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–+ servings
Cut pumpkin bread.
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5 from 1 vote

Gluten Free Chocolate Chip Pumpkin Bread

Delicious texture, lots of fall flavor. The perfect pumpkin loaf!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Breakfast
Servings: 8 slices
Calories: 487kcal

Ingredients

  • ½ cup salted butter melted
  • 1 cup light brown sugar packed
  • 1 ½ cups canned pumpkin
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups gluten free flour blend such as King Arthur Measure for Measure
  • ⅓ cup almond flour finely ground is best
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ¼ teaspoon ground ginger
  • pinch ground cloves
  • 1 cup semi sweet chocolate chips divided

Instructions

  • Preheat oven to 350°F (180°C). Line a loaf pan with parchment paper and spray lightly with nonstick spray. Set aside.
  • In a large microwave safe bowl, melt butter in 30 second intervals until just melted. Allow to cool a few minutes.
  • Add brown sugar to the butter and whisk until light and fluffy. (see pictures above for reference)
  • Add pumpkin, eggs and vanilla and whisk until evenly combined.
  • In a separate bowl mix together: gluten free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Stir until evenly combined.
  • Add dry ingredients to the pumpkin mixture and stir with a wooden spoon until mostly mixed. Add ¾ cup of chocolate chips and finish stirring gently until no flour streaks remain.
  • Spoon batter into prepared loaf pan and smooth top. Sprinkle the remaining ¼ cup of chocolate chips on top. Place on center rack of oven. Bake for 60-70 minutes. Check for doneness by inserting a skewer into the center of the loaf. It is done when it has a few or no crumbs stuck to it.
  • Once done, remove from oven and remove loaf from loaf pan by holding the parchment paper. Allow to cool on a cooling rack for 1 hour. Slice and enjoy!

Notes

This pumpkin bread was tested with King Arthur Measure for Measure, I cannot guarantee the results with other gluten free flour blends.

Nutrition

Calories: 487kcal | Carbohydrates: 63g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 404mg | Potassium: 282mg | Fiber: 7g | Sugar: 38g | Vitamin A: 7576IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 4mg