Gluten-Free Chocolate Chip Pumpkin Bread
This gluten-free chocolate chip pumpkin bread is made with almond and oat flour for a rich, earthy flavor. Naturally sweetened with honey and packed with fall spices, it’s the perfect treat for breakfast, a snack, or dessert. Moist, quick to make, and sure to satisfy, it’s a family favorite you’ll love!
This gluten-free chocolate chip pumpkin bread is one of those recipes that everyone in your family will love. It’s rich, moist, and packed with warm fall spices like pumpkin pie spice and cinnamon. What sets this recipe apart is the use of wholesome ingredients like almond flour and oat flour, which not only make it gluten-free but also give it a nutty, satisfying flavor that you just don’t get with regular flour. Plus, the natural sweetness from honey means you can enjoy a delicious, lightly sweetened treat without all the refined sugar.
This bread is quick to make, with simple ingredients that come together beautifully for a perfect breakfast, snack, or even dessert. Whether you’re new to gluten-free baking or a seasoned pro, this recipe offers a comforting and tasty alternative to traditional pumpkin bread, and I’ve tested it countless times to make sure it turns out perfectly every time.
Why You’ll Love This Easy Pumpkin Chocolate Chip Bread Recipe:
- Gluten-Free Goodness: Made with almond flour and oat flour, this pumpkin bread is completely gluten-free without sacrificing taste.
- Warm Fall Flavors: Pumpkin pie spice and cinnamon make every bite of this bread feel like fall in your mouth.
- Perfectly Moist: The combination of pumpkin puree, honey, and Greek yogurt ensures that every slice stays moist and tender.
- Chocolate Chip Bliss: The melty chocolate chips add a rich sweetness that complements the pumpkin perfectly.
Ingredients & Substitutions
Here is everything you need to make the best pumpkin bread with chocolate chips recipe:
Eggs: Replace with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or use a store-bought egg substitute for a vegan option.
Pumpkin Puree: Swap with mashed sweet potatoes or butternut squash for a slightly different flavor profile.
Honey: Substitute with maple syrup, agave syrup, or coconut sugar for a different natural sweetener.
Plain Greek Yogurt: Use any dairy-free yogurt like almond or coconut yogurt if you need a dairy-free option.
Vanilla Extract: You can use vanilla bean paste or almond extract for a different flavor.
Almond Flour: Replace with hazelnut flour, sunflower seed flour, or a mix of gluten-free flours. Keep in mind that the texture may change slightly.
Oat Flour: You can use coconut flour or gluten-free all-purpose flour, but be aware that coconut flour absorbs more moisture, so you may need to adjust the liquid.
Pumpkin Pie Spice: Make your own blend using cinnamon, nutmeg, ginger, and cloves if you don’t have store-bought pumpkin pie spice.
Baking Soda: No direct substitutions, but ensure your baking soda is fresh for proper rise.
Cinnamon: You can replace cinnamon with nutmeg or allspice for a slightly different spiced flavor.
Salt: Use sea salt or Himalayan pink salt for a different mineral profile.
Chocolate Chips: Use dark chocolate chips, dairy-free chocolate chips, or swap them with dried cranberries or raisins for a fruity alternative.
How to Make My Gluten-Free Chocolate Chip Pumpkin Bread Recipe
Step 1: Prep Your Oats
Preheat your oven to 350°F. Line a 4×8″ baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure about 1/2 cup of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.
Step 2: Add the Wet Ingredients
Add the wet ingredients to a medium-sized mixing bowl, including eggs, pumpkin puree, honey, greek yogurt, and vanilla extract. Mix with a whisk until well blended.
Step 3: Add the Dry Ingredients
Add the dry ingredients to the mixing bowl, including almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and salt. Mix with a whisk until well blended
Step 4: Add the Chocolate
Add almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
Step 5: Pour and Bake
Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 50-55 minutes or until a toothpick comes out clean.
Expert Recipe Tips
Check for Doneness: Insert a toothpick in the center of the loaf. If it comes out clean, the bread is ready.
Batter Consistency: The batter will be thicker than traditional bread batter due to the almond flour, but don’t worry—it will bake beautifully.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
Delicious Serving Suggestions
- Warm with Butter: Serve a slice warm with a smear of butter or your favorite nut butter.
- Top with Whipped Cream: A dollop of whipped cream or coconut cream makes this feel extra special.
- Perfect with Coffee or Tea: Enjoy a slice alongside your morning coffee or tea for a cozy treat.
- Serve with Vanilla Ice Cream: For a dessert-style option, serve with a scoop of vanilla ice cream or dairy-free ice cream.
- Toast It Up: Lightly toast a slice and add a drizzle of honey or maple syrup for extra sweetness.
- Add a Sprinkle of Nuts: Top with chopped pecans or walnuts for extra crunch.
- Pair with Fresh Berries: Serve with a side of fresh berries for a refreshing contrast.
Gluten-Free Chocolate Chip Pumpkin Bread
Ingredients
WET INGREDIENTS:
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup plain greek yogurt
- 2 teaspoons vanilla extract
DRY INGREDIENTS:
- 2-1/2 cups almond flour
- 1/2 cup oat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 4×8" baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure about 1/2 cup of oats and grind them in your blender.
- Add the wet ingredients to a medium-sized mixing bowl, including eggs, pumpkin puree, honey, greek yogurt, and vanilla extract. Mix with a whisk until well blended.
- Add the dry ingredients to the mixing bowl, including almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and salt. Mix with a whisk until well blended.
- Add almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
- Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 50-55 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
Video
Very good pumpkin bread can’t tell it’s gluten free. I will be making more of your recipes.
Hi Lecia, thank you so much for the review. I’m so glad you couldn’t tell it was gluten-free 🙂
Just made this last night. I love it. It Haas a gentle pumpkin taste and you can’t Even tell it gluten free. I will for sure make more of your recipes
Thank you, Lecia!