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!

20 Comments on Grain-Free Chocolate Chip Pumpkin Bread

  1. nicole says:

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

  2. Katie says:

    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!!

  3. […] the RSS feed for great healthy recipes, home decor tips, and more.About a year ago, I mixed up this coconut-flour based pumpkin bread. It was good. Really good. Especially after a day in the fridge for everything to meld together. […]

  4. Melissa says:

    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.

  5. Alice D says:

    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.

  6. Erin says:

    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! 🙂

  7. Susannah {Seven Sisters} says:

    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 ( and are grain free, so I’ve been doing lots of looking for grain free breads and such 🙂

  8. Virginia says:

    omg emily this sounds TO DIE FOR!!!

  9. Clarissa says:

    i love pumpkin and chocolate chip together. sounds great

  10. 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.

  11. Kelly says:

    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!

  12. Ashley says:

    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.

  13. Natalie G. says:

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

  14. 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!

  15. Robyn says:

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

  16. Bronwyn says:

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

  17. Jennifer says:

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

  18. Carrie says:

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

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