Pumpkin Bread with Chocolate Chips

Nothing says Fall like a pumpkin bread! And this easy recipe yields a perfect gluten-free pumpkin bread or pumpkin muffins every time -- Soft & fluffy, moist, just the right amount of sweet and spice and bursting with chocolate chips! Bonus: your home will smell amazing while it bakes,

gluten free pumpikin bread chocolate chips easy recipe www.healthygffamily.com
Pumpkin Bread with Chocolate Chips

Easy, Wholesome and Crowd-pleasing!

New! I added a cooking video to this page so you could see just how quick and easy it is to make this gluten-free Pumpkin Bread with chocolate chips!

If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.

Hope you love it as much as we do!

gluten free pumpikin bread chocolate chips easy recipe www.healthygffamily.com

Original post…

Nothing says Fall like pumpkin bread!

And we  can never get enough of this family recipe!

The only debate we have is whether to make it plain or with lots of chocolate chips!

gluten free pumpkin bread #glutenfreerecipes www.healthygffamily.com

My family usually votes plain (especially if we’re serving on at our Thanksgiving table), but I love it with chocolate chips!

Are you team plain or chocolate chip?

So we often compromised by adding all the chips on top.

Either way, this recipe yields a  perfect classic pumpkin bread, every time.

It is soft and fluffy, moist, has a great consistency and just the right flavor- not too sweet, not overly spiced.

And it is  so yummy!

Best part? It is a super easy recipe that takes only 15 minutes to prep.

All you need is 12 pantry staple ingredients (including water and salt!)

canned pumpkin

gluten-free flour (we use GF Jules – affiliate link)

baking powder

baking soda

cinnamon

ground cloves

sugar

butter or dairy-free butter

walnuts (omit if nut-free)

eggs

salt and water

gluten free pumpkin bread chocolate chips #glutenfreerecipes www.healthygffamily.com

The batter comes together in no time!

There are just 4 simple steps:

  1. Cream together the sugar and butter
  2. Mix in the eggs, pumpkin and water
  3. Separately whisk together the dry ingredients using  a whisk, fork or pastry cutter (don’t skip this step! it helps combine the dry ingredients well and give the best texture), then add the dry ingredients to the wet ingredients.
  4. Stir in any nuts if using and chocolate chips if mixing into the batter (versus just putting on top)

Pour into your baking pan or muffins tins and bake!

gluten free pumpkin bread #glutenfreerecipes www.healthygffamily.com

Your house will smell amazing while it bakes!

Pro tip: If putting extra chips on top, I prefer to line the baking pan with parchment paper so that the bread comes out easily without “ruining” the chips.

 

Once out of the oven, let cool in the pan for 10-30 minutes, then remove from pan and let cool on a drying rack.

 

Once cool enough to slice into the bread or enjoy the muffin, you will see it has the best texture!

Super soft and fluffy and moist! And the yummiest flavor!

gluten free pumpikin bread chocolate chips easy recipe www.healthygffamily.comBonus: the recipe doubles well and freezes well!

Whether you make a loaf bread or muffins, I hope you love it as much as we do!

gluten free pumpikin bread chocolate chips easy recipe www.healthygffamily.com

For more pumpkin recipes, try our..

Pumpkin Pie Smoothie

Fudgy Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Energy Bites

No Bake Mini Pumpkin Chocolate Cups

PIN it!

gluten free pumpikin bread chocolate chips easy recipe www.healthygffamily.com

Scroll down to see the recipe and leave a comment if you try.

Recipe

 

gluten free pumpikin bread chocolate chips easy recipe www.healthygffamily.com
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5 from 3 votes

Pumpkin Bread

It's the perfect classic pumpkin bread. It's moist, has a great soft and fluffy consistency and just the right flavor- not too sweet, not overly spiced. Can be made with our without nuts or chocolate chips.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Bakery, Snacks
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free optional
Servings: 1 loaf
Author: Healthy Gluten-free Family

Ingredients

  • cup butter or dairyfree alternative we have baked these with Earth Balance soy free sticks
  • 1 cup sugar
  • 2 eggs
  • ½ 15 oz can pure pumpkin which equals ½ cup + ⅓ cup canned pure pumpkin
  • cup water
  • 1⅔ cup all purpose Flour with xanthum gum I use GFJules -- affiliate link
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon Cinnamon
  • ½ teaspoon ground cloves
  • cup chopped walnuts optional but we always add them
  • cup chocolate chips plus extra for topping

Instructions

  • Preheat oven to 350 degrees F
  • Grease or line with parchment paper a 10 inch loaf pan (approx 10x5.5x3)
  • In a large bowl, cream butter and sugar until fluffy.
  • Stir in eggs, pumpkin and water.
  • In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
  • Add dry ingredients to wet & mix well.
  • Stir in nuts and/or chocolate chips.
  • Pour into prepared pan.
  • Top with extra chocolate chips as desired.
  • Bake 50 minutes or until cake tester (knife or wooden skewer) inserted into center comes out clean. If the top is done enough for you but the center not coming out clean, cover with foil and bake an additional 10 minutes.
  • TIP: if topping with chocolate chips, I find it best to add the chocolate chips about 15 or 20 minutes into baking. If the chips seem to be burning on top at any point, cover with foil to complete baking
  • Let cool 10-20 minutes. Remove from pan and let cool on baking rack.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

4 thoughts on “Pumpkin Bread with Chocolate Chips

  1. 5 stars
    This pumpkin bread is absolutely amazing! I had extra pumpkin leftover from a pumpkin soup experiment so I thought I would try it out (I roasted my own sugar pumpkins and had blended the pumpkin with garlic and onion and some spices, but this did not negatively affect the flavor of the bread). I did use GFJules flour (which I love, a worthy investment in great baking), but I cut the sugar by a quarter cup and added a small amount of maple syrup (about two tablespoons). I used pumpkin pie spice in place of the cinnamon and cloves because I did not have cloves in my pantry, and used a rounded teaspoon as I like extra spice. 70 minutes was too long for my oven, next time I will set it for 65 minutes and watch it closely. This recipe is definitely going on my “must bake” list for Thanksgiving this year!

    1. Love everything about this! SO happy you love the bread! And so happy you’re loving GF Jules flour! And love that you made your own pumpkin! I agree on the baking time… My mom’s original recipe calls for 70 minutes but I just made it the other day and felt 60 minutes was enough. I need to update this recipe — thank you for your feedback — it’s really appreciated. And so happy you love it and will be making it again!

  2. 5 stars
    Made this today! Sooooo soft and yummy. The walnuts were a perfect addition, we did not add chips or raisins. I did not have clove so in place of the half teaspoon of clove and cinnamon I used a whole teaspoon of pumpkin pie spice. Will definitely be making this again! I used the rest of my cab it pumpkin to make the pumpkin energy balls!

  3. 5 stars
    Great gluten free recipe! Super moist and just the right amount of spice. I modified the flour by using almond flour and coconut flour because it’s what I had on hand.

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