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!
½cupmini 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.
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.