This gluten-free pumpkin chocolate chip bread will give you all the autumn feels. And you can make it dairy-free too!
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The leaves are changing early this year, and with it, I'm breaking out all the pumpkin. Pumpkin bread is a classic fall baking recipe. Whether you enjoy it for breakfast with a dab of butter, or indulge in a slice for dessert, you can't go wrong!
About This Pumpkin Bread Recipe
This pumpkin bread recipe evolved from a handwritten recipe my Mom found! It was in my own, 5th grade handwriting too. I made modifications to lower the sugar, make it gluten-free but still moist and delicious, and removed the dairy as well. Plus, the addition of the dairy-free chocolate chips from Enjoy Life makes it amazing.
Has adding chocolate to something ever made it worse?! Nope, didn't think so!
What You'll Need To Make Gluten-Free Pumpkin Bread
- Gluten-Free Flour (See below for what I recommend!)
- White & brown sugars
- Baking Soda
- Baking Powder
- Salt
- Cozy spices: cinnamon, nutmeg, ground cloves, & allspice
- Coconut oil or vegetable oil
- Eggs
- Canned Pumpkin
- Chocolate Chips
How To Make Gluten-Free Pumpkin Bread
The process for making pumpkin bread is very simple. You'll need some staple pantry ingredients you probably have on hand already. The additional items you may need to check for are the spices (cinnamon, ground cloves, nutmeg, allspice), canned pumpkin, and chocolate chips.
After combining the dry ingredients, you whisk together the oil and brown sugar, and add the eggs. Add the wet ingredients into the dry mixture, stir in chocolate chips, pour into the pan, and bake!
Gluten-Free Flour Blend
For baking purposes, I typically use Cup4Cup Multipurpose Gluten-Free Flour. However, that mix contains milk powder, and I wanted this pumpkin loaf to be dairy-free in addition to gluten-free. I tested this recipe with both Bob's Red Mill 1:1 Gluten-Free Baking Flour, and King Arthur Measure For Measure GF Flour. For best results, I recommend King Arthur. I previously tested it with Bob's Red Mill but found I liked the texture much better with King Arthur. You are welcome to use another gluten-free flour too, but note that the results might be different. Gluten-free flours are not the same from one bag to the next!
Remember to let the batter rest for 15-20 minutes before pouring into your pan, which can help prevent grittiness in your final product from gluten-free flour blends. This tip is something I learned from America's Test Kitchen.
More Fall Gluten-Free Baking Recipes
Feel like another easy quickbread? This banana bread with walnuts is a winner!
Looking for a gluten-free scone recipe? Be basic and enjoy it with these gluten-free pumpkin scones and maple frosting.
Want to practice your pie making skills? Homemade apple pie hits the spot. Gluten-free but no one will know!
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make this gluten-free chocolate chip pumpkin bread!
If you love this recipe, please leave a comment. Thank you so much!
Gluten-Free Pumpkin Bread With Chocolate Chips
Gluten-Free Chocolate Chip Pumpkin Bread
A cozy pumpkin bread perfect for autumn: with fall spices, chocolate chips, and pumpkin flavor!
Ingredients
- 1 ½ cups gluten-free flour blend, like King Arthur Measure For Measure
- ¼ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ cup melted & cooled coconut oil or vegetable oil
- ¼ cup brown sugar, packed (light or dark, whatever you prefer)
- 3 eggs, room temperature
- 1 cup canned pumpkin (not pumpkin pie filling, just plain pumpkin!)
- ⅔ cup chocolate chips, like Enjoy Life
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with oil or line with parchment paper.
In a medium bowl, combine the flour, white sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice. Whisk to combine, then set aside.
In a separate medium bowl, whisk the brown sugar and the coconut oil until smooth. Then whisk in the 3 eggs, one at a time. Lastly, add the canned pumpkin and whisk until incorporated.
Pour this mixture into your dry ingredients and combine with a large spoon. Stir in chocolate chips.
Bake for 60 minutes, then remove from oven. Leave pumpkin bread in a warm pan to cool for at least 10 minutes before removing it to a wire wrack to cool completely. This is a soft quick bread, so you want to give it ample time to cool before slicing!
Notes
Storage
Pumpkin bread should be kept covered at room temperature for 3-4 days, then move to the freezer. If it hardens, soften in the microwave for 5-10 seconds. This can also be frozen for up to 3 months.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 499Total Fat 35gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 6gCholesterol 70mgSodium 365mgCarbohydrates 42gFiber 3gSugar 21gProtein 6g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Are you a pumpkin bread fan?
What pumpkin-flavored treats will you be making gluten-free this fall?
Let me know in the comments if you've tried this gluten-free chocolate chip pumpkin bread!
Pam says
Add the baking powder into dry ingredients as well. It’s on the ingredient list but not in the instructions. I didn’t realize until too late that I never added the baking powder.
Jennifer Fitzpatrick says
Hi Pam, I'm so sorry! Thank you for catching that and I apologize for the error. I have just corrected the post.