This gluten free pumpkin bread is honestly the best fall breakfast or dessert... such a cozy and comforting treat. The chocolate chips complement the pumpkin flavor perfectly.
I feel like pumpkin is one of those flavors you either love or hate. Some people can't wait to go get that first pumpkin spice latte at Starbucks, and others just can't stand the taste.
Personally, I think pumpkin is delicious! But it has to be done right and can't be too overpowering. I'm actually not a fan of store-bought pumpkin pie, at ALL, and will opt for pretty much any other pie (or better yet, make it myself).
This chocolate chip pumpkin bread though, is just beyond. It's so soft and delicious, and I especially love having it warmed up, with a cup of coffee.
The pumpkin here is definitely not overpowering, and the bit of pumpkin pie spice that we're adding to this loaf cake really gives it such a deep and beautiful flavor.
It goes without saying that you could always leave out the chocolate chips here, but where's the fun in that? You can also increase/decrease slightly, if you'd prefer.
Why You'll Love This Recipe
- It's just so beyond soft and moist. I mean, think about it. Not only does the pumpkin add a ton of moisture, so does the addition of the milk. Even the brown sugar helps keep this loaf cake extra soft.
- The blend of spices we're using is so tasty but subtle -- we're not overdoing it.
- The chocolate chips go perfectly with the pumpkin flavor. Who knew chocolate + pumpkin is such a winning combination!
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you're using a different blend, just ensure it contains xanthan gum.
- Pumpkin pie spice: If you're unable to find pumpkin pie spice, you can make your own blend. It's typically made with cinnamon, ginger, nutmeg, and allspice.
- Oil: I like to use canola oil, but vegetable oil will work too.
- Brown sugar: Either dark or light brown sugar will work well in this recipe.
- Pumpkin: It's important to ensure that you are using 100% pumpkin puree, with no added ingredients. Pumpkin pie mix also comes in a can, but it includes additional spices and sugar, which we don't want here.
- Milk: You can easily make this pumpkin bread dairy free (and vegan) by using non-dairy milk here.
- Chocolate chips: I prefer to use semisweet chocolate chips, but you can also try dark chocolate!
I think you'll be surprised by how easy this really is. You don't even need to pull out the electric mixer for this one!
STEP ONE: Start by whisking the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) together in a small bowl.
STEP TWO: In a separate, larger bowl, mix the oil with both sugars. I love using both granulated and brown sugar in this recipe because of the flavor and texture you get from both.
STEP THREE: Add the pumpkin puree, milk, and vanilla and mix with a rubber spatula until combined.
STEP FOUR: Next, fold the dry ingredients into the wet ingredients. It might take a little bit, but don't worry about it. Just don't over-mix once it's combined.
STEP FIVE: Stir in the chocolate chips, and you're done!
STEP SIX: Pour the batter into your greased loaf pan and bake on 350ºF for about 55 minutes. Cool completely before attempting to remove the loaf from the pan and serve.
- I always, always recommend weighing the flour using a scale if possible. Not all gluten free flour blends are created equal, and a cup of the blend I use will not weigh exactly the same as the blend you are using. So a scale is the best way to ensure accuracy! Too much flour will result in dry pumpkin bread. We'll need 260 grams of flour for this recipe.
- The suggested bake time is 55-60 minutes. Make sure to use the toothpick test to avoid under-baking.
Frequently Asked Question
The most common culprit for sinking loaf cakes is underbaking. Always use a toothpick to test for doneness. If you see some moist crumbs sticking to your toothpick, the bread is not cooked all the way through and will likely sink as it cools. You also need to ensure your baking soda and baking powder are fresh.
You can store this pumpkin bread in an airtight container at room temperature for up to 4 days.
Yes, wrap individual slices tightly in plastic wrap and store in the freezer for up to 3 months.
Did you try my gluten free pumpkin bread? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Easy Gluten Free Pumpkin Bread
- 1 ¾ cups (260g) gluten free flour blend
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar packed
- ⅓ cup (80ml) vegetable or canola oil
- 15 ounces canned pumpkin puree
- ¼ cup (60 ml) milk of choice room temperature
- ½ teaspoon vanilla extract
- ⅔ cup (113g) semisweet chocolate chips
- Preheat the oven to 350ºF. Grease a 9" x 5" loaf pan and set aside.
- In a small bowl, whisk the flour, pumpkin pie spice, baking soda, salt, and baking powder together until combined. Set aside.1 ¾ cups (260g) gluten free flour blend, 1 teaspoon baking soda, 1 teaspoon salt, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon baking powder
- In a separate bowl, combine both sugars with the oil and stir to incorporate. Add the pumpkin puree, milk, and vanilla and mix until combined.½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, ⅓ cup (80ml) vegetable or canola oil, 15 ounces canned pumpkin puree, ¼ cup (60 ml) milk of choice, ½ teaspoon vanilla extract
- Fold the dry ingredients into the wet ingredients. Stir in the chocolate chips.⅔ cup (113g) semisweet chocolate chips
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely before removing from the pan.
- If you can’t find pumpkin pie spice at your local grocery store, you can make your own blend using cinnamon, nutmeg, allspice, and ginger.