Gluten-Free Pumpkin Chocolate Chip Bread (Edit recipe)

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This gluten-free pumpkin chocolate chip bread is soft, moist, bakery-style, and made with simple ingredients and gluten-free flour for a foolproof fall baking recipe.

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

12

Serves: 12

Ingredients

1 cup Pumpkin Purée
.5 cup Honey
0.25 cup Brown Sugar
.33 cup Coconut Oil, melted
2 whole Eggs
1 tsp Vanilla Extract
1.75 cups Gluten-Free All Purpose Baking Flour - Bob's Red Mill
1 tsp Baking Soda
2 tsp Pumpkin Pie Spice - Primal Palate
1 tsp Cinnamon, Ground
.5 tsp Kosher Salt
1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia (Bulk) - Pascha Chocolate Co.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F. Line a loaf pan with parchment.
In a bowl, whisk together:
Pumpkin, maple syrup, brown sugar, oil, eggs, vanilla
In another bowl, whisk:GF flour, baking soda, spices, salt
Add dry ingredients to wet and stir just until combined.
Fold in chocolate chips.
Pour into loaf pan and smooth top.
Bake 45–55 minutes, until a toothpick comes out mostly clean.
Cool 15–20 minutes before slicing.

Notes

For extra moist bread: add 2 Tbsp Greek yogurt or coconut yogurt
For bakery top: sprinkle extra chocolate chips on top before baking

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	357
Fat:	12 g
Carbohydrates:	50 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	161 mg
Fiber:	7 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.