Gluten-Free Chocolate Chip Pumpkin Bread (Dairy-Free)
This gluten-free chocolate chip pumpkin bread is fluffy, tender and filled with rich pumpkin flavor and chocolate chips, making it the perfect sweet snack for the fall season! Dairy-free too. Go bake a loaf today!
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It’s Pumpkin Season… Time to Bake Pumpkin Bread!
Each fall, I eagerly look forward to pumpkins – seeing them piled at the grocery store means the arrival of my favorite season, which also means time to make pumpkin everything!
Pumpkin bread is definitely a fall classic, and today we’ll be jazzing up the traditional pumpkin loaf with the addition of chocolate chips to sweeten it up!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you’ll need for this loaf of gluten-free chocolate chip pumpkin bread are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing the batter is simply a matter of mixing the dry ingredients with the wet ingredients, then baking until ready. Plus, this loaf is ready from scratch in just an hour!
- Totally Gluten-Free & Dairy-Free: The best part is that this recipe for pumpkin chocolate chip bread is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free chocolate chip bread pumpkin bread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Pumpkin Puree: I like using homemade pumpkin puree but you can also use storebought puree. Just note that pumpkin puree is NOT the same as pumpkin pie filling (which may have sweeteners and spices added to it).
- Sugar: I used a mix of both white sugar and brown sugar. However, feel free to use all white sugar, or a mix of cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer.
- Oil: I used sunflower oil, but you can also use other types of vegetable oil that you prefer (such as canola oil, olive oil, avocado oil, etc.).
- Eggs: Eggs help to bind the ingredients together, so make sure you don’t leave them out.
- Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch) to get a fluffier texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
- Xanthan Gum: Xanthan gum is the replacement of gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Leavening Agents: In this recipe, there is a mix of both baking powder and baking soda to help the pumpkin bread batter rise. Alternatively, if you wish, you can replace the baking soda with another 2 teaspoons of baking powder.
- Spices: Ground cinnamon, ground nutmeg, and ground ginger add the distinctive pumpkin bread flavor. Alternatively, you can also substitute the spices with 3 teaspoons of pumpkin pie spice (pumpkin spice) directly.
- Vanilla Extract: I like using vanilla extract for extra flavor. However, if you don’t have vanilla extract or are not a fan of vanilla, feel free to leave it out instead.
- Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate chips instead.
- Pumpkin Seeds: Since this is pumpkin bread, a sprinkle of raw pumpkin seeds adds a nice seasonal touch as well as a boost of color and crunch.
- Storing: To store, place the cooled gluten-free pumpkin and chocolate chip bread in an airtight container, or wrap in plastic wrap and then store in the refrigerator for up to 4 days.
- Freezing: To freeze, place the gluten-free pumpkin chocolate chip bread in a freezer-safe container or a freezer bag and freeze for up to 3 months. Thaw the frozen loaf overnight in the refrigerator or heat up in the oven before eating.
How to Make Gluten-Free Pumpkin Chocolate Chip Bread:
Beat Sugar, Oil & Puree:Â In a large mixing bowl, mix together the brown sugar, granulated sugar, sunflower oil, and pumpkin puree.
Add Eggs & Vanilla:Â Add the eggs and vanilla extract and mix until well combined.
Add Dry Ingredients:Â Add the gluten-free 1:1 flour, xanthan gum (if using), ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder, and salt directly to the wet ingredients in the same bowl. Mix with a spatula until combined.
Stir in Vanilla and Chips: Stir in the vanilla extract and dairy-free chocolate chips, reserving ¼ cup for topping the batter.
Pour Batter into Loaf Pan: Pour the batter into a parchment-lined 9″x4″ loaf pan, using a spatula to smooth out the top. Sprinkle the top with the reserved ¼ cup chocolate chips and pumpkin seeds.
Bake Until Ready:Â Bake in the preheated oven at 350F (175C) for 50-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool Before Slicing:Â Let the gluten-free pumpkin and chocolate chip bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Once cooled, cut the loaf into slices.
Serve & Enjoy:Â Enjoy this delicious pumpkin chocolate chip bread!
Dish by Dish Tips:
- Make Your Own Puree: During pumpkin season, I like making homemade pumpkin puree, but you can definitely use store-bought puree if you prefer.
- Swap Pumpkin for Other Puree: Want to make this bread with other types of puree? You can also use sweet potato puree or butternut squash puree (make sure to squeeze out as much of the water content as possible as butternut puree tends to be more moist than pumpkin puree).
- Make Mini Loaves: This recipe makes one loaf of pumpkin bread, but you can also make 3 mini loaves instead (use 3 mini loaf pans and bake at 350F for 30 to 35 minutes, until a toothpick inserted in the middle comes out with just a few moist crumbs).
Other Gluten-Free Pumpkin Recipes You’ll Love:
Gluten-Free Fall Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Chocolate Chip Pumpkin Bread (Dairy-Free)
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This gluten-free chocolate chip pumpkin bread is fluffy, tender and filled with rich pumpkin flavor and chocolate chips, making it the perfect sweet snack for the fall season! Dairy-free too. Go bake a loaf today!
Ingredients
- 1 1/2 cup pumpkin puree
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup sunflower oil
- 3 eggs
- 2 cups gluten-free 1:1 flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup dairy-free chocolate chips, divided
- 1/4 cup raw unsalted pumpkin seeds, for topping
Instructions
- Preheat & Line: Preheat oven to 350F (175C). Line a 9″ x 4″ loaf pan with parchment paper.
- Beat Sugar, Oil & Puree: In a large bowl, mix together the brown sugar, granulated sugar, sunflower oil, and pumpkin puree.
- Add Eggs & Vanilla: Add the eggs and vanilla extract and mix until well combined.
- Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if using), ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder, and salt directly to the wet ingredients in the same bowl. Mix with a spatula until combined.
- Stir in Vanilla and Chips: Stir in the vanilla extract and dairy-free chocolate chips, reserving ¼ cup for topping the batter.
- Pour Batter into Loaf Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth out the top. Sprinkle the top with the reserved ¼ cup chocolate chips and pumpkin seeds.
- Bake Until Ready: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool Before Slicing: Let the gluten-free pumpkin and chocolate chip bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Once cooled, cut the loaf into slices.
- Serve & Enjoy: Enjoy this delicious pumpkin chocolate chip bread!
Notes
Pumpkin Puree: I like using homemade pumpkin puree but you can also use storebought puree. Just note that pumpkin puree is NOT the same as pumpkin pie filling (which may have sweeteners and spices added to it).
Sugar: I used a mix of both white sugar and brown sugar. However, feel free to use all white sugar, or a mix of cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer.
Oil: I used sunflower oil, but you can also use other types of vegetable oil that you prefer (such as canola oil, olive oil, avocado oil, etc.).
Eggs: Eggs help to bind the ingredients together, so make sure you don’t leave them out.
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch) to get a fluffier texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the replacement of gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Leavening Agents: In this recipe, there is a mix of both baking powder and baking soda to help the pumpkin bread batter rise. Alternatively, if you wish, you can replace the baking soda with another 2 teaspoons of baking powder.
Spices: Ground cinnamon, ground nutmeg, and ground ginger add the distinctive pumpkin bread flavor. Alternatively, you can also substitute the spices with 3 teaspoons of pumpkin pie spice directly.
Vanilla Extract: I like using vanilla extract for extra flavor. However, if you don’t have vanilla extract or are not a fan of vanilla, feel free to leave it out instead.
Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate chips instead.
Pumpkin Seeds: Since this is pumpkin bread, a sprinkle of raw pumpkin seeds adds a nice seasonal touch as well as a boost of color and crunch.
Storing: To store, place the cooled gluten-free pumpkin and chocolate chip bread in an airtight container, or wrap in plastic wrap and then store in the refrigerator for up to 4 days.
Freezing: To freeze, place the bread in a freezer-safe container or a freezer bag and freeze for up to 3 months. Thaw the frozen loaf overnight in the refrigerator or heat up in the oven before eating.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
