This Gluten Free Pumpkin Chocolate Chip Bread is full of the flavours of fall.  

Slices can be enjoyed any time during the day, as the finishing touch to a meal, or as a nice snack to accompany a hot cup of coffee or tea. 

Two moist loaves yield 10 – 12 slices each, but the amount will depend on how you are slicing for your occasion.

Loaded with spices and chocolate chips, this bread recipe is sure to be a hit during the fall season.

Enjoy one loaf as soon as it cools and freeze the other loaf for another time!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I dumped some softened butter, some brown sugar and granulated sugar into a large mixing bowl.

After creaming the butter and sugars together with a spatula, I added in some eggs, vanilla extract and a can of pure pumpkin puree.

I used the spatula again to combine all the ingredients together well.

Once combined I measured in the dry ingredients.

I measured in Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, baking soda, salt, ground cinnamon, cloves and nutmeg.

I used the spatula again to combine slightly.

Then I poured in a bit of almond milk.

Now I stirred until the wet and dry ingredients were well combined.

Then I folded in some semi-sweet chocolate chips.

Next I lined 2 loaf pans with parchment paper and then sprayed the pans with cooking spray.  8”x 4″ pans will yield a higher loaf but I had 9″ x 5″ pans. 

I divided the batter between the 2 prepared loaf pans and smoothed out the tops.

I put the pans in a 350F oven for 40 – 45 minutes or until a toothpick inserted in the center came out clean.

After baking I removed the pans from the oven and allowed the loaves to cool for a few minutes.

After allowing them to cool for a few minutes in the pan I used the parchment paper to lift the loaves to a cooling rack.

Once completely cooled you can slice the loaves into servings that suit your situation.

Every slice is loaded with chocolate chips.  This delicious loaf will delight your palate.

Serve up some Gluten Free Pumpkin Chocolate Chip Bread and experience the delightful flavours of fall.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Pumpkin Spice Muffins:

• 1/2 cup butter softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 398ml can pure pumpkin puree
• 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp cloves
• 3/4 tsp nutmeg
• 1/4 cup almond milk
• 1 1/2 cups semi-sweet chocolate chips

How to Make Pumpkin Spice Muffins:

1. Preheat the oven to 350F.
2. Line 2 loaf pans with parchment paper and spray with cooking spray.  8″ x 4″ pans are good but I only had 9″ x 5″ pans.
3. Put the softened butter, brown sugar and granulated sugar into a large mixing bowl.
4. Using a large spoon or spatula cream the the butter and the sugars together. 
5. Add the large eggs, vanilla extract and pure pumpkin puree.
6. Stir until well combined.
7. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the liquid ingredients.
8. Partially blend the dry and wet ingredients together before pouring in the almond milk.
9. Finish stirring until all the ingredients are combined.
10. Fold in the semi-sweet chocolate chips.
11. Split the batter between the 2 prepared loaf pans. Smooth out the tops.
12. Bake in the 350F oven for 40 – 45 minutes or until a toothpick inserted in the center comes out clean.
13. Remove from oven and allow to cool in pans for a few minutes.
14. Use parchment paper to lift loaves out of pans and transfer to a cooling rack.
15. Allow to cool completely before slicing.
16. Serve and enjoy!

FAQS:

How do I store gluten free pumpkin chocolate chip bread?

Storing gluten free pumpkin chocolate chip bread properly is essential to keep it fresh and moist for as long as possible. Here’s how you can store it:

1. Cooling: Allow the pumpkin chocolate chip bread to cool completely on a wire rack after removing it from the oven. This helps prevent condensation inside the storage container, which can make the bread soggy.
2. Wrap: Once the bread has cooled, wrap it tightly in plastic wrap or aluminum foil. Make sure there are no gaps or openings in the wrapping to prevent moisture from escaping and keep the bread fresh.
3. Storage Container: You can also store the wrapped bread in an airtight container. This provides an extra layer of protection against moisture and helps maintain the bread’s texture.
4. Room Temperature: If you plan to consume the bread within 1-2 days, you can leave it at room temperature. Keep it in a cool, dry place, away from direct sunlight or heat sources.
5. Refrigeration: If you want to extend the shelf life of the bread, you can store it in the refrigerator. Refrigeration can help the bread stay fresh for up to a week. Again, ensure it’s well-wrapped to prevent it from drying out or absorbing odors from the fridge.
6. Avoid Moisture: Keep the bread away from moisture sources, as excess moisture can cause it to become soggy. If necessary, place a paper towel or a piece of parchment paper inside the storage container to absorb any excess moisture.

Remember that the quality of the pumpkin chocolate chip bread may gradually decline over time, but proper storage can help maintain its freshness and taste for an extended period.

Can I freeze gluten free pumpkin chocolate chip bread?

Yes, you can absolutely freeze gluten-free pumpkin chocolate chip bread. Freezing is a great way to preserve homemade baked goods like bread for later enjoyment. Here’s how you can do it:

1. Cooling: Allow the pumpkin chocolate chip bread to cool completely at room temperature before freezing. This helps prevent condensation inside the packaging, which can lead to freezer burn.
2. Slicing: If the bread isn’t already sliced, consider cutting it into individual slices or portions. This makes it easier to thaw and serve only what you need.
3. Wrap: Wrap the individual slices or the entire loaf tightly in plastic wrap or aluminum foil. You can also use freezer-safe resealable bags. Make sure there’s no air inside the packaging to prevent freezer burn.
4. Label: It’s essential to label the wrapped bread with the date of freezing, so you can keep track of how long it’s been in the freezer. Also, note any special instructions or information, like the type of bread.
5. Storage: Place the wrapped slices or loaf in an airtight container or a freezer-safe zip-top bag for an extra layer of protection.
6. Freeze: Put the wrapped and labeled bread in the freezer. It’s best to place it in a single layer initially to allow it to freeze quickly. Once it’s frozen solid, you can rearrange items in the freezer to save space.
7. Thawing: When you’re ready to enjoy the gluten-free pumpkin chocolate chip bread, remove the desired number of slices or the entire loaf from the freezer. You can either thaw it at room temperature for a few hours or microwave individual slices for a quick thaw and warm-up. If you use a microwave, be sure to wrap the slice in a damp paper towel to prevent it from drying out.

Frozen gluten-free pumpkin chocolate chip bread should remain good for several months if properly stored in the freezer. This allows you to enjoy the delicious treat even when it’s out of season or when you have a craving for it in the future.