Chocolate Chip Pumpkin Bread

This pumpkin bread is a great treat for the fall & winter season! Pair it with your favorite tea, and it will be a delicious breakfast, lunch, snack or even a dessert!

Pumpkin puree makes the bread super soft and tasty. Chocolate chips are optional if you like extra goodness!


one loaf


1 hour 20 minutes



Dry ingredients:

  • 1 c almond flour

  • ½ c tapioca flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1tsp salt

  • 1 tsp cinnamon or pumpkin spice

  • ½ tsp nutmeg

Wet ingredients:

  • 4 large eggs

  • 1 can of pumpkin puree

  • ¾ c maple syrup

  • ¼ c melted coconut oil (or honey if you prefer)

  • 3 tsp vanilla extract (optional)

  • 1 tsp nut butter (or Almond butter)

  • (optional) pumpkin seeds on top

  • (optional) chocolate chips



  1. Mix the dry ingredients thoroughly in a bowl

  2. Mix the wet ingredients in a separate bowl

  3. Always remember to follow the “wet to dry method” when you bake (stir wet ingredients into the dry)

  4. Pour into a parchment paper lined bread loaf pan

  5. Bake at 350 for 60 minutes

  6. Check from time to time for doneness by inserting a toothpick - if it comes out clean, it’s ready!

  7. Let it cool for about 30 minutes before slicing into 1” slices and serve (preferably with vanilla ice cream!)


  • If you don’t have pumpkin spice, that’s totally fine! Adding cinnamon powder will be just as great.

  • We used nut butter for the creamy nutty flavor.  You can substitute with peanut butter but the flavor may be overbearing