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If there is one thing you bake this fall, please let it be this gluten free chocolate chip pumpkin bread. This recipe is the ultimate fall treat and why would you want to deprive yourself of something so amazing?!
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I can’t describe how good this gluten free chocolate chip pumpkin bread is. The flavor is rich with pumpkin and spices; the texture is so moist and so fudgy; and the chocolate chips just bring it to the next level (I’m always looking for an excuse to eat more chocolate, am I riiiight?!) I love making this gluten free chocolate chip pumpkin bread first thing on a Sunday morning. It is easy enough to throw together as I wake up (I am NOT a morning person, so stuff has to be very easy for me in the AM!) and once this gluten free chocolate chip pumpkin bread is baking away in the oven, the house fills with the most wonderful smells of pumpkin spice and chocolate!
About Gluten Free Chocolate Chip Pumpkin Bread
This recipe is loosely adapted from the chocolate chip banana bread recipe in Against the Grain by Nancy Cain (link here). Against the Grain is one of my go to gluten free baking cookbooks that I find myself reaching for again and again. If you’re interested in gluten free baking, then I highly recommend adding this cookbook to your collection (p.s. the pizza dough is pretty amazing! It’s chewy, so easy to make, and much better than many restaurants gf dough!)
I wanted a gluten free chocolate chip pumpkin bread recipe that was delicious enough to be a special treat, but still felt healthy-ish enough to pair with greek yogurt and call it breakfast. I swapped out the sugar for a mixture of coconut sugar and real maple syrup. I just love the combo of coconut sugar and real maple syrup! The coconut sugar taste a little caramel-y and the maple syrup adds a bit more sweetness with vanilla flavors. I also reduced the oil and used coconut oil instead of canola oil. Since this recipe uses coconut milk, it’s also dairy free! It’s gluten free, dairy free, refined sugar free, but not free of flavor!
Tips and Tricks for Gluten Free Chocolate Chip Pumpkin Bread
- Measure coconut oil when it is melted. I melt coconut oil in the microwave, in 10 – 15 second bursts. You need to melt it so it mixes with the eggs and sugar, but it’s important to measure it melted because it is hard to measure accurately when solid. If you have too much oil, the bread may not hold up well due to excess oil. Taste will not be affected though!
- Let the batter rest so the coconut flour can absorb moisture. This is such an important step! Coconut flour absorbs needs a lot more moisture, so you need to give ample time to absorb.
- Use real maple syrup. I love love love real maple syrup and can’t stand the fake stuff. Real maple syrup is healthier for you and compliments the pumpkin flavor!
Serving Suggestions for Gluten Free Chocolate Chip Pumpkin Bread
This gluten free chocolate chip pumpkin bread is great alone, but I also love serving it with:
- Greek yogurt for breakfast or ice cream for dessert
- Coconut butter (melted coconut butter taste so similar to frosting!)
- Coffee or tea
- Melted better
- Nut butters
- A sprinkle of flaky sea salt (Maldon is my favorite)
Did you try this recipe for Gluten Free Chocolate Chip Pumpkin Bread?
If so, let me know in the comments! I love hearing how recipes turn out for others! And it helps me improve my writing and recipe development!
Gluten Free Chocolate Chip Pumpkin Bread
- 1/4 cup coconut sugar
- 1/2 cup maple syrup
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 teaspoon salt
- 1/4 cup full fat coconut milk I prefer the Thai Kitchen brand
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 3 tablespoons pumpkin pie spice -- make your own pumpkin pie spice!
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- Preheat your oven to 350 degrees and place a rack in the middle of the oven
- Place the coconut sugar, maple syrup, eggs, vanilla extract, and coconut oil in the bowl of an electric mixer fitted with a whisk attachment and beat for 3 minutes. Add the pumpkin puree, salt, and coconut milk. Beat to combine.
- In a small bowl, add the coconut flour, tapioca flour, and pumpkin spice and blend together with a fork, breaking up any flour clumps.
- With the electric mixer on, gradually add the flour mixture to the egg mixture, scraping down the sides of the bowl. Once all the flour has been added and fully mixed, let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.
- Add the baking powder and baking soda to the batter and mix. Fold in the chocolate chips.
- Line a 4½ x 8 inch loaf pan with parchment paper (do not use wax or freezer paper! The wax will melt and your pumpkin bread will be waxy!)
- Bake for 60 - 75 minutes, or until the top is browned and slightly crusty and a toothpick comes out clean when inserted.
- Let rest for at least 15 minutes before slicing and enjoying.
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