Grain-Free Chocolate Chip Pumpkin Bread with Coconut Flour
This naturally sweetened pumpkin bread combines coconut flour with pureed pumpkin and date paste for a moist, tender crumb studded with dark chocolate chips. Sweetened only with dates and maple syrup, it delivers warm pumpkin pie spices in every bite. The coconut flour base creates a hearty texture that's satisfying without being heavy. Perfect for fall breakfast, afternoon snacks, or dessert, this bread stays fresh for days and tastes even better the next day as the flavors meld together.
Ingredients
- ½ cup coconut flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ cup all-natural pumpkin puree
- 5 Medjool dates
- 2 Tbsp pure maple syrup
- 6 whole eggs
- 1 tablespoon vanilla extract
- ¼ cup coconut oil, melted
- ½ cup mini dark chocolate chipschopped walnuts1:1nut-friendlyadds tree_nuts
adds texture and healthy fats
Instructions
- 1
Preheat oven to 350°F and line loaf pan with parchment paper or grease with coconut oil
- 2
Pit dates and place in small saucepan with 1 tablespoon water
- 3
Bring to low simmer for 6-8 minutes until dates are soft
- 4
Mash dates with fork
- 5
Add maple syrup to date mixture to make paste
- 6
Whisk coconut flour, baking soda, sea salt and pumpkin pie spice in large bowl
- 7
Mix pumpkin, eggs and vanilla in small bowl
- 8
Add date paste to pumpkin mixture and whisk until well combined
- 9
Add wet ingredients to dry ingredients
- 10
Add melted coconut oil and fold in chocolate chips
- 11
Pour batter into bread pan and bake for 45 to 55 minutes
- 12
Cool on wire rack before slicing
Tips
Make sure dates are completely soft before mashing to avoid lumps in the final bread.
Don't overmix the batter once wet and dry ingredients are combined to keep the texture tender.
Test doneness with a toothpick - it should come out with just a few moist crumbs attached.
Good to Know
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week.
Can be made 1-2 days ahead - flavors actually improve overnight.
Serve at room temperature or slightly warmed.
Common Mistakes
Don't skip simmering the dates or they won't blend smoothly into the batter.
Avoid overbaking as coconut flour can become dry quickly.
Substitutions
Dairy-Free Swaps
General Alternatives
adds texture and healthy fats
FAQ
Can I use regular dates instead of Medjool dates?
Yes, but soak them in warm water for 10 minutes first to soften before cooking, as they're typically drier than Medjool dates.
What if I don't have pumpkin pie spice?
Mix 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves for a homemade substitute.
How long will this bread keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. It can also be frozen for up to 3 months.