The best Gluten-Free Chocolate Chip Pumpkin Bread recipe is vegan, allergy-free, and so easy to make! Packed with real pumpkin and loaded with chocolate chips, this 9-ingredient pumpkin chocolate chip bread is healthy enough for breakfast and sweet enough for dessert! Incredibly moist and perfectly spiced with all the flavors of the season.

The perfect, simple, easy chocolate chip pumpkin bread of your gluten-free vegan dreams is here! Welcome the season with a thick slice of moist pumpkin chocolate chip bread that's packed with real pumpkin, subtly spiced, and loaded with melty chocolate chips (because everything is better with chocolate!) Serve it warm with the melty chocolate chips oozing into each bite or pack it up for a mid-morning snack when you just need a sweet boost to get you through the workday!

Why You'll Love This Pumpkin Bread With Chocolate Chips

Did I mention this recipe has only 9 ingredients!? It's gluten-free, vegan, and allergy-free so everyone can enjoy a slice (or three!). When the cool weather arrives you want all the autumn-inspired sweets and pumpkin spice goodness, this pumpkin bread is definitely a must-bake! It's so simple, no-fuss, perfect for gifting, and making your kitchen smell like a cozy little bakery! This from-scratch recipe is:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
Kid-Friendly
Sugar-Free Optional
Easy & Simple 9 Ingredients
Make-Ahead & Freezer-Friendly
Breakfast, Brunch, Snack, or Dessert
Perfect Edible Holiday & Hostess Gift

Ingredients For Gluten-Free Chocolate Chip Pumpkin Bread

Gluten-Free Flour + Baking Powder: Use your favorite all-purpose gluten-free flour for a no-fuss base. Extra baking powder will ensure your loaf rises perfectly so you have beautiful fluffy soft slices!
Pumpkin Pie Spice + Salt: I made it easy for you by using pumpkin pie spice mix instead of individual spices. Salt helps activate the baking powder and is an essential baking ingredient for bringing out all the other flavors.
Pumpkin Puree: This recipe uses an entire can of pumpkin! All that real pumpkin flavor (make sure you use 100% pumpkin puree, not pumpkin pie filling!) and natural moisture without the need for any dairy-free milk or egg substitutes.
Sweeteners: I like to use half granulated sugar or sugar-free sweetener and half dark brown sugar or sugar-free brown sugar. The dark brown sugar adds rich molasses notes to this fall quick bread recipe.
Oil: For a perfectly structured gluten-free and vegan loaf, ⅓ cup of neutral oil helps create the perfect texture and crumb for this bread.
Vanilla Extract: Sweet notes of vanilla are another sweet bread baking essential!
Chocolate Chips: You can use dark or semi-sweet vegan chocolate chips in this pumpkin bread! The more the merrier, plus you can dot the top of the unbaked loaf for that final Instagram-worthy final photo!

Ingredient Substitutions

Spices: If you prefer to use just cinnamon or maybe throw in some ground ginger, you can use any combination of warming spices you want; no need to use classic pumpkin spice!
Maple Extract: If you happen to have maple-flavored extract on hand, it is one delicious fall-inspired swap for the vanilla in this recipe!
Chocolate Chips: Swap the chocolate chips for chocolate chunks or maybe even allergy-free white chocolate chips!
Oil-Free: Okay, so you still don't want to use oil? You can swap the oil for melted vegan butter (which is still oil) or vegan sour cream.
Add Crunch: You can add a sprinkle of some roasted pumpkin seeds (pepitos) to the top of the unbaked loaf or mix them in! Salted pumpkin seeds will add a delicious sweet and salty taste to each bite!

How To Make Chocolate Chip Pumpkin Bread

Add the gluten-free flour, baking powder, spices, salt, and sugars to a large mixing bowl.
Whisk the dry ingredients together so everything is fully combined.

Add the pumpkin, oil, and vanilla to a small bowl.
Mix the wet ingredients together until fully combined.

Add the wet ingredients to the bowl of dry ingredients.
Gently mix everything together until there are no visible white clumps. Careful not to overmix.

Fold in the chocolate chips until evenly disputed throughout the batter. The batter should be thick.
Line an 8x4-inch loaf pan with parchment paper before evenly pouring the batter and smoothing out the top. Dot the top with extra chocolate chips.

Bake the loaf for 45-50 minutes at 350°F. The top should be firm and golden with some cracking.
Allow the loaf to cool in the pan for 10-15 minutes before using the parchment paper overhangs to lift the loaf out and cool completely on a wire rack before slicing.

Recipe Tips & Tricks

You can use a 9x5-inch loaf pan, just take note that the loaf will be slightly flatter and wider. You'll need to decrease the baking time by about 5-10 minutes.
I highly recommend you use parchment paper. This ensures the bread will not stick to the pan and will allow you to easily lift it out (with easy cleanup too!). If you don't have parchment, make sure you liberally grease all sides and corners of your baking pan before adding the batter.
Be careful not to overbake the loaf. A toothpick poked in the middle should come out mostly clean and the top and edges of the loaf should be golden brown.
The longer you allow the pumpkin bread to cool the better! I let mine chill in the fridge overnight before slicing and the slices came out like a perfect gluten-free bread dream.

Storage and Freezing Instructions

You can store leftover chocolate chip pumpkin bread at room temperature in a closed container for 4-5 days. Store it longer in the fridge for about 7-10 days in a closed container or plastic bag. I like to place a paper towel underneath and loosely on top of the loaf to prevent excess moisture buildup.
You can freeze the chocolate chip pumpkin loaf by slicing the entire loaf, wrapping, and freezing each slice individually or together tightly with foil, and then placed in a plastic freezer bag. If you freeze the entire loaf, wrap it in foil and plastic, then place it in a freezer-safe storage bag. Defrost in the fridge overnight; individual slices can defrost quickly at room temperature. Frozen quick bread will be best if used within 4-5 months.

What To Serve Vegan Chocolate Chip Pumpkin Bread With

Whether you wrap up this quick bread with a festive bow for your new neighbor or add a slice to your child's gluten-free lunch box, there's no wrong way to serve this chocolaty pumpkin bread! You can enjoy it at room temperature or warm it up slightly in the microwave, about 30-60 seconds, to get the chocolate chips melty again. Maybe slather on a pat of vegan butter or nut/seed butter! Grab your favorite latte or hot cocoa for a perfect cold-weather treat to warm the soul! Breakfast, brunch, snack, or dessert, any time of day works!

More Gluten-Free Fall Quick Bread Recipes:

Gluten-Free Chocolate Chip Pumpkin Bread

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Author: Rebecca Pytell
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Time: 55 minutes
Yield: 1 8x4 Loaf 1x
Category: Dessert, Breakfast, Snack
Method: Bake
Cuisine: American

Ingredients

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2 Cups Gluten-Free All-Purpose Flour
2 Tsp Baking Powder
2 Tsp Pumpkin Pie Spice
¼ Tsp Salt
½ Cup Granulated Sweetener (or preferred granulated sugar)
½ Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)
1 ½ Cups Pure Pumpkin Puree
⅓ Cup Neutral Flavor Oil
1 Tsp Pure Madagascar Bourbon Vanilla Extract
1 Cup Vegan Chocolate Chips (plus about 2 TB for topping)

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Instructions

Preheat the oven to 350°F.
In a large mixing bowl, whisk the dry ingredients, including the gluten-free flour, baking powder, pumpkin pie spice, salt, granulated sugar, and dark brown sugar together until combined.
In a small bowl, vigorously mix the pumpkin, oil, and vanilla extract together until smooth and combined.
Add the wet pumpkin mixture to the whisked dry ingredients. Mix to combine until you have a thick orange batter without any visible white clumps of flour.
Fold in the vegan chocolate chips, careful not to overmix the batter.
Line an 8x4 loaf pan with parchment paper or grease the pan very well with oil. Pour the batter into the prepared loaf pan evenly, and smooth out the top. Dot the top of the batter with extra chocolate chips if desired.
Bake the loaf in the oven for 45-50 minutes, just until a toothpick or metal cake tester comes out mostly clean. The top and edges should be golden.
Remove the pumpkin bread from the oven and let it cool slightly in the pan for 10-15 minutes before gently lifting the loaf out of the pan and placing it on a wire rack to cool completely before slicing.

Notes

You can use individual spices instead of premixed pumpkin pie spice. Adjust amounts to taste.
You can use melted vegan butter or vegan sour cream in place of oil.
If using a 9x5 loaf pan, you may need to reduce the cooking time by 5-10 minutes.
Store leftovers at room temperature in a closed container for 5 days. Store it longer when placed in the fridge for about 7-10 days, wrapped loosely with paper towels in a closed container or plastic bag.
Freeze the pumpkin bread by first slicing the loaf, wrapping, and freezing each slice individually or together tightly with foil, and then placed in a plastic freezer bag. You can also wrap an uncut loaf. Defrost in the fridge overnight. Best if used within 4-5 months.