for about 20-25 minutes, or until inserted toothpick comes out with little to no crumbs. Allow bread to cool in pan for 10-15 minutes before gently removing, then cool on wire rack completely, about 20 more minutes, before slicing.
- Enjoy!
Notes
*I highly suggest weighing the coconut flour if you can. But a half cup is what I measured and then weighed.
**If you want to take down the sugar a little bit, you could likely go with out the 2 TBS of coconut sugar (I don’t recommend getting rid of the maple syrup however, because the liquid plays an important part with the coconut flour)
-Approximate nutrition based on 10 servings, using unsweetened almond milk and includes chocolate chips. If looking for less added sugar, this bread is still great without the chocolate chips 🙂
–Store bread in container in airtight container in fridge, should keep up to 5 days. You may also freeze tightly wrapped and stored in container, about 2-3 months.
- Category: Breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 170
- Sugar: 12
- Fat: 9
- Carbohydrates: 19
- Fiber: 5
- Protein: 5
Keywords: pumpkin bread, grain free bread, chocolate chip bread
Emily Weir says
YUM! I’ve got some pumpkin puree at home that is calling my name, and since it’s been about a week since I last made some pumpkin bread, this recipe needs to happen stat!
Ashley says
Lol I feel like once you make pumpkin bread it’s hard to stop!
rachel @ athletic avocado says
Love love love breads made with coconut flour because the texture is always on-point! Swooning over how amazing this pumpkin bread is! NEED!
Ashley says
I agree! Love the texture of coconut flour breads 🙂 Thanks Rachel!
Allie @ Miss Allie's Kitchen says
Oh wahoo! Didn’t know it was daylight savings (finally). Apparently, i live under a rock. But, I do know that this pumpkin bread looks totally to die for. I love coconut flour, too!
Ashley says
Thanks Allie! It’s pretty easy to throw together too 🙂
Beverley @ Born to Sweat says
dudeeee i hate how dark it is in the mornings now. i love daylight savings, but its also reminds me of when we have to push the clocks forward an hour a few months later. Negative Cheng over here!!!
I am going to give this recipe a try, because i have like exactly 1/2 c left of coconut flour. it looks so delicious!
Ashley says
I just want summer light all the time 😀 But glad you tried the bread! (yes, I’m a little late to the replying party…)
Ellie | Hungry by Nature says
praise the lord for daylight savings! and for this recipe. I love how dense and moist coconut flour makes pumpkin or banana bread :))
Ashley says
AGREED. Thanks Ellie!
Chrissa - Physical Kitchness says
I hate losing that hour!! Ugh. I get it, the lighting thing. But I still hate it. I don’t hate this coconut flour pumpkin break though. So you made me feel better. Chocolate chips = life
Chrissa - Physical Kitchness says
OK PS I’m totally dying. I woke up this morning like “wait, what? I gained an hour?” OMG I’m such a space case. #mombrain. Then I immediately thought of you and this comment. LOL
Ashley says
lol you are hilarious <3
Katie Shields | Honestly Nourished says
I’m SOOOOO excited about DST happening tonight. The 8:00 AM sunrise thing is a major, major cramp in my sleep habits and productivity, too. BRING. IT. ON.
Also, hello chocolate chips! <3
Ashley says
Seriously I felt SO unproductive those last few weeks. But now I am feeling a little better. It’s easier for me to work later when it’s dark versus early in the morning when it’s dark 🙂
Kelly @ Eat the Gains says
I love the combo of pumpkin and chocolate! I am super excited for it to be lighter in the mornings not too. I just wish it would stay lighter after work though. I guess I need the summer sunlight all year round haha.
Ashley says
YES ME TOO
Elissa says
Yum, this looks delicious, will definitely put it on the list to try soon. I would probably cook the pumpkin from scratch as we don’t really get canned pumpkin here in Australia, believe it or not.
Ashley says
Ah really!? That is interesting… although it doesn’t necessarily surprise me! I studied abroad in Sydney. Though I never had to look for canned pumpkin 🙂 Let me know when you try it out!
Colleen says
I love the flavor but I could not get this to cook. I put it back in for a total of 40 min and it is still very doughy. I left it in the pan and just cut out a little piece and put it in a bowl when I want some. I was hoping this would be more “bread” like so I could at least pick it up but that wasn’t the case. Do you know what I may have done wrong? I used my homemade almond butter which is very thick, so I don’t think that was the issues. Really awesome flavor though would make again!!
Ashley says
Hi there Colleen, sorry the recipe didn’t quite turn out for you! The bread is a little bit of a doughy texture – coconut flour doesn’t bake like other wheat flours. But it shouldn’t be raw in the middle. It may have needed a bit more time, maybe 10 minutes? Next time if the edges seem dark, cover the pan with foil during the last 15 minutes of baking. That way the middle still cooks and the top doesn’t get as dark. Hope that helps!
Colleen says
Great, thank you I will try that next time! Love the taste so much I may try again this weekend!
Jasmine says
Is it possible to make this vegan by making 2 flax eggs to replace the 2 eggs?
Ashley says
Hi Jasmine, I haven’t tried that myself and I am worried the coconut flour wouldn’t absorb the liquid the same way. Coconut flour is tricky but it *may* work. If the mixture feels try, you could add some more milk or water until it is thick but wet and spread-able. Let me know if you decide to give it a go!
Patsy says
Hi!
I was wondering if you tried the flax eggs in this recipe.
Thanks!
Ashley says
I *think* other readers have tried this with flaxseed eggs with similar results! I haven’t tested myself though.