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!
It should be noted that it is
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!
Ingredients for Gluten-free Chocolate Chip Pumpkin Bread
Great news! This recipe is not only gluten-free but dairy-free as well!
- 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
- Other Pantry Staples: sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
which arenot 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.
How to Make Gluten-free Chocolate Chip Pumpkin Bread
This recipe is easy-peasy! That’s just one more thing to love about quick bread
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.
Step 2: Measure the dry ingredients in a small bowl and whisk them to combine.
Step 3: Blend the dry ingredients into the wet ingredients until well combined.
Step 3: Fold in the chocolate chips! Always say yes to chocolate!
Step 4: Pour into a greased 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.)
Storing Gluten-free Pumpkin Bread
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.
THE DREADED 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!
Gluten-free Chocolate Chip Pumpkin Bread
Full of cozy spices, pumpkin and chocolate chips, Gluten-free Chocolate Chip Pumpkin Bread is the perfect quick bread for fall!
- 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
Preheat oven to 325°F and grease a standard (8 1/2" x 4 1/2") loaf pan.
Whisk the dry ingredients together in a small bowl.
With a hand or stand mixer, blend together the sugar and coconut oil. Add in the pumpkin and mix to combine. Add eggs, one at a time, and mix to combine.
Dump in the dry ingredients and blend well to combine.
Fold in the chocolate chips.
Pour the pumpkin bread batter into a greased loaf pan. Sprinkle a few extra chocolate chips on top and genlty press into the top of the batter.
Bake at 325°F for 75 minutes or until toothpick inserted in center comes out clean. Cool in pan.
- 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.
More gluten-free Pumpkin Recipes!
- Have you tried my Frosted Pumpkin Bars?! Oh man, so good!
- I don’t know about you, but I’m already thinking of Thanksgiving pie! Try my Pumpkin Pecan Pie or MI Gluten Free Gal’s Pumpkin Slab Pie!
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