Gluten-free Chocolate Chip Pumpkin Bread, partially sliced, in white loaf pan.

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!
Course Breakfast
Cuisine American
Keyword Chocolate Chip Pumpkin Bread, Gluten-free Pumpkin Bread, Pumpkin Bread
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 226kcal
Author Katie Olesen | Wheat by the Wayside


  • 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.