Gluten Free Chocolate Chip Pumpkin bread is something I could literally eat all year long but since Fall is quickly making its way here, I have more of an excuse to bake it on a regular basis! This bread is so moist and full of flavor, that it doesn’t survive more than a couple of days in my house, which means I end up making it all that dang time!

This bread is the perfect dessert to bring to your fall parties, and I promise you it is always a HIT! People are often surprised by how good the chocolate addition is to traditional pumpkin bread! It makes this dessert so much richer and since it’s naturally sweetened, it really adds the perfect amount of added sweetness! 

If you aren’t a big chocolate lover or simply prefer your pumpkin without it, you could omit the chocolate chips, although I am not sure we could be friends…kidding! Now, if you’re not one of those RARE species who don’t like chocolate, then I really think you will LOVE this chocolate/pumpkin flavor combo! You and your palate can thank me later!! 

If you know me by now, you will know that I typically bake using natural/simple ingredients and also gluten free flours. I like to think of it as swapping out the old with the new. Who needs to bake using white flour, white sugar and loads of butter these days when there are so many great alternatives?!

In this recipe is used the following swaps:

Coconut Sugar- I really love using this sweetener in place of refined sugar. It is lower in the glycemic index and also contains minerals such as iron, zinc, calcium, and potassium. 

Oat flour is another flour I like to use in place of white/wheat flour. Oats are naturally gluten free (although if you do have a gluten allergy, I would strongly suggest buying oats/oat flour that specifically state that they are made in none gluten facility). I really enjoy baking with it because it does not change the texture very much and it can be easily subbed at a 1:1 ratio for regular flour. 

Unflavored Coconut oil is what I like to use for oil in baked goods because I don’t care for much of a coconut flavor unless it’s a coconut flavored dessert. I do use avocado oil and grass fed butter interchangeably when baking, so just know those are also options for this bread.

For the chocolate chips, I used the Enjoy Life Brand since they are dairy free and delicious! This brand is a staple in my house, and I almost always use it when I bake.

Pasture raised eggs are my favorite type of eggs to use since they have the most nutrients out of all the eggs in the market. You can see a big difference in the color of the yolks, as they are typically bright orange! I haven’t tried an egg replacement for this recipe, so I’m unsure if flax eggs or an egg replacer would work. If you end up using one, please share how it turned out.

If you end up baking this delicious bread, please leave me a comment or photo in the comment section below!

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Recipe:

Ingredients:

2 cups of oat flour, or oats blended into flour form

1 tablespoon of pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon aluminum free baking powder

1/2 teaspoon sea salt

1 cup of coconut sugar

1 teaspoon of pure vanilla extract

1/2 cup of unflavored coconut oil, can sub avocado oil or grass fed butter

2 pasture raised eggs

1 15 oz can of organic pumpkin (not pumpkin pie filling)

1/2 c of chocolate chips ( some extra for topping before putting in oven)

Instructions:

1. Preheat the oven to 350. Grease a loaf pan.
2. In a medium bowl, whisk the flour, salt, pumpkin pie spice, baking soda, baking powder all together. Set aside.
3. In a large bowl, mix the oil and sugar together. Then add in the eggs and pumpkin puree.
4. Mix the dry mixture with the wet mixture, without over-mixing.
5. Fold in your chocolate chips.
6. Pour batter into your bread loaf and top with a few chocolate chips. Tent a piece of foil over the top half way through (you need to pinch it at the ends so it forms a dome so the bread could rise). This will prevent the top from too much browning.
7. Start checking the bread around 50-55 minutes and if it looks wet on top, remove the foil and continue baking until 60-65 mins, or until a tooth pick comes out clean.
8. Let the bread cool before serving.