This gluten-free pumpkin chocolate chip bread brings all the cozy autumn flavors—moist pumpkin, warm spices, and melty chocolate. It can also be made dairy-free.
Pumpkin bread is a fall favorite whether you enjoy a slice for breakfast with a smear of butter or as an after-dinner treat. This version is adapted from a handwritten family recipe and updated to be lower in sugar, gluten-free, and optionally dairy-free while staying tender and flavorful.
About This Gluten-Free Pumpkin Bread Recipe
I updated a childhood recipe to work with gluten-free flour blends and reduced sugar, while keeping the texture moist. The addition of allergy-friendly chocolate chips makes the bread extra irresistible.
Ingredients For Gluten-Free Pumpkin Bread
- Gluten-free all-purpose flour: use a reliable 1:1 blend (see suggestions below).
- White and brown sugar: for sweetness and structure.
- Baking soda and baking powder: provide lift in this quick bread.
- Salt: balances the flavors.
- Spices: cinnamon, nutmeg, ground cloves, and allspice for classic pumpkin flavor.
- Melted coconut oil or vegetable oil: adds moisture and richness.
- Eggs: thicken and bind the batter.
- Canned pumpkin: use plain pumpkin, not pumpkin pie filling.
- Chocolate chips: allergy-friendly options like Enjoy Life work well.
How To Make Gluten-Free Pumpkin Bread
Making this quick bread is straightforward. Whisk together the dry ingredients, then mix the wet ingredients—oil, brown sugar, eggs, and pumpkin. Combine the wet into the dry, fold in chocolate chips, let the batter rest briefly, then bake until golden.
Gluten-Free Flour Blend
I recommend a trusted gluten-free 1:1 all-purpose blend such as Cup4Cup, King Arthur Measure for Measure, Bob’s Red Mill 1:1, or GF Jules. Different blends behave differently, so results may vary. If you switch blends, you might need to adjust liquids or leavening slightly.
Can I Make This Recipe With Almond or Coconut Flour?
I don’t recommend substituting a single flour like almond or coconut flour for a 1:1 gluten-free blend. Single-ingredient flours absorb liquid differently and will change texture and structure. Use a multi-ingredient 1:1 blend for best results.
Can I Make This Pumpkin Bread Gluten AND Dairy Free?
Yes. Use a gluten- and dairy-free 1:1 flour blend and dairy-free chocolate chips. I tested this recipe with both Bob’s Red Mill 1:1 and King Arthur Measure for Measure; both worked, with a preference for King Arthur’s texture in my testing.
Can I Substitute Pumpkin Pie Spice Instead?
You can likely substitute 1½ teaspoons of pumpkin pie spice for the individual spices, though I prefer using separate spices (cinnamon, nutmeg, allspice, and cloves) to control the balance. I haven’t thoroughly tested the swap, so adjust to taste.
Tips For Making Gluten-Free Pumpkin Bread
- Let the batter rest: Allow the mixed batter to sit 10–15 minutes before baking—this helps reduce grittiness common with some gluten-free blends.
- Cracks on top are fine: A cracked top usually means the bread is baked through and is not a problem.
- Cool before slicing: Let the loaf cool in the pan for at least 10 minutes, then transfer to a wire rack. Allow it to set so slices hold together well.
How To Serve Gluten-Free Pumpkin Bread
Serve warm with a small dab of softened butter or dairy-free spread. For extra pumpkin flavor, try it with pumpkin butter or a light smear of cream cheese if dairy is acceptable.
How To Store Gluten-Free Pumpkin Bread
Keep the loaf covered at room temperature for 3–4 days. If it firms up, soften slices for 5–10 seconds in the microwave. For longer storage, wrap tightly and freeze for up to 3 months.
Can I Freeze Gluten-Free Pumpkin Bread?
Yes. Wrap the loaf or individual slices securely in multiple layers of plastic wrap or foil, then place in a freezer-safe container. Thaw in the fridge and warm briefly before serving.
More Fall Gluten-Free Baking Recipes
If you enjoy quickbreads, try a gluten-free banana bread with walnuts. For other fall treats, consider gluten-free pumpkin scones with maple frosting, homemade gluten-free apple pie, or even gluten-free croissants if you’re feeling ambitious.
If you try this recipe, please leave a comment to share how it turned out!
Gluten-Free Pumpkin Chocolate Chip Bread
Gluten-Free Chocolate Chip Pumpkin Bread
A cozy pumpkin bread perfect for autumn: warm spices, pumpkin flavor, and chocolate chips.
Ingredients
- 1 ½ cups gluten-free flour blend, like Cup4Cup
- ¼ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ cup melted and cooled coconut oil or vegetable oil
- ¼ cup packed brown sugar
- 3 eggs, room temperature
- 1 cup canned pumpkin (not pumpkin pie filling)
- ⅔ cup chocolate chips
Instructions
Preheat oven to 350°F. Grease a loaf pan or line with parchment. In a medium bowl, whisk together the gluten-free flour, white sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice. Set aside.
In another bowl, whisk the brown sugar with the melted coconut or vegetable oil until smooth. Whisk in the eggs one at a time, then add the canned pumpkin and mix until combined.
Pour the wet ingredients into the dry ingredients and stir with a large spoon until just combined. Fold in chocolate chips. Let the batter rest at room temperature for 10 minutes, then pour into the prepared loaf pan.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Wait to slice until it has set to avoid overly soft slices.
Notes
Storage: Keep covered at room temperature for 3–4 days, then freeze. Thaw and warm briefly before serving.
Dairy Free: To make gluten- and dairy-free, use a dairy-free 1:1 gluten-free flour blend and dairy-free chocolate chips.
Nutrition Information
Yield 8
Serving Size 1
Amount Per Serving
Calories 499
Total Fat 35g
Cholesterol 70mg
Sodium 365mg
Carbohydrates 42g
Protein 6g
Nutrition information is provided as an estimate. Calculate based on your ingredients if precise values are required.
Are you a pumpkin bread fan?
What pumpkin-flavored treats will you make gluten-free this fall?
Let me know in the comments if you’ve tried this gluten-free chocolate chip pumpkin bread!