Here’s a deliciously wonderful 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.
We love baking this quick bread recipe because we always find it easy and quick to whip together and get into the oven. And 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.
We don’t even have to leave the house to grab anything at the store. Take a look at this ingredient list now.
pumpkin chocolate chip bread ingredients
- 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.
- xanthan gum— omit if your all-purpose blend contains this or guar gum.
- pumpkin pie spice— always double check your 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.
And of course you can also bake this recipe without the semi-sweet chocolate chips or even add our delicious cream cheese frosting on top.
Either way this bread is moist and delicious— and a must-bake.
kitchen essentials and gadgets
- electric stand mixer or electric handheld mixer
- bread loaf pan— you will need a 9×5-inch loaf pan
frequently asked questions
what chocolate chips work best
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.
can we add a cream cheese frosting
Yes! Here is our homemade Pumpkin Bread with Cream Cheese Frosting recipe. It is also incredibly moist, flavorful, and delicious.
what is the “spoon and level method“
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 by a large spoon and level the top of the measuring cup by scraping a knife across the top.
If you are curious about this method {like me} and wanna learn more, check this out by Love and Lemons.
can we bake this recipe ahead of time
Yes. You definitely can. We suggest covering the loaf and keeping it on the countertop until you are ready to slice and enjoy.
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.
cozy weeknight dinner recipes
- sweet potato chili— loaded with tender sweet potato chunks, seasoned ground beef, hearty kidney beans, delicate red bell peppers, loads of spices and endless garnishes. You can enjoy this recipe year-round.
- fried rice— heated over high heat with delicious seasoned sauces, hearty scrambled eggs, tender rice, and loads of veggies for an even better than take-out dinner to prepare safely at home
- sun-dried tomato alfredo sauce— this sauce is loaded with chopped sun-dried tomatoes, Italian herbs, garlic, and fresh spinach coated over tender pasta noodles, and then topped with chopped basil. This dreamy meal is absolutely delicious.
lastly
This Pumpkin Chocolate Chip Bread has tender bakery-style slices of moist bread every time.
Each bite is full of melty chocolate chips and all our favorite fall flavors.
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.
Be sure to follow along on Facebook, Pinterest, and Instagram. Like and comment often so our posts keep showing up in your feed.
We don’t want you to miss the very best of eating gluten and dairy free.
Eat well and feel well,
Jill
Pumpkin Chocolate Chip Bread
Ingredients
- 1¾ c gluten free all-purpose flour spoon and level method, suggestion in post
- 1 tsp xanthan gum omit if your gf all-purpose flour blend contains this or guar gum
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 15 oz canned pumpkin puree
- ½ c dairy free butter melted
- ¾ c granulated sugar
- ¾ c brown sugar packed
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1¼ c dairy free semi-sweet chocolate chips suggestion in post
Instructions
- Preheat the oven to 350°F. Spray 9×5-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.
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