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+ servings
Sliced pumpkin chocolate chip bread.

Gluten-free Chocolate Chip Pumpkin Bread

Best ever gluten-free pumpkin chocolate chip bread that is dairy free, too! It's made with single ingredient flours like oat flour and almond flour and is naturally sweetened. This is a clean eating pumpkin bread that is perfect for fall.
Course Breakfast, Muffins/Breads, snacks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Calories 357kcal
Author Sara


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


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


  • Preheat the oven to 350 degrees.
  • Prepare a 8.5x4.5 or 9x5 loaf pan by either lightly greasing or lining the bottom with parchment paper.
  • In a large mixing bowl, add the oat flour, almond flour, ground flaxseeds, tapioca starch, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and all spice. 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 45-50 minutes, or until a toothpick inserted into the center comes out clean. Check bread around 25-30 minutes. If the top is beginning to brown too much you can grab some tin foil and tent the top of the bread. This will keep the top from browning too much while the bread continues to bake.
  • Allow bread to cool slightly and move to a cooling rack or cutting board to fully cool.
  • Slice and enjoy!


  • You can use arrowroot starch/flour in place of the tapioca starch if needed.
  • You can use any dairy-free milk. Dairy milk works too if you're not dairy free. 
  • 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. 


Calories: 357kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 362mg | Potassium: 328mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3902IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 3mg