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

Front-facing view of center cut of pumpkin bread, with slices stacked on a plate in the background.
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5 from 3 reviews

This soft & tender pumpkin chocolate chip bread is a fall classic. It 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. 

  • Author: Alex Azary
  • 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) all-purpose flour (or gluten-free all-purpose flour blend 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

  1. Preheat oven to 350ºF. Grease a 9"x5" loaf pan with non-stick cooking spray.
  2. In a medium mixing bowl, whisk together the  flour, baking powder, baking soda, cinnamon, salt, ginger, cloves, nutmeg, and all spice until well-combined.
  3. 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. 
  4. 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. 
  5. 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.
  6. 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.

Find it online: https://www.brighteyedbaker.com/pumpkin-chocolate-chip-bread-gluten-free/