(This post contains affiliate links. Read my disclosure policy here.)
Gluten Free Chocolate Chip Pumpkin Bread is rich, extra moist, tender, loaded with chocolate chips, and chopped pecans. Traditional pumpkin bread is great this time of year, but add some chocolate and nuts and you’ll be making this quick bread all year round!
Fall brings a crispness to the air, leaves changing colors, and a quest for all things pumpkin. When I think of pumpkin, the first thing that comes to mind is pumpkin pie.
However, your basic pumpkin pie is a little bland for my taste. Pumpkin needs a little dressing up to motivate me to use it for baking.
Throw in some chocolate and nuts, and I’m in the kitchen, preheating the oven, and ready to start baking! This gluten free chocolate chip pumpkin bread is the perfect combination of mellow pumpkin, sweet chocolate, and salty pecans.
Is Chocolate Chip Pumpkin Bread Difficult To Make?
This recipe is easy to prepare and you can mix everything together in a large bowl. Start by whisking the pumpkin, baking soda, salt and spices together, then whisk in the oil, eggs, and brown sugar.
Continue whisking the egg and pumpkin mixture until thoroughly combined. Use a rubber spatula to fold and stir in the gluten free flour, chocolate chips, and chopped pecans.
Stir the mixture until everything is combined and the flour is completely incorporated. The batter will be thick.
What Type Of Gluten Free Flour Should I Use?
This gluten free chocolate chip pumpkin bread was made with Bob’s Red Mill 1 to 1 Flour. This gluten free flour contains xanthan gum, so I didn’t add any to the recipe.
I haven’t made this pumpkin bread with another type of gluten free flour, but if you do, you’ll want to check the list of ingredients. If the type you’re using doesn’t have xanthan gum, try adding 1-teaspoon to the recipe.
Transfer the batter to a greased and floured 9″x5″ loaf pan. (Note: Be sure to use gluten free flour when preparing the pan.)
Spread the batter evenly in the pan. Using an offset spatula or table knife will make spreading the thick batter a breeze.
Bake the pumpkin bread in a 350-degree oven for 1 hour or until a thin knife inserted into the center comes out clean. Allow the bread to cool in the pan for 15 minutes, then remove the bread from the pan and place on a wire rack to cool completely.
This pumpkin bread is great for breakfast, an afternoon snack, or a late-night treat. The bread can be stored in the fridge for up to 1 week, or frozen (wrapped in plastic wrap, then foil) for up to 2 months.
If you’re a pumpkin fan, you’ll love this quick bread. If you’re not a fan, give this Gluten Free Chocolate Chip Pumpkin Bread a try. You may become a fan of pumpkin after all. Happy Baking!
More Gluten Free Quick Bread Recipes
- Mary’s Homemade Banana Bread
- Lemon Blueberry Bread with Lemon Glaze
- Gluten Free Chocolate Chip and Walnut Banana Bread
If you liked this recipe, follow Flavor Walk on Pinterest.
Gluten Free Chocolate Chip Pumpkin Bread is rich, extra moist, and loaded with chocolate chips.
- 1 (15-ounce) can pumpkin
- 1 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 eggs
- 1 1/2 cups light brown sugar packed
- 2 1/4 cups gluten free flour
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup pecans chopped
Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan. (Note: Use gluten free flour to prepare the pan)
Whisk together the pumpkin, baking soda, salt and spices in a large mixing bowl.
Add the oil, eggs, and sugar and whisk until thoroughly combined.
Using a rubber spatula, fold in the flour, chocolate chips and pecans until completely combined.
Transfer the batter to the prepared pan, and spread evenly.
Bake for 1 hour or until a thin knife inserted into the center comes out clean.
Cool bread in pan on a wire rack for 15 minutes. Remove bread from pan and allow to cool completely on a wire rack.
Recipe adapted from Brown Eyed Baker