This 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. One of the nice things about pumpkin is how easily it mixes with other flavors.
Throw in some chocolate and nuts, and I’m in the kitchen, preheating the oven, and ready to start baking! This quick bread is the perfect combination of mellow pumpkin, sweet chocolate, and salty pecans.
If you like this chocolate chip pumpkin bread, you’ll also like these chocolate chip pumpkin cookies. And, if you’re a fan of pumpkin without chocolate chips, try my pumpkin bars, pumpkin cookies, and pumpkin muffins.
Is This Pumpkin Chocolate Chip Bread Difficult To Make?
This recipe is easy to prepare and you can mix everything together in a large bowl. As a quick bread, this recipe doesn’t require yeast and you don’t have to wait for dough to rise.
The difficult part about making this bread is waiting for it to bake and cool before you can enjoy it.(This post contains affiliate links. Read my disclosure policy here.)
Ingredients You’ll Need to Make Gluten Free Chocolate Chip Pumpkin Bread:
- Pumpkin – Use pumpkin puree – not pumpkin pie filling.
- Baking Soda – Using baking soda gives lift to the bread while it’s baking.
- Cloves – Ground cloves.
- Cinnamon – Ground cinnamon.
- Nutmeg – Ground nutmeg.
- Ginger – Ground ginger.
- Salt – Table salt.
- Oil – Vegetable oil or canola oil.
- Eggs – Use eggs at room temperature.
- Brown sugar – Light brown or golden brown sugar will work.
- Gluten free flour blend – I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chocolate chips – I use semi-sweet chocolate chips
- Pecans – Chopped pecans.
How to Make Gluten Free Chocolate Chip Pumpkin Bread
- Whisk together the pumpkin, baking soda, salt, and spices in a large bowl.
- Add oil, eggs, and sugar and whisk until combined.
- Fold in gluten free flour, chocolate chips, and pecans.
- Transfer the batter to the prepared loaf pan.
- Bake for 1 hour.
Step By Step Instructions
Preheat the oven to 350° F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, add the pumpkin, baking soda, salt, and spices. Whisk until combined.
Add the oil, eggs, and sugar and whisk until completely combined.
Use a rubber spatula to fold in the gluten free flour, chocolate chips, and chopped pecans until combined.
Transfer the batter to the prepared pan and spread evenly around the pan.
Bake the bread for 1 hour or until a wooden pick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes, then remove it to a wire rack to cool completely.
What Type Of Gluten Free Flour Should I Use?
This quick bread was made with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This cup-for-cup gluten free flour contains xanthan gum, so I didn’t add any to the recipe.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this quick bread recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
Test the bread with a cake tester or wooden pick. Stick the pick into the center of the bread. If the pick comes out clean, the bread is done. If it comes out sticky, the bread isn’t done yet and should be baked for a few more minutes.
The top of the quick bread should be brown and darker around the edges. The bread will also start to pull away from the edges of the pan.
This quick bread can be stored in the freezer for up to 3 months. Cool the pumpkin bread completely, then wrap the loaf tightly in plastic wrap before placing it in a freezer-safe bag.
Defrost the bread in your refrigerator overnight or for several hours on your kitchen counter.
Easy Gluten Free Chocolate Chip Pumpkin Bread
This pumpkin chocolate chip bread is great for breakfast, an afternoon snack, or a late-night treat. The healthy pumpkin puree adds extra moisture to this tasty bread.
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
- Caramelized Banana Bread
- Mary’s Homemade Banana Bread
- Lemon Blueberry Bread with Lemon Glaze
- Chocolate Chip and Walnut Banana Bread
- Cranberry Bread
- Cinnamon Swirl Bread
- Zucchini Banana Bread
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 1/2 cups light brown sugar, firmly packed
- 2 1/4 cups gluten free flour blend
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup chopped pecans
Preheat oven to 350° F. Grease and flour a 9"x5" loaf 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 combined.
Transfer the batter to the prepared pan, and spread evenly.
Bake for 1 hour or until a wooden pick 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.
- Generously grease and flour all around the inside of your loaf pan. Doing this will prevent the bread from sticking to the pan. And, make sure to use gluten free flour when preparing the pan.
- When adding the flour, chocolate chips, and pecans be careful to not overmix the batter. Overmixing can lead to bread that is tough.
- Remember to check the pumpkin bread, with a wooden pick or cake tester, before removing from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.
Recipe adapted from Brown Eyed Baker.
This recipe was originally published in 2018. It was published again in 2021 with updated images and step by step instructions.