Another fall day, another pumpkin recipe! Can’t stop, won’t stop!
Honestly, why would I? Pumpkin in baked goods is like peanut butter and jelly. Or peanut butter and chocolate. Or chocolate and sea salt.
Okay we’re going nowhere fast with my food pairings here. All this to say that when I found myself with a little more than half a can of pumpkin puree in the refrigerater that was going to be thrown out soon, I took swift action to pull together a lovely gluten-free pumpkin bread recipe for you!
This simple bread recipe uses the same basic baking ingredients that I use in everything – gluten free 1:1 baking flour, cane sugar, coconut oil, eggs, vanilla, etc.
Oh and chocolate chips of course. Which my husband stated the other day is the most important part. He’s not wrong!
So as to not waste any more time or make my chocolate craving any worse, let’s dive into this quick and simple gluten-free, dairy-free chocolate chip pumpkin bread recipe!
GLUTEN-FREE, DAIRY-FREE CHOCOLATE CHIP PUMPKIN BREAD RECIPE
- 3/4 cup coconut oil organic, refined and melted
- 1 cup organic cane sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1 1/2 cup gluten-free 1:1 baking flour with xantham gum (my favorite is Bob’s Red Mill 1:1 Baking Flour)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup organic dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Grease 1 loaf pan with coconut oil and set aside.
- Combine gluten-free flour, salt, baking powder, baking soda, and pumpkin pie spice and set aside.
- Melt coconut oil in a large bowl.
- Add in sugar and vanilla, mixing as you go with a wooden spoon.
- Add in your eggs and your pumpkin puree.
- Slowly add in your flour mixture, making sure it’s fully incorporated.
- Once combined, stir in your dark chocolate chips.
- Pour mixture into your greased loaf pan.
- Bake for 50 minutes to 1 hour, or until it’s set and golden brown.
- Allow to cool, and enjoy!
A FEW EXTRA TIPS
- If you like a more coconut-y flavor, try using unrefined coconut oil instead of refined.
- Use any chocolate chip you like for this recipe. My favorite allergy friendly brand is Enjoy Life’s dark chocolate chips.
- I have tried every gluten-free baking flour out there, and my very favorite is Bob’s Red Mill 1:1 Baking Flour. Feel free to replace this with your favorite, but make sure your contains xantham gum. Otherwise, you’ll need to add this to your recipe!
This simple recipe can be thrown together with a can of pumpkin puree and baking staples you likely already have in your kitchen! And it will leave you with the very best breakfast treat, snack, dessert, or whatever you want to call it when you’re coming back for more multiple times per day (trust me)!
And if you don’t want to eat it all on your own, wrap your loaf in some parchment paper and tie it up with some twine and share it with your co-workers, neighbors, and friends!
Looking for other festive pumpkin recipes? Check out my Gluten-Free Dairy-Free Chocolate Chip Cookie Recipe here!