Gluten-Free Chocolate Chip Pumpkin Bread (Dairy Free)

Who wouldn’t want a moist, delicious and sweet gluten-free chocolate chip pumpkin bread to enjoy this fall while sitting in front of a cozy fireplace? My pumpkin bread is exceptionally easy to make and stays soft and moist for days. This post contains affiliate links. Please see my disclosures.

While I love pumpkin treats year round, I particularly love pumpkin recipes in the fall when stores are offering pumpkin-spiced everything, leaves are falling off the trees, and a chill is in the air reminding me that winter is only a few weeks away.

This year, to celebrate pumpkin season, I wanted to make a moist, delicious and sweet gluten-free pumpkin bread recipe. I knew my family would go crazy for this recipe, as they love banana bread, so I could only imagine how much they’d love gluten-free chocolate chip pumpkin bread too.

I love baking with pumpkin because it adds intense moisture to gluten-free baked goods, which can sometimes be crumbly if the right fat and moisture isn’t added.

Pumpkin is made up of 94 percent water, which empowers pumpkin puree to create intense moisture in baked goods. It’s why I add pureed pumpkin to my chocolate-glazed gluten-free donuts and pumpkin pancakes; it truly enhances the texture of so many baked goods.

Furthermore, pumpkin offers many nutritional benefits. It’s loaded with fiber, vitamins and minerals, all which boost your immune system during cold and flu season. Did you know that one serving of pumpkin contains 245 percent of your recommended daily intake of vitamin A? It’s also packed with potassium, vitamin C, and plenty of antioxidants.

Mind you, this gluten-free pumpkin bread recipe contains sugar and chocolate chips, so it’s far from being a healthy treat. But I do love knowing there are some nutritional benefits.

A Few Notes About this Recipe

Before you embark on baking up this delicious, intensely moist gluten-free pumpkin bread, please note:

1. You can easily mix everything by hand. No stand or handheld mixer required.
2. This recipe makes one loaf of pumpkin bread or 15-18 pumpkin muffins. See recipe card for details on how to adjust the cook time for muffins.
3. The pumpkin bread will be super moist, especially in the middle. You might be tempted to cook it for a shorter period of time, but trust me, it needs the full 60-65 minutes in order for the flour to soak up all the moisture. The bread will start to brown at about 30 minutes, so simply tent the pan with foil to prevent the top from over-browning and cook for the remaining 30 minutes until a toothpick inserted into the middle is clean.
4. The gluten-free pumpkin bread will last for days, so there’s no rush to eat it. You can even make it a day or two ahead of time.

Step-By-Step Pumpkin Bread

Here’s how to make my moist gluten-free chocolate chip pumpkin bread recipe.

Step #1: Gather Your Ingredients

You’ll need:

• 1 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (222 grams)
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice*
• 3/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup granulated sugar (100 grams)
• 3/4 cups brown sugar, packed (150 grams)
• 1 1/2 cups pumpkin puree, canned (340 grams)
• 1/2 cup vegetable oil (I used avocado oil)
• 1/4 cup orange juice
• 3/4 cup semi-sweet chocolate chips (if dairy free, use a dairy-free chocolate chips)

*If you don’t have pumpkin pie spice, you can alternatively use 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger.

Remember, flour matters! Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend is made of a combination of gluten-free flours, starches and xanthan gum, all that work cohesively to mimic the taste and texture of gluten, a protein found in wheat, barley, rye and sometimes oats.

If using a different gluten-free flour, make sure it’s a blend of various flours, starches and xanthan gum, which is needed to hold everything together when there’s no gluten present.

Step #2: Prepare the Oven and Loaf Pan

Adjust your oven rack to the lower third position and preheat the oven to 350º F. Lightly grease a 9 x 5″ loaf pan with cooking spray.

Step #3: Create the Batter

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, and orange juice. Blend gently with a whisk until smooth.

Fold in chocolate chips (or other add-ins) with a spatula or wooden spoon and mix until combined.

Step #4: Add Batter to Loaf Pans and Bake

Distribute the batter evenly into your loaf pan and place it in your oven to bake for 60-65 minutes. After about 30 minutes, loosely tent the pan with foil to prevent the top from browning and continue to bake for the remaining time.

The bread is done when a toothpick inserted into the center comes out clean. This is a very moist bread and will need to bake for the full 60 minutes. Oven times will vary so check your bread to ensure the middle is cooked through and the top doesn’t over-brown.

Allow the pumpkin bread to rest in its loaf pan for several hours (or overnight) on top of a wire rack before removing it from the pan and slicing it.

Pumpkin Bread FAQs

Here are answers to the most frequently asked questions.

Can I Make this Recipe Ahead of Time?

Yes, you can make this recipe ahead of time and I suggest you do. The pumpkin bread needs ample time to rest and firm up after baking, so it will taste amazing the next day (and for several days after that). Store leftover bread on your countertop for four days or in your fridge for a full week.

What Other Add-Ins Can I Use?

You could add walnuts or raisins or both. You can also omit the chocolate chips and just enjoy this pumpkin bread plain. I like to warm leftover slices of the bread in the microwave for a few seconds and then drizzle a bit of honey on top.

What Flour Should I Use?

Be sure to use a high-quality gluten-free flour blend. I tested it with Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend because it contains a mix of flours, starches and xanthan gum to give this pumpkin bread the just-right taste and texture. This recipe was adapted from Sally’s Baking Addiction, but I had to change the flour measurements to work with gluten-free flour.

What is Pumpkin Puree?

Pumpkin puree is unsweetened canned pumpkin. Be sure to use canned pumpkin puree, not canned pumpkin pie mix. There’s a huge difference. Canned pumpkin pie contains all the spices and sugars needed to make pumpkin pie whereas canned pumpkin puree is unsweetened, unflavored pumpkin, ready for baking.

Is It Dairy Free?

It sure is dairy free! However, the chocolate chips may not be. Be sure to use dairy-free chocolate chips or omit the chocolate chips altogether if you’re avoiding dairy. Most chocolate chips are gluten free too.

Can I Make this Recipe Egg Free?

I have not tested this recipe without eggs. I recommend using Bob’s Red Mill Egg Replacer if you need to avoid eggs. Please leave a comment to share if you tried it egg free and how it worked for you.

How Do I Store Leftovers?

Store leftover pumpkin bread in a zip top bag or sealed container on your countertop for 4 days or in your fridge for up to a week. It will stay moist.

Can I Make Pumpkin Muffins Instead?

Yes, this recipe will make about 15-18 pumpkin muffins. Bake them in your muffin tin for about 20 minutes at 350º F.

Help! My Bread is Undercooked in the Middle

I’ve made this recipe a lot and sometimes the middle is gooey. Be sure to bake the bread for the full 60-65 minutes and until a toothpick inserted into the very center of the bread comes out clean. If the top of the bread is browning too fast, tent it with a piece of foil after about 30 minutes of baking.

More Pumpkin Recipes

• 5-Ingredient Baked Pumpkin Oatmeal Cups
• Delicious Gluten-Free Pumpkin Squares Recipe
• Easy Gluten-Free Pumpkin Muffins
• Almond Flour Pumpkin Cupcakes (or Muffins)
• Gluten-Free Pumpkin Pie Recipe

Did you make my recipe? Please share a review and comment below. Thank you!