Pumpkin Bread with Chocolate Chips!

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.

Pumpkin Bread with Chocolate Chips!

Perfect plain or with LOTS of chocolate chips!

If you’re looking for the Pumpkin Cranberry Muffins click here.

If you’re looking for No Bake Mini Chocolate Pumpkin Cups click here.

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!

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!

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.

gluten free pumpkin muffins #glutenfree #glutenfreerecipes www.healthygffamily.com

 

 

 

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!

gluten free pumpkin muffins pumpkin bread www.healthygffamily.com

Then  add to the loaf pan. Top with lots of chips and bake!

gluten free pumpkin bread #glutenfreerecipes www.healthygffamily.com

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.

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

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!

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

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

Recipe

5.0 from 2 reviews
Pumpkin Bread
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Bakery, Snacks, Breakfast
Cuisine: Gluten-Free, Dairy-Free optional, Nut-Free optional
Serves: 1 loaf
Ingredients
  • ⅓ 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)
  • 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
Instructions
  1. Preheat oven to 350 degrees F
  2. Grease or line with parchment paper a 10 inch loaf pan (approx 10x5.5x3)
  3. In a large bowl, cream butter and sugar until fluffy.
  4. Stir in eggs, pumpkin and water.
  5. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
  6. Add dry ingredients to wet & mix well.
  7. Stir in nuts and/or chocolate chips.
  8. Pour into prepared pan.
  9. Top with extra chocolate chips as desired.
  10. 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.
  11. 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
  12. Let cool 10-20 minutes. Remove from pan and let cool on baking rack.

3 thoughts on “Pumpkin Bread with Chocolate Chips!

  1. 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. 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!

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