The Best Gluten Free Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread is the perfect mix of moistness and fluffiness. You'll never believe it's gluten and dairy free! And you won't be able to stop eating it.
Servings 8 slices
Ingredients
- 1 cup 1:1 gluten free flour
- ½ cup oat flour or more gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 teaspoon pumpkin pie spice Click for my homemade version
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- ½ cup maple syrup
- ¼ cup olive oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1+ cup chocolate chips
- 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 chocolate chips, add more if desired.
- 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 with a few crumbs on it.
- 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.