Gluten 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
Units
Scale
- 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
- 3/4 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
- 1/2 teaspoon ground nutmeg
- 1/4 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.