Gluten free Chocolate Chip Pumpkin Bread
This gluten free chocolate chip pumpkin bread recipe is super simple to make and results in a delicious soft moist pumpkin loaf full of all those irresistible fall flavors. No special kitchen equipment or fancy baking skills are required its that easy.
Servings: 10 Slices
Calories: 253kcal
Equipment
- 8"x 4" loaf tin
Ingredients
Ingredients for Gluten free chocolate chip pumpkin bread
- 175 Grams Gluten free All purpose flour AKA Gluten free Plain flour in the UK
- ¼ Teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum
- 2 Teaspoons Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ Teaspoon Baking Soda AKA Bicarbonate of soda. Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 100 Grams Light brown sugar
- ¼ Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon All spice
- 110 Grams Unsalted butter (Melted)
- 2 Large Eggs (Room temperature)
- 150 Grams Pumpkin Puree (Not pumpkin pie filling)
- 100 Grams Chocolate chips (Save a small handful for sprinkling on top)
Instructions
How to make Gluten free pumpkin bread
- Preheat oven to 175°c/340°F/Gas Mark 4.
- Prepare the baking tin with greaseproof paper. I like to wrap paper over the edges of the tin as it makes it easy to lift the pumpkin bread out when cooled.
- Mix the flour, xanthan gum, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and allspice in a large bowl and set aside.
- In a separate bowl mix together melted butter, eggs, and vanilla then add the pumpkin puree.
- Add wet ingredients to dry ingredients and mix until combined. Then add the chocolate chips keeping a small handful aside.
- Transfer the pumpkin bread batter to the loaf tin and spread evenly. Sprinkle the remaining chocolate chips over the top of your mixture. Place the tin in the oven for approximately 60 minutes. Do not open the oven until this time as you don't want any heat to be lost from the oven.
- Check the bread with a skewer and when it comes out almost clean it's ready to be moved to the cooling rack. Leave the bread in the tin until fully cooled as the bread will be too delicate to slice while it is still warm.
Notes
Notes: Always check the ingredients are Gluten free as some chocolate may contain gluten.
Chocolate: I used milk chocolate but this also works well with dark chocolate or a combination of both.
Dairy Free option: Use dairy free butter block and dairy free chocolate chips.
Nutrition
Serving: 1Serving | Calories: 253kcal | Carbohydrates: 31.6g | Protein: 2.5g | Fat: 13.3g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 60.6mg | Sodium: 257.2mg | Potassium: 1.7mg | Fiber: 0.8g | Sugar: 16.1g