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Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)

  • Yield: 8 servings 1x


  • 1 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/3 cup tigernut flour
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 3/4 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp mace (sub nutmeg for non AIP)
  • 1/8 sea salt
  • 1/4 tsp baking soda
  • 23 tbsp chocolate chips (sub homemade carob chips for AIP )

FOR THE GELATIN EGG (sub 3 real eggs)

  • 3 tbsp gelatin
  • 3/4 cup water


  1. Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil
  2. In a large mixing bowl, sift together the flours, baking soda, salt, cinnamon and mace to evenly combine
  3. Next, add in the pumpkin, coconut oil, and honey and thoroughly combine
  4. 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.
  5. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don’t let it burn!
  6. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it’s frothy.
  7. Add the gelatin eggs (or regular eggs) to the pumpkin mixture and stir together.
  8. Spoon the mixture into the loaf pan and top with chocolate chips if desired and an extra sprinkle of cinnamon
  9. Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or tooth pick
  10. Allow the bread to cool for 30-40 minutes so it sets before slicing
  11. Once cooled and firmed, slice and serve by itself or with ghee, butter, or pumpkin butter as tolerated!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 250
  • Fat: 12.5g
  • Carbohydrates: 26.7g
  • Fiber: 6.5g
  • Protein: 6.5g