Gluten Free Pumpkin Chocolate Chip Bread
Chocolate and pumpkin were meant to be, and this combo is beautifully carried out in gluten free pumpkin chocolate chip bread. This darkly moist and tender loaf is swirled with autumnal spices and rich olive oil.
Hello to my favorite fall bake! This chocolate chip-laden pumpkin bread is a variation of my gluten free pumpkin bread that's easily made in minutes with oat and almond flour to keep it gluten free. A classic quick loaf, pumpkin chocolate chip bread is soft and sweet with a bit of chocolatey crunch from semisweet chocolate chips.
For more quick pumpkin-y bakes, try my gluten free banana pumpkin bread or gluten free pumpkin muffins recipes, or make pumpkin chocolate chip muffins (my second fav after this bread)!
Jump to:
- Why You'll Love This Gluten Free Pumpkin Chocolate Chip Bread
- Ingredient Notes
- Variations
- How to Make Gluten Free Pumpkin Chocolate Chip Bread
- Baking Tip
- Testing Notes & Substitution Suggestions
- How to Store Gluten Free Pumpkin Chocolate Chip Bread
- More Gluten Free Pumpkin Recipes
- Gluten Free Pumpkin Chocolate Chip Bread
Why You'll Love This Gluten Free Pumpkin Chocolate Chip Bread
Simple ingredients star in this pumpkin-rich loaf. The best part? It's loaded with chocolate chips! Some highlights:
- Gluten AND dairy-free
- Tender crumb
- Perfect balance of pumpkin and cocolate
- Loaded with gorgeous warming spices
Ingredient Notes
See the recipe card at the end of this post for the full ingredient amounts.
- Oat flour - Learn how to make oat flour or grab a package at the store. If you can't eat oats, try brown rice flour or sorghum flour.
- Almond flour - I like to use fine ground almond flour for a smoother crumb, rather than almond meal.
- Leavening - Baking powder and baking soda.
- Salt - I always use fine sea salt.
- Spices - A combination of ground spices including cinnamon, ginger, and nutmeg.
- Olive oil - I love robust extra virgin olive oil in this easy loaf. You can also use a neutral oil such as vegetable or avocado oil, or even try coconut oil.
- Brown sugar - Light or dark brown sugar is fine.
- Eggs - I tested this recipe using large eggs, which I recommend.
- Pumpkin puree - Make sure to use pure pumpkin puree rather than pumpkin pie filling.
Variations
- Add other chocolate - You can try different chocolate chips such as milk chocolate or even white chocolate chips, or add a chopped chocolate bar of your choice.
- Fresh ginger - For a bit of gingery kick, add peeled and grated fresh ginger (1-2 tablespoons) to the batter.
- Nuts - In addition to chocolate chips, try nuts for crunch. Chopped walnuts are always my first choice, and almonds or hazelnuts are also nice.
- Pumpkin seeds - Sprinkle ½ cup of pumpkin seeds on top of the batter before baking for a pretty garnish.
- Leave out the chocolate - For a more traditional pumpkin bread, simply omit the chocolate chips.
If you want a handheld pumpkin treat, make icing-topped gluten free pumpkin bars!
How to Make Gluten Free Pumpkin Chocolate Chip Bread
Here's a look in photos at how you'll make this pumpkin chocolate chip bread. The full details are in the recipe card lower down.
1. Make dry mix: Whisk together the flours, baking powder, baking soda, salt, and ground spices.
2. Make wet mix: Combine the oil, sugar, eggs, and pumpkin.
3. Combine: Stir together the flour mix and the pumpkin mix.
4. Add chocolate: Fold in the chocolate chips.
5. Add to pan: Transfer the batter to a greased and lined loaf pan.
6. Bake: Bake at 350℉ for about 1 hour.
Baking Tip
It's important to use pure pumpkin puree rather than pumpkin pie filling for the bread because the filling is already spiced. If you only have a can of filling in the pantry, you CAN use it, but if you do, make sure to omit the ground spices. Otherwise, your loaf may be overly flavorful!
Testing Notes & Substitution Suggestions
- Rest the batter - Let the bread batter rest for about 20 minutes, or at least while the oven preheats. This will help the gluten free flours to hydrate, which will give you a much better, less gummy crumb after baking.
- Use gluten free flour - If needed, substitute the combination of oat and almond flour for 1 ¾ cups of gluten free all-purpose flour (my homemade gluten free flour blend is a nice choice).
- Almond flour substitute - Use another nut flour, teff flour, or at flour for the almond flour.
- Make it refined sugar-free - Easily make this pumpkin chocolate chip bread using unrefined sugar. Swap the brown sugar for coconut sugar or maple syrup.
How to Store Gluten Free Pumpkin Chocolate Chip Bread
- Counter - Store any leftover pumpkin bread in an airtight container or sealable bag on the counter for up to three days.
- Fridge - Place the bread in its container or bag in the fridge and store it for up to 5 days.
- Freezer - Freeze the whole loaf wrapped in plastic and foil in the freezer for up to 3 months. Or, freeze slices in a freezer-safe sealable bag for up to 3 months. Thaw in the fridge before serving.
More Gluten Free Pumpkin Recipes
If you tried this Gluten Free Pumpkin Chocolate Chip Bread or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Pumpkin Chocolate Chip Bread
Ingredients
- 1 ¼ cups oat flour (170 grams)
- ½ cup almond flour (60 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup olive oil
- ¾ cup brown sugar, either light or dark brown sugar is fine
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 cup semisweet chocolate chips
Instructions
- Grease a standard loaf pan and line is with a parchment paper sling.
- In a medium bowl, whisk together the 1 ¼ cups oat flour, ½ cup almond flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- In a large bowl, whisk the ½ cup olive oil with the ¾ cup brown sugar,. Add the 3 large eggsone at a time and whisk well to combine. Whisk in the 1 cup pure pumpkin puree. Gently add the flour mixture and stir to combine. Fold in the 1 cup semisweet chocolate chips.
- Pour the batter into the prepared pan. Smooth the top. Preheat the oven to 350℉, letting the batter rest in the pan while the oven preheats.
- When the oven is ready, place the pan in the oven and cook for at least 60 minutes, checking after 55 minutes, until a tester inserted in the center comes out clean, the top is slightly firm when pressed, and the edges are starting to come away from the edge of the pan.
- Remove the loaf from the oven and place on a wire rack to cool. Cool for about 15-20 minutes in the pan, then turn out on the rack to cool completely before cutting.
Notes
- Rest the batter - Let the bread batter rest for about 20 minutes, or at least while the oven preheats. This will help the gluten free flours to hydrate, which will give you a much better, less gummy crumb after baking.
- Use gluten free flour - If needed, substitute the combination of oat and almond flour for 1 ¾ cups of gluten free all-purpose flour (my homemade gluten free flour blend is a nice choice).
- Almond flour substitute - Use another nut flour, teff flour, or at flour for the almond flour.
- Make it refined sugar-free - Easily make gluten free pumpkin bread using unrefined sugar. Swap the granulated sugar for coconut sugar and the brown sugar for maple syrup.
Thank you for a lovely recipe! I used millet flour instead of rice only because it's what I had in the cupboard and threw in a handful of frozen berries instead of chocolate. It came out perfectly, just the thing for lunch boxes this week. I can't wait to try it with chocolate next time.
I made this last night, swapping some of the flours for almond meal, and it was lovely! Not too sweet and just the thing for a chilly, damp Tuesday.
Lovely description of the day and your feelings....good cake too!