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Gluten Free Pumpkin Bread with Chocolate Chips

Course bread, Breakfast, Dessert, Desserts
Keyword chocolate chip pumpkin bread, gluten free, gluten free pumpkin bread, pumpkin bread
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Servings 6 slices
Calories 286 kcal
Author India

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 3 tablespoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350 degrees and place a rack in the middle of the oven

Mix the Wet Ingredients

  1. Using either a large bowl and a hand mixer or a stand mixer with a whisk attachment, beat the coconut sugar, maple syrup, eggs, vanilla extra, and coconut oil until the sugar has dissolved and the eggs are frothy, about three minutes.

  2. Add the pumpkin puree, salt, and coconut milk. Beat to combine with the egg and sugar mixture.

Mix the Dry Ingredients

  1. In a small bowl, whisk together the coconut flour, tapioca flour, and pumpkin spice being sure to break up any flour clumps.

  2. With the mixer on, slowly add the dry ingredients into the wet ingredients, scraping down the sides of the bowl as needed. Once all the flour has been added and fully mixed, let the batter rest for 5 minutes so the coconut flour can absorb the liquid.

  3. Add the baking powder and baking soda to the batter and mix. Fold in the chocolate chips.

Bake and Serve

  1. Line a 4½ x 8-inch loaf pan with parchment paper and pour the batter into the pan. Bake for 60 - 75 minutes, or until the top of the bread is browned and slightly crusty and a toothpick comes out clean when inserted in the middle.

  2. Let rest for at least 15 minutes before slicing and enjoying.

Recipe Notes

  • This recipe is loosely adapted from the chocolate chip banana bread recipe in Against the Grain by Nancy CainAgainst the Grain is one of my go-to gluten free baking cookbooks that I find myself reaching for again and again.
  • Nutrition calculations are estimates and based on 6 servings. 
  • This recipe was developed and written using this Norpro nonstick bread pan that measures 8 inches long by 4.5 inches wide by 3 inches high.
 
STORE IT IN THE FRIDGE

This pumpkin bread will keep in the fridge for up to four days. Store the bread in a sealed container lined with paper towels to wick away moisture.

 
STORE IT IN THE FREEZER

This pumpkin bread will keep in the freezer for up to three months. To freeze, let the bread cool completely before slicing the pumpkin bread and wrap individual slices in freezer paper and aluminum foil before putting them all into a large zip lock bag.

 
MAKE IT GLUTEN FREE

The recipe is gluten free as written. 

 
MAKE IT DAIRY FREE

The recipe is dairy free as written.