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Sliced pumpkin chocolate chip bread.
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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.
Course Breakfast, Muffins/Breads, snacks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 289kcal
Author Sara

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)
  • 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 settle and 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