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.