Gluten Free Chocolate Chip Pumpkin Bread (Dairy Free)

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If you’re looking for the best Gluten Free Chocolate Chip Pumpkin Bread that is soft, moist, and packed with pumpkin spice flavor, this recipe is it! This easy pumpkin bread is loaded with melty chocolate chips, fall flavor, and has one secret ingredient that makes it taste extra rich: molasses. It's also dairy free, nut free, and refined sugar free.

gluten free pumpkin chocolate chip bread

This is one of my favorite fall recipes that I make every year because, honestly, it is just that good. I had to develop my own pumpkin bread recipe because I find that pumpkin flavor tends to fall flat in baked goods and you end up with a loaf that tastes like spices and nothing else. So I tested adding a little molasses, thinking its deep, rich flavor might pull the actual pumpkin forward. Spoiler: it definitely does!

This healthy pumpkin bread has just the right amount of sweetness. It's rich enough to feel like a treat, but made with nourishing ingredients you can feel good about. Compared to the classic Starbucks pumpkin loaf, this gluten free version has less sugar, less oil, and no dairy- yet it’s just as soft, spiced, and satisfying.

gluten free pumpkin bread with chocolate chips

Why You'll Love This Gluten Free Chocolate Chip Pumpkin Bread

Allergy friendly: this pumpkin bread is gluten free, dairy free, nut free, soy free, and corn free so no one has to miss out on fall treats!
Refined sugar free: sweetened with maple syrup rather than refined white sugar. Choose refined sugar-free chocolate to keep the entire loaf refined sugar free.
Soft and tender: a blend of gluten free flours gives this pumpkin loaf a soft texture without the dense or gummy texture that can happen with gluten free pumpkin bread.
Secret ingredient: there are a million pumpkin breads out there, but mine contains a tablespoon of molasses to add depth of flavor. It makes this pumpkin bread recipe taste richer and ties all those warm pumpkin spice notes together. Trust me, once you try it, you won't want to skip it again.
Big pumpkin spice flavor: pumpkin pie spice gives you plenty of warm fall pumpkin flavor without needing an excessive amount of pumpkin puree.
Loaded with chocolate: chocolate chips are mixed throughout the loaf and sprinkled on top for extra melty chocolate in every bite.
Easy to make: no complicated techniques or special equipment, just mix, bake and enjoy!

gluten free dairy free pumpkin bread with chocolate chips

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, this provides the structure for the loaf.
Oat flour: helps absorb some of the moisture from the pumpkin while keeping the bread soft and tender. Use certified gluten free oat flour if you need to avoid gluten contamination. If you don't have oat flour, you can substitute additional 1:1 gluten free flour.
Tigernut or almond flour: tigernut flour adds tenderness, subtle sweetness, and a slightly nutty flavor without using nuts. Despite the name, tigernuts are not nuts - they're a tuber. If you don't need this recipe to be nut free, almond flour can be used instead.
Eggs: two large eggs help bind the ingredients and provide structure and lift.
Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling.
Maple syrup: be sure to use real maple syrup and not pancake syrup.
Olive oil: a small amount of mild olive oil adds moisture and richness without making the loaf heavy. You can also use melted coconut oil; see the substitutions below.
Molasses: my secret ingredient! Just one tablespoon of unsulphured molasses gives the pumpkin bread a deeper, richer flavor.
Chocolate chips: use your favorite dairy-free chocolate chips or chopped chocolate. I love dark chocolate here because it balances the sweetness of the pumpkin bread, but semi-sweet chocolate is also delicious.
Pumpkin pie spice, baking powder, baking soda, vanilla extract, salt: I've linked my homemade pumpkin pie spice recipe which I make every fall along with a corn free baking powder.

How to Make Gluten Free Chocolate Chip Pumpkin Bread

Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, leaving some overhang so you can lift the loaf out later.
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 the chocolate chips.
Pour pumpkin bread batter into prepared loaf pan.
Top with more chocolate chips and pumpkin seeds, if desired. I highly recommend adding extra chocolate chips on top. We do have standards around here.
Bake for 45-50 minutes until a toothpick inserted in the center of the loaf comes up with a few crumbs on it and the top is golden brown. The center should feel springy when gently pressed.
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.

how to make the best gluten free pumpkin bread

Substitutions and Variations

Flours: you can substitute more 1:1 gluten free flour for the oat flour, as well as almond flour for the tigernut flour.
Olive oil: you can use melted butter (dairy free) or coconut oil. Make sure all ingredients are at room temperature if using coconut oil and note that the loaf may turn out denser.
Maple syrup: I recommend sticking with maple syrup for the best texture and flavor. Agave syrup will work if needed. I haven't tested this recipe with a granulated sweetener, so I can't guarantee that a direct substitution will work.
Variations: 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 then level off with the back of a knife. This ensures you don't pack the flour and end up with too much.
Use the right pumpkin puree: different brands of canned pumpkin can have very different moisture levels. I prefer Libby's or Farmer's Market Organic pumpkin puree for this recipe. Measure the pumpkin carefully because too much moisture can result in a dense or soggy loaf.
Don't over mix the batter: for best results with gluten free baking, avoid over mixing. Once you add the dry ingredients, mix until just combined and a few flour streaks remain. The flour will get fully incorporated when you fold in the chocolate chips. Overmixing can make the finished loaf gummy or dense.
Don't over bake the loaf: gluten free bread can dry out fast. Start checking around 45 minutes. A toothpick inserted into the center should come out with a few moist crumbs and when you gently press on the center, it should feel bouncy. It will continue to set 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. Gluten free quick breads continue to set as they cool and letting the loaf rest for a night allows the flavors to develop for an even better loaf the next day.

Serving and Storage

This gluten-free pumpkin bread tastes absolutely divine warmed up with a scoop of vanilla ice cream, cinnamon ice cream, or pumpkin ice cream on top. The gooey chocolate, warm pumpkin spice flavor, and melty ice cream are 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 pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. Make sure the loaf is completely cool before storing it. Storing warm bread can trap condensation and make it gummy. Gluten free baked goods can firm up in the refrigerator, so let individual slices come to room temperature or warm them briefly before serving.

You can also slice and wrap individual portions in plastic wrap and freeze in a freezer safe bag/container for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm slightly before serving.

FAQ

Is this gluten free chocolate chip pumpkin bread nut free?

This recipe is nut free when you use tigernut flour, which is a tuber, not a nut.

Can I make this gluten free pumpkin bread vegan?

I haven't tested a vegan egg substitute in this recipe, so I can't guarantee the results. I'm skeptical that a flax egg would leave the loaf gummy, but if you try it with flax eggs or Bob's Red Mill Egg Replacer, let me know in the comments how it turned out!

Can I use homemade pumpkin puree?

You sure can! Cook and cool the pumpkin, then blend until completely smooth before measuring. Keep in mind that homemade pumpkin puree can contain more moisture than canned pumpkin, which may slightly change the texture of the bread.

Why is my gluten free pumpkin bread dense or gummy?

Usually one of three things: flour measured incorrectly, too much pumpkin puree, or an over mixed batter. Spoon your flour into the measuring cup and level it off instead of scooping straight from the bag. Measure pumpkin in a dry measuring cup so you get exactly one cup. And stop mixing the moment the batter comes together. Slicing the loaf while it's still warm will also make it seem gummy when it isn't, so give it time to finish setting.

Can I freeze this pumpkin bread?

Yes, and it freezes great. Cool the loaf completely, then slice it and wrap individual portions in plastic wrap before sealing them in a freezer safe bag or container. It keeps for up to 3 months. Thaw overnight in the refrigerator or on the counter, then warm the slice briefly before eating. Freezing in slices means you can pull out exactly one piece instead of defrosting the whole loaf.

Can I make this chocolate chip pumpkin bread ahead of time?

Yes! In fact, this pumpkin bread is even better the next day. Bake the loaf up to 2 days ahead, let it cool completely, and store it tightly covered at room temperature. The flavors have more time to develop and the texture becomes even more tender.

Can I make pumpkin chocolate chip muffins or mini loaves instead?

Yes! Scoop the batter into a lined muffin tin or greased mini loaf pans. Baking time will be shorter, so begin checking them early - at around 15 minutes. They're done when a toothpick inserted in the center comes out with a few moist crumbs.

More Gluten Free Pumpkin Recipes

In full fall pumpkin mode? Same. Try these other gluten free pumpkin recipes:

For brunch: Gluten Free Pumpkin Coffee Cake

For cookies: Gluten Free Pumpkin Chocolate Chip Cookies, Gluten Free Pumpkin Pie Cookies, or Pumpkin Brownie Cookies.

For a healthier treat: Gluten Free Turmeric Pumpkin Cake or Gluten Free Pumpkin Chickpea Blondies (they're a higher-fiber, higher-protein dessert option).

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.

healthy gluten free chocolate chip pumpkin bread

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