Pumpkin Chocolate Chip Bread {gluten-free, dairy-free option}
This soft & tender pumpkin chocolate chip bread is a fall classic. It’s gluten-free and can also be made 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.
- Prep Time: 20 minutes
- Cook Time: 1 hr 20-25 minutes
- Total Time: 1 hr 40-45 minutes
- Yield: one 9"x5" loaf 1x
- Category: quick bread
- Method: baking
- Diet: Gluten Free
Ingredients
Scale
- 2 1/2 cups, spoon and level (10 5/8 ounces) gluten-free all-purpose flour with xanthan gum*
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 5/8 teaspoon salt
- 3/8 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon all spice
- 1/2 cup (4 ounces) avocado oil (or other neutral-flavored cooking oil)
- 3/4 cup, packed (3 3/4 ounces) brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 2 large eggs
- 1 1/2 cups (12 ounces) canned pumpkin purée
- 2/3 cup (5 5/8 ounces) milk (use oat milk for dairy-free)
- 2 teaspoons pure vanilla extract
- 1 cup (6 ounces) chocolate chips (I used mini chips; dairy-free if desired), plus extra for sprinkling
Instructions
- Preheat oven to 350ºF. Grease a 9″x5″ loaf pan with non-stick cooking spray.
- In a medium mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, ginger, cloves, nutmeg, and all spice until well-combined.
- In a second, medium mixing bowl, whisk together the avocado oil, brown sugar, and granulated sugar until well combined. Make sure to break up any chunks of sugar that may get caught in your whisk. Add the eggs and beat in well until fully incorporated; the mixture should be paler in color. Beat in the pumpkin purée, milk, and vanilla extract until smoothly combined.
- Add the dry ingredients to the wet and fold in with a rubber spatula just until incorporated, with little or no streaks of flour remaining. Add the chocolate chips and fold in just until all ingredients are fully combined and the chips are well-dispersed.
- Pour batter into the prepared loaf pan and use spatula to smooth out the top surface. Bake in preheated oven for 1 hr 20-25 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for about an hour or two before carefully transferring to a wire rack to cool completely.
- Once cool, wrap loaf tightly in plastic wrap. Store at cool room temperature for up to a couple days, or in the refrigerator for up to a week.
Notes
*This recipe can also be made with regular all-purpose flour
Keywords: gluten-free pumpkin bread, pumpkin chocolate chip bread, dairy-free pumpkin bread, pumpkin quick bread, pumpkin bread