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+ servings
maple syrup drizzled on top of stack of pumpkin bread

Gluten Free Pumpkin Chocolate Chip Bread

Julia | The Yummy Bowl
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
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 259 kcal


  • 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
  • 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


  • 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.


  • 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.



Calories: 259kcal
Keyword gluten free pumpkin bread, pumpkin bread with almond flour
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