I just whipped up Chocolate Chip Pumpkin Bread Gluten Free that somehow stays impossibly moist with melty chips everywhere, and I promise the result is nothing like you expect.

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I’m obsessed with this Chocolate Chip Pumpkin Bread Gluten Free because it actually tastes like fall without being fake. I love the way canned pumpkin puree keeps it dense and moist, and semisweet chocolate chips that melt into little pockets of relief.

It’s not trying too hard, just a Gluten Free Quick Bread that hits when cake is too much but toast is too boring. I love that it’s forgiving, messy, and snackable.

I eat it for breakfast, dessert, and sometimes both at once. But mostly I just want more crumbs and another slice.

Give me every last bite, seriously.

Ingredients

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Gluten free flour blend: The base, gives structure so the loaf holds together, not crumbly.
Xanthan gum: Basically the glue that mimics gluten, keeps crumbs from falling apart.
Baking soda: Reacts quick, helps lift the bread and lighten the crumb.
Baking powder: Adds extra lift and slight fluffiness, works with the soda.
Fine salt: Balances sweetness and brings out the pumpkin and chocolate flavors.
Pumpkin pie spice: Warm spice mix, makes it smell cozy and seasonal.
Plus, comforting.
Pumpkin puree: Moistness and pumpkin flavor, not sweetened like pie filling.
Eggs: Bind everything and add richness, helps the loaf rise a bit.
Vegetable or coconut oil: Keeps it tender and soft, stays moist for days.
Greek yogurt or sour cream: Basically extra moisture and a slight tang, makes it tender.
Brown sugar: Deep, molassy sweetness and extra moisture compared to white sugar.
Granulated sugar: Quick sweetness and helps with lighter texture and slight crisp top.
Vanilla extract: Rounds flavors, gives warmth and a homey aroma.
Semisweet chocolate chips: Melty pockets of chocolate, sweet-bitter contrast.
Use dairy free if needed.
Walnuts or pecans: Crunch and nuttiness, optional but I usually toss them in.

Ingredient Quantities

1 3/4 cups gluten free all purpose flour blend (measure by spooning into cup)

1 teaspoon xanthan gum (if your flour blend already has it you can skip)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves)

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs, room temp

1/2 cup vegetable oil or melted coconut oil

1/2 cup plain Greek yogurt or sour cream (for extra moistness)

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup semisweet chocolate chips (use dairy free if needed)

1/2 cup chopped walnuts or pecans, optional but I usually toss them in

How to Make this

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1. Preheat oven to 350°F and grease a 9×5 inch loaf pan or line it with parchment, letting a little overhang so you can lift the bread out easy later.

2. In a large bowl whisk together 1 3/4 cups gluten free all purpose flour blend, 1 teaspoon xanthan gum (skip if your blend already has it), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1 tablespoon pumpkin pie spice (or the cinnamon, nutmeg and cloves mix). Make sure there are no lumps.

3. In another bowl beat 1 cup canned pumpkin puree, 2 large room temp eggs, 1/2 cup vegetable or melted coconut oil, 1/2 cup plain Greek yogurt or sour cream, 3/4 cup packed brown sugar, 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and well combined. It might look a little thick, that is okay.

4. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix or the bread will be dense. A few streaks of flour are fine.

5. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using. Tossing the chips in a tablespoon of flour first helps them not sink to the bottom.

6. Spoon batter into the prepared loaf pan, smoothing the top. If you want a prettier top sprinkle a few extra chocolate chips and nuts on the surface.

7. Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes.

8. Let the bread cool in the pan for 10 to 15 minutes, then use the parchment overhang or a knife to loosen the edges and transfer to a wire rack to cool completely. Cooling fully helps it slice cleaner.

9. Store wrapped at room temperature for 2 days or in the fridge for up to a week. You can freeze slices for longer storage; thaw in the fridge or microwave a few seconds to revive the texture.

10. Tips: measure the gluten free flour by spooning into the cup and leveling, room temp eggs give better rise, yogurt adds moisture without extra oil, and if you want less sugar reduce the granulated sugar by half and it will still be tasty.

Equipment Needed

1. 9×5 inch loaf pan (greased or lined with parchment)
2. Parchment paper (with a bit of overhang)
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cup set and measuring spoons
7. Electric hand mixer or sturdy whisk
8. Wire cooling rack
9. Knife or offset spatula and toothpick for testing doneness

FAQ

Q: Can I use a regular all purpose flour instead of gluten free? A: You can, but the texture will change. Regular flour will make it denser and may need slightly less liquid. If you switch, skip the xanthan gum and watch baking time, it might bake a bit faster.

Q: My flour blend already has xanthan gum, do I still add more? A: No, don’t add extra. Too much xanthan gum makes the bread gummy. If your blend lists xanthan or guar, skip the 1 teaspoon in the ingredients.

Q: How do I know when it’s done without drying it out? A: Insert a toothpick in the center, it should come out with a few moist crumbs not wet batter. The top should spring back when touched lightly. If the edges are pulling away from the pan a little, that’s another good sign.

Q: Can I make this dairy free? A: Yes, swap the Greek yogurt for plain dairy free yogurt or coconut yogurt, and use dairy free chocolate chips. If you used coconut oil already, you’re set.

Q: Why did my loaf sink in the middle? A: Common causes are underbaking, overmixing, or too much leavening. Mix until just combined, don’t overbeat. Also avoid opening the oven early, and make sure your baking soda/powder are fresh.

Q: How should I store or freeze the bread? A: Keep it wrapped at room temp for 2 days, or in the fridge up to 5 days. For longer storage slice and freeze in a zip bag up to 3 months. Thaw slices on the counter or warm in the toaster oven.

Gluten Free Chocolate Chip Pumpkin Bread Recipe Substitutions and Variations

Gluten free all purpose flour blend → If you dont have a blend try 1 1/2 cups almond flour + 1/4 cup tapioca starch. It’ll be a bit denser and more crumbly, so press the batter into the pan and bake a little longer if needed.
Xanthan gum → Swap with 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water (let sit 5 min) or 1 tbsp chia seeds + 3 tbsp water. Gives similar binding and keeps the loaf from falling apart.
Plain Greek yogurt / sour cream → Use 1/2 cup unsweetened applesauce for a lighter, lower-fat loaf or 1/2 cup mashed banana for extra moisture and flavor (banana will change the taste).
Packed brown sugar → Replace with coconut sugar 1:1 for a less molassesy flavor, or use 3/4 cup pure maple syrup but reduce other liquid by about 2 tablespoons and expect a slightly looser batter.

Pro Tips

1. Measure the gluten free flour by spooning into the cup and leveling, not by scooping. Too much flour makes the loaf dry, and honestly even a little extra xanthan gum will make it gummy so be conservative.

2. Toss the chocolate chips and nuts in a teaspoon of flour first. It really helps them stay evenly distributed and stops everything from sinking to the bottom.

3. Don’t overmix once the wet and dry are together. Stir until you can still see a few streaks of flour. Overworking the batter makes the bread dense, and no one wants a brick.

4. Cool completely before slicing. It’s tempting to cut right away, but the crumb sets as it cools. If you need a warm slice, toast it briefly instead of slicing hot and squashing it.