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    Clean Plate Mama » Recipes » Muffins and Breads

    Gluten-free Chocolate Chip Pumpkin Bread

    Published: Sep 14, 2021 · Modified: Sep 19, 2024 by Sara · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pinterest pin for gluten-free pumpkin bread.
    Pinterest pin for healthy gluten-free pumpkin chocolate chip bread.
    Pinterest pin for clean eating pumpkin bread.

    This gluten-free chocolate chip pumpkin bread is soft, fluffy, and full of fall flavors. It's made with single ingredient flours like oat flour and almond flour and is naturally sweetened, so it's on the healthier side too.

    Four pieces of pumpkin chocolate chip bread stacked.

    This bread is melt-in-your-mouth goodness and full of all the crave-worthy fall spices. Oh, and those chocolate chip morsels… swoon!

    Just like my pumpkin breakfast cookies, this bread recipe is made with all real/whole food ingredients so you can feel good about eating more than one slice. Oh, and I also add in some ground flaxseeds for extra nutrients, fiber, and healthy fats!

    Don't stop with this gluten free chocolate chip pumpkin bread! If you want more fall recipes, try my Gluten-Free Pumpkin Granola, gluten-free apple crisp, Paleo pumpkin muffins, apple blondies, pumpkin scones, and Gluten-free Apple Cinnamon Oat Muffins.

    Jump to:
    • Ingredients for Gluten-free Chocolate Chip Pumpkin Bread
    • Step-by-Step Instructions
    • Tips for Making the Best Gluten-free Pumpkin Bread
    • How to Store
    • Recipe FAQs
    • More Recipes to Try!
    • Gluten-free Chocolate Chip Pumpkin Bread

    Ingredients for Gluten-free Chocolate Chip Pumpkin Bread

    Labeled ingredients needed for gluten-free pumpkin chocolate chip bread.

    A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes and tips:

    • Oat flour – I highly recommend making your own oat flour. It’s way cheaper than store bought, and it’s SO easy. Make sure your oats/oat flour is certified gluten free. While oats are naturally gluten free, they can become contaminated with gluten during processing.
    • Almond flour – You want to use almond flour and not almond meal.
    • Tapioca starch – Helps the gluten-free ingredients bind together – you cannot skip this. However, you can use arrowroot starch as a substitute. 
    • Baking Powder – Because this pumpkin chocolate chip bread is gluten free, double acting baking powder (meaning it reacts out of the oven AND in the oven) is recommended as it gives the bread an extra boost to rise. If you don’t have double acting, regular works just fine.  
    • Milk – Because I am mainly dairy free, I use almond milk, but any kind of milk will work in this recipe.
    • Canned Pumpkin – Use canned pumpkin and not pumpkin pie filling (pumpkin pie filling has added sugar and spices). 
    • Coconut Oil – This bread uses coconut oil, which is considered a clean oil. You can use refined or unrefined, but typically unrefined is cleaner. I typically buy Nutiva Virgin Coconut Oil.
    • Chocolate Chips – I use semi-sweet chocolate chips, but you can use semi sweet, milk chocolate, or dark chocolate chips.

    Clean food tips
    If using non-dairy milk, look for one that contains just the source of the milk, water, and/or salt or vanilla. At a minimum, make sure it doesn't have any added sugars. I like Malk, Simply Almond Milk, and Elmhurst. 

    Look for chocolate chips that have no more than cane sugar, chocolate liquor/chocolate/cocoa powder and cocoa butter. Brands that are Fair Trade certified and/or organic are even better! And for a fully refined-sugar free chip, try Hu chocolate chips.

    Step-by-Step Instructions

    Just a few easy steps and you're on your way to enjoying this gluten-free chocolate chip pumpkin bread.

    Step 1: In a large bowl, combine the oat flour, almond flour, ground flaxseeds, starch, baking powder, salt, pumpkin spice, and cinnamon. 

    Glass mixing bowl with wet ingredients needed for pumpkin bread.

    STEP 2: In a small bowl, whisk together canned pumpkin, eggs, and all of the wet ingredients.

    Pumpkin bread batter in a glass mixing bowl.

    Step 3: Add the wet ingredients to the bowl with the dry ingredients and mix until combined.

    Glass mixing bowl with pumpkin bread batter and chocolate chips.

    Step 4: Fold the chocolate chips into the batter.

    Loaf pan with pumpkin bread batter sprinkled with chocolate chips.

    Step 5: Transfer bread batter to either an 8.5x4.5 or 9x5 loaf pan that has been greased and lined with parchment paper. 

    Loaf pan with baked gluten-free pumpkin chocolate chip bread.

    Step 6: Bake at 350-degrees F for 45-50 minutes, or until a knife entered in the center comes out clean.

    Allow the bread to cool for about 5 minutes in loaf pan and then transfer to a cooling rack or cutting board to finish cooling.

    Overhead view of a piece of gluten-free pumpkin chocolate chip bread on a white plate.

    Tips for Making the Best Gluten-free Pumpkin Bread

    I like using an 8.5x4.5 loaf pan so that that loaf is taller, but a 9x5 pan will also work great.

    Add ½ cup of some pecans and/or walnuts to the batter for some gluten-free chocolate chip pumpkin bread with nuts.

    For decoration, and that extra pretty look, sprinkle some additional chocolate chips on top of the bread before baking.

    If you notice the top of the bread is browning too quickly, you can tent the top of the bread with some tin foil. Gluten-free flours tend to brown quicker than their gluten containing friends. If needed, place a piece of tin foil that’s been folded in half over the bread about 30-40 minutes into baking time.

    Allow bread to fully cool before slicing. This chocolate chip pumpkin bread will continue to set as it cools. It will be tempting to dig right in, but it slices better after it has cooled.

    Half sliced loaf of pumpkin chocolate chip bread.

    How to Store

    Room temperature: This gluten-free chocolate chip pumpkin bread is best eaten within 48 hours. To prolong shelf life, place in an airtight container and place in the fridge. It will stay fresh for up to 5 days in the fridge.

    Freezing: This bread also freezes extremely well. I recommend slicing first, and then placing in a freezer safe container. It will stay good in the freezer for up to 3 months. Let it thaw on the counter, or put individual slices in microwave for 20-ish seconds.

    Recipe FAQs

    Can I sub different flours?

    No, you cannot sub different flours. The amount and combination of each flour plays a different role in the final bread. Using different flours would not return the same results.

    Can this be made into muffins?

    Yes! Lightly grease a 12-cup muffin pan (or line with liners) and evenly spoon batter between muffin cups. Reduce baking time to about 25-30 minutes. When a toothpick entered in the center of the muffins comes out clean, they are done.

    Can I make these vegan?

    While I have not tried making these with flax eggs, or any other egg substitute, I think it would work. Be sure to use dairy-free milk and dairy-free chocolate chips in addition to an egg substitute.

    Is oat flour gluten free?

    While oats (which are ground down to make oat flour) are gluten free, they can become contaminated with gluten during processing. To ensure there are no traces of gluten in your oats and/or oat flour, you need to make sure the oat flour is certified gluten free.

    Gluten-free pumpkin chocolate chip loaf on a round wire cooling rack.

    More Recipes to Try!

    • Two slices stacked of chocolate protein banana bread on a round wire cooling rack with a bowl of strawberries to the side.
      Chocolate Protein Banana Bread
    • side view of bread with two pieces cut and laying down
      Almond Flour Blueberry Lemon Bread
    • Gluten-free Zucchini Bread
    • Banana muffins stacked 2 high with top one cut open to show texture.
      Gluten-free Banana Bread Muffins

    If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!

    Eat Clean.Be Well!
    -Sara

    Sliced pumpkin chocolate chip bread.

    Gluten-free Chocolate Chip Pumpkin Bread

    This gluten-free pumpkin chocolate chip bread is soft, fluffy, and full of fall flavors. It's made with single ingredient flours like oat flour and almond flour and is naturally sweetened. It's sure to become your new favorite fall baked good.
    5 from 22 votes
    Print Pin Rate
    Course: Breakfast, Muffins/Breads, snacks
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 slices
    Author: Sara

    Save This Recipe For Later!

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    Equipment

    • 8.5x4.5 or 9x5 loaf pan
    • 2 mixing bowls

    Ingredients

    • 1 ½ cups oat flour
    • ½ cup almond flour
    • ½ cup ground flaxseeds (also called flaxseed meal)
    • ¼ cup tapioca starch/flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 2 tsp. pumpkin pie spice
    • 1 tsp. ground cinnamon
    • 1 cup canned pumpkin (not pumpkin pie filling)
    • ⅓ cup milk (diary free or regular)
    • ½ cup pure maple syrup (room temp)
    • ¼ cup coconut oil, melted
    • 2 eggs (room temp)
    • 2 tsp. pure vanilla extract
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Preheat the oven to 350 degrees.
    • Prepare a 8.5x4.5 or 9x5 loaf pan by lightly greasing and lining the long way with parchment paper. The parchment paper will help with removing the cooked bread from the pan.
    • In a large mixing bowl, add the oat flour, almond flour, ground flaxseeds, tapioca starch, baking powder, salt, pumpkin pie spice, and cinnamon. Mix to combine.
    • In a separate small bowl, whisk together the pumpkin, milk, maple syrup, coconut oil, eggs, and vanilla.
    • Add the wet ingredients to dry ingredients and mix until just combined (do not overmix). Fold in the chocolate chips, reserving a few to sprinkle on top of the batter before baking.
    • Pour the batter into prepared loaf pan and evenly spread in pan. Sprinkle with remaining chocolate chips.
    • Bake for 45-55 minutes, or until a knife inserted into the center comes out clean.
    • Allow bread to cool slightly and move to a cooling rack or cutting board to fully cool.
    • Slice and enjoy!

    Notes

    • You can use arrowroot starch/flour in place of the tapioca starch if needed.
    • To quickly get eggs to room temperature, run them under hot water for 30-60 seconds. 
    • Make sure the wet ingredients are at/close to room temperature so the coconut oil doesn't solidify when you mix everything together. 
    • Let the bread fully cool before slicing. I know it will be tempting to dive right in, but allowing it to cool helps the bread to set and it will be easier to slice. 

    Nutrition

    Calories: 289kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 301mg | Potassium: 266mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3251IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @CleanPlateMama or tag #CleanPlateMama!

    Save This Recipe For Later!

    We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.

    More Better-for-You Muffins and Breads

    • Stacked banana protein muffins with chocolate chips on a small rectangular wire colling rack.
      Banana Protein Muffins (9g of protein!)
    • Pumpkin scones stacked 3 high on a plate with a ceramic mug and additional scones in the background.
      Gluten-free Pumpkin Scones
    • Paleo pumpkin muffins on a round wire cooling rack with a bite taken out of the center muffin laying in a white paper muffin liner.
      Paleo Pumpkin Muffins
    • Blackberry muffin cut in half.
      Fluffy Almond Flour Blackberry Muffins

    Reader Interactions

    Comments

    1. Tera Gregory

      September 18, 2021 at 9:02 am

      5 stars
      This pumpkin bread is delicious! My family can’t stop eating it. In fact, my daughter told me this is the best healthy recipe I’ve made to date! That’s a win in my book! I look forward to making this clean treat again, especially for my gluten-free friends!

      Reply
      • Sara

        September 18, 2021 at 11:21 am

        Ah, thanks Tera! So glad to hear you and your family love this bread as much as we do 🙂

        Reply
    2. Rebekah

      October 26, 2021 at 9:51 am

      Can you make this as muffins?

      Reply
      • Sara

        October 26, 2021 at 10:54 am

        Absolutely! Just divide the batter among 12 muffin cups (greased or lined) and reduce baking time to 20-30 minutes - I would start checking around 20 minutes to see if they are done by inserting a toothpick into the center.

        Reply
    3. Stephanie

      October 26, 2021 at 3:05 pm

      I was told I was sensitive to coconut so I've been trying to avoid it. Do you think avocado oil would work just as well?

      Reply
      • Sara

        October 26, 2021 at 3:26 pm

        Yes, you could for sure replace the coconut oil with avocado oil or extra-virgin olive oil. Hope you enjoy!

        Reply
    4. Merci Bailey

      November 17, 2021 at 1:24 pm

      5 stars
      Simply delicious! Thank you!

      Reply
      • Sara

        November 17, 2021 at 4:17 pm

        So glad to hear you like it! Thanks for letting me know.

        Reply
    5. Gina

      May 01, 2022 at 3:06 pm

      5 stars
      This is a delicious recipe! I made it into muffins instead, and they turned out wonderfully! A new favorite go-to breakfast item for me!

      Reply
      • Sara

        May 08, 2022 at 9:57 am

        Oh yum... this bread as a muffin sounds amazing! Thanks for letting me know.

        Reply
        • Sally N

          August 26, 2022 at 12:55 pm

          Hi Sara,
          I can hardly wait to try this recipe as I love pumpkin bread. In this recipe, what would be the best 'eggs' substitute?

          Reply
    5 from 22 votes (19 ratings without comment)

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