This Pumpkin bread is the perfect amount of pumpkin, not too sweet, and just the right dose of chocolate. All while being gluten, dairy, and nut free!
I add a secret ingredient to this pumpkin bread recipe that I think makes it as good as it is. I never see other pumpkin bread recipes add this, but a tablespoon of molasses really pulls all the pumpkin spice flavors together in this loaf. I also used a mix of flours to get the perfect texture and plenty of pumpkin pie spice to leave your palette happy.
This healthier pumpkin bread also contains a fraction of the added sweetener as the Starbucks variety, yet still tastes amazing. It’s not sickeningly sweet, but just the perfect amount of sweetness once the chocolate is added. You can keep this recipe completely refined sugar free based on the chocolate chips you use, as well.
How to make Gluten Free Chocolate Chip Pumpkin Bread
Ingredients:
- 1:1 Gluten free flour
- Oat flour
- Tigernut or almond flour
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Eggs
- Pumpkin puree
- Maple syrup
- Olive oil
- Molasses
- Vanilla extract
- Chocolate chips
Instructions
The process for making this bread is super easy.
First, you mix together all the dry ingredients.
Second, you mix together all the wet ingredients.
Third, you combine the dry with the wet, fold in the chocolate chips and bake!
Be sure to let this pumpkin bread fully cool before slicing it. Waiting overnight is even better as it allows the flavors and spices to marinate and enhances the flavor tremendously!
Pumpkin Bread Substitutions
Any possible substitutions are listed in the recipe card below. For the most part, you’ll want to stick to the recipe as written. This pumpkin bread is completely dairy free and nut free, so it’s allergy friendly as written.
Can I substitute the eggs? I have not tested a vegan egg in this recipe, but if you do, let me know in the comments!
Can I substitute the oil? Yes! You can use melted butter. You could also use melted coconut oil, but make sure all ingredients are at room temperature if you do so.
Can I substitute the flours? No, the types of flours and ratios are key to the texture of this recipe. The only flour you could sub is almond flour for the tigernut flour.
More Pumpkin Recipes
In full fall pumpkin mode? Try these other pumpkin recipes!
Easy Gluten Free Pumpkin Cinnamon Rolls
Gluten Free Pumpkin Chocolate Chip Cookies
Gluten Free Pumpkin Brownie Cookies (one of my favorite recipes!)
Healthy Chocolate Chip Pumpkin Blondies
The Best Gluten Free Chocolate Chip Pumpkin Bread
Ingredients
- 1 cup 1:1 gluten free flour
- 1/2 cup oat flour
- 1/2 cup Tigernut or almond flour you can also use another half cup of oat flour
- 2 tsp pumpkin pie spice Click for my homemade version
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1+ cup of chocolate chips I use Enjoy Life
- Pumpkin seeds optional
Instructions
- Preheat oven to 350F.
- Whisk all the dry ingredients together (flours, pumpkin spice, baking soda, baking powder, salt) and set aside.
- Beat all the wet ingredients together (eggs, pumpkin, maple syrup, oil, molasses, vanilla) until smooth.
- Add the dry ingredients to the wet and mix on low until just combined (use paddle attachment if available).
- Fold in 1 cup of chocolate chips.
- Pour batter into a parchment-lined loaf pan.
- Top with more chocolate chips (I highly recommend!) and pumpkin seeds, if desired.
- Bake for 45-50 minutes until a toothpick just comes out clean (don't overbake!).
- The longer you wait to slice into this bread, the better. If you can let it sit overnight, that is best, but at least wait until fully cooled.
- When ready to eat, I suggest warming it up slightly (30 seconds in the microwave will do the trick) and top with some vanilla ice cream or whipped cream. It’s fantastic!
- I hope you love this pumpkin bread as much as I do.
