Paleo Chocolate Chip Pumpkin Bread


All of your Autumn dreams come true with the flavors in this Paleo Chocolate Chip Pumpkin Bread recipe.

Paleo chocolate chip pumpkin bread | Modish and Main

I know when I say that autumn is my favorite season that I’m in the same boat as a majority of you. Unfortunately, having lived in California for the past 12 years, we really don’t have much of a fall. At least not like what I’m used to having grown up in Wisconsin. I miss the changing of leaves, the drop in temperatures so you can actually wear a sweatshirt and apple orchards, I really miss apple orchards.

In order to make up for me desperately missing the fall season, I tend to go overboard in the kitchen with seasonal inspired recipes that incorporate pumpkin or apple. Have you tried any of my recipe creations over the years?

• Maple Cream Pumpkin Trifle (GF / DF)
Pumpkin Bars (GF / DF)
No Bake Mini Pumpkin Pie Cheesecakes (GF / DF)
Fall Apple Crisp
Apple & Sausage Stuffed Kobocha Squash
Fig & Apple Toast
Crockpot Cinnamon Apple Butter (GF /DF)
Homemade Cinnamon Applesauce (GF / DF)

A few weeks ago I was craving banana bread, but wasn’t inspired to actually make banana bread. It was during my mindless scrolling through Instagram that I saw someone make a pumpkin bread and I couldn’t pull my ingredients out of the pantry fast enough. This Paleo Chocolate Chip Pumpkin Bread recipe is a whole lot of goodness and you won’t even notice that it’s gluten free, dairy free and refined sugar free. It’s moist, fluffy and full of flavor!

Paleo Chocolate Chip Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A delicious gluten free, dairy free and refined sugar free Paleo Chocolate Chip Pumpkin Bread.


  • 1.5 cups almond flour (not almond meal)
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 3 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg (+ a touch more)
  • 4 eggs
  • 1/4 cup pure maple syrup (not the fake stuff!)
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup dairy free chocolate chips


  1. Preheat oven to 350°.
  2. Lightly spray a loaf pan with non-stick spray and then line with parchment paper. Spray again.
  3. In one bowl, combine the dry ingredients of flour, salt, baking soda, cinnamon, cloves and nutmeg.
  4. In another bowl, combine the wet ingredients of eggs, maple syrup, pumpkin and vanilla.
  5. Create a hole in the center of the dry ingredients and pour the wet ingredient mixture in the center. Mix gently until all ingredients are well incorporated. Don't over mix.
  6. Fold in about half of the dairy free chocolate chips
  7. Scoop bread mixture into loaf pan and spread evenly. Top with remaining chocolate chips.
  8. Bake for 45 minutes or until toothpick inserted in the center comes out clean.
  9. Remove from oven and place on cooling rack.
  10. After about 15 minutes, remove parchment paper with bread from loaf pan and set aside to cool completely.
  11. Store in refrigerator for up to one week.
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Slices of Paleo chocolate chip pumpkin bread | Modish and Main

I’ve already made this paleo chocolate chip pumpkin bread recipe twice now this fall and Sean says there is no way this can actually be good for us because it tastes so delicious! I love replacing maple syrup for sugar in recipes and am spoiled because my Aunt & Uncle harvest their own maple syrup in northern Wisconsin and it’s hands down liquid gold. I’m needing to raid my parents pantry the next time I’m home to steal more bottles of it until I can get up north.

What are your favorite fall inspired recipes to make?

Keep Living a Stylized Life.

Kristin Mansky | Modish and Main Signature






This recipe was inspired by Erin from Well Plated. My version simply has a bit more spices to it to really bring out the savory fall flavors.

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Paleo chocolate chip pumpkin bread | Modish and Main


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