There’s never a bad time to enjoy pumpkin bread! This gluten free pumpkin chocolate chip bread is wonderfully moist with just the right amount of sweetness. It makes a perfect snack or sweet treat!
This recipe was originally published in 2017. Photos, recipe, and instructions have been updated.
I’m well aware that we are right in the middle of the coldest part of winter, but all I’m dreaming about are those cozy Fall flavors… pumpkin season should be all year round!
I originally wrote this pumpkin bread recipe a few years ago, but it really needed an update. I’ve come a long way in the world of gluten free baking since then! So after making my popular pumpkin chocolate chip muffin recipe, I knew I needed to make a bread version that was just as good.
Really, this recipe is very similar to my muffin recipe – there’s just a slight difference to ensure it’s sturdy enough to slice. Same flavor and same melt-in-your-mouth taste.
This gluten free pumpkin chocolate chip bread is so easy to make. Just combine the dry and wet ingredients in separate bowls, then pour the wet ingredients into the dry and mix until combined. Finish by folding in some chocolate chips and bake for about 55-60 minutes until a toothpick inserted in the center comes out clean.
I have one quick tip for you for the best results: Let the bread cool completely before slicing and enjoying. Better yet, let it sit covered with foil at either room temperature or refrigerated for a few hours before enjoying. Although this gluten free pumpkin chocolate chip bread is really good right out of the oven, the pumpkin flavor really develops and shines through after cooling and over time (I think it actually tastes a bit sweeter too). It’s even better the next day!
WHAT FLOUR TO USE FOR GLUTEN FREE PUMPKIN CHOCOLATE CHIP BREAD
Last tip: For all my cake, cupcake, and quick bread recipes (and many other recipes as well), I use Bob’s Red Mill 1:1 gluten free baking flour. This is the flour that I have been using since my Celiac diagnosis and seems to work the best for me! Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used, so keep in mind that this recipe was designed specifically for this flour mix. You will get the best results if you use the flour listed in the recipe as well as measure by weight to ensure you don’t use too much.
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