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Healthy Gluten-Free Pumpkin Bread with Chocolate Chips Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices

Ingredients
  

  • 1 ¾ cups gluten-free flour like an all-purpose gluten-free blend
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¾ cup pumpkin puree not pumpkin pie filling
  • ⅓ cup coconut oil melted (or your preferred neutral oil)
  • ½ cup pure maple syrup or honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips or more, if desired
  • ¼ cup chopped nuts optional

Instructions
 

Preheat Oven:

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal

Combine Dry Ingredients:

  • In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until fully combined.

Mix Wet Ingredients:

  • In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup (or honey), eggs, and vanilla extract until smooth and creamy.

Combine and Fold in Chocolate Chips:

  • Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chips (and nuts, if using), ensuring they are evenly distributed.

Bake

  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you like, sprinkle a few extra chocolate chips on top.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs or melted chocolate is okay, but there should be no raw batter).

Cool

  • Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.