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Gluten-Free Chocolate Chip Pumpkin Bread Recipe

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3.8 from 75 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 1 loaf (approximately 8 slices)
  • Diet: Gluten Free

Description

This Gluten-Free Chocolate Chip Pumpkin Bread is a moist and flavorful treat perfect for the fall season or anytime you crave a comforting homemade dessert. Made with gluten-free flour, warm pumpkin pie spices, and studded with vegan chocolate chips, this loaf offers a deliciously tender crumb with a rich pumpkin flavor and gooey chocolate bites throughout. It’s sweetened with a blend of granulated and dark brown sugar sweeteners, dairy-free, and easy to make in under an hour. Ideal for breakfast, snack, or dessert!

Ingredients

Dry Ingredients

  • 2 Cups Gluten-Free All-Purpose Flour
  • 2 Tsp Baking Powder
  • 2 Tsp Pumpkin Pie Spice
  • ¼ Tsp Salt
  • ½ Cup Granulated Sweetener (or preferred granulated sugar)
  • ½ Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)

Wet Ingredients

  • 1 ½ Cups Pure Pumpkin Puree
  • ⅓ Cup Neutral Flavor Oil
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract

Add-ins

  • 1 Cup Vegan Chocolate Chips (plus about 2 TB for topping)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F to ensure it reaches the proper baking temperature before placing the pumpkin bread inside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, pumpkin pie spice, salt, granulated sweetener, and dark brown sugar sweetener until well combined and aerated.
  3. Combine Wet Ingredients: In a separate small bowl, vigorously whisk the pumpkin puree, neutral flavor oil, and Madagascar bourbon vanilla extract together until the mixture is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir gently but thoroughly until the batter is thick, orange in color, and there are no visible clumps of flour. Avoid overmixing to keep the bread tender.
  5. Fold in Chocolate Chips: Carefully fold in the vegan chocolate chips into the batter, ensuring an even distribution without overworking the mixture.
  6. Prepare the Loaf Pan: Line an 8×4-inch loaf pan with parchment paper or grease it well with oil to prevent sticking.
  7. Pour and Top Batter: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra chocolate chips on top for added chocolate bursts and visual appeal.
  8. Bake the Bread: Place the loaf pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick or metal cake tester into the center; it should come out mostly clean. The edges and top should be golden brown.
  9. Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes to firm up slightly. Then gently lift it out using the parchment paper (if used) and transfer it to a wire rack to cool completely before slicing.

Notes

  • Use a gluten-free all-purpose flour blend that contains xanthan gum for best texture.
  • Adjust sweetness by using your preferred granulated and brown sugar or sugar substitutes suitable for baking.
  • Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for authentic flavor.
  • Do not overmix the batter once wet and dry ingredients are combined to avoid dense bread.
  • Vegan chocolate chips ensure the recipe remains dairy-free and vegan friendly.
  • Letting the bread cool completely before slicing helps prevent crumbling and maintains moistness.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/gluten-free-chocolate-chip-pumpkin-bread-recipe/