Gluten-Free Chocolate Chip Pumpkin Bread
Prep time
Cook time
Total time
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup sugar
  • ¼ cup light brown sugar
  • ½ cup melted coconut oil
  • 2 eggs
  • ½ t. vanilla extract
  • 1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend doesn't include it)
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice mix
  • 1 cup chocolate chips, plus more for topping
  1. Preheat your oven to 350 degrees and coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides.
  2. In a bowl, combine sugar, oil, and pumpkin puree. Beat in egg. Mix in vanilla.
  3. In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, salt, and pumpkin pie spice, then mix into wet ingredients. Stir in chocolate chips.
  4. Pour the batter into the loaf pan, and decoratively top with chocolate chips.
  5. Let the dough REST at room temperature for 15 minutes.
  6. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Let the bread cool for at least 15 minutes before removing from pan and transferring to a cooking rack. Let the bread cool for at least 30 minutes total before cutting and serving.
Recipe by Grain Changer at