Gluten-free chocolate chip pumpkin bread is a favorite fall recipe! A deliciously moist loaf full of flavor from pumpkin puree, chocolate chips, and warm pumpkin spice. This recipe is also dairy-free!
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Why You Will Love This Recipe!
This recipe can be enjoyed year-round but if you love fall and all things pumpkin, you're sure to love this classic quick bread recipe! This gluten-free pumpkin bread recipe is so easy to make, it can even be done all in one bowl!
I'm not sure this recipe qualifies as healthy, since it does contain sugar and chocolate chips, but I would call any bread with a vegetable in it a healthy compromise! Kids love this bread for snacks or breakfast and they are still getting some great nutrients from the pumpkin puree!
This bread has such perfect texture, no one would ever know it's gluten-free. It is moist, dense, and doesn't crumble apart.
This recipe makes one loaf but is easily doubled to use up an entire can of pumpkin puree. Save one loaf for yourself and give the other to a friend!
If you need even more pumpkin recipes, you must check out these frosted pumpkin bars, pumpkin cream pies, or pumpkin snickerdoodles! With so many delicious gluten-free pumpkin recipes, it's hard not to love fall!
Also be sure to check out my other gluten-free quick breads, like this banana bread and zucchini banana bread!
Ingredients & Substitutions
- Gluten-free Flour Blend: This recipe has been tested and works well with King Arthur Measure for Measure, Pamela's Artisan Blend Gluten-free Flour, and Namaste Perfect Blend. You may also have success with Bob's Red Mill 1:1 Gluten Free Flour Blend.
Use a high quality, "cup for cup" blend for baking with xanthan (or other) gum already included. - Canned Pumpkin Puree: Be sure to use pumpkin puree, not pumpkin pie filling. I prefer Libby's brand.
- Oil: Any neutral oil will work in this recipe, as well as butter. Butter or coconut oil should be melted and cooled slightly.
- Chocolate Chips: I prefer semi-sweet chocolate chips. You could also use dark, white, or milk chocolate chips. Be sure to check labels. If you need dairy-free, check out Enjoy Life Foods brand.
- Dairy-free: No substitutions are needed as this recipe is naturally dairy-free, although be sure to use oil (not butter) and dairy-free chocolate chips.
- Other mix-ins: If you love texture, feel free to add in ½ cup of your favorite nuts or seeds. Walnuts or pumpkin seeds would be great!
How to Make This Bread
- Blend the wet ingredients together in a medium sized bowl. A hand or stand mixer saves time and effort but this can always be done by hand.
- Measure the dry ingredients in a small bowl and whisk them to combine. Stir into the wet mixture.
- Fold in the chocolate chips! The recipe calls for ½ cup but always measure chocolate with your heart.
- Spread the batter into a greased standard size loaf pan. Get extra fancy and gently press a few, or fifty, more chocolate chips on top of the batter before baking.
Storage
Store this bread, tightly covered, at room temperature for up to 3-4 days. This bread can also be frozen, whole or in slices to enjoy later. Freeze for up to 3 months.
Top Recipe Tips
- Leftover Pumpkin Puree: This recipe uses about ½ can of pumpkin puree. Leftover pumpkin can be refrigerated for 1-2 weeks and used in other recipes. If you see mold, throw it away. You can also freeze leftover puree if desired.
- Double the recipe: The recipe can be doubled, using the entire 15 oz can of pumpkin, which will yield two loaves of bread.
- Room Temperature: For proper blending, it is always best to use room temperature ingredients.
- Spoon and Level: Use the spoon and level method or measure the flour by weight for best results.
- Pumpkin Puree: Remember, this recipe calls for pumpkin puree, not pumpkin pie filling!
- Metal Loaf Pan: For best results, use a light-colored metal loaf pan. Dark metal, ceramic, and glass pans absorb and insulate the heat, which causes the edges to cook faster than the center.
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More Gluten-Free Pumpkin Recipes
Recipe
Gluten-free Chocolate Chip Pumpkin Bread (Dairy-Free)
Ingredients
- 1 ¾ cup gluten-free flour blend, such as King Arthur Measure for Measure, Pamela's Artisan Blend, Namaste Perfect Blend
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 cup sugar
- 1 cup pumpkin purée, not pumpkin pie filling
- ¼ cup neutral oil, canola or melted coconut oil
- 2 large eggs
- ½ cup chocolate chips, plus more for top
Instructions
- Preheat oven to 350°F. Grease a standard size (8.5 x 4.5-inch) loaf pan.
- Whisk the dry ingredients together in a small bowl.
- By hand or with a mixer, blend together the sugar, pumpkin puree, oil, and eggs until well combined.
- Dump in the dry ingredients and blend well.
- Fold in the chocolate chips.
- Spread the batter into a greased loaf pan. Gently press a few extra chocolate chips on top of the batter.
- Bake at 350°F for 45-55 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in the pan on a wire rack.
Notes
- The recipe can be doubled, using 1-15oz can of pumpkin puree, making two loaves.
- Leftover pumpkin puree can be stored in the refrigerator or frozen for use later.
- Store bread in an airtight container at room temperature for up to 3 days, freeze tightly wrapped for up to 3 months.
- Use a light-colored metal loaf pan for best results.
Kathy
This bread looks great! Thanks for sharing.