This Gluten Free Chocolate Chip Pumpkin Bread is an easy way to celebrate fall. Great to bring out at family gatherings or for parties, it’s a fun dessert recipe to add to your holiday baking.
Is there anything that celebrates fall quite like pumpkin? You’ve got pumpkin pie and of course pumpkin spice lattes, and this bad boy – pumpkin bread.
I will admit to not being a huge fan of pumpkin, which I’m surprised I attempted to make pumpkin bread in the first place. But you add in chocolate chips and I’m pretty much a fan of anything.
This recipe is a take off of my Gluten Free Maple Pecan Banana Bread recipe. If fall breads are your thing, be sure and check that one out too.
Before we get to the recipe, here are the answers to some common questions about pumpkin bread.
Can Pumpkin Bread Be Frozen?
Yes, you can freeze pumpkin bread, including this one. It can either be frozen in loaf form or you can slice it ahead of time and wrap each slice. Just be sure to wrap everything well otherwise the bread will get freezer burn.
How Long Will Pumpkin Bread Stay Fresh?
Pumpkin bread will stay fresh without refrigeration for about 1-2 days. If you keep it wrapped and in the freezer, it should keep for up to a week.
Now onto the recipe!
How to Make Gluten Free Chocolate Chip Banana Bread
First you’ll want to preheat the oven to 350 degrees F.
Next cut a piece of parchment paper large enough to cover the inside of the loaf pan and smoosh it down into the pan so it covers all sides. I find this easier than spraying oil or putting butter on the sides of the pan, but if you don’t have parchment paper you can certainly do that. Go ahead and set the pan aside.
In a medium sized bowl, combine the flour, baking soda, baking powder, salt, and spices. I want to note here that if you don’t have all the spices, you can just use 1 teaspoon of pumpkin pie spice instead. Stir everything together with a wooden spoon or spatula then set that aside too.
Now for the wet ingredients. In a stand mixer, whisk the pumpkin puree, eggs, vanilla extract, maple syrup, and softened butter until well combined, making sure there are no large lumps of butter and scraping the sides with a spatula as necessary. If you don’t have a stand mixer, you can use a large bowl and hand mixer.
Pour the flour mixture into the pumpkin mixture, stirring until just combined. Add the chocolate chips and stir until well incorporated.
The process shots below show what each step of the process looks like so you can see the consistency at each stage.
Now you’ll put the bread mixture into the loaf pan on top of the parchment paper. Be sure to level it out with a spatula or wooden spoon.
Here is where you can add a couple more chocolate chips on top of the mixture. You’ll want to press each chip into the mixture slightly so it stays put. You can skip adding additional chocolate chips if you like, but adding those couple extra chocolate chips does make the bread prettier. Because that’s important.
Now you’re ready to bake. Place the loaf pan into the oven and set the timer for 30 minutes.
Once the bread cooks for the first 30 minutes, take it out of the oven and check to make sure it’s baking evenly. You may need to turn it 180 degrees if your oven is hotter in the back.
After you’ve checked the bread, place the loaf pan back in the oven and cook for another 25-30 minutes, until a toothpick inserted into the bread comes out clean.
The pictures below show what the bread will look like in the pan when you’re assembling it.
Once baked through, take the bread out of the loaf pan and let cool at least 10 minutes before serving. If you can stand to wait that long.
There you have it! A sweet way to celebrate fall. If you’re looking for more fall treats, check these recipes out:
– Gluten Free Maple Pecan Banana Bread
– Baked Apples with Ginger, Dates, & Pecans
If you try this Gluten Free Chocolate Chip Pumpkin Bread (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
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Recipe for Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Chocolate Chip Pumpkin Bread
Ingredients
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp powdered ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1.5 cups pumpkin puree not pumpkin pie filling
- 1/3 cup maple syrup
- 1 stick butter softened
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
Items Needed:
- Oven
- Parchment paper
- Scissors (to cut parchment paper)
- A loaf pan
- A set of measuring cups
- A medium sized bowl
- A spatula and/or wooden spoon
- A stand mixer or large bowl with a hand mixer
- A set of measuring spoons
- Toothpicks (to check bread for doneness)
Directions:
- Preheat the oven to 350 degrees F.
- Cut a piece of parchment paper large enough to cover the inside of the loaf pan and place it inside the pan. Set aside.
- In a medium sized bowl, combine the flour, baking soda, baking powder, salt, and spices. Stir with a wooden spoon or spatula to combine. Set aside.
- In the stand mixer, whisk the pumpkin puree, eggs, vanilla extract, maple syrup, and softened butter until well combined, making sure there are no large lumps of butter and scraping the sides with a spatula as necessary.
- Pour the flour mixture into the pumpkin mixture, stirring until just combined. Add the chocolate chips and stir until well incorporated.
- Pour the bread mixture into the loaf pan with the parchment paper in it. Level it out across the pan with the spatula. Add a handful of chocolate chips to the top of the bread, pressing each chip into the mixture slightly.
- Place the loaf pan into the oven and set the timer for 30 minutes.
- Check the bread after 30 minutes to see how it's cooking. You may need to rotate the pan 180 degrees if your oven cooks unevenly.
- Place the loaf pan back in the oven and cook for another 25-30 minutes, until a toothpick inserted into the bread comes out clean.
- Once cooked, take the bread out of the loaf pan and let cool at least 10 minutes before serving.
Made this and my daughter and I Loved it! I subbed vegan butter and it turned out perfect!