This classic gluten-free chocolate chip pumpkin bread recipe is ultra-moist and oh-so-tasty. It comes together quickly and can be enjoyed in the fall and year round.
Adjust the oven rack to the lower third portion and preheat the oven to 350º F. Grease your loaf pan. Set aside.
In a large bowl, combine the eggs, brown sugar, granulated sugar, oil, orange juice, and pumpkin purée. Whisk the mixture until smooth.
Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt to the wet mixture and use a spatula to mix all the ingredients until the flour is well incorporated.
Fold in the chocolate chips with a spatula.
Pour the prepared batter into the greased loaf pan and bake for 60-65 minutes. Check for doneness by inserting a toothpick into the center of the bread. When the toothpick comes out clean or with just a few crumbs, the bread is done.NOTE: If the loaf is brown on top by the 30-minute mark, tent the pan with a piece of aluminum foil. I don't usually need to tent the pan, but oven temperatures may vary.
Allow the bread to rest in its loaf pan on a wire rack for several hours (or overnight) before removing it from the pan and slicing.
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Notes
Nutrition values are approximate and based on 1 loaf with 12 slices.This recipe can make 15-18 muffins instead of 1 loaf. Cook at the same temperature for 20 minutes when making muffins.Store leftover bread in a sealed container or covered with plastic wrap on your countertop for 4 days or 1 week in your fridge. Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can alternatively use 1/4 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.For dairy-free and vegan options, as well as flour recommendations, please see my full article at www.goodforyouglutenfree.com/gluten-free-pumpkin-bread/