This easy recipe for healthy paleo pumpkin bread turns out so fluffy and delicious, no one will guess it’s made with maple syrup, almond flour, and other simple ingredients.
We are fully into the swing of all things pumpkin, and I’m officially on the train of enjoying all of the things. Something about those fall flavors make people go wild.
My favorite baked good recipe of my mom’s growing up was her homemade pumpkin bread.
I always knew it was fall when she would pull out the cans of pumpkin and get to town on baking this bread. I remember what our whole house would smell like and still to this day remember that perfect taste of pumpkin bread.
As I grew more and more interested in baking, I took over the duties of making it. We would ship it off with my brother who was headed back to school or back to work, and I would send a loaf over to my grandmother.
Last year, I posted a healthy pumpkin bread recipe and several of you have been eating it up, so this year I wanted to make a grain free version that tasted like the real deal.
This bread comes out perfectly fluffy and perfectly soft. The pumpkin flavors shine through and the melty chocolate on top just takes it to another level.
Just be prepared to have everyone ask for you to make it over and over again!
- Preheat oven to 350F and prepared loaf pan with parchment paper or cooking spray
- In a large bowl, mix together almond flour, baking soda, salt, and spices.
- In a small bowl, whisk eggs.
- Add in maple syrup, pumpkin, and vanilla.
- Add wet ingredients to dry and stir till combined.
- Fold in chocolate chips.
- Bake for 40-45 minutes or until center comes out clean.
- Let cool completely before enjoying.
Keywords: healthy pumpkin bread recipe, healthy bread recipe, pumpkin bread, paleo bread
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