Here's a deliciously wonderful Gluten Free Pumpkin Chocolate Chip Bread recipe with thick, rich, and tender bakery-style slices loaded with mouthwatering fall flavor and our favorite semi-sweet chocolate morsels. This classic, sweet, quick loaf recipe is always a hit with family and friends.
Bake this recipe to enjoy for a midday snack, after dinner cozy dessert, or an easy breakfast with your cup of coffee. Our kids enjoy slices for lunch too.
This is also a recipe we travel with on road trips to enjoy at our destination.
And if you've never had Pumpkin Chocolate Chip Bread before, this is a must-try gluten and dairy free recipe to add to your baking list.
Why You Need This Bread Recipe
- We love baking this quick bread recipe because we always find it easy and quick to whip together and get into the oven.
- The ingredients are basic; no tricky ingredients you'll need to search for in the grocery store aisles. Instead, this recipe calls for ingredients we always keep stocked throughout the fall.
- It's a thick, dense, and delicious treat to make with the perfect pumpkin flavor
- The kids and adults love it
- Each bite is full of melty chocolate chips and all our favorite fall flavors.
Ingredient Notes
Grab more info on all of these simple ingredients in the recipe card at the bottom of the post.
- gluten free all-purpose flour-- use the spoon and level method (keep scrolling to learn more). Our go-to all-purpose flour is Bob's Red Mill Gluten Free 1 to 1 Baking Mix. We buy it in bulk here and save money, especially with all our fall baking. This contains xanthan gum. If you want to use a different gluten-free flour blend, feel free to do so. Beth Blends Flour options would work nicely and if you use code EGADF you'll get 10% off your order!
- xanthan gum-- omit if your all-purpose blend contains this or guar gum.
- pumpkin pie spice-- always double check your that your pumpkin spice and other spices are gluten and dairy free.
- ground cinnamon
- baking powder-- after this has been opened for 6 months it loses its potency. We suggest labeling the container when you open a new one so your ingredients stay fresh for successful baking.
- baking soda-- same freshness hack as the baking powder
- kosher salt
- canned pumpkin puree-- do not use pumpkin pie filling in this recipe
- dairy free butter-- we stock our home with Earth's Balance Buttery Sticks
- granulated sugar
- brown sugar-- packed
- large eggs-- room temperature
- vanilla extract
- dairy free semi-sweet chocolate chips-- we prefer the size of the traditional chocolate chips in this recipe so we bake with Nestle Toll House Allergen Free Semi-Sweet Chocolate Chips. You can also use Enjoy Life Semi-Sweet Mini Chips or Chunks if you want to use different dairy-free chocolate chips.
Either way this bread is moist and delicious-- and a must-bake.
Helpful kitchen essentials and gadgets
- electric stand mixer or electric handheld mixer
- bread loaf pan-- you will need a 9x5-inch loaf pan
- baking spray-- always make sure your baking spray doesn't contain gluten since a lot of them do
- mixing bowls - these bowls come in varying sizes
- whisk - grab your favorite whisk to mix everything together
- measuring cups and spoons
- toothpicks-- use toothpicks for checking to see if the quick bread is finished baking yet
How to Make Gluten Free Pumpkin Chocolate Chip Bread
- Preheat the oven to 350°F. Spray 9x5-inch loaf pan with nonstick spray; set aside.
- In a medium bowl, whisk together flour, xanthan gum if needed, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, combine the pumpkin puree and melted butter.
- Add the granulated sugar and brown sugar. Combine until there are no lumps.
- Now add eggs and stir in the vanilla extract on low.
- Then add the dry ingredients to wet ingredients and mix on low until everything is incorporated.
- Lastly, fold in the semi-sweet chocolate chips.
- Transfer the quick bread batter to the prepared loaf pan.
- Bake for 60-64 minutes, or until a cake tester comes out clean in the middle.
- Allow the quick bread to cool completely before removing to a wire rack before cutting and serving.
Storage
Leftover Gluten Free Chocolate Chip Pumpkin Bread can be stored in an airtight container or wrapped with plastic wrap and kept at room temperature on the counter for up to 2-3 days.
You should not refrigerate this bread because it can dry it out faster.
Frequently Asked Questions
There are a handful of wonderful gluten and dairy semi-sweet morsels available.
We enjoy baking with Nestle Toll House Semi-Sweet Chocolate Chips best. These taste and look identical to traditional chocolate chips.
Enjoy Life Semi-Sweet Mini Chips or their Chunks are also a wonderful allergen free chocolate chip.
Yes! Here is our homemade Pumpkin Bread with Cream Cheese Frosting recipe. It is also incredibly moist, flavorful, and delicious.
This method is so important to follow when using flour in any recipe.
Flour must be accurately measured for recipes to turn out. However many have been measuring flour inaccurately (including us for a time!)
For instance, if a recipe calls for one cup of flour, and you scoop the flour out of the bag with the measuring cup, you could end up with 1.25 times as much flour instead!
By scooping the flour directly out of the bag, one is essentially packing extra flour into the measuring cup.
This can make a huge difference in the taste and appearance of recipes.
Instead, spoon the flour out with a large spoon and level the top of the measuring cup by scraping a knife across the top.
Yes. You definitely can make a loaf of this chocolate pumpkin bread ahead of time.
We suggest covering the loaf and keeping it on the countertop until you are ready to slice and enjoy.
Variations and Recipe Tips
- Feel free to make this quick bread recipe a little healthier by swapping the granulated and brown sugar out for coconut sugar and maple syrup.
- Line the loaf pan with parchment paper to make removing the loaf from the pan easier.
- Feel free to add a ½ cup of chopped nuts to the batter. Chopped pecans or walnuts would all work nicely.
- You can swap dairy free butter out for melted coconut oil or avocado oil.
more must-bake fall recipes
- caramel apple cookies-- flavored with warm apple pie spice, shredded fresh apple, sweet apple juice and topped with a thick, brown sugar frosting and roasted pecans for a melt-in-your-mouth cookie
- apple spice loaf bread-- this recipe is anything but ordinary with apple butter and the best fall spices
- pumpkin cookies with cream cheese frosting-- sweet pumpkin, spices, and topped with a dreamy cream cheese frosting. You won't even believe these are gluten and dairy free.
You won't be able to keep this in the house for long, so be sure to grab your slice first.
And you can bake our Pumpkin Muffins too! Plus add our Pumpkin Cinnamon Sugar Donuts to your baking list. So yum,
Bonus-- here is our favorite Thanksgiving dessert, Pecan Pie Bars, recipe. They are so easy to bake, serve, and enjoy.
Pumpkin Chocolate Chip Bread
Ingredients
- 1¾ cups gluten free all-purpose flour spoon and level method, suggestion in post
- 1 teaspoon xanthan gum omit if your gf all-purpose flour blend contains this or guar gum
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 15 ounces canned pumpkin puree
- ½ cup dairy free butter melted
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ cups dairy free semi-sweet chocolate chips suggestion in post
Instructions
- Preheat the oven to 350°F. Spray 9x5-inch loaf pan with nonstick spray; set aside.
- In a medium bowl, whisk together flour, xanthan gum if needed, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, combine the pumpkin puree and melted butter.
- Add the granulated sugar and brown sugar. Combine until there are no lumps.
- Now add eggs and stir in the vanilla extract on low.
- Then add the dry ingredients to wet ingredients and mix on low until everything is incorporated.
- Lastly fold in the semi-sweet chocolate chips.
- Transfer the quick bread batter to the prepared loaf pan.
- Bake for 60-64 minutes, or until a cake tester comes out clean in the middle.
- Allow the quick bread to cool completely before removing to a wire rack before cutting and serving.
- Cover leftovers and keep on the countertop.
Notes
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