Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)
Fall is finally here! I was never that enthusiastic about fall growing up… I was more into winter and the promise of Santa. That is, until I moved to Texas. Here in Dallas where it’s into the 100’s and above all summer, I’m clinging to every last piece of hope for cooler weather by the time September rolls around.
These days, I’m a full fledged fall loving, pumpkin eating machine, and I know I’m not alone in the love of all things fall and pumpkin! Pumpkin baked goods, drinks, and recipes are everywhere this time of year. You can’t walk into a grocery store, coffee shop, or even the break room at your office without being tempted by some sort of pumpkin flavored treat. Trust me, I know the struggle all too well. But don’t worry, I’ve got your back! This paleo and AIP friendly pumpkin bread is the perfect way to get in that pumpkin flavor while staying grain free, gluten free, dairy free and even egg free!
About The Ingredients In This Paleo Chocolate Chip Pumpkin Bread
Coconut flour and coconut oil
Coconut flour helps absorb the moisture in this recipe while keeping it grain-free. I would not sub another flour for this, but you can sub the coconut oil for another cooking fat.
Tapioca starch
Tapioca helps bind the bread and give it more structure. You can also use arrowroot starch.
Tigernut flour
This is the wildcard ingredient in this recipe, but it really helps hold the bread together and give it some more body. Tigernut is expensive, but there’s only 1/3rd of a cup in this recipe. Though I haven’t tried any substitutions, you can try almond flour if you have that. I’ve also heard good things about swapping cassava in a recipe like this.
Pumpkin
Of course! The star of the show. I used canned pumpkin, but you can easily use fresh.
Honey
Honey helps sweeten this recipe as well as bind and add more structure. You can sub maple syrup, but I wouldn’t go sweeter free on this one.
Gelatin (or 3 regular eggs)
As someone who can’t tolerate eggs myself, I almost always cook with gelatin eggs to make the recipe AIP friendly. The recipe for gelatin eggs is below, and you’ll need this type of gelatin. Collagen or more tapioca will not work. If you can real eggs, sub 3 eggs.
Chocolate chips
The chocolate chips are optional but they really go well with this recipe. You can use a dairy free chocolate chip like enjoy life of if you’re AIP, make homemade carob chips like these.
Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)
Ingredients
- 1 cup coconut flour
- ¼ cup tapioca starch
- ⅓ cup tigernut flour
- ⅓ cup coconut oil
- ¼ cup honey
- ¾ cup pumpkin puree
- 1 tsp cinnamon
- ½ tsp mace sub nutmeg for non AIP
- ⅛ sea salt
- ¼ tsp baking soda
- 2-3 tbsp chocolate chips sub homemade carob chips for AIP
- FOR THE GELATIN EGG sub 3 real eggs
- 3 tbsp gelatin
- ¾ cup water
Instructions
- Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil
- In a large mixing bowl, sift together the flours, baking soda, salt, cinnamon and mace to evenly combine
- Next, add in the pumpkin, coconut oil, and honey and thoroughly combine
- For the gelatin egg (sub 3 regular eggs) place a small pot on the stove with 3/4 cup of water and lightly sprinkle in the 3 tbsp of gelatin. You don't want any clumps. Allow the gelatin to bloom for 2-3 minutes.
- Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don't let it burn!
- Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it's frothy.
- Add the gelatin eggs (or regular eggs) to the pumpkin mixture and stir together.
- Spoon the mixture into the loaf pan and top with chocolate chips if desired and an extra sprinkle of cinnamon
- Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or tooth pick
- Allow the bread to cool for 30-40 minutes so it sets before slicing
- Once cooled and firmed, slice and serve by itself or with ghee, butter, or pumpkin butter as tolerated!
Notes
Nutrition
This pumpkin bread is seriously out of the is world! It’s crispy on the outside and warm and soft on the inside. My husband who dislikes coconut flour even liked it!
This bread is the perfect way to curb your pumpkin cravings throughout the fall, and I can’t wait to bring it to gatherings like Thanksgiving this year.
Have an amazing first day of fall, friends!!
The dough was too thick! The loaf burned on the outside and was still uncooked on the inside. Before baking, I decided to form some of the batter into cookies, anticipating that this might happen. Those turned out great. I wish I would have used the entire batter for cookies! If you go the cookie route, bake for 30-35 minutes instead of 40.
I will still eat these because they don’t have raw egg, but it’s not too pleasant.
Sorry about that! Coconut flour can vary a lot in absorption. I like Anthony’s for my recipes!
I just made it. Unfortunately it turned out really wrong. I definitely used all the right ingredients and ratios, etc. i used liquid coconut oil cause that’s what we had (I normally use the solid kind). When the dough was formed it was very very thick and not moist at all. I wasn’t sure how it was supposed to be but I added a little water. Still it was very thick. I baked it as directed and it came out as if it was still doughy even on the ends but very crispy on the outside. It tasted floury and doughy, not sweet at all and just… not right at all. I can’t eat it. I’ve reviewed what I’ve done… really don’t think I did anything wrong.
Any ideas what could have happened there?
Sorry about that! I find that different brands of coconut flour can be more or less absorbent, which will effect the texture! I like to use Anthonys and have the most success with that!
Would I be able to do 3 egg yolks? Or perhaps even a combo of yolk and gelatin? Yolks I can tolerate, but not the whites!
Egg yolks don’t do as good a job of actually binding as whites do. The gelatin egg is a better binder 🙂
Delicious, easy, and kiddo approved!! I only did about a half of the honey the recipe called for and it still turned out great!! Excited to have a great fall staple to make for family and friends!
Could I sub tigernut with more coconut flour?? I don’t have any tigernut! 🙁
I would try cassava first 🙂