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!
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.
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.
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 belowPrint
Gluten-Free Chocolate Chip Pumpkin Bread
Get ready for fall with some delicious gluten-free pumpkin chocolate chip bread.
- 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
- Preheat oven to 350º
- Combine dry ingredients and set aside
- Beat together sugar, eggs, vanilla, oil, and pumpkin
- Stir in flour mixture
- Add in 1 – 1 1/2 cups of chocolate chips
- Divide between 2 greased 8×4 inch loaf pans
- Top with an additional 1/2 cup of chocolate chips
- Bake in center of oven for 50-60 minutes until a toothpick comes out clean
- Remove from oven and let cool ten minutes before loosening sides from pans, and turning out onto a cooling grid.
- Let cool for at least 15 more minutes before slicing.
To make muffins: divide batter between 24 greased muffin tins, and bake 15-20 minutes.
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