straight on shot of gluten free chocolate chip pumpkin bread that's been cut into
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Gluten Free Chocolate Chip Pumpkin Bread

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.
Course Breakfast
Cuisine American
Keyword bread, chocolate, gluten free, pumpkin
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 321kcal
Author Taryn Solie

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.

Notes

*If you don't have all the spices on hand, you can sub them from 1 teaspoon of pumpkin pie spice

Nutrition

Calories: 321kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 282mg | Potassium: 264mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6060IU | Vitamin C: 1.6mg | Calcium: 80mg | Iron: 2.7mg