Pumpkin Chocolate Chip Bread {gluten-free and dairy-free option}

This soft & tender pumpkin chocolate chip bread is a fall classic. It's can be made both gluten-free and dairy-free, but you'd never know it; the flavor and texture are spot-on. This loaf is perfectly spiced and studded with mini chocolate chips in every bite, making it the perfect treat for cozy fall mornings.

I truly don't know how it took this long for me to give you all a pumpkin chocolate chip bread recipe. I mean sure, we had muffins, but there's something to be said about the classic quick bread. It's basic, it's comforting, and it's incredibly easy to make. It also allows you to sneak around and slice off little slivers of bread throughout the day, or go all-in and cut yourself an unapologetically thick slice. This loaf is everything pumpkin chocolate chip bread should be: moist, tender, perfectly-spiced, and speckled with plenty of little chocolate chips throughout. It's easily made gluten-free, with a dairy-free option as well. Paired with a creamy pumpkin cold brew or a chai latte, it's exactly the kind of cozy comfort food we all need this fall.

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Jump to:

• Tips for making great pumpkin bread
• Why I love this recipe
• What type of chocolate chips to use
• Making this recipe dairy-free
• Tips for storing & serving
• More pumpkin recipes
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Tips for making great pumpkin bread

A great loaf of pumpkin bread is soft & tender without falling apart, moist without being wet, and perfectly spiced without being overpowering. Here are some tricks I use to accomplish these goals when making this pumpkin chocolate chip bread:

For a gluten-free loaf, use a high-quality flour blend (with xanthan gum): A solid gluten-free flour blend is key to nailing the perfect texture with most any recipe. It's also important that the blend you use contains xanthan gum - most do! - as this ingredient plays the role gluten normally would. It helps bind and emulsify your ingredients, and provides elasticity to your batter. My go-to brands for all-purpose gluten-free flour are Pamela's, Bob's Red Mill, and King Arthur.

Use oil instead of butter: Most baked goods call for some sort of fat in the recipe - typically butter or oil. Butter adds more flavor, but oil works better when you're looking for extra- soft, tender texture in your finished product. In the case of pumpkin bread, there's enough flavor in the batter from the pumpkin purée and spices that you really don't need to rely on butter for added interest. Oil works better here for the texture we're trying to achieve. I like to use avocado oil in my baking because it's a healthier fat that can withstand high temperatures, but any neutral-flavored cooking oil will work.

Use both brown sugar & granulated sugar. While granulated sugar works well in most sweet recipes, brown sugar is great for contributing more moisture and a richer flavor to your baked goods. Since pumpkin chocolate chip bread is a spiced loaf with warmer, cozier flavors, I like to add brown sugar to my recipe to help amplify that.

Use the right blend of spices. In most of my pumpkin recipes I use a mix of 5 spices: cinnamon, nutmeg, cloves, ginger, and all spice. These are the same spices used in most pumpkin pie spice blends; the key is simply to use each one in the right proportion. I use the individual spices rather than a pre-made blend because I always have them on hand anyway, but in a pinch you can use store-bought pumpkin pie spice. If going this route, I would suggest using 1 ¾ teaspoons pumpkin pie spice.

Why I love this recipe

It's easy to make, without any special kitchen appliances. Like many quick bread recipes, this gluten-free pumpkin bread is simple to whip up. Because the recipe uses oil, there's no need to cream together ingredients with an electric mixer. Instead, all you'll need is a couple bowls and a whisk. If you work quickly, you can probably have this batter prepped and in your oven in about 20 minutes!

It makes a generously-sized loaf of bread. If you compare this recipe to many other quick bread recipes, you'll notice it uses more ingredients. I like my quick breads nice and tall, so I developed this recipe to adequately fill a 9"x5" loaf pan.

It's the perfect mix of pumpkin spice and chocolate. Trust me when I say that I love cramming as many chocolate chips as possible into most recipes, but with this bread I think it's important to also let the pumpkin and spices play a role. This recipe does just that, with a generous (but not overwhelming!) amount of chocolate chips dispersed throughout the batter.

What type of chocolate chips to use

Any chocolate chips will work for this recipe, but I recommend mini ones if possible. The smaller bits of chocolate get spread out more easily, allowing for better balance with the pumpkin flavor. I also love the way mini chips look scattered on top of the loaf!

If you want to make this recipe dairy-free, make sure you use dairy-free chocolate chips.

Making this recipe dairy-free

In addition to making this pumpkin chocolate chip bread gluten-free, you can make it dairy-free as well! Just use dairy-free chocolate, and swap the cow's milk for a plant-based milk substitute. I tested this recipe with plain, unsweetened oat milk, but almond milk typically works well in baked goods too.

Tips for storing & serving

Once baked, allow this pumpkin bread to cool completely before wrapping it in plastic wrap. Store at cool room temperature for up to a couple days, or in the refrigerator for up to a week. Like most baked goods, this bread is best enjoyed at room temperature. If you do refrigerate it, you may want to warm slices briefly in the microwave or toaster before serving.

More pumpkin recipes

Craving more pumpkin? Here are a few of my other favorite pumpkin recipes, all of which are gluten free-friendly!

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