Moist Gluten-Free Chocolate Chip Pumpkin Bread

Ingredients for Gluten-free Chocolate Chip Pumpkin Bread

A complete ingredient list and amounts are provided in the recipe card below. A few helpful notes:

• Oat flour – Make your own oat flour for best value and freshness. Use certified gluten-free oats if you need the bread to be free of cross-contamination.
• Almond flour – Use finely ground almond flour, not almond meal, for the best texture.
• Tapioca starch – Helps bind gluten-free flours and improves texture. Arrowroot starch can be used as a substitute if needed.
• Baking powder – Double-acting baking powder is recommended for extra lift, though regular baking powder will work.
• Milk – Any milk works: dairy or dairy-free (almond, oat, etc.), just avoid added sugars in non-dairy varieties.
• Canned pumpkin – Use plain canned pumpkin, not pumpkin pie filling, which contains added sugar and spices.
• Coconut oil – Melted coconut oil keeps the bread moist. Use refined or unrefined depending on your flavor preference.
• Chocolate chips – Semi-sweet chips are used here, but you can choose milk or dark chocolate chips to suit your taste.

Clean-eating tips: Choose non-dairy milks with minimal ingredients (milk, water, a little salt/vanilla). For chocolate chips, look for products with simple ingredients—chocolate, cocoa butter and minimal cane sugar—if you want a cleaner option.

Step-by-Step Instructions

Follow these straightforward steps to bake a tender gluten-free pumpkin chocolate chip bread.

Step 1: In a large bowl, combine oat flour, almond flour, ground flaxseeds, tapioca starch, baking powder, salt, pumpkin pie spice, and cinnamon.

Step 2: In a separate bowl, whisk together canned pumpkin, milk, maple syrup, melted coconut oil, eggs, and vanilla until smooth.

Step 3: Pour the wet mixture into the dry ingredients and stir until combined. Avoid overmixing to keep the loaf tender.

Step 4: Fold the chocolate chips into the batter, reserving a few to sprinkle on top for a pretty finish.

Step 5: Transfer the batter to an 8.5×4.5 or 9×5 loaf pan that has been greased and lined with parchment paper.

Step 6: Bake at 350°F (175°C) for 45-55 minutes, or until a knife inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 15–20 minutes.

Let the loaf cool in the pan for about 5 minutes, then transfer to a rack or cutting board to cool completely before slicing.

Tips for Making the Best Gluten-free Pumpkin Bread

Use an 8.5×4.5 loaf pan if you prefer a taller loaf; a 9×5 pan also works fine.

Add ½ cup chopped pecans or walnuts to the batter for a nutty variation.

Sprinkle a few extra chocolate chips on top before baking for an attractive, chocolatey crust.

Tent with foil if the top is browning too fast. Gluten-free flours can brown more quickly than wheat-based flours.

Allow the bread to cool fully before slicing. Cooling helps the loaf set and makes cleaner slices.

How to Store

Room temperature: Store covered at room temperature for up to 48 hours. Place in an airtight container and refrigerate to extend freshness up to 5 days.

Freezing: Slice the cooled loaf, arrange slices in a freezer-safe container or bag, and freeze for up to 3 months. Thaw on the counter or warm individual slices in the microwave for about 20 seconds.

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