Holiday Recipe #2: Grain-Free, Paleo Chocolate Chip Pumpkin Bread

Round  2 of the holiday baking… Success!  A sweeter – but not too sweet – treat to add to last week’s gluten-free green egg muffins.  A simple recipe with plenty of room to  add your own variations – experiment, have fun, and be healthy in the kitchen!


  • 1/2 cup Coconut Flour
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 cup Canned Pumpkin
  • 5 Medjool Dates
  • 2 tablespoons Maple Syrup (Agave sweetener works well too)
  • 6 Eggs (may be substituted for egg whites)
  • 1 tablespoon Vanilla Extract
  • 1/4 cup Coconut Oil (melted)
  • 1/2 cup mini Dark Chocolate Chips


Preheat oven to 350 degrees and line a bread pan with parchment paper or spray pan with cooking spray.

Pit dates and place in a microwave safe bowl with 1 tablespoon of water.  Heat on high for 30 seconds and mash with a fork.  Repeat one more time.








Add the maple syrup or Agave sweetener to the date mixture to make a sweetened date paste.

In a large bowl, mix the coconut flour, baking soda, sea salt, and pumpkin pie spice.  Whisk to remove any chunks.








In a small bowl, mix the canned pumpkin, eggs and/or egg whites, and vanilla extract.  Add the date paste and whisk until well combined.








Add the wet ingredients to the dry ingredients.

Add the melted coconut oil.  Add the dark chocolate chips.  Stir into the mixture.






Pour the batter into the bread pan and bake for 45 to 55 minutes.








Cool on a wire rack.








Serve with a glass of almond milk and enjoy!


* Please share any variations and/or yummy additions you discover!

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