Gluten-Free Chocolate Chip Pumpkin Bread
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.
- 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
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- 2 Tsp Pumpkin Pie Spice
- ¼ Tsp Salt
- 1/2 Cup Granulated Sweetener (or preferred granulated sugar)
- 1/2 Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)
- 1 1/2 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)
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.
Nutrition
- Serving Size: 1 Slice
