Gluten-Free Pumpkin Chocolate Chip Bread
Moist and flavorful gluten-free pumpkin bread is a fall favorite. This bread is easy to make and loaded with sweet cinnamon spice, chocolate chips and tons of pumpkin!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2/3 cup gluten-free 1: 1 baking flour
- 1/2 cup almond flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1+1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup canned pumpkin
- 3/4 cup sugar
- 2 eggs
- 3 tbsp almond milk (or regular milk)
- 1/4 cup oil (vegetable oil or melted coconut oil)
- 2 tsp lemon juice
- 1 tsp vanilla
- 1/2 2/3 cup chocolate chips (pecans, or walnuts)
Instructions
- 1
Preheat the oven to 350F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9x5 will work as well, but the bread won't be as tall.)
- 2
In a medium bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk to evenly combine.
- 3
In another bowl, whisk together the pumpkin, sugar and eggs until smooth. Add the almond milk, coconut oil, lemon juice and vanilla and mix to combine. Add the dry ingredients and mix to throughly combine. Stir in the chocolate chips.
- 4
Pour the batter into the prepared pan. Bake for 45-50 minutes. Let cool in the pan for 10-15 minutes then transfer to a wire rack. Allow the bread to cool before slicing. Enjoy!