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Pumpkin Chocolate Chip Bread (Grain Free, Dairy Free, Nut Free)

  • Author: Jaime Hartman
  • Total Time: 1 hour
  • Yield: 8 1x


This delicious paleo pumpkin chocolate chip bread is grain free, dairy free, and nut free and uses honey as a natural sweetener.


  • 1 cup pumpkin puree (canned or homemade)
  • 4 eggs
  • 1/3 cup honey
  • 1/4 cup palm shortening (or grassfed butter)
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup tapioca flour
  • 1/2 cup coconut flour, sifted to remove lumps
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grain free baking powder
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees. Line a small (8 1/2 by 4 1/2 inches) bread loaf pan with parchment paper.
  2. In medium bowl, mix pumpkin, eggs, honey, and palm shortening.
  3. In a separate bowl, combine all dry ingredients (salt, cinnamon, spices, tapioca flour, coconut flour, baking soda, and baking powder).
  4. Combine the wet and dry ingredients, mixing thoroughly so no lumps remain.
  5. Add chocolate chips.
  6. Pour batter into prepared bread loaf pan.
  7. Bake for 45-50 minutes.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Cuisine: Autumn