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Best Moist Gluten-Free Pumpkin Chocolate Chip Bread

gluten-free pumpkin chocolate chip bread - featured image
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This incredibly moist and tender gluten-free pumpkin chocolate chip bread is made with simple ingredients like almond flour and oat flour. It’s a crowd-pleasing fall treat that even gluten-eaters love, perfect for potlucks, family gatherings, or a cozy morning with coffee.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1 cup (120g) oat flour (certified gluten-free if needed)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 cup (200g) coconut sugar
  • 1/2 cup (120ml) coconut oil, melted and cooled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips (dark, semi-sweet, or milk)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, coconut sugar, eggs, and vanilla extract until smooth and glossy.
  3. In a separate medium bowl, whisk together almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Break up any clumps.
  4. Pour dry ingredients into wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
  5. Fold in chocolate chips with a few gentle strokes. Reserve about 2 tablespoons for topping if desired.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top if using. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil at 40 minutes.
  8. Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Room temperature eggs prevent coconut oil from seizing. Measure almond flour by scooping gently and leveling off. Do not skip parchment paper for easy removal. Let bread cool completely before slicing to prevent crumbling. For a dairy-free version, use dairy-free chocolate chips. For a nut-free option, replace almond flour with additional oat flour or gluten-free all-purpose blend. Bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin bread, pumpkin chocolate chip bread, moist pumpkin bread, gluten-free fall recipe, pumpkin bread with almond flour

Find it online: https://rowanrecipes.com/best-moist-gluten-free-pumpkin-chocolate-chip-bread/