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Gluten-Free Chocolate Chip Pumpkin Bread

Gluten-Free Chocolate Chip Pumpkin Bread with pumpkin pie spice is a fall explosion of warmly-spiced loaf bliss.

Add chopped nuts, and/or omit the chocolate chips to your heart’s desire. Love a good glaze? Drizzle ‘er up!

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

Fall is my comfort zone. 

When it’s safe to go to bed at 7pm, my fuzzy socks make a permanent home on my feet, the majority of my liquid intake is fall-inspired tea, and I don’t feel as compelled to compete with myself to do every single thing while it’s light outside and there’s SO MUCH light outside. 

It’s a breath of fresh air.

Fall is my permission to hibernate.

Most importantly, It is my permission to bake sweet carby treats and pepper them around like I’m the treat fairy spreading little seeds of love all asunder.

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

What you need to know about this gluten-free chocolate chip pumpkin bread is it is crazy fluffy, perfectly moist, studded with delicious chocolate chips, warmly spiced for the most incredible fall treat.

The combination of pumpkin, warm spices and chocolate is crazy scintillating on the taste buds!

Let’s dive right in here!

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

Ingredients for Chocolate Chip Pumpkin Bread:

Canned Pumpkin: Pureed pumpkin is what gives this bread that ultra fall-esque appeal, a natural sweetness and creaminess.

Eggs: The fluff maker! We use eggs to make this bread nice and fluffy. I haven’t tested the recipe without eggs yet, but if you try it with an egg replacer, drop a comment below and let us all know how it turned out.

Butter: The fat that makes this bread ultra moist and also reacts with the baking soda to leaven the bread. You can replace it with your favorite oil to keep the bread dairy-free. But let’s face it, butter makes everything better.

Vanilla Extract: Optional but always recommended in bread and cookies to give that familiar warm flavor.

Gluten-Free Flour: The main event here! I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe. I’m confident Pamela’s and King Arthur’s gluten-free blends will work great too, but I haven’t tested the recipe with them yet.

Coconut Sugar: Used to sweeten this bread! Coconut sugar is lower on the glycemic index than cane sugar, resulting in a sweet treat without spiking your blood sugar. Coconut sugar also has a natural caramel-nutty flavor, which is a mega lovely pairing for fall treats.

If you don’t have coconut sugar on hand, you can also use raw cane sugar, brown sugar, or granulated cane sugar. You can also use a sugar-free sweetener to make the bread sugar-free.

Pumpkin Pie Spice: YOU MUST NOT SKIP! Sorry for yelling. Pumpkin pie spice is what gives anything that iconic pumpkin flavor. A pumpkin bread without the pumpkin pie spice is just kinda lackluster.

If you don’t have pumpkin pie spice, use 2 teaspoons of cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves (or all spice), and ½ tsp ground nutmeg.

Baking Soda & Sea Salt: For leavening and for flavor! Baking soda helps the bread rise AND holds it together, and the sea salt enhances the flavor. Don’t skip either one!

Chocolate Chips: The ingredient that makes everything better. The chocolate chips add a nice gooey flavor infusion to the bread, making it extra extra palatable! 

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

How to Make Gluten-Free Chocolate Chip Pumpkin Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Add the canned pumpkin puree, eggs, and melted butter (and vanilla extract if adding) to a mixing bowl and whisk together to combine (you can do this by hand or use an electric mixer).

How to make gluten-free pumpkin bread

How to make gluten-free pumpkin bread

In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda and sea salt and stir well until combined.

How to make gluten-free pumpkin bread

Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.

How to make gluten-free pumpkin bread

Toss the chocolate chips in 1 teaspoon of gluten free flour, then add it to the mixing bowl with the bread batter. Stir until well-combined.

How to make gluten-free pumpkin bread

Transfer the bread batter to the parchment-lined loaf pan and bake 50 to 60 minutes (I do 55), or until the bread has risen substantially, is golden-brown, and tests clean.

How to make gluten-free pumpkin bread

Remove bread from oven and allow it to cool at least 40 minutes before slicing and serving.

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

Can I Use Small Loaf Pans?:

Yes! You can divide the batter between two 8” x 4” loaf pans and bake for 40 to 50 minutes. You can use three 5 3/4 x 3-inch loaf pans and bake for 33 to 38 minutes.

Can I Make This Grain-Free/Paleo?:

Yes! For a grain-free, refined sugar-free, dairy-free Paleo version of this recipe, make my Chocolate Chip Paleo Pumpkin Bread

Recipe Adaptations:

  • I haven’t tested this recipe using any other flour so I’m not sure which other flours will work as a 1-to-1 replacement just yet. If you use a different flour besides gluten-free flour blend, please drop a comment below and let me know what you use!
  • Replace the butter with melted coconut oil or avocado oil.
  • If you aren’t adding chocolate chips, you may want to add a little additional sugar, as the bread may need additional sweetness depending on your sweet threshold.
  • Replace the cane sugar with sugar-free sweetener of choice and use sugar-free chocolate chips for a sugar-free version of this bread. I like using Swerve in this recipe!
  • Add ⅔ cup chopped walnuts or pecans.

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

More Delicious Healthy Bread Recipes:

Get that pumpkin bliss…wear your favorite fuzzy socks while enjoying a slice, and report back!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Gluten-Free Chocolate Chip Pumpkin Bread - dairy-free, refined sugar-free healthier pumpkin bread recipe

Gluten-Free Chocolate Chip Pumpkin Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Gluten-Free Chocolate Chip Pumpkin Bread made refined sugar-free. Moist, fluffy and healthy!

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  2. Add the canned pumpkin puree, eggs, and melted butter (and vanilla extract if adding) to a mixing bowl and whisk together to combine (you can do this by hand or use an electric mixer).
  3. In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda and sea salt and stir well until combined.
  4. Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.
  5. Toss the chocolate chips in 1 teaspoon of gluten free flour, then add it to the mixing bowl with the bread batter. Stir until well-combined.
  6. Transfer the bread batter to the parchment-lined loaf pan and bake 50 to 60 minutes (I do 55), or until the bread has risen substantially, is golden-brown, and tests clean.
  7. Remove bread from oven and allow it to cool at least 40 minutes before slicing and serving.
Nutrition Information
Yield 1 Serving Size 1 of 12
Amount Per Serving Calories 238Total Fat 9gUnsaturated Fat 0gCarbohydrates 41gFiber 4gSugar 19gProtein 4g
Gluten-Free Chocolate Chip Pumpkin Bread - pumpkin pie spice and chocolate chips send the flavor profile to the moon here! Fluffy, moist, refined sugar-free and easy to make dairy-free!

Gluten-Free Pumpkin Bread with Chocolate Chips - refined sugar-free, moist, fluffy, healthy pumpkin bread! Perfect for breakfast or snack

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Rachel

Sunday 18th of September 2022

I made this using Swerve substitute and it came out AMAZING! I may have added slightly more swerve sugar and a slightly extra chocolate chips. My boyfriend accidentally got apple pie spice so that's what I used instead of pumpkin but was delicious. I will be making this again.

Thank you!

Julia

Monday 19th of September 2022

Ooh, all of that sounds great! I must try apple pie spice now! xo

Colleen

Saturday 13th of November 2021

I am not sure why, but I was a little skeptical that I was going to like this bread but made it anyay. I reduced the sugar to 3/4 cup and used Lily's dark chocolate mini chips. (I normally can't stand anything stevia-sweetened, but somehow I do love Lily's chocolate). I used butter and baked for 55 mins as suggested and O.M.G. this is to die for. I can't stop eating it. ;)

Julia

Sunday 14th of November 2021

I'm so happy you like it, Colleen! It's a household favorite for us too! xoxoxo

Rachel Wasserman

Wednesday 25th of November 2020

Hi - there’s a small error in the directions of the actual recipe. Paragraph says coconut oil, but I think you mean butter - would you recommend using coco oil instead of butter?

Julia

Friday 27th of November 2020

Apologies for the confusion, Rachel! It should say melted butter...I have tested the recipe using both melted butter and melted coconut oil and the result is great either way :D I must have mixed myself up when writing the recipe. xoxox

SHirley

Wednesday 23rd of September 2020

I am not sure why I crave pumpkin when the days are shorter and the nights cooler. We enjoyed the Pumpkin Oatmeal cookies to the last crumb. We took them camping with us and loved them. I will have to try this recipe soon.

Julia

Wednesday 23rd of September 2020

It's so comforting and flavorful! xo

Anne-Marie

Wednesday 23rd of September 2020

I'd love to use fresh pumpkin. I assume I can just cook the pumpkin and puree it. Is the 15 oz can of pumpkin a weight measurement or can tell us how many cups of fresh to use?

Julia

Wednesday 23rd of September 2020

Hi Anne-Marie! It will be about 1 2/3 cup pureed fresh pumpkin. Just note that fresh pumpkin puree tends to be much thicker than canned, so the texture of the bread may turn out slightly differently, but I assume it'll still be amazing :D Happy baking!

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