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Gluten-Free Chocolate Chip Pumpkin Bread


If you’re a chocolate lover looking for a dessert that just screams “fall flavor!” this gluten-free chocolate chip pumpkin bread recipe is for you!

Image shows a couple of loaves of chocolate chip pumpkin bread on a towel with text that reads "gluten-free chocolate chip pumpkin bread"

It’s easy to mix together, and comes out perfectly every time!

I distinctly remember the first time I ever had pumpkin bread.

I was eleven. My parents had sold our house in Illinois, and we’d gone in search of… something else. They were looking for something akin to a homesteading lifestyle in a different state.

They’d started traveling around, looking before the house sold, but it wasn’t until afterward, after they put everything we owned (except our suitcases) into a storage unit and took off southward down the highway that they finally found it in Tennessee.

There, our new neighbors turned out to be the best kind of neighbors – eager for new friends, and with kids near our ages. We were pretty much inseparable those first few months.

She – the mom as I thought of her back then – was the one who first made pumpkin bread.

Photo shows two loaves of pumpkin chocolate chip bread on a table

As I look back on it, she’s really the person who introduced me to pumpkin as not-just-for-pie – she’s the reason for my love of gluten-free pumpkin roll!

But that first bite of pumpkin bread – oh my goodness! Of course I’d had banana bread, and the occasionally loaf of zucchini bread all my life, but this pumpkin bread was something else entirely.

Moist, steamy, cinnamon, cloves, and ginger.

I couldn’t get enough!

And honestly, I don’t think I’ve ever gotten enough.

We made pumpkin bread – and sometimes we put it in muffin tins for breakfast because it bakes faster – every fall, every winter, and even sometimes in the spring and summer.

Photo shows a loaf of pumpkin chocolate chip bread with a couple of slices cut off

Right along with gluten-free pumpkin spice donuts, and Amish Pumpkin Butter.

Fortunately, quick breads like this gluten-free chocolate chip pumpkin bread are one of the easiest types of recipe to convert to gluten-free, so I was able to hit the ground running with my pumpkin bread baking habit when I first started baking gluten-free.

I’m not sure why I never bothered to share the recipe before – maybe because it gets eaten so often before I can even think of taking pictures.

But this year, today, I’m sharing it.

Maybe because this year we threw chocolate chips into a batch of pumpkin bread and I was like “whoah! I had no idea this combo would be so good!”.

I know it’s probably a no-brainer to most of you, but the pumpkin chocolate combo? Seriously amazing.

And we’ve been making it both gluten-free, and not gluten-free – they’re both really good.

I’ve been using King Arthur measure for measure gluten-free baking mix, and when I can manage to sneak a piece away from Gabe’s stash, I’m impressed by how soft, light, moist, and springy it is – qualities you might take for granted if you’ve never been put in a gluten-free box.

So don’t let food allergies keep you from enjoying gluten-free chocolate chip pumpkin bread this fall!

P.S. I’ve played around with adding more chocolate chips than the recipe calls for, and at a certain point, your bread starts to fall apart, so don’t let temptation get the best of you!

P.P.S. I’m usually all about that semi-sweet chocolate, but with this recipe, I really like to mix it half-and-half with milk chocolate!

Try this delicious bread below


Gluten-Free Chocolate Chip Pumpkin Bread

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Get ready for fall with some delicious gluten-free pumpkin chocolate chip bread. 

  • Author: Elise
  • Prep Time: 7 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 7 minutes
  • Yield: 2 loaves 1x
  • Category: dessert
  • Method: oven
  • Cuisine: American
  • Diet: Gluten Free


  • 2 cups flour (If using gluten-free, make sure it contains guar or xanthan gum – if not, add a 1 teaspoon to your mix)
  • 1 1/2 Tablespoons pumpkin spice (use this recipe to make homemade pumpkin spice)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup oil
  • 1 15 oz. can pumpkin puree, or 1 3/4 cups of homemade pumpkin purée


  1. Preheat oven to 350º
  2. Combine dry ingredients and set aside
  3. Beat together sugar, eggs, vanilla, oil, and pumpkin
  4. Stir in flour mixture 
  5. Add in 1 – 1 1/2 cups of chocolate chips
  6. Divide between 2 greased 8×4 inch loaf pans 
  7. Top with an additional 1/2 cup of chocolate chips
  8. Bake in center of oven for 50-60 minutes until a toothpick comes out clean
  9. Remove from oven and let cool ten minutes before loosening sides from pans, and turning out onto a cooling grid. 
  10. Let cool for at least 15 more minutes before slicing.
  11. Enjoy!


To make muffins: divide batter between 24 greased muffin tins, and bake 15-20 minutes. 

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