This Gluten Free Pumpkin Chocolate Chip Bread tastes like Fall in every bite. It's moist, tender, full of real pumpkin flavor, and loaded with warm spices. Best of all, it's loaded with rich chocolate chips and is SO simple to bake.
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My oh my, this gluten free pumpkin chocolate chip bread is SO delicious! It's moist, tender, and best of all, so simple to make. Just stir everything together, pop it into the oven, bake until golden brown, then slice and enjoy.
That's it, it's as easy as 1,2,3! In addition to being super simple, this pumpkin bread is LOADED with rich chocolate chips and warm fall spices. making this a one of a kind fall dessert!
For more fall treats, try these pumpkin s'mores cookies or my favorite brown butter snickerdoodles!
Why This Recipe Works
- Full of flavor: You taste the pumpkin, the chocolate, and all the fall spices!
- Moist and tender texture: No dry gluten free bakes here, this bread is moist, tender, and not at all grainy.
- Loaded with chocolate chips: There's absolutely NO lack of chocolate in this pumpkin bread.
- Gluten free and can be dairy free: While this recipe is already gluten free, I've also included a note on how to make it dairy free too!
- Great for fall: The cozy pumpkin along with warm cinnamon flavors makes this a fantastic treat to bake during the fall.
Ingredients Needed To Make Gluten Free Pumpkin Chocolate Chip Bread
*for the full list of ingredients and measurement see recipe card below*
- Pumpkin puree: You can find this in the baking aisle of your local grocery store. When purchasing, make sure you buy pumpkin puree NOT pumpkin pie filling.
- Oil: I used oil in this recipe because it helps keep it more moist rather than butter
- Brown sugar: You can use either light or dark brown sugar. The only difference will be in the color of the bread once it's baked.
- Eggs: Eggs should always be large unless a recipe states otherwise. It's also good if they're at room temperature because they blend into the batter better.
- Gluten free all purpose flour: I prefer to use a gluten free all purpose flour that contains xanthan gum. If yours doesn't have it, see note in the recipe card.
- Almond flour: Mixing almond flour and gluten free flour is a great way to achieve a perfect texture crumb. The pumpkin bread isn't too crumbly and not too gluey.
- Baking powder/ baking soda: This recipe calls for both baking powder and baking soda. Before adding it to the batter though, make sure it's not expired!
- Spices: This gluten free chocolate chip pumpkin bread is heavy handed with the spices! It's made with cinnamon, nutmeg, pumpkin pie spice, and a touch of salt to balance the sweetness.
- Chocolate chips: I used semi-sweet chocolate chips for my bread, but it would also be great with dark, milk, or even white chocolate chips!
Step-By Step Instructions
STEP ONE: In a large mixing bowl, stir together the pumpkin puree, oil, and brown sugar.
STEP TWO: Next, stir in the eggs and vanilla extract.
STEP THREE: Now, in a small bowl, whisk together the dry ingredients until well combined.
STEP FOUR: Add the whisked dry ingredients into the mixing bowl of wet ingredients and use a rubber spatula to fold everything together.
STEP FIVE: Let the batter rest while you preheat the oven to 350°F and spray a 9x5 inch loaf pan with non-stick baking spray.
STEP SIX: Once the oven is preheated, pour the pumpkin bread batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
STEP SEVEN: Carefully remove the gluten free pumpkin chocolate chip bread from the oven and allow it to cool completely in the pan before turning out onto a platter and serving.
Expert Baking Tips
- Use room temperature ingredients: It's always best if you can use room temperature ingredients because they mix together much easier and create a smoother batter.
- Xanthan gum: Use a gluten free all purpose flour that contains xanthan gum. If yours doesn't have it, see the note in the recipe card below.
- Let the batter rest: With gluten free bakes, I've found it's best if you let the batter rest for a bit. That allows the flour to hydrate and will turn out a more moist, tender bread.
- Oven temperature: Oven temperature can vary drastically, so I recommend baking with an oven timer so you can get an accurate read on the temperature.
- Baked through: I found when I was testing that a clean toothpick didn't always mean it was fully baked. It did sometimes, but a more accurate test for me was lightly pressing on the top and seeing if the pumpkin bread felt firm.
Recipe Substitutions and Variations
Dairy Free: Use your favorite vegan chocolate chips and this pumpkin bread is gluten free and dairy free.
Add white chocolate chips: For a fun twist, use 75g of semi-sweet and 75g of white chocolate chips.
Add toasted nuts: For a little bit of texture, toast your favorite nut (pecans, or walnuts work best) and fold them into the batter before baking.
Frequently Asked Questions
No, these are two different products. Pumpkin pie filling is sweetened and has other ingredients added while pumpkin puree is just pumpkin
You might have overbaked it, or your gluten free flour didn't have xanthan gum in it and you didn't add it.
I highly recommend letting it rest because that allows the flour to hydrate which is important when working with gluten free flour.
Storing and Freezing Instructions
Storing:
Keep leftovers in an airtight container at room temperature for up to 4 days. I don't recommend putting it in the fridge because it will dry out.
Freezing:
You can also freeze this bread and have gluten free pumpkin bread any time you want. To freeze, wrap the loaf in plastic wrap, again in aluminum foil, then place the whole thing into a freezer safe bag.
Freeze for up to 3 months, then thaw to room temperature, warm in the microwave for 15 seconds, and enjoy!
Related Recipes You'll Love!
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PrintGluten Free Pumpkin Chocolate Chip Bread
This Gluten Free Pumpkin Chocolate Chip Bread tastes like Fall in every bite. It's moist, tender, full of real pumpkin flavor, and loaded with warm spices. Best of all, it's loaded with rich chocolate chips and is SO simple to bake.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 Servings 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 200g pumpkin puree
- 113g neutral flavored oil
- 200g light brown sugar
- 2 large eggs- room temperature
- 1 teaspoon vanilla extract
- 190g gluten free all purpose flour
- ¾ teaspoon xanthan gum (omit if your gluten free flour blend contains it)
- 55g almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 150g semi-sweet chocolate chips
Instructions
- In a large mixing bowl, use a wooden spoon to stir together the pumpkin puree, oil, and brown sugar until well combined.
- To the pumpkin/sugar mixture, add the 2 eggs and vanilla extract. Again, mix well.
- Now, in a separate medium sized mixing bowl, whisk together the gluten free flour, almond flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, salt, and the chocolate chips. Whisk until fully combined.
- Carefully pour the whisked dry ingredients into the large mixing bowl of wet ingredients and use a rubber spatula to fold everything together until no traces of flour remain.
- Set the pumpkin bread batter aside to rest while the oven preheats to allow the flour to hydrate.
- Preheat the oven to 350°F and spray a 9x5 inch loaf pan with non-stick cooking spray.
- Once the oven is preheated, pour the chocolate chip pumpkin bread batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm when touched.
- Carefully remove the gluten free pumpkin bread from the oven and allow it to cool completely before turning out onto a platter and serving.
Notes
- Use room temperature ingredients: It's always best if you can use room temperature ingredients because they mix together much easier and create a smoother batter.
- Xanthan gum: Use a gluten free all purpose flour that contains xanthan gum. If yours doesn't have it, see the note in the recipe card.
- Let the batter rest: With gluten free bakes, I've found it's best if you let the batter rest for a bit. That allows the flour to hydrate and will turn out a more moist, tender bread.
- Oven temperature: Oven temperature can vary drastically, so I recommend baking with an oven timer so you can get an accurate read on the temperature.
- Baked through: I found when I was testing that a clean toothpick didn't always mean it was fully baked. It did sometimes, but a more accurate test for me was lightly pressing on the top and seeing if the pumpkin bread felt firm.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days.
Keywords: gluten free pumpkin bread with chocolate chips, gluten free chocolate chip pumpkin bread, pumpkin bread with chocolate chips gluten free
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