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
Ingredients
Scale
- 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
Instructions
- 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.
- Enjoy!
Notes
To make muffins: divide batter between 24 greased muffin tins, and bake 15-20 minutes.