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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 Method

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

Method
 

Preheat Oven:
  1. 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:
  1. 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:
  1. 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:
  1. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  2. Gently fold in the chocolate chips (and nuts, if using), ensuring they are evenly distributed.
Bake
  1. 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.
  2. 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
  1. Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.