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? My pumpkin bread is exceptionally easy to make in just one bowl (no mess!) and tastes soft and moist for days after baking. This post contains affiliate links. Please see my disclosures.

While I love pumpkin-anything 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 a gluten-free chocolate chip pumpkin bread treat too.

I love baking with pumpkin because it offers amazing moisture to gluten-free baked goods, which can sometimes be crumbly if the right fat and moisture isn’t added. The good news is that pumpkin is made up of 94 percent water. This enables pumpkin to add an intense amount of moisture to any and all baked goods. It’s why I add pureed pumpkin to my chocolate-glazed gluten-free donuts and pumpkin pancakes; it 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 to this tasty pumpkin bread.

A Few Notes About this Recipe

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

1. You only need one bowl and one whisk to make it. This makes for an easy and quick clean up!
2. This recipe makes two loaves of pumpkin bread. I made it that way so you use up an entire can of pumpkin puree. If you don’t need both loaves, you can freeze the extra loaf and enjoy it on a rainy day.
3. The pumpkin bread will be super moist, especially in the middle. A few of the middle pieces may be a bit more moist and gooey than the rest of the bread. I personally think those are the best pieces, but you may want to cook your bread a bit longer if you hate a slightly gooey middle.
4. The gluten-free pumpkin bread will last for days, so there’s no rush to eat it and 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:

• 4 eggs, large
• 2 1/3 cups sugar
• 1 cup vegetable oil (I used avocado oil)
• 15 ounces pumpkin puree, canned (1 can = 15 ounces)
• 3 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend
• 1 tsp salt
• 2 tsp baking soda
• 4 tsp pumpkin pie spice*
• 2 cups chocolate chips (if dairy free, use a dairy-free chocolate chip)

*If you don’t have pumpkin pie spice, you can alternatively use 2 tsp cinnamon, 3/4 tsp nutmeg, 3/4 tsp cloves, 1/4 tsp allspice.

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 Pans

Preheat the oven to 375º F and grease two 8.5 x 4.5″ or 9 x 5″ loaf pans.

Step #3: Create the Batter

In a large bowl, combine eggs, sugar, oil and pumpkin puree. Blend with a whisk until smooth.

Add flour, salt, baking soda and pumpkin pie spice to the wet mixture and mix until all the flour is well incorporated and batter is once again smooth.

Fold in chocolate chips (or other add-ins) with a spatula and mix well.

Step #4: Add Batter to Loaf Pans

Distribute the batter evenly into two well-greased loaf pans. Sprinkle a few extra chocolate chips on top (this is optional, but it will make your bread look pretty).

Step #5: Bake

Bake the bread for 45-55 minutes until the tops are browned and a toothpick inserted into the center comes out clean. Oven times will vary so check your bread to ensure it doesn’t overcook nor is it undercooked and gooey on the inside.

Allow the pumpkin bread to rest in its loaf pan for several hours (or overnight) before removing it from the pan and slicing it. The bread may be a bit gooey in the center depending on how long you cooked it.

Pumpkin Bread FAQs

Here are answers to the most frequently asked questions.

Can I Make this Recipe Ahead of Time?

Yes, 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).

What Other Add-Ins Can I Use?

I, of course, added chocolate chips to my gluten-free pumpkin bread recipe because I love chocolate. You could, however, add walnuts or raisins, or both. You can also omit the chocolate chips and other add-ins and just enjoy this pumpkin bread plain. I like enjoying a warm slice with a little butter, jam or drizzle of honey.

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 the right mix of flours, starches and xanthan gum to give this pumpkin bread the just-right taste and texture.

What is Pumpkin Puree?

Pumpkin puree is canned pumpkin. It’s unsweetened and is used to make pumpkin pie and often added into quick breads, pancakes and other recipes to add intense moisture. Be sure to use canned pumpkin puree, not canned pumpkin pie mix. There’s a huge difference. Pumpkin pie mix contains all the spices and sugars needed to make pumpkin pie. 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.

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.

Does the Loaf Pan Type Matter?

I baked this recipe in both a standard 8.5 x 4.4″ metal loaf pan, and in a 9×5″ ceramic loaf pan, and both came out beautifully. This recipe is fairly foolproof.

How Do I Storage Leftovers?

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

Also, because this recipe makes two loaves, you can place one loaf in a freezer bag and freeze it for up to three months. When you’re ready to enjoy it, defrost it in your fridge overnight and bring it to room temperature a few hours before serving. You can also lightly heat it up in your oven for a few minutes. Heating gluten-free baked goods brings them back to life.

Can I Make Pumpkin Muffins Instead?

Yes, this recipe will make about 24 muffins. You’ll want to adjust the baking time accordingly. Also, another great option is to make one loaf of gluten-free pumpkin bread, and 12 gluten-free pumpkin muffins.

Help! My Bread is Undercooked in the Middle

This happens and it can be so frustrating. I have learned that some people like a more gooey bread, while others want a more firm bread. You’ll want to adjust the baking time accordingly. Bake the bread a little longer, and make sure a toothpick inserted into the very center of the bread comes out clean before removing it from the oven, even if the top of the bread is browned.

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!