This gluten free pumpkin bread is honestly the best fall breakfast or dessert... such a cozy and comforting treat!
It's official: my first pumpkin recipe! It's funny because 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. I'm actually not a fan of store-bought pumpkin pie, at ALL, and will opt for pretty much any other pie over pumpkin. I just tend to find it overpowering.
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 (a blend of cinnamon, ginger, nutmeg, and allspice) that we're adding to this bread 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 Gluten Free Pumpkin Bread...
- 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 Greek yogurt and the whole milk. Even the little bit of brown sugar here helps keep this quick bread extra soft.
- The blend of spices we're using is so tasty but subtle -- we're not overdoing it. If you don't have pumpkin pie spice, there are lots of great sites out there offering up recipes for how to make your own blend.
- The chocolate chips go perfectly with the pumpkin flavor. Who knew chocolate + pumpkin is such a winning combination!
What You'll Need...
- The dry ingredients: flour + baking soda + baking powder + salt.
- The flavor: canned pumpkin puree (make sure it's purely 100% pumpkin and NOT pumpkin pie filling) + granulated sugar + brown sugar + pumpkin pie spice.
- The fat: a bit of oil (I use canola).
- Extra moisture: Greek yogurt + whole milk.
- Mix-in: semisweet chocolate chips.
How To Make...
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!
Start by whisking the dry ingredients together in a small bowl. 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.
Add the pumpkin puree, Greek yogurt, and milk and mix with a rubber spatula until combined.
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. Stir in the chocolate chips, and you're done!
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.
Tips For Making The Best Chocolate Chip Pumpkin Bread...
- 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 (Bob's Red Mill 1 to 1) 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.
- 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.
- To make this pumpkin bread vegan, you would need to use your favorite non-dairy butter, milk, and Greek yogurt. I haven't tested it, but I think it will work. Just be sure the yogurt you are using is similar in texture to regular Greek yogurt. We need a yogurt that is thick and rich.
- If you're unable to find pumpkin pie spice, you can make your own blend. There are plenty of recipes online, but it's typically made by mixing 2 parts cinnamon, 1 part ginger, and ¼ part each nutmeg and allspice.
Did you make my easy pumpkin bread? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Pumpkin Recipes, Check Out My:
Easy Pumpkin Bread - Gluten Free, Eggless
- 1 ¾ cups (260g) gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ⅓ cup (80ml) vegetable or canola oil
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar packed
- 15 ounces canned pumpkin puree
- ¼ cup (56g) Greek yogurt room temperature
- ¼ cup (60 ml) whole milk room temperature
- ⅔ cup (113g) semisweet chocolate chips
- Preheat oven to 350ºF. Grease a 9" x 5" loaf pan.
- In a small bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice together until combined. Set aside.
- In a separate, larger bowl, mix the oil with both sugars. Add the pumpkin puree, Greek yogurt, and whole milk and mix until combined.
- Fold the dry ingredients into the wet ingredients. Gently stir in the 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.