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Moist Gluten-Free Pumpkin Chocolate Chip Bread

moist gluten-free pumpkin chocolate chip bread - featured image
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This easy gluten-free pumpkin chocolate chip bread is moist, tender, and studded with melted chocolate. Perfect for fall baking, it comes together in one bowl and is a crowd-pleaser that no one will believe is gluten-free.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (245g) gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together pumpkin puree, eggs, oil, and vanilla until smooth.
  3. Add granulated sugar and brown sugar; whisk vigorously for about 30 seconds until glossy.
  4. In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Pour dry ingredients into wet ingredients; fold with a rubber spatula until just combined (do not overmix).
  6. Fold in chocolate chips, reserving a handful for topping.
  7. Pour batter into prepared pan; spread evenly. Sprinkle reserved chocolate chips on top, pressing gently.
  8. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use a gluten-free flour blend that contains xanthan gum for best structure. If your blend doesn’t, add ½ teaspoon xanthan gum. Measure flour correctly by spooning into the cup and leveling, or weigh 245g. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better on day two.

Nutrition

Keywords: gluten-free pumpkin bread, pumpkin chocolate chip bread, moist pumpkin bread, fall recipe, gluten-free baking, easy pumpkin bread

Find it online: https://bakebelle.com/moist-gluten-free-pumpkin-chocolate-chip-bread-easy-fall-recipe/