Gluten Free Chocolate Chip Pumpkin Bread (Dairy Free)

Gooey chocolate, cozy spices, and a soft texture make this Gluten Free Chocolate Chip Pumpkin Bread the best pumpkin bread! This recipe is a fall favorite that I make every year since it is just that good. And besides just being gluten free, it's also dairy free, nut free, and refined sugar free.

What Makes this Gluten Free Chocolate Chip Pumpkin Bread Different & Better

• There are a million pumpkin bread recipes out there, but this one has a secret weapon: molasses. Just a tablespoon deepens the flavor and ties all those pumpkin spice notes together, creating the most rich, cozy loaf ever. It’s a small detail that makes a huge difference — I’ve never seen another gluten free pumpkin bread recipe use it, and once you try it, you’ll never skip it again 
• I use a mix of gluten free flours for the perfect texture. Using just gluten free flour can result in a dense and gummy texture, but by adding in some oat flour and/or tigernut flour (or almond flour), we end up with a soft, tender crumb that is pure heaven on the tongue.
• Plenty of pumpkin spice amplifies the pumpkin flavor without too much added pumpkin, which can leave the loaf too wet.

Healthy Pumpkin Bread

This isn’t your average sugar-loaded pumpkin loaf. This healthy pumpkin bread has just the right amount of sweetness — rich enough to feel like a treat, but made with nourishing ingredients you can feel good about. It’s sweetened naturally with maple syrup and you can keep it even healthier by using refined sugar free, dark chocolate chips.

Compared to the classic Starbucks pumpkin loaf, this gluten free version has a fraction of the sugar, less oil, and no dairy- yet it’s just as soft, spiced, and satisfying.

Pumpkin is packed with fiber and vitamins A and C, helping to support your immune system as we head into cold and flu season. So go ahead, call this pumpkin bread dessert, breakfast, or a snack… it’s delicious any way you slice it.

Gluten Free Chocolate Chip Pumpkin Bread Ingredients

• Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
• Oat flour: oat flour helps soak up some of the moisture of the pumpkin so the bread remains fluffy and tender. You can also use more gluten free flour instead, though.
• Tigernut or almond flour: tigernut flour is my favorite nut free alternative to almond flour. Both tigernut and almond flour add a sweet, grounding flavor without added sugar which is why I like using them as a healthy baking hack. Of course, avoid nut flours if you are allergic (tigernut flour is NOT a nut, despite it's name)
• Eggs: two large eggs help bind the ingredients and give the loaf structure.
• Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling.
• Maple syrup: my favorite unrefined sweetener for this easy pumpkin bread recipe. Be sure to use real maple syrup a don't pancake syrup.
• Olive oil: we don't need much of this heart healthy fat as pumpkin adds plenty of moisture.
• Molasses: my secret ingredient! Just a splash of molasses brings all the flavors together for the best gluten-free pumpkin bread ever!
• Chocolate chips: I love dark chocolate, but semi-sweet (or a mix of both) will work. Stick to refined sugar free and/or dairy-free chocolate chips to keep this recipe healthy.
• Pumpkin pie spice, baking powder, baking soda, vanilla extract, salt: I've linked my homemade pumpkin pie spice recipe which I make every fall!

How to Make Gluten-Free Pumpkin Chocolate Chip Bread

• Preheat oven to 350F. Line a loaf pan with parchment paper.
• Whisk all the dry ingredients together in a medium bowl and set aside.
• Beat all the wet ingredients together in a large mixing bowl until smooth.
• Add the dry ingredients to the wet and mix on low speed until just combined (use paddle attachment if available).
• Fold in chocolate chips.
• Pour pumpkin bread batter into prepared loaf pan.
• Top with more chocolate chips and pumpkin seeds, if desired.
• Bake for 45-50 minutes until a toothpick just comes out clean and the top is golden brown.
• Let cool for 10-20 minutes in the pan before removing to a wire rack to finish cooling.
• 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.

Pumpkin Bread Substitutions

Can I substitute the eggs? I have not tested a vegan egg in this recipe. I'm afraid a flax egg would leave this bread gummy with limited rise. If you do try a vegan egg substitute, let me know in the comments how it went.

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? You can substitute the oat flour for more gluten free flour and the almond flour for the tigernut flour.

Variations to try: fold pumpkin seeds, walnuts or pecans into the batter to add a crunch to this soft bread. Add a streusel topping, like the one used in my Gluten Free Pumpkin Coffee Cake Recipe.

Tips for the Best Gluten Free Chocolate Chip Pumpkin Bread

• Measure flour correctly: use a spoon to scoop flour into the measuring cup so you don't pack the flour and end up with too much. 
• Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the chocolate chips.
• Don't over bake the loaf. Gluten free baked goods dry out fast. Insert a toothpick into the center of the bread, it should come out with a few crumbs on it and when you gently press on the center, it should feel bouncy. It will continue to cook a little as it cools. 
• Wait to slice the bread. I know that feels impossible, but the longer you wait to slice this pumpkin chocolate chip bread, the better the texture and taste. Let the loaf rest for a night and I promise it will be even better the next day!

Serving and Storage

This pumpkin bread tastes absolutely divine warmed up with a scoop of vanilla ice cream on top. The gooey chocolate, warm pumpkin spice flavor, and melty ice cream is the ultimate combo. Of course, you can also slice and serve this bread as is, with a glass of cold oat milk, or drizzle your favorite nut/seed butter on top.

Store leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. Slice and freeze individual portions for up to 3 months. Just thaw and warm before eating.

FAQ

More Pumpkin Recipes

In full fall pumpkin mode? Try these other pumpkin recipes!

Gluten Free Pumpkin Chocolate Chip Cookies

Gluten Free Pumpkin Brownie Cookies (one of my favorite recipes!)

Healthy Chocolate Chip Pumpkin Blondies

Gluten Free Pumpkin Coffee Cake Recipe

If you try this recipe, let me know what add-ins you included! Drop an questions in the comments and be sure to tag me on social media.