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The Yummy Bowl » Recipes » Desserts

Gluten Free Chocolate Pumpkin Bread

Nov 11, 2021 · Last updated: Apr 18, 2025 by Julia · 1 Comment · this post may contain affiliate links

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Gluten-Free Pumpkin Bread has a super-moist texture, pumpkin and cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. Gluten-free doesn’t mean bland flavored bread!

maple syrup drizzled on top of stack of pumpkin bread

Serve this bread with honey, maple syrup or with my Homemade Pumpkin Caramel Sauce - delicious!

I love making bakery style desserts at home, and those sweet treats that my son can actually eat too. From my Apple Scones to Healthy Gluten Free Brownies. This Gluten Free Chocolate Bread is is one of the best 🙂

Gluten Free Pumpkin Bread Video

Ingredients for gluten free pumpkin bread on bright background

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Ingredients

  • Pumpkin puree - you can use Libby's puree or similar or make your own homemade roasted pumpkin puree! Here’s how: Layout the diced pumpkin (about 1 inch cubes) on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil. Bake at 370 F for 30-45 minutes or until soft and slightly golden brown. Once roasted, and cooled, transfer the pumpkin to a food processor and pulse until smooth and creamy. Easy!
  • Oats - I used quick oats but for more texture, you can also add old-school rolled oats. In reverse, for a little smoother texture, use oatmeal flour (grinded oatmeal flakes or rolled oats). For no bake breakfast, try these cranberry overnight oats next.
  • Cinnamon - the essential spice along with the pumpkin spice for this bread. 
  • Chocolate chips - I find, that using mini chips makes the bread extra moist rather than using regular chocolate chips. I used semi-sweet mini chocolate chips but you can also try regular-sized chocolate chips, shredded chocolate bar, or milk chocolate instead.
fork taking a piece out of pumpkin bread slice

How To Make Chocolate Chip Pumpkin Bread

Preheat oven to 350 F.

In a large mixing bowl whisk all dry ingredients. Set aside.

process shots of making gluten free pumpkin bread

In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition.

When done combine wet ingredients with dry, mix again, and stir in the chocolate chips. 

Transfer to an 8x4 inch loaf pan lined with parchment paper. Even it out with a spatula slightly making sure that the middle section is higher than the sides.

Make a small cut with a knife in the center (lengthwise).

Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs.

Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.

Serve warm with butter and maple syrup. Enjoy!

Serving Suggestions

What do you eat pumpkin bread with? Well, I like my gluten free pumpkin bread simple as it is - just plain butter on a warm slice of gluten-free pumpkin bread together with a sprinkle of sea salt flakes on top. 

But you can also serve this bread with:

  1. Homemade Pumpkin Caramel Sauce
  2. Nutella
  3. Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
  4. Peanut, almond, apple or Cinnamon honey butter
  5. Homemade Berry Jam
  6. Honey, maple syrup or agave syrup
maple syrup drizzled over stack of gluten free chocolate chip bread

More Must-Try Recipes With Almond Flour

  • Almond Cranberry Tart
  • Coconut Almond Cake
  • Pumpkin Chocolate Chip Bread
  • Thumbprint Cookies

Tips

  • Eggs - cold ingredients should be brought to room temperature, such as eggs. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
  • Baking time - by the 50 minutes mark your gluten free pumpkin bread may look like it is not baked through, but taking it out during that time will ensure that you won’t overbake it. Test with a toothpick inserted in the thickest part of the bread, it should come out with a few breadcrumbs, then the bread is done.
  • Baking soda - just like baking powder, baking soda does not last forever. Check for expiry date and keep it in a dry place far from moisture, humidity and always sealed or in an airtight container. 
  • Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. And be sure to check out Janice's article from Baking School on more details of why and how to measure your baking ingredients.

Storing and freezing instructions

  • Allow the gluten free pumpkin bread to cool completely and wrap it tightly in a plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
  • Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.

Gluten Free Baking Dessert Recipes

ALL DESSERT recipes.

  • Gluten Free Apple Cobbler
  • Gluten Free Red Velvet Cookies In Air Fryer
  • Healthy Gluten-Free Brownies
  • No Bake Chocolate Energy Bites with Dried Fruit

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Recipe Card

maple syrup drizzled on top of stack of pumpkin bread

Gluten Free Pumpkin Chocolate Chip Bread

Julia
Gluten-Free Pumpkin Bread has a super-moist texture, chocolate chips, pumpkin and cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. Gluten free doesn’t mean bland flavored breads!
5 from 1 vote
Print SaveSaved! Pin
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 259 kcal

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INGREDIENTS
  

  • 1 cup pumpkin puree, fresh or canned such as Libby’s
  • 2 ½ cup blanched almond flour
  • ½ cup quick oatmeal or old fashioned rolled oats
  • 3 large eggs
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup mini chocolate chips + more for sprinkling on top

INSTRUCTIONS
 

  • Preheat oven to 350 F.
  • In a large bowl whisk all dry ingredients. Set aside.
  • In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition. When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
  • Transfer to an 8x4 inch baking dish lined with parchment paper. Even it out slightly making sure that the middle section is higher than the sides. Make a small cut with a knife in the center lengthwise.
  • Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs. Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.
  • Serve with butter and maple syrup.

VIDEO

NOTES

  • Serve with Homemade Pumpkin Caramel Sauce or plain butter.
  • Storing and Freezing Instructions. Allow the bread to cool completely and wrap it tightly in plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for 305 days as well but the texture may not be the same and moist anymore. Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.
  • Why is my pumpkin bread dry? This shouldn't be the case here however if for any reason your bread came out dry, you probably have overbaked it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree, overmixing the dough, too high baking temperature, and not measuring out your ingredients.

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NUTRITION

Calories: 259kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Inspired by Ambitious Kitchen.

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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Reader Interactions

Comments

  1. Julia | The Yummy Bowl

    November 12, 2021 at 4:57 pm

    5 stars
    Healthy and super moist gluten free pumpkin bread!

    Reply
5 from 1 vote

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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