Chocolate Chip Pumpkin Bread

pump16 The vegetables in season in the fall are some of my favorites.

Squash…

Kale…

Pumpkin…

As soon as the air turned crisp, I headed out to buy me some canned pumpkin.

I usually stock up on the stuff with no particular plan: I just like to have it in case I feel like baking something fall-y.

Once I had my little stockpile, I decided to experiment with some pumpkin bread action.

Chocolate Chip Pumpkin Bread

(adapted from this recipe from Food Lovers Kitchen)

Ingredients:

1/2 cup coconut flour

1/2 tsp sea salt

1/2 tsp baking soda

2 tsp pumpkin pie spice

1/2 cup canned pumpkin

5 Medjool dates

2 Tbsp maple syrup

6 eggs

1 Tbsp vanilla extract

1/4 cup coconut oil, melted

1/2 cup mini chocolate chips

Preheat your oven to 350 F. Are you impressed by my stove from 1894?

Just for fun, this is what the burner knobs look like. That space between “off” and “lite?” Yep, that’s the entire range of my burner.

Pit your dates and place in a microwave safe bowl along with 1 Tbsp of water. Heat on high for 30s, then mash with a fork. Add 1 more Tbsp of water, heat and mash again.

Stir in the maple syrup to make a sweetened date paste.

I use Grade B maple syrup because it’s a little more flavorful…I think.

In a large bowl, mix the coconut flour, baking soda, salt and pumpkin pie spice.

In a smaller bowl, mix the pumpkin, eggs and vanilla.

Mix in the date mixture.

Add the wet ingredients to the dry. Then mix in the melted coconut oil and chocolate chips.

I’m really loving the Enjoy Life mini chocolate chips right now.

Scoop the batter into a bread pan lined with parchment paper and bake for 45 to 55 minutes. I’d start with 45– the pumpkin does something weird to the baking time– it takes a lot longer than you may think.

Once it’s done, cool and a wire rack. Then dig in!

Yum.

I ate some the second it came out of the oven. Then again for breakfast the next morning. See it? It’s under that slab of pastured butter.

5.0 from 1 reviews
Chocolate Chip Pumpkin Bread
 
Prep time
Cook time
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Author:
Ingredients
  • ½ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ cup canned pumpkin
  • 5 Medjool dates
  • 2 Tbsp maple syrup
  • 6 eggs
  • 1 Tbsp vanilla extract
  • ¼ cup coconut oil, melted
  • ½ cup mini chocolate chips
Instructions
  1. Preheat the oven to 350 F and line a bread pan with parchment paper.
  2. Pit your dates and place in a microwave safe bowl along with 1 Tbsp of water. Heat on high for 30s and mash with a fork. Repeat once more.
  3. Add the maple syrup to the date mixture to make a sweetened date paste.
  4. In a large bowl, mix the coconut flour, baking soda, sea salt and pumpkin pie spice. Whisk to remove any chunks.
  5. In a small bowl, mix the pumpkin, eggs and vanilla. Add the date paste and whisk until well combined.
  6. Add the wet ingredients to the dry.
  7. Add the melted coconut oil and chocolate chips.
  8. Pour the batter into the bread pan and bake for 45 to 55 minutes.
  9. Cool on a wire rack and then enjoy!

What flavors are you looking forward to this fall?

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34 Responses to Chocolate Chip Pumpkin Bread

  1. Lilli September 19, 2012 at 6:58 AM #

    Whoo hoo!!! Can’t wait to make this!! Thanks for posting it Allison 😀

    • Allison September 19, 2012 at 10:32 AM #

      Yay! Let me know how it turns out…

  2. Nora September 19, 2012 at 7:16 AM #

    That looks absolutely delicious! And I found some coconut flour so I may just have to buy it to make this! Fall is not complete without pumpkin chocolate chip bread.

    • Allison September 19, 2012 at 10:33 AM #

      Awesome, Nora! I’m so glad you’re going to give this one a try! Let me know how it goes…

  3. Jill D. September 19, 2012 at 9:16 AM #

    Definitely making this this weekend!!

  4. Happy girlfriend September 19, 2012 at 9:25 AM #

    Anything I can sub for those dates? I can never find the little buggers around this area lol

    • Allison September 19, 2012 at 10:41 AM #

      Hmm…you could try something like dried apricots– that might work. I’ve used them in recipes that called for dates before. 5 dates makes about a 1/2 cup of date paste…so I would say try to use another type of dried fruit to make a 1/2 cup of “dried fruit paste.”

      You may also be able to leave it out…lots of other “paleo” pumpkin bread recipes don’t use any date– just honey or maple syrup. I’ve never tried it without, but it might work.

      Here’s a recipe from Elana’s Pantry– I haven’t tried it yet, but her recipes are pretty reliable!
      http://www.elanaspantry.com/paleo-pumpkin-bread/

      Let me know how it goes!

  5. Bianca @ Confessions of a Chocoholic September 20, 2012 at 1:09 PM #

    This looks perfect! I love that you used medjool dates.

  6. Geri October 2, 2012 at 8:03 AM #

    Can’t wait to try these! Thanks for posting Allison!

  7. Renee Calvin October 10, 2012 at 5:39 PM #

    turned out GREAT!! most like a real “quick” bread, yet GF that I have tried yet! thanks so much for sharing!
    ps. I substituted agave nectar and maple extract for the maple syrup (since I had none on hand) and still turned out great! and…i didn’t even use the choc chips!! for those watching sugar and gluten…this is perfect!!

    • Allison October 12, 2012 at 10:13 AM #

      Awesome, Renee! I’m so glad that you like it!

  8. liz October 11, 2012 at 11:10 AM #

    hey spunky! looks tasty, digging the coconut flour base, rather than the almond flour base!
    just wondering what size bread pan you used. i like to have a nice tall loaf, maybe i’ll use a tiny little 4×7?
    let me know what you did!
    best,
    liz

    • Allison October 12, 2012 at 10:12 AM #

      Hmmm…I used a standard-size loaf pan, but you could definitely separate this into two mini loaf pans…

  9. Bonnie November 5, 2012 at 9:18 PM #

    I am so making this recipe. Have a pumpkin from my garden to cook. Chocolate and pumpkin.. cannot wait to make. Will let you know. Thanks so much.

    • Allison November 5, 2012 at 10:49 PM #

      Yes! Fresh pumpkin is the best! I think you might need to add a little more coconut flour with fresh pumpkin– use your best judgement. I used canned for the recipe. Can’t wait to hear how it goes!

  10. Lindsey November 14, 2012 at 1:59 PM #

    This is my FAVORITE pumpkin bread recipe. I use cinnamon, ginger, cloves, and nutmeg in place of the pumpkin pie spice and I also leave out the chocolate chips just to keep it a little healthier, and it is sooo yummy!

    • Allison November 14, 2012 at 2:24 PM #

      I’m so glad you like it, Lindsey!

  11. Jessica March 16, 2013 at 2:09 PM #

    I found this recipe when I was trying to recreate a pumpkin bread that I buy from a local gluten free baker that my family loves but is kind of expensive and has nuts in it that one of my kids picks out… Anywho, I tried this recipe and it is perfect. My kids didn’t even know I made it (trust me, that is a compliment). This is a easy bread to make, very yummy and just the right amount of moistness. I make a double batch every week as part of my weekend cook-up. Thanks for the amazing recipe.

  12. pam November 11, 2013 at 7:08 PM #

    Have you made this recipe without eggs or an egg substitute? I can’t eat any poultry right now. I’ve tried another recipe with flax seed as an egg substitute so am wondering if that’s an option. Thanks!

    • Allison November 12, 2013 at 4:15 PM #

      Hi Pam,

      I’ve not tried making this bread without eggs, but you could try substituting bananas for the eggs– I usually do one banana for 2 eggs– You might be able to get away with two ripe bananas in the place of 6 eggs.

      You could also up the pumpkin…I would play around with it– when the batter is the consistency of “conventional” pumpkin bread, you’ve got it…sorry i can’t be more help!

      • Anita August 3, 2015 at 6:55 PM #

        I’ve made this with gelatin eggs. I use two gelatin eggs and two mashed bananas. I add two tablespoons of arrowroot flour as well. I use raisins instead of chocolate chips. We have 6 kids, only one following AIP diet. Several picky eaters. They all love this loaf. We went through a whole loaf yesterday. This is a keeper. Thanks for sharing the recipe

  13. Juliana December 22, 2013 at 2:06 AM #

    Just made this bread tonight! It was absolutely delicious; thank you so much! ^_^

    • Allison December 23, 2013 at 11:54 AM #

      You’re welcome, Juliana! I’m glad you liked it 😉

  14. Courtney April 1, 2015 at 11:55 PM #

    I tried your chocolate chip pumpkin bread recipe and love the moist texture and the addition of dates. The bread hardly tasted like pumpkin bread, though, which I missed. I am wondering if I should try the recipe with 1 cup of pumpkin or even an entire 15 oz. can. Do you have any suggestions on how other ingredients should be modified if I increase the pumpkin but want the same moist, chewy texture? I don’t want to mess up the texture and consistency. 1/3 cup coconut flour? more dates and spices? Thank you for any suggestions you may have!

    • Allison April 3, 2015 at 1:03 PM #

      Hi Courtney! You could try adding more pumpkin– if you added a 15 oz can, I would add more coconut flour Tbsp by Tbsp until you get a “quick bread batter” consistency– I think keeping the dates the same will still work. You could also add more pumpkin spice if you want more of that flavor too! I hope this helps! Let me know if you have any other questions!

  15. Stefania April 4, 2016 at 8:18 AM #

    Made this last week and it was soooooo good that I’m making another one, right now!! Really raving about this. Used fresh pumpkin. Instead of more coconut flower as I saw suggest here, I used more dates. Yes I’m always very afraid of anything not being sweet enough 😉 It worked like a charm, still great structure! Thanks a bunch!

Trackbacks/Pingbacks

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    […] – but to see the original and get lots of other healthy and Paleo-focused recipes, click here! Share this:TwitterFacebookEmailLike this:LikeBe the first to like […]

  2. 9 Grain-Free Paleo Friendly Pumpkin Breads | Paleo Grubs - September 1, 2013

    […] 3. Chocolate Chip Pumpkin Bread Chocolate chips make just about any baked good better, and when they’re infused in pumpkin bread it’s clear to see this is an upgrade. You’ll notice by the pictures that they bought their pumpkin puree from Whole Foods. While you don’t necessarily have to shop at places like that, the kind of quality you’ll get is worth the added expense because they’re focused on bringing natural foods without a lot of preservatives and additives. In this recipe they’re using medjool dates, so you’re getting even more nutrition. We recommend using dark chocolate chips to stay within Paleo guidelines. […]

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  8. URL - January 20, 2017

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