Nothing says Fall like a pumpkin bread! And this gluten-free quick bread is perfect everytime -- Soft & fluffy, moist, and just the right amount of sweet and spice. Bonus: it's a super easy recipe that takes just 15 minutes to prep.
If you’re here for the Pumpkin Bread with chocolate chips, read on!
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!
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!
And 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.
The batter comes together in no time.
One pro tip: I like to mix the dry ingredients together in a bowl with a pastry cutter or fork first to make sure everything is well combined.
You mix the wet ingredients, add in the dry and then it becomes this gorgeous color and texture!
Then add to the loaf pan. Top with lots of chips and bake!
Your house will smell amazing while it bakes!
Pro tip: if adding lots of chips on top, I like to add them 15 minutes into baking to reduce burning. And if the chips are browning, top with foil and continue baking.
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.
Bonus: the recipe doubles well and freezes well!
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
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.
⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
1 cup sugar
½ 15 oz can pure pumpkin (which equals ½ cup + ⅓ cup canned pure pumpkin)
⅓ 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
⅓ cup chopped walnuts (optional but we always add them)
⅓ cup chocolate chips plus extra for topping
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...