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!
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.
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!
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!
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).
In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda and sea salt and stir well until combined.
Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.
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.
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.
Remove bread from oven and allow it to cool at least 40 minutes before slicing and serving.
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.
- 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.
More Delicious Healthy Bread Recipes:
- The BEST Gluten-Free Banana Bread Recipe
- Paleo Morning Glory Quick Bread
- The Best Gluten-Free Zucchini Bread Recipe
- Paleo Double Chocolate Zucchini Bread
- Paleo Carrot Cake Banana Bread
- Paleo Cranberry Orange Banana Bread
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!
- 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).
- In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda and sea salt and stir well until combined.
- Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.
- 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.
- 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.
- Remove bread from oven and allow it to cool at least 40 minutes before slicing and serving.
Nutrition InformationYield 1 Serving Size 1 of 12
Amount Per Serving Calories 238Total Fat 9gUnsaturated Fat 0gCarbohydrates 41gFiber 4gSugar 19gProtein 4g