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Home » Recipes » Quick Breads

Gluten Free Chocolate Chip Pumpkin Bread

Sep 4, 2021 · 3 Comments

Thanks for sharing this recipe!

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Slices of gf chocolate chip pumpkin bread on parchment paper with white overlays and black and brown text near top of image for Pinterest.

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!

Close up view of 3 slices of gf chocolate chip pumpkin bread and the remaining loaf on parchment paper with a bread knife and blue and white striped kitchen towel on the right.

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:

Overhead view of ingredients, with labels, for making 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

  1. Whisk together the pumpkin, baking soda, salt, and spices in a large bowl.
  2. Add oil, eggs, and sugar and whisk until combined.
  3. Fold in gluten free flour, chocolate chips, and pecans.
  4. Transfer the batter to the prepared loaf pan.
  5. 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.

Overhead view of glass mixing bowl containing pumpkin puree, baking soda, cloves, cinnamon, nutmeg, ginger, and salt with a wire whisk on the right and a blue and white striped towel on the left.

Add the oil, eggs, and sugar and whisk until completely combined.

Overhead view of a glass mixing bowl containing unmixed brown sugar, oil, eggs, pumpkin/spice mixture and wire whisk with a blue and white striped kitchen towel on the left.

Use a rubber spatula to fold in the gluten free flour, chocolate chips, and chopped pecans until combined.

Overhead view of glass mixing bowl with chocolate chips, gluten free flour blend, and chopped pecans being added to batter for gluten free chocolate chip pumpkin bread with a rubber spatula. A blue and white striped kitchen towel is in the upper left corner.

Transfer the batter to the prepared pan and spread evenly around the pan.

Overhead view of a greased and floured 9x5" loaf pan containing gluten free chocolate chip pumpkin bread batter.

Bake the bread for 1 hour or until a wooden pick inserted into the center comes out clean.

Close up view of baked gluten free chocolate chip pumpkin bread in loaf pan cooling on wire rack.

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.

Recipe FAQs

How will I know if this pumpkin bread is done?

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.

Can you freeze chocolate chip pumpkin bread?

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.

A sliced loaf of gluten free chocolate chip pumpkin bread on parchment paper with a blue and white striped kitchen towel and more slices on white plates in the background.

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!

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Close up view of 3 slices of gf chocolate chip pumpkin bread and the remaining loaf on parchment paper with a bread knife and blue and white striped kitchen towel on the right.

Gluten Free Chocolate Chip Pumpkin Bread

Connie @ Flavor Walk
Gluten Free Chocolate Chip Pumpkin Bread is rich, extra moist, and loaded with chocolate chips. 
4.66 from 23 votes
Print Recipe Pin Recipe
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, Gluten free
Servings 10 slices
Calories 530 kcal

Ingredients
  

  • 1 (15-ounce) can pumpkin
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 eggs, room temperature
  • 1 ½ cups light brown sugar, firmly packed
  • 2 ¼ cups gluten free flour blend
  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup chopped pecans

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1sliceCalories: 530kcalCarbohydrates: 67gProtein: 6gFat: 28gSaturated Fat: 15gCholesterol: 34mgSodium: 250mgPotassium: 239mgFiber: 5gSugar: 43gVitamin A: 75IUCalcium: 74mgIron: 3.3mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

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.

More Quick Bread Recipes

  • Gluten Free Peanut Butter Banana Bread
  • Gluten Free Cinnamon Swirl Bread
  • Gluten Free Banana Blueberry Bread
  • Gluten Free Chocolate Chip and Walnut Banana Bread

Thanks for sharing this recipe!

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Reader Interactions

Comments

  1. Patty says

    September 16, 2018 at 7:16 am

    Yummy fall treat!

    Reply
  2. Violet says

    December 20, 2022 at 8:11 pm

    Super delicious pumpkin bread. Thank you for sharing your recipe 😛

    Reply
    • Flavor Walk says

      December 21, 2022 at 8:32 am

      Hi Violet,

      Your comment made my day. Thank you for the 5-star rating.

      Reply

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