Name: Gluten-free Chocolate Chip Pumpkin Bread
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 1 cup sugar; 1/3 cup coconut oil, (melted and cooled); 3/4 cup pumpkin purée, (not pumpkin pie filling); 3 eggs; 1 3/4 cup gluten-free flour blend, (I used Pamela's Gluten-free All-purpose Flour); 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon pumpkin pie spice; 1/2 cup chocolate chips, (plus extra for top)

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What’s better than a delicious loaf of bread straight from the oven? One loaded with pumpkin, spice, and chocolate chips of course! Gluten-free Chocolate Chip Pumpkin Bread is full of all the warm and cozy fall vibes!

A loaf of Gluten-free Chocolate Chip Pumpkin Bread, partially sliced, in a Rae Dunn Loaf pan.

It should be noted that it is full-on pumpkin season in my kitchen. It should also be noted that I am not mad about it. I’ve already shared these Frosted Pumpkin Bars, which if you have not checked them out yet, you must!

Pumpkin bread is such a classic, it’s fall’s version of banana bread. This recipe makes one loaf of bread that is moist, dense and doesn’t crumble in your hands. Honestly, I don’t think anyone would know it was gluten-free if you didn’t tell them. Chocolate chips, while optional, are the perfect pairing for pumpkin bread!

The Ingredients

Great news! This recipe is not only gluten-free but dairy-free as well, just like my banana bread recipe!

Ingredients for gluten free pumpkin bread measured in bowls. — ..

Gluten-free Flour Blend: Use a high-quality blend. I love and use Pamela’s Gluten-free All-purpose Flour for most of my baking. It already contains guar gum, which is necessary for gluten-free baking to thicken and stabilize baked goods. I find it isn’t necessary to make your own flour blend with so many great blends already on the market.
Canned Pumpkin: Just plain pumpkin here, not pumpkin pie filling, which is different! I prefer Libby’s to the store brands. Always check labels, the only ingredient should be pumpkin!
Other Pantry Staples: sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Eggs: which are not dairy even though you find them in the dairy aisle. ?
Coconut Oil: Melted and cooled. Any liquid oil of your choosing will work in this recipe.
Chocolate Chips: make sure they are a dairy-free brand if that is necessary for you. Enjoy Life Foods is a popular dairy-free option.

Steps

This recipe is easy-peasy! That’s just one more thing to love about quick breads. Dump, mix, bake, enjoy!

Step 1: 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.

Left: Wet ingredients are mixed with a hand mixer. Right: Dry Ingredients dumped into wet ingredients.

Step 2: Measure the dry ingredients in a small bowl and whisk them to combine.

Left: Dry ingredients mixed into wet ingredients. Right: Pumpkin bread batter fully blended together.

Step 3: Blend the dry ingredients into the wet ingredients until well combined.

Chocolate chips folded into pumpkin bread batter with rubber spatula.

Step 3: Fold in the chocolate chips! Always say yes to chocolate!

Left: chocolate chip pumpkin bread batter in white bowl with rubber spatula. Right: Pumpkin bread batter poured into Rae Dunn "Bake" loaf pan.

Step 4: Pour into a greased loaf pan.

Extra chocolate chips sprinkled on top of the batter in loaf pan.

Step 5: The pièce de résistance. Gently press a few more chocolate chips, or fifty, into the top of the batter before baking. (This step is optional but necessary.)

A loaf of gluten-free chocolate chip pumpkin bread in a white loaf pan on a plaid towel. A pumpkin in background.

Storage

I store this bread, tightly covered, at room temperature for up to 3 days. If you would like, the bread can also be frozen beyond that. Thaw at room temperature.

Leftover Canned Pumpkin

When it comes to pumpkin recipes, I’m always torn. Should I develop the recipe to use the whole can of pumpkin? Or develop the recipe to be a manageable size?! For me, I’d rather store the leftover pumpkin than have so much bread I don’t know what to do with it! But I’ve got you covered! Here are some options for using all the pumpkin!

Double the recipe! The recipe can be doubled, using the entire 15 oz can of pumpkin, which will yield two loaves of bread.
Easily store the leftover pumpkin! Just because you opened the can doesn’t mean the pumpkin will go bad! Store leftover pumpkin in an airtight container in the refrigerator for 1-2 weeks. If you see mold, throw it away.
Freeze it! Leftover pumpkin can also be frozen in an airtight container and thawed to use in recipes later. A great tip is to freeze in 1/4 cup portions.
Use in more great recipes, see below! Or add some pumpkin to your morning waffles or pancakes!

5 from 1 vote