Craving a moist, flavorful quick bread that combines the warmth of pumpkin with the indulgence of chocolate chips—without the gluten? This guide walks you through making gluten free pumpkin chocolate chip bread from scratch. Whether you’re gluten intolerant, baking for a friend, or just seeking a healthier alternative, this recipe produces a tender, perfectly spiced loaf that everyone can enjoy. Before you begin, ensure all your ingredients are gluten free and your kitchen tools are clean to avoid cross-contamination.
What You’ll Need
- 1 3/4 cups gluten free all-purpose flour blend (with xanthan gum if possible)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup neutral oil (such as canola or sunflower)
- 1/4 cup unsweetened applesauce (or extra oil for richer bread)
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet or dark chocolate chips (ensure gluten free)
- Loaf pan (8.5×4.5-inch or 9×5-inch)
- Parchment paper (optional, for easy removal)
- Mixing bowls, whisk, spatula, and measuring cups/spoons
Step-by-Step
- Prep the oven and pan. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with oil or nonstick spray. For easy removal, line the pan with parchment paper, letting the edges hang over the sides.
- Mix dry ingredients. In a medium bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. If your blend doesn’t contain xanthan gum, add 3/4 teaspoon now for better texture.
- Combine wet ingredients. In a large bowl, whisk the eggs until well beaten. Add pumpkin puree, brown sugar, granulated sugar, oil, applesauce, and vanilla extract. Whisk until smooth and well combined.
- Combine wet and dry ingredients. Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until just combined—do not overmix, as this can make the bread dense.
- Add chocolate chips. Fold in the chocolate chips with a spatula, reserving a few to sprinkle on top if desired.
- Pour into pan. Scrape the batter into your prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips over the surface.
- Bake. Place the pan in the center of the oven. Bake for 50–65 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine; melted chocolate may stick).
- Cool. Remove from oven and let the bread cool in the pan for 10–15 minutes. Then lift it out using the parchment (or gently loosen the edges with a knife) and transfer to a wire rack to cool completely before slicing.
- Serve and store. Slice and enjoy! Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices.
Common Mistakes
- Using the wrong flour blend: Not all gluten free flour blends behave the same. Avoid single flours like almond or coconut unless the recipe is specifically designed for them. Look for blends labeled suitable for baking and that contain xanthan gum or guar gum to mimic gluten’s structure.
- Overmixing the batter: Stirring too much after adding the flour can develop a gummy or dense texture. Mix just until combined.
- Skipping parchment paper: Gluten free breads can stick more than wheat-based ones. Lining the pan helps ensure easy removal.
- Baking at the wrong temperature: Too hot and the bread will brown before it cooks through; too low and it may become gummy. Always preheat your oven and use an oven thermometer if possible.
- Not checking chocolate chips: Some brands of chocolate chips contain gluten or are processed on shared equipment. Always check the label.
- Opening the oven too early: This can make the bread collapse in the middle. Wait until the minimum baking time has passed before checking for doneness.
Tips
- Let the batter rest: After mixing, let the batter sit for 5–10 minutes before baking. This helps hydrate the flour and improves texture.
- Customize your spices: Adjust cinnamon, nutmeg, or ginger to your taste. Pumpkin pie spice can be used as a shortcut—use about 2 teaspoons in place of the individual spices.
- Try add-ins: Chopped nuts (like pecans or walnuts), dried cranberries, or seeds can add texture and flavor. Fold in up to 1/2 cup along with the chocolate chips.
- Check doneness in multiple spots: Because gluten free breads can bake unevenly, test with a toothpick in several areas of the loaf.
- Cool completely: Gluten free bread is more fragile when warm. Allow it to cool fully for clean slices and best texture.
- Store for best freshness: Gluten free baked goods dry out faster. Wrap tightly in plastic or foil, or slice and freeze for easy grab-and-go snacks.
Troubleshooting
- Bread is gummy or undercooked in the center: This is a common issue with gluten free quick breads. Make sure you’ve measured wet ingredients accurately. Bake until a toothpick comes out with just a few crumbs. If the top is browning too quickly, tent with foil for the last 15–20 minutes.
- Bread collapsed after baking: This can happen if the oven was opened too soon, if the pan was overfilled, or if there’s too much leavening. Next time, check your baking powder/soda are fresh and avoid overmixing. Cool the bread gradually—sudden temperature changes can cause collapse.
- Bread stuck to the pan: Use parchment paper and grease your pan well. If it still sticks, run a thin knife around the edges and allow it to cool longer in the pan before removing.
- Dry or crumbly bread: Gluten free breads dry out faster. Try adding a tablespoon of milk or non-dairy milk to the batter next time, or replace applesauce with yogurt for added moisture. Be sure not to overbake.
- Chocolate chips sank to the bottom: Toss chips with a teaspoon of the flour blend before folding into the batter. This helps suspend them throughout the loaf.
Frequently Asked Questions
- Can I make this recipe dairy free?
- Yes! Just use dairy free chocolate chips and ensure your gluten free flour blend is dairy free. The bread itself contains no dairy if you use oil and applesauce.
- Can I substitute another sweetener for the sugars?
- You can use coconut sugar or a granulated sugar substitute in place of the brown and white sugars, though flavor and texture may change slightly. Liquid sweeteners (like maple syrup or honey) will require adjusting the dry ingredients.
- What’s the best gluten free flour blend for this bread?
- A high-quality, all-purpose gluten free blend designed for baking, such as Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup, works best. Check that it contains xanthan gum or add it yourself for structure.
- Can I use fresh pumpkin instead of canned?
- Yes, but make sure it’s well pureed and not watery. Roast, drain, and mash pumpkin until smooth. Let cool before using.
- How do I freeze pumpkin chocolate chip bread?
- Let the bread cool completely. Wrap slices individually in plastic wrap, then place in a freezer bag. Thaw at room temperature or microwave briefly to serve.
- Why does my gluten free pumpkin bread taste gritty?
- This happens if the flour blend isn’t finely milled or if the batter didn’t rest before baking. Letting the batter sit for 5–10 minutes helps hydrate the flour and reduce grittiness.
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