Why You’ll Adore This Gluten-Free Pumpkin Chocolate Chip Bread

There are countless reasons why this pumpkin bread is poised to become your go-to fall treat. Not only is it incredibly delicious, but it also boasts a range of benefits that make it a smart and satisfying choice for any occasion:

• Naturally Gluten-Free: Perfect for those with gluten sensitivities or anyone looking to reduce their gluten intake, without compromising on taste or texture.
• Wholesome Ingredients: Made with nutritious oat flour, almond flour, and real pumpkin, ensuring every bite is packed with goodness.
• Naturally Sweetened: We use pure maple syrup, avoiding refined sugars for a healthier, more balanced sweetness.
• Rich in Fiber: Thanks to oat flour, almond flour, and ground flaxseeds, this bread is surprisingly high in dietary fiber, promoting digestive health and keeping you feeling full longer.
• Healthy Fats: Coconut oil and almond flour contribute healthy fats, making this bread a more satisfying and nourishing option.
• Dairy-Free Friendly: Easily adaptable to be dairy-free, catering to various dietary preferences without sacrificing flavor.
• Soft & Fluffy Texture: Despite being gluten-free, this bread achieves a wonderfully soft, moist, and fluffy crumb that rivals traditional recipes.
• Irresistible Fall Flavors: The perfect blend of pumpkin, cinnamon, and pumpkin pie spice creates that warm, cozy essence of autumn.
• Kid-Friendly: The addition of chocolate chips makes this a huge hit with kids and adults alike, a great way to sneak in some wholesome ingredients!

Key Ingredients for Your Perfect Gluten-Free Chocolate Chip Pumpkin Bread

Creating this delicious, wholesome pumpkin bread starts with understanding each ingredient’s role. Below is a detailed look at what you’ll need, along with specific tips to ensure the best results. A complete list of ingredients and their exact amounts can be found in the recipe card further down the page.

• Oat Flour: This is a fantastic gluten-free flour that lends a soft, slightly chewy texture to baked goods. For the best value and freshness, I highly recommend making your own oat flour at home – it’s significantly more affordable and incredibly easy. Always ensure your oats or oat flour are certified gluten-free, as oats are naturally gluten-free but can be cross-contaminated with gluten during agricultural processing or manufacturing.
• Almond Flour: Providing richness, moisture, and a subtle nutty flavor, almond flour is another cornerstone of this gluten-free recipe. It’s crucial to use fine-blanched almond flour, not almond meal. Almond meal is coarser and still contains the almond skins, which can result in a different texture.
• Ground Flaxseeds (Flaxseed Meal): These tiny powerhouses contribute a wonderful earthy flavor, essential omega-3 fatty acids, and a significant fiber boost. When mixed with liquid, they also help bind the gluten-free ingredients, acting as a natural egg replacer or binder. Make sure to use ground flaxseeds (also known as flaxseed meal) for optimal nutrient absorption and baking performance.
• Tapioca Starch (or Arrowroot Starch): This ingredient is non-negotiable for gluten-free baking! Tapioca starch (or arrowroot starch, which can be used as a direct substitute) acts as a binder, providing elasticity and chewiness that gluten-free flours often lack. It helps prevent the bread from becoming crumbly and ensures a perfectly moist and cohesive loaf.
• Baking Powder: To give this gluten-free pumpkin chocolate chip bread the best possible rise and a light, airy texture, I recommend using double-acting baking powder. This type reacts both when it’s mixed with wet ingredients and again when exposed to heat in the oven, giving your bread an extra lift. If you only have regular baking powder, it will still work just fine, though the rise might be slightly less dramatic.
• Milk: I typically use unsweetened almond milk to keep this recipe dairy-free, but you can confidently use any type of milk you prefer – whether it’s dairy milk or another plant-based alternative like soy milk or oat milk.
• Canned Pumpkin: Make sure you’re using 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling comes with added sugars, spices, and sometimes other ingredients that will alter the flavor and sweetness of your bread.
• Pure Maple Syrup: This natural sweetener adds a deep, rich flavor that perfectly complements the pumpkin and spices. Using maple syrup instead of refined sugar keeps the bread on the healthier side while providing ample sweetness. Ensure it’s pure maple syrup for the best taste and quality.
• Coconut Oil: As a clean and healthy fat, coconut oil adds moisture and richness to the bread. You can use either refined or unrefined coconut oil. Unrefined coconut oil (virgin coconut oil) generally has a more pronounced coconut flavor and is considered “cleaner” due to less processing, while refined coconut oil has a neutral flavor. I often opt for Nutiva Virgin Coconut Oil.
• Eggs: Eggs act as a binder, provide structure, and add richness to the bread. Ensure your eggs are at room temperature for optimal emulsification with the other wet ingredients.
• Pure Vanilla Extract: A touch of good quality vanilla extract enhances all the other flavors, adding depth and a subtle warmth to the bread.
• Pumpkin Pie Spice & Ground Cinnamon: These are the stars of the show when it comes to fall flavors! The blend of cinnamon, nutmeg, ginger, and cloves in pumpkin pie spice, combined with extra cinnamon, creates that quintessential cozy and aromatic taste we all love in pumpkin baked goods.
• Semi-Sweet Chocolate Chips: What’s pumpkin bread without chocolate chips? I prefer semi-sweet, but feel free to use milk chocolate, dark chocolate, or even white chocolate chips based on your preference. For an extra special touch, consider using high-quality chocolate.

Clean Food Tips for Ingredients:
When choosing non-dairy milk, always check the label for simplicity. Look for brands that contain minimal ingredients – ideally just the source (e.g., almonds, oats), water, and perhaps a pinch of salt or vanilla. Most importantly, avoid any with added sugars. Some excellent clean brands I recommend are Malk, Simply Almond Milk, and Elmhurst.

For chocolate chips, aim for brands with simple ingredient lists: cane sugar, chocolate liquor/cocoa powder, and cocoa butter. Opting for Fair Trade certified and/or organic brands is a great way to support ethical sourcing. If you’re looking for a completely refined-sugar-free option, give Hu chocolate chips a try – they’re sweetened with coconut sugar!

Easy Step-by-Step Instructions for Gluten-Free Chocolate Chip Pumpkin Bread

Making this delightful gluten-free pumpkin bread is simpler than you might think! Follow these straightforward steps, and you’ll be enjoying a warm, freshly baked loaf in no time. Precision and patience are key, especially in gluten-free baking!

Step 1: Combine Dry Ingredients. In a large mixing bowl, meticulously combine the oat flour, almond flour, ground flaxseeds, tapioca starch, baking powder, salt, pumpkin pie spice, and ground cinnamon. Whisk these ingredients thoroughly to ensure they are well-distributed. This step is crucial for even flavor and rise.

STEP 2: Whisk Wet Ingredients. In a separate, smaller bowl, whisk together the canned pumpkin, room temperature eggs, milk (dairy or dairy-free), pure maple syrup, melted coconut oil, and pure vanilla extract until the mixture is smooth and well combined. Ensure all wet ingredients are at room temperature to prevent the coconut oil from solidifying.

Step 3: Combine Wet and Dry. Pour the wet ingredients into the large bowl containing the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; overmixing can lead to a dense, tough bread. A few lumps are perfectly fine!

Step 4: Fold in Chocolate Chips. Gently fold about ¾ of the chocolate chips into the batter. This ensures they are evenly distributed throughout the bread. Reserve the remaining ¼ of the chocolate chips for sprinkling on top, which creates a beautiful finish.

Step 5: Prepare for Baking. Transfer the bread batter into your prepared loaf pan. An 8.5×4.5 or 9×5 inch loaf pan, greased and lined with parchment paper (with overhangs for easy removal), works perfectly. Evenly spread the batter to ensure uniform baking. Sprinkle the reserved chocolate chips on top for a delightful presentation.

Step 6: Bake to Perfection. Bake in a preheated oven at 350°F (175°C) for approximately 45-55 minutes. The baking time can vary slightly depending on your oven. To check for doneness, insert a knife or wooden skewer into the center of the loaf; it should come out clean. If the top browns too quickly, tent it loosely with foil.

Once baked, allow the bread to cool in the loaf pan for about 10-15 minutes. This initial cooling helps it set and makes it easier to remove. Then, carefully transfer it to a wire cooling rack or a cutting board to cool completely before slicing. Patience is key for the best texture!

Expert Tips for Making the Best Gluten-Free Pumpkin Bread Every Time

Achieving the perfect gluten-free pumpkin bread is easy with these insider tips. Follow these suggestions to ensure your loaf is always moist, flavorful, and beautifully risen.

Choose Your Loaf Pan Wisely: I find an 8.5×4.5 inch loaf pan creates a taller, more aesthetically pleasing loaf. However, a standard 9×5 inch pan will work wonderfully too; just note that the bread might be slightly flatter and bake a few minutes faster.

Elevate with Nuts: For an extra layer of texture and flavor, consider adding ½ cup of chopped pecans and/or walnuts to the batter. They toast beautifully during baking, offering a delightful crunch alongside the soft bread and melty chocolate chips. This is perfect for a “gluten-free chocolate chip pumpkin bread with nuts” variation.

Pretty Presentation with Extra Chocolate Chips: Before baking, remember to sprinkle some additional chocolate chips on top of the bread batter. As the bread bakes, these chips will melt slightly and create an appealing, glossy topping that makes the loaf look irresistible.

Prevent Over-Browning: Gluten-free flours can sometimes brown more quickly than traditional flours. If you notice the top of your bread getting too dark before the center is cooked, simply tent the loaf loosely with a piece of aluminum foil. This usually becomes necessary around 30-40 minutes into the baking time.

Patience is Key for Slicing: It will be incredibly tempting to slice into this warm, fragrant bread right out of the oven, but for the best results, you must allow the bread to cool completely before slicing. Gluten-free baked goods continue to set and firm up as they cool, ensuring clean, intact slices. Slicing too early can result in a crumbly mess.

Room Temperature Ingredients Matter: Ensure your eggs, milk, and pumpkin puree are at room temperature. This helps all the ingredients emulsify better, creating a smoother batter and a more consistent, tender crumb. Cold ingredients can also cause melted coconut oil to seize up.

Don’t Overmix: Mix the wet and dry ingredients only until they are just combined. Overmixing can develop the gluten structure (even in gluten-free flours, leading to a tougher texture) and incorporate too much air, which can cause the bread to sink during cooling.

Accurate Measurements: Baking is a science, especially with gluten-free flours. Use a kitchen scale for flours if possible, or use the “spoon and level” method for measuring to ensure accuracy. Too much or too little flour can significantly alter the final texture.

How to Store Your Delicious Gluten-Free Chocolate Chip Pumpkin Bread

Proper storage is essential to keep your gluten-free pumpkin bread fresh and delicious. Here’s how to ensure it stays perfect for as long as possible:

Room Temperature Storage: This gluten-free chocolate chip pumpkin bread is at its absolute best when enjoyed within 48 hours of baking. To store it at room temperature, place the cooled loaf or slices in an airtight container. Keep it in a cool, dry place away from direct sunlight. While it can last up to 2 days this way, its freshness is best preserved in the fridge if you plan to keep it longer.

Refrigeration: To significantly extend its shelf life and maintain optimal freshness, transfer the bread to an airtight container and store it in the refrigerator. It will remain fresh and moist for up to 5 days in the fridge. Bringing slices to room temperature or gently warming them before serving will restore their soft texture.

Freezing for Long-Term Enjoyment: This pumpkin bread freezes exceptionally well, making it perfect for meal prep or enjoying a slice whenever a craving strikes! I highly recommend slicing the bread first before freezing. This allows you to easily grab individual portions without thawing the entire loaf. Place the slices in a freezer-safe container or a resealable freezer bag, ensuring as much air is removed as possible to prevent freezer burn. It will stay delicious in the freezer for up to 3 months.

How to Thaw & Reheat from Frozen:

• Counter Thawing: Simply take out a slice or two and let them thaw on the counter for about 20-30 minutes.
• Quick Microwave Thaw: For a warm, ready-to-eat treat, place individual slices in the microwave for approximately 20-30 seconds, or until warmed through.
• Oven/Toaster Oven Reheat: For a crispier edge, wrap a slice in foil and warm in a preheated oven at 300°F (150°C) for 5-10 minutes, or toast lightly in a toaster oven.

Common Questions & Answers About This Pumpkin Bread

More Delicious Gluten-Free Fall Recipes to Try!

If you’ve enjoyed this delightful pumpkin bread, you’ll love exploring these other wholesome and flavorful recipes perfect for autumn: