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gluten-free-pumpkin-bread-with-chocolate-chips

Gluten Free Pumpkin Bread with Chocolate Chips

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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, brunch, Dessert, Side Dish, Snack
Cuisine American
Servings 6 people

Ingredients
  

  • 1 ½ cups gluten-free flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon cardamom
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup canned pumpkin
  • ½ cup dark chocolate chunks

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.
  • Blot the canned pumpkin with a paper towel and set it aside.
  • 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 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 45-50 minutes or until a toothpick comes out clean from the center.

Notes

Blot the canned pumpkin with a towel to remove some moisture before adding it to the bread batter.
Keyword cinnamon quick bread with streusel topping, gluten free pumpkin bread, gluten free pumpkin bread chocolate chips, gluten free quick bread chocolate chips, pumpkin bread chocolate chips, pumpkin bread gluten free
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