Baking pumpkin chocolate chip bread with gluten free flour is a fantastic way to enjoy a moist, flavorful treat that everyone at your table can savor, including those with gluten sensitivities. This guide will walk you through each step, from prepping ingredients to troubleshooting common baking hurdles, ensuring you achieve a delicious, tender loaf—chock full of pumpkin flavor and rich chocolate chips. Before you begin, make sure you have all the necessary tools and ingredients, and set aside about 90 minutes for preparation and baking.
What You’ll Need
- 2 cups gluten free all-purpose flour blend (with xanthan gum, if possible)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup neutral oil (like canola or vegetable)
- 2 large eggs, room temperature
- 1/4 cup milk (dairy or unsweetened non-dairy)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
- 3/4 cup chocolate chips (semisweet or dark, gluten free certified)
- Loaf pan (8.5 x 4.5 inches recommended)
- Parchment paper or nonstick spray
- Mixing bowls, whisk, spatula, measuring cups and spoons
- Wire cooling rack
Step-by-Step
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease your loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, and pumpkin pie spice. If your flour blend does not contain xanthan gum, add 1/2 teaspoon for best texture.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix—stop as soon as you no longer see dry flour.
- Add Chocolate Chips: Fold in the chocolate chips, reserving a handful to sprinkle on top if you like a decorative finish.
- Fill the Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and sprinkle extra chocolate chips if desired.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Check at 50 minutes—if the top is browning too quickly, cover loosely with foil.
- Cool: Allow the bread to cool in the pan for 15-20 minutes. Then, run a knife around the edges and carefully lift out (using parchment, if used) onto a wire rack. Cool completely before slicing for best texture.
- 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 slices individually wrapped for up to 3 months.
Common Mistakes
- Overmixing the batter: Stirring too much can make gluten free bread dense and gummy. Mix only until ingredients are just combined.
- Not using the right flour blend: Gluten free flours behave differently. Use a reputable 1:1 gluten free all-purpose blend with xanthan gum for best results.
- Incorrect oven temperature: Gluten free baked goods are sensitive to temperature. Always preheat and check your oven with an oven thermometer.
- Underbaking or overbaking: Gluten free breads can dry out if overbaked or collapse if underbaked. Test with a toothpick for just a few moist crumbs.
- Using pumpkin pie filling: Only use 100% pure pumpkin puree, not pumpkin pie filling, which contains sugar and spices.
Tips
- Room temperature ingredients: Eggs and milk mix better at room temperature, helping create a smoother batter.
- Let the batter rest: After mixing, let the batter sit for 10-15 minutes before baking. This allows the flour to hydrate and improves texture.
- Check your chocolate chips: Not all chocolate chips are gluten free. Look for chips labeled gluten free to avoid cross-contamination.
- Customize your mix-ins: Add chopped walnuts, pecans, or dried cranberries for variation.
- Freeze for later: Gluten free bread freezes well. Cool completely, slice, and wrap tightly before freezing.
- Use parchment for easy removal: Lining your pan with parchment makes lifting the loaf out a breeze, especially with gluten free batters that can be sticky.
Troubleshooting
- Bread is gummy in the center: This usually means it wasn’t baked long enough, or the batter was overmixed. Next time, check your oven temperature and bake until the toothpick comes out with just a few moist crumbs. Let the bread cool fully before slicing, as it continues to set while cooling.
- Bread is dry or crumbly: This can happen if the bread is overbaked or if your flour blend lacks enough binding agents (like xanthan gum). For future loaves, verify your flour blend includes xanthan or guar gum, and consider adding an extra tablespoon of oil or a couple of tablespoons of applesauce for added moisture.
- Bread didn’t rise: Double-check that your baking soda and powder are fresh. Expired leaveners won’t give the loaf enough lift. Also, ensure you’re not using too much pumpkin puree, which can weigh down the loaf.
- Bread stuck to the pan: Always grease your pan well, and line with parchment if possible. Let the bread cool before attempting to remove—it will firm up as it cools.
- Bitter taste: This can result from too much baking soda or using a flour blend with a strong bean or chickpea base. Measure leaveners carefully and choose a blend with a neutral flavor profile.
Frequently Asked Questions
- Can I use homemade pumpkin puree instead of canned?
- Yes, you can use homemade puree. Make sure it’s thick and not watery; drain excess liquid if needed for best texture.
- What is the best gluten free flour for pumpkin bread?
- A 1:1 gluten free all-purpose blend that contains xanthan gum works best. Popular brands include King Arthur, Bob’s Red Mill, and Cup4Cup.
- Can I make this bread vegan?
- Yes! Substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and rested for 5 minutes), and use non-dairy milk and vegan chocolate chips.
- Why did my bread sink in the middle?
- This can happen if the bread is underbaked, the oven door was opened too early, or your leaveners are expired. Always bake until a toothpick comes out nearly clean and avoid opening the oven in the first 40 minutes.
- How do I store leftover pumpkin chocolate chip bread?
- Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices for up to 3 months.
- Can I add nuts or other mix-ins?
- Absolutely! Walnuts, pecans, or even dried cranberries pair well. Fold them in with the chocolate chips.
With these steps, tips, and troubleshooting advice, you’ll be able to bake a delicious gluten free pumpkin chocolate chip bread that is moist, flavorful, and sure to please a crowd. Don’t be afraid to experiment with add-ins or adjust sweetness and spice levels to suit your taste. Happy baking!
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Pumpkin Chocolate Chip Bread with Gluten Free Flour: How-To Guide