October 12th 2010
archived under: Baked Goods, Grain Free, Meatless, Recipes

Maybe it’s because we’ve been running around a lot more in the mornings, but Anneliese has been napping like crazy lately. Seriously, I have HOURS to get things done now! So yesterday I baked those banana nut muffins, and today I tried out a pumpkin recipe I had in my head. At first I thought it wasn’t going to work out, because it was a big jiggly when I pulled it out of the oven, but I cooked it for another 10 minutes and it set rather nicely.

The inside is still moist and the bread slices beautifully. It’s delicious with milk, and would also make a nice breakfast bread with a cup of coffee.

I like chocolate chip pumpkin bread, but you can of course leave out the chocolate (and the nuts if you’d like, too).

Also? It’s 10:15pm and DARK and I could still take this awesome picture. I LOVE my new lens. Best $99 I’ve spent in a while.


Grain-Free Chocolate Chip Pumpkin Bread

Preheat your oven to 350 degrees Fahrenheit.

With an electric mixer (I used my stand mixer), combine:

  • 1/2 cup coconut flour
  • 8 eggs
  • 1/2 cup milk
  • 1/4 cup coconut oil
  • 1 – 15oz. can pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup honey


  • 1 Tbsp cinnamon
  • 1 Tbsp instant coffee (optional but awesome)
  • 2 tsp nutmeg
  • 1/2 tsp ground cloves

Fold in:

  • 1/2 cup chopped nuts (I used walnuts)
  • 1 cup chopped dark chocolate, or chocolate chips

Pour into a greased loaf pan. Bake 65ish minutes, until a toothpick inserted in the middle comes out clean (if you don’t accidentally stab a bit of chocolate, in which case, it might have chocolate on it).

Hope you like it!

nicole (1 comments)

Hi! Is it possible to substitute the milk for coconut milk?

Katie (3 comments)

This is SO delicious, it has become a staple in our (***nearly***) grain-free home! I substituted all of the eggs…3 of them with flax seed substitute, and 3 of them with gelatin substitute. I also subbed stevia for the honey.
Absolutely DELICIOUS! As soon as the last piece is eaten, I make a new batch. My husband and I love it. (my kids are coming around, too)
Thanks for an awesome recipe!!

Melissa (1 comments)

Oh my goodness! I am grain/gluten and sugar free, and I am going to make this for my birthday (with Xylitol, which I have come to LOVE and sugar now tastes wayyyy to sweet and like poison). Many thanks. I will also have fun with other fruits, blueberries, and I will maybe go half and half coconut flour and flax meal. Almond flour causes problems for me, though it is tasty, especially with chocolate.

Alice D (1 comments)

I don’t think you can leave the chocolate out of chocolate chip pumpkin bread, because you would just have chip pumpkin bread. 😀
Without chocolate it’s just no the same.

Erin (2 comments)

Have you tried baking as muffins instead of a loaf? If so, how long did you bake them? Can’t wait to try this recipe! :)

Susannah {Seven Sisters} (1 comments)

This looks SO good!! I bookmarked your blog and am certainly going to be back! All your grain free recipes look amazing! My family is on the GAPS diet (gapsdiet.com) and are grain free, so I’ve been doing lots of looking for grain free breads and such :)

Virginia (48 comments)

omg emily this sounds TO DIE FOR!!!

Clarissa (54 comments)

i love pumpkin and chocolate chip together. sounds great

Hey, do you sift your flour? beta the eggs first, then add flour? I tried a recipe today (not this one yet) but had an issue with the flour clumping and thought maybe you might know.

Kelly (1 comments)

Hi – great recipe – I was wondering though, can I sub the coconut flour for almond flour? Although I suspect that the high number of eggs is for the coconut flour. Unfortunately coconut flour and my digestive system don’t get along too well. Thanks!

Ashley (8 comments)

Oh I JUST got a new lense for my sony camera it’s a 50mm f/1.4. IDK WHY I waited so long to get a 50mm lense.

Natalie G. (5 comments)

I’m excited to make this as a fall treat for my aunt who has celiac disease.

Dude, this is getting uncanny!!! I tried to make a similar primal recipe last night, except I used shredded coconut and almond flour and they fell apart. I crumbled and toasted them for a sweet topping on fruit, so it wasn’t a total loss, but still!

Our bellehs must be on the same wavelength!

Thanks for posting this – it looks like a much better hold than mine!

Joyful Abode (953 comments)

ok, that is weird. GET OUT OF MY HEAD! hehehe.

Robyn (2 comments)

I will be making this STAT – thanks for the recipe!

Bronwyn (6 comments)

Oooooooh, I am going to need to make this.
Looks delicious!

Jennifer (12 comments)

Perfect timing! I was just trying to figure out a way to make our standby fall treat – pumpkin chocolate chip cookies. This sounds perfect!

Carrie (1 comments)

Yum! I want to try this soon. What temperature do we bake it at? :) Thanks for the recipe!

Joyful Abode (953 comments)

oops, edited! 350 fahrenheit.

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