This healthy Gluten Free Chocolate Chip Pumpkin Bread is the perfect loaf, with a delectable texture with luscious dark chocolate chips dotted throughout.
This gluten free quick bread is made using glute-free and dairy-free wholefood ingredients like almond flour and buckwheat flour and is naturally sweetened with rapadura sugar. Made without pumpkin spice but with the option to add it in if you fancy.
This soft, moist and fluffy loaf is a delicious treat and the perfect accompaniment to a cup of coffee for a cozy morning.
I have made this pumpkin loaf using my stovetop pumpkin puree recipe, which is very easy to make. If you're loving all things pumpkin and looking for more pumpkin recipes than you might also like to try my Savoury Pumpkin & Zucchini Bread, Pumpkin and Feta Frittata or my Roast Pumpkin and Leek Soup. Or for more quick bread recipes, you might like to try my Oat Flour Banana Bread or Vegan Chocolate Banana Bread.
Why You'll Love This Recipe
You're going to love this gluten-free pumpkin chocolate chip bread, here's why:
- This recipe is quick and easy to make.
- Perfect for using up leftover pumpkin puree this pumpkin season!
- It has a beautiful texture with a delicate pumpkin flavour.
- This recipe is gluten free, dairy free and refined sugar free.
- No xantham gum
Generally I can find most of these ingredients at the grocery store, however you may have to source some in your local organic grocer, such as the tapioca starch and buckwheat flour.
- pumpkin puree
- large eggs
- extra virgin olive oil
- almond milk
- almond flour
- buckwheat flour
- tapioca starch
- baking powder
- rapadura sugar
- dairy-free chocolate chips (I use dark chocolate chips)
Find the ingredient quantities in the recipe card at the bottom of this post.
To make this gluten-free chocolate chip pumpkin bread you will need:
- large mixing bowl
- medium mixing bowl
- measuring cups and spoons
- loaf tin
- parchment paper
- wire rack
Tips to Making The Best Pumpkin Bread
Pumpkin bread should be moist and soft, but with a crumb that doesn't fall apart and crumble. This gluten free and dairy free version absolutely nails the brief and here is how.
Pumpkin puree - obviously the star of pumpkin bread is the pumpkin puree. I prefer to use homemade pumpkin puree from scratch as it is easy to make and handy to have on hand in the freezer. However, if you are using canned pumpkin puree make sure that it is 100% pure pureed pumpkin that is unsweetened and with no additional ingredients other then pumpkin.
Gluten-free flour - in this recipe I have used buckwheat flour and tapioca starch to create the perfect gluten free flour blend. I prefer making my own gluten free flour blend as it means you can avoid added gums like xantham gum, which can be not so gut friendly. You can absolutely use a quality gluten free flour blend in place of the buckwheat flour and tapioca starch if desired.
Extra virgin olive oil - I use extra virgin olive oil in baking all of the time because it provides a beautiful moist and soft texture. Make sure you use a mild flavoured olive oil to avoid an overpowering olive oil flavor coming through.
Added spice - I have made this loaf without spices, because personally, I am not a fan of chocolate chip flavor mixed with cinnamon. However, if you really want that cinnamon flavor, you can add 1 ½ teaspoons of pumpkin pie spice OR 1 teaspoon ground cinnamon, ¼ teaspoon of nutmeg and ¼ teaspoon ground cloves.
Chocolate Chips - using quality chocolate chips is important in this recipe. I prefer to use dark chocolate chips as they're lower in sugar and are dairy free (just double check the package label if you have food allergies). I've used mini chocolate chips as I like how they don't sink to the bottom of the loaf, meaning you get chocolate chips in every bite.
How to Make
Making my chocolate chip gluten-free pumpkin bread recipe is easy. Follow the below instructions to see how it is done.
STEP 1: Mix dry ingredients. Into a large mixing bowl, sieve the buckwheat flour, tapioca starch and baking powder. Add the almond flour and rapadura sugar to the bowl and whisk to combine. Make sure you squish any of the lumps of rapadura sugar and mix through.
STEP 2: Whisk the wet ingredients. In a seperate bowl add the eggs, pumpkin puree, olive oil and almond milk and whisk to combine. The mixture should look smooth, similar to pumpkin pie filling before it is cooked.
STEP 3: Make batter. Pour the pumpkin mixture into the flour mixture and whisk to combine. Add the chocolate chips and stir through.
STEP 4: Bake. Pour the batter into the prepared loaf tin. Top with additional chocolate chips. Bake until golden brown and a skewer comes out clean when pressed into the centre. Transfer to a wire rack to cool.
- rapadura sugar - can be swapped for coconut sugar (or brown sugar in a pinch, I prefer to keep it unrefined though).
- pumpkin puree - if you don't have time to make your own pumpkin puree then you can use canned pumpkin puree. Using canned also means that you can make this gluten-free pumpkin bread any time of year!
- buckwheat flour & tapioca flour - if you can't source these ingredients then I would suggest using a plain gluten free flour blend.
- dark chocolate chips - you can use semi-sweet chocolate chips if preferred. I have used mini chocolate chips but you could use regular size if you like!
- Pumpkin pie spice - for that fall flavor, add 1 ½ teaspoons of pumpkin spice or 1 teaspoon of cinnamon.
- Pumpkin chocolate chip muffins - divide batter between cupcake papers in a muffin tray and bake for approximately 30 minutes or until a skewer comes out clean when pressed into the centre.
Store the pumpkin bread in an airtight container at room temperature for one day. After one day transfer to the fridge. To freeze, slice into individual slices and freeze in an airtight container or freezer bag for up to 3 months.
Warming a slice up in the microwave is lovely for giving the slice that just baked tenderness.
- Large mixing bowl
- Medium Mixing Bowl
- Measuring Cups and Spoons
- Loaf Tin
- Parchment paper
- Wire cooling rack
- ½ cup almond flour
- ½ cup buckwheat flour
- ⅓ cup tapioca starch
- 2 teaspoons baking powder
- ¾ cup rapadura sugar
- ¼ teaspoon sea salt
- 1 cup pumpkin puree
- ¼ cup almond milk
- ⅓ cup extra virgin olive oil mild flavour
- 2 eggs
- ½ cup dark chocolate chips plus extra for topping
- Preheat the oven to 180 degrees Celsius (356 F). Line a loaf tin with baking paper.
- In a large mixing bowl sieve the buckwheat flour, tapioca starch and baking powder. Add the almond flour, sea salt and rapadura sugar and whisk to combine. Be sure to squash any lumps of rapadura sugar.½ cup almond flour, ½ cup buckwheat flour, ⅓ cup tapioca starch, 2 teaspoons baking powder, ¾ cup rapadura sugar, ¼ teaspoon sea salt
- In a separate medium mixing bowl add the pumpkin puree, almond milk, olive oil and eggs and whisk to combine. Pour the wet ingredients into the dry ingredients and whisk until just combined.1 cup pumpkin puree, ¼ cup almond milk, ⅓ cup extra virgin olive oil, 2 eggs
- Add the chocolate chips to the bowl and stir through.½ cup dark chocolate chips
- Pour batter into the loaf tin, top with extra chocolate chips and bake for 50 minutes or until golden on top and cooked through when tested with a skewer.