clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Pumpkin Chocolate Chip Bread (gluten free) |

Pumpkin Chocolate Chip Bread (gluten free)

  • Author: Katja from Savory Lotus
  • Yield: one 9x5 loaf 1x



  • 1 1/4 cup blanched almond four ( I use THIS brand)
  • 1/4 cup tapioca flour (like this) OR arrowroot powder (like this)
  • 2 tbsp coconut flour (like this)
  • 1 tsp baking soda
  • 3/4 tsp unrefined salt
  • 1 1/2 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/4 tsp nutmeg powder
  • 3 eggs
  • 1/4 cup ghee, butter, or coconut oil, melted
  • 1 cup pumpkin puree (fresh or canned)
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup OR coconut sugar (like this)
  • 1/2 cup chocolate chips plus extra for topping (I use THESE dairy and soy free mini chips)


  1. Preheat oven to 350’F. Grease a 9 inch loaf pan or line with parchment paper. Set aside.
  2. In a large bowl, combine dry ingredients (almond flour, tapioca, coconut flour, baking soda, salt, spices, and coconut sugar, if using). Set aside.
  3. In another bowl, whisk together wet ingredients (eggs, fat of choice, pumpkin, vanilla, and maple syrup, if using).
  4. Pour wet into dry. Mix until well incorporated. Fold in chocolate chips and pour into prepared loaf pan. Scatter extra chips on top to make it pretty.
  5. Bake for 50-55 minutes, until top is golden, the center is set, and a toothpick inserted in the center comes out clean.
  6. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.


This recipe can be made with either maple syrup OR coconut sugar. If using maple syrup, add to wet ingredients. If using coconut sugar, add to dry ingredients.