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.
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
Blot the canned pumpkin with a towel to remove some moisture before adding it to the bread batter.
Tried this recipe?Let us know how it was!