This gluten-free pumpkin bread with chocolate chips is a great fall recipe. It's so easy to make, requires only one bowl, and is filled with chocolate chunks, pumpkin, and warming spices like cinnamon. This chocolate chip pumpkin bread is one of the best pumpkin recipes.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Gluten-free pumpkin quick bread really screams fall to me. I love the warm and comforting flavors in this gluten-free pumpkin bread recipe. The chocolate chunks give such a sweet chocolate flavor, too. It's one of my favorite pumpkin recipes, and the pumpkin flavor really shines.
This recipe was inspired by my white chocolate zucchini bread recipe and my gluten-free cinnamon-swirl bread.
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Ingredients
- Gluten-Free Flour: I use King Arthur's Gluten-Free Flour in this recipe. It's one of my favorite gluten-free flour blends. You can also use Cup4Cup or Bob's red mill gluten-free flour.
- Ground spices: cinnamon, ginger, and cardamom. Pumpkin pie spice instead will also work.
- Baking powder
- Baking soda
- Salt
- Unsalted butter: melted and cooled
- Granulated sugar
- Eggs: just use one egg for this recipe.
- Vanilla extract
- Canned Pumpkin Puree: You can find this in stores by looking for canned pumpkin puree. I don't recommend using pumpkin pie filling.
- Dark chocolate chunks: I use Guittard dark chocolate chunks. You can also use dark chocolate chips.
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Parchment paper helps the bread not stick on the loaf pan.
Mix the egg, granulated sugar, and melted butter together in a medium bowl using a spatula. You can also use an electric mixer.
Add the canned pumpkin, ground spices, and vanilla extract into the wet ingredients. Mix until combined.
Gently fold in the flour, baking soda, baking powder, and salt until there are no lumps or pockets of flour.
Add chocolate chunks and gently fold the batter again.
Pour the batter into the prepared loaf pan and use a spatula to evenly distribute the batter. Sprinkle some extra chocolate chips or chocolate chunks on top.
Bake in the oven at 350 degrees for 55 minutes or until a toothpick comes out clean from the center.
Hint: loaf pan liners are a must to make bread. Find some great options HERE.
Substitutions
- Chocolate chunks - instead of chocolate chunks, you can use chocolate chips.
- Spices - use 2 teaspoons pumpkin pie spice blend instead of the cardamom, cinnamon, and ground ginger.
- Canned pumpkin - pureed pumpkin in a can is the easiest option, but you can also make your own if you wish.
Variations
- Brown sugar - sprinkle the top of the unbaked pumpkin bread with brown sugar to add a crumble-like texture to the top.
- Dairy-free - use vegan butter instead of dairy butter and vegan chocolate chips for a dairy-free version of this gluten-free pumpkin bread. Dairy-free chocolate chips are easy to find at Target.
- Frosting - cream cheese frosting pairs very well with this pumpkin bread recipe. Whip 1 package of cream cheese, ½ cup sugar, and 1 teaspoon lemon together. Drizzle over the top after the pumpkin bread is done baking.
See my small-batch gluten-free blueberry muffins on my website!
Equipment
- Loaf pan liners
- Loaf pan
- Glass bowl set
- Spatula
- Electric mixer - an electric mixer is helpful in this recipe, but not necessary.
Storage
Store the gluten-free pumpkin bread with chocolate chunks in an airtight container at room temperature for up to five days.
To freeze, wrap in a freezer-safe zip lock bag and freeze for up to three months.
Gluten Free Pumpkin Bread with Chocolate Chips
Ingredients
- 1½ cups gluten-free flour blend with xanthan gum
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cardamom
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup canned pumpkin puree
- ¼ cup milk dairy or non-dairy
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chunks plus extra for topping
Instructions
- Preheat oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together egg, sugar, melted butter, canned pumpkin, milk, and vanilla until smooth.
- Add cinnamon, ginger, cardamom, baking powder, baking soda, and salt to the wet ingredients. Mix until combined.
- Gently fold in the flour until just combined with no lumps or pockets of flour. Don't overmix.
- Fold in chocolate chunks.
- Pour batter into prepared loaf pan and spread evenly. Sprinkle extra chocolate chunks on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool in pan for 10 minutes, then remove using parchment overhang and cool completely on a wire rack before slicing.
Notes
FAQ
Yes, chocolate chips and chocolate chunks taste delicious in pumpkin bread. Gluten-free chocolate can be found at most stores. Pumpkin chocolate is a great combination.
I don't recommend using coconut oil instead of butter in this pumpkin chocolate chip bread recipe.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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