If you’re searching for a delightful treat that perfectly blends the cozy warmth of autumn with the indulgence of chocolate, you’ve got to try this Gluten-Free Chocolate Chip Pumpkin Bread Recipe. It’s a wonderful way to enjoy the rich flavors of pumpkin pie spice combined with luscious vegan chocolate chips, all wrapped up in a moist and tender loaf that’s free from gluten but certainly not from flavor. Whether you’re baking for friends, family, or just treating yourself, this pumpkin bread will become an instant favorite with its perfect balance of sweet, spicy, and chocolatey goodness.

Ingredients You’ll Need

A rectangular loaf of golden brown bread is shown on a white plate placed on a white marbled surface. The bread has a slightly cracked top with visible ridges and is dotted with many dark chocolate chips distributed across the surface and embedded within the loaf. The texture looks soft with a lightly crisp crust. The loaf fills most of the plate, creating a warm and inviting visual. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is thoughtfully chosen to give you the perfect texture, color, and warmth that make this pumpkin bread so irresistible. These simple staples come together in harmony to create a loaf that’s both tender and bursting with flavor.

2 Cups Gluten-Free All-Purpose Flour: Provides a sturdy base without the gluten, ensuring a soft yet firm crumb.
2 Tsp Baking Powder: Helps the bread rise beautifully for a light and airy texture.
2 Tsp Pumpkin Pie Spice: Packs in that classic, warmly spiced flavor that screams fall.
¼ Tsp Salt: Enhances all the flavors and balances the sweetness perfectly.
½ Cup Granulated Sweetener: Adds just the right amount of subtle sweetness; you can use your favorite sugar substitute.
½ Cup Dark Brown Sugar Sweetener: Introduces moisture and a deeper caramel undertone.
1½ Cups Pure Pumpkin Puree: Brings vibrant color, moisture, and that unmistakable pumpkin flavor.
⅓ Cup Neutral Flavor Oil: Keeps the bread tender and moist without overpowering the other tastes.
1 Tsp Pure Madagascar Bourbon Vanilla Extract: Adds a rich, fragrant note that elevates the whole loaf.
1 Cup Vegan Chocolate Chips: Melting pockets of chocolate throughout the bread for indulgent bites.
Extra Chocolate Chips for Topping (about 2 Tbsp): Optional, just to make the top extra inviting and chocolatey.

How to Make Gluten-Free Chocolate Chip Pumpkin Bread Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F. Prepare an 8×4 loaf pan either by lining it with parchment paper or greasing it well with oil. This prep ensures your loaf releases easily after baking without sticking or breaking apart.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and whisk together the gluten-free all-purpose flour, baking powder, pumpkin pie spice, salt, granulated sweetener, and dark brown sugar. This step evenly combines the leavening agents and spices, setting the foundation for a well-risen, flavorful bread.

Step 3: Blend Wet Ingredients

In a separate smaller bowl, vigorously mix the pumpkin puree, neutral oil, and vanilla extract until smooth and uniform. This combination creates a rich, moist base that infuses the bread with its signature pumpkin flavor and silky texture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet pumpkin mixture into the bowl of dry ingredients and stir just until everything comes together into a thick, vibrant orange batter. Avoid overmixing to keep the bread tender and light.

Step 5: Fold in the Chocolate Chips

Gently fold in one cup of vegan chocolate chips, saving a couple tablespoons for sprinkling on top. This folding technique ensures the chocolate chips are evenly distributed without deflating the batter.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared loaf pan and smooth the surface. Scatter the extra chocolate chips on top for a tempting finish. Bake for 45 to 50 minutes, checking with a toothpick or cake tester to ensure it comes out mostly clean. You’re looking for a golden top with edges just starting to pull away from the pan.

Step 7: Cool Before Slicing

Once baked, allow your pumpkin bread to cool in the pan for 10 to 15 minutes. Then carefully lift it out—using the parchment paper if lined—and transfer it to a wire rack to cool completely. This step is crucial for clean slices and maintaining that tender crumb.

How to Serve Gluten-Free Chocolate Chip Pumpkin Bread Recipe

The image shows a loaf of chocolate chip pumpkin bread with three thick, golden-brown slices stacked on a white plate in the front. Each slice has visible dark chocolate chips scattered inside and around the edges, contrasting with the soft, slightly crumbly texture of the pumpkin bread. Behind the plate is a larger portion of the same loaf, uncut, showing the moist interior filled with chocolate chips. The whole scene is set on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar or a light drizzle of maple glaze can add sweet elegance. For a cozy touch, a smear of vegan butter or your favorite nut butter melts beautifully into each warm slice.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of spiced chai, coffee, or even a creamy dairy-free latte. For a brunch spread, serve alongside fresh fruit or a dollop of plant-based yogurt for contrast.

Creative Ways to Present

Slice the bread thick and toast the pieces lightly for extra crunch and warmth. You can also transform slices into decadent vegan bread pudding or serve small squares as bite-sized treats at fall gatherings or holiday parties.

Make Ahead and Storage

Storing Leftovers

Wrap your pumpkin bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and moist for about 3 to 4 days, making it easy to enjoy over a few leisurely breakfasts or snack times.

Freezing

This bread freezes beautifully. Slice before freezing for convenience, wrap each piece or the whole loaf in plastic wrap, and place in a freezer-safe bag. It will keep your pumpkin bread fresh for up to 3 months without losing its incredible taste or texture.

Reheating

To bring frozen or refrigerated slices back to life, simply pop them in the toaster or warm gently in the oven until they are soft and fragrant again. A little butter or spread on top after reheating always makes it feel like you just baked it.

FAQs

Can I use regular chocolate chips instead of vegan ones?

Absolutely! While vegan chocolate chips keep this recipe plant-based, regular chocolate chips work just as well if you are not following a vegan diet. Just make sure they are high-quality for the best melt and flavor.

Is it necessary to use pumpkin pie spice?

Pumpkin pie spice adds that signature warming spice blend that brings out the pumpkin’s best qualities. If you don’t have it on hand, you can mix cinnamon, nutmeg, and cloves as a simple substitute.

Can I make this pumpkin bread nut-free?

Yes! This recipe is naturally nut-free, but just be sure your chocolate chips and gluten-free flour blend do not contain any nut ingredients if allergies are a concern.

What type of gluten-free flour is best for this recipe?

A well-balanced all-purpose gluten-free flour blend with xanthan gum works best to achieve the ideal texture and rise. Avoid single-ingredient starches or flours as they may result in a crumbly or dense loaf.

How long will the bread stay moist?

Thanks to the pumpkin puree and oil, this bread stays moist for several days at room temperature when stored properly. After that, refrigeration or freezing is best for maintaining freshness.

Final Thoughts

There’s something truly special about the Gluten-Free Chocolate Chip Pumpkin Bread Recipe that makes it a must-bake every season. Whether it’s your new breakfast staple or a cozy snack by the fire, this loaf delivers deep flavor, perfect texture, and a little chocolatey joy in every bite. I can’t wait for you to make it your own and share with loved ones—it’s pure autumn magic in bread form!