This Gluten Free Pumpkin Chocolate Chip Bread is a delicious dessert for the fall & winter season, and the batter comes together in under 15 minutes! This dairy free and gluten free pumpkin bread recipe uses oat flour, oats, canned pumpkin puree and an assortment of spices that yield the perfect pumpkin pie spice!
This pumpkin bread recipe definitely doesn't taste gluten free! It's moist, packed with flavor and easily made in one bowl for easy clean up!
Some other holiday baking recipes that pair perfectly with this pumpkin bread are: Bourbon Apple Crisp (gluten free), Dairy Free Rice Pudding, and Gluten Free Double Chocolate Chip Cookies!
Why you'll love this recipe
This easy gluten free pumpkin loaf cake is such a winner! Here's why:
- One bowl bread recipe!
- Made in under 15 minutes!
- Uses canned pumpkin puree, so it's super easy to find in the store and saves time.
- Gluten free & Dairy free, making it the perfect allergy friendly recipe!
- Amazing holiday dessert recipe - Excellent dessert for Thanksgiving or any other festive family get together.
- Healthy-ish - This recipe uses oats and oat flour healthier flour alternatives.
Jump to:
Ingredients for the recipe
- Gluten free baking flour - My favorite is Bob's Red Mill Gluten Free 1 to 1 Baking Flour. It yields perfect results every time! Be sure your gluten free flour has xanthin gum to help with the structure.
- Gluten free oat flour & rolled oats - The perfect combination of oats for a fun texture and delicious flavor.
- Baking soda - Helps the pumpkin cake rise.
- Ground cinnamon, nutmeg, ginger, salt - All important spices to perfectly spice this pumpkin bread!
- Eggs - Always use large eggs in baking! They should also be room temperature.
- Granulated sugar - White sugar gives sweetness to this recipe.
- Light or dark brown sugar - Brown sugar helps give the cake a festive holiday flavor, and it also provides a nice texture to the crumb.
- Canned pure pumpkin puree - Super easy to find pumpkin puree in the supermarket! Any brand will work.
- Neutral oil - Such as vegetable oil, canola oil, avocado oil or melted coconut oil
- Oat milk - Keeping with the oat theme, I like to use oat milk in this recipe. You can choose to use almond milk, rice milk or any other nut milk of choice too.
- Chocolate - Semi-sweet chocolate chips, chunks or chopped chocolate work perfectly.
Find the full list of recipe ingredients and instructions in the recipe card found at the bottom of this post.
How to make gluten free oat pumpkin bread
Step one: In a large bowl, whisk together the gluten free flour, oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt.
Step two: On top of the dry ingredients, add the eggs, sugar, brown sugar, pumpkin puree, oil and oat milk.
Step three: Whisk the liquid ingredients at the top of the bowl, and then start incorporating the dry ingredients from the bottom of the bowl. Fold everything together.
Step four: Add the chocolate chips or chocolate chunks, and fold the batter together.
Step five: Transfer the batter to a parchment lined 9"x5" loaf pan and bake for 80-90 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 30 minutes in the pan before lifting up the parchment paper to remove the bread and set it onto a wire cooling rack.
Expert tips
Here are some helpful tips to make this pumpkin bread perfect every time:
- Use canned pure pumpkin puree - Although you can technically use a homemade pumpkin puree where you roast, scoop and blend the pumpkin, that is a lot of work! Simply buy the can at your local grocery store and it'll make life much easier.
- Use large eggs - It's very important in baking to use the right size egg to ensure accuracy in the recipe. All my recipes are tested with large eggs.
- Bake the cake a few extra minutes if you're unsure - It's always better to slightly over bake a gluten free cake if you're unsure if it's fully cooked because chances are the very center is still a bit moist and not fully set.
- Cool the cake completely before slicing & serving - This cake will hold its shape much better once cooled! If you really want, you can slice it warm, but it may fall apart a bit.
Recipe substitutions
- Spices - Feel free to swap the cinnamon, nutmeg and ginger for 2 teaspoons of pumpkin pie spice instead!
- Oat Milk - you can substitute the oat milk with almond milk, cashew milk, rice milk or truly any other dairy or non-dairy milk you like.
- Canned pure pumpkin puree - Although I think the canned pumpkin puree is best for this recipe, you can substitute it with a freshly baked, scooped and blended pumpkin and measure it to be 1 ½ cups of pumpkin puree.
Make a vegan pumpkin bread loaf
You can easily make this recipe vegan by substituting the eggs with "flax egg". To make the flax eggs, in a small bowl whisk together 2 tablespoons flaxseed meal with 5 tablespoons water. Let it sit for 5-10 minutes until it becomes a gel-like consistency.
Recipe variations
- Pumpkin seed garnish - Feel free to garnish the top of the raw pumpkin bread with pumpkin seeds before baking for a pretty garnish!
- Cream cheese frosted pumpkin bread - This gluten free pumpkin bread recipe would be perfect topped with my Cheesecake Filling for Cake (No Bake) recipe once it's fully cooled.
- Pumpkin Chocolate Chip Walnut bread - Simply fold ⅓ cup of chopped walnuts into the pumpkin batter.
Recipe FAQS
I wouldn't recommend using coconut flour since it has such a unique texture and flavor. You may be able to use the almond flour in place of the oat flour, but I haven't tried it myself. If you try it, let me know if it works!
Yes! Simply reduce the pumpkin puree by ½ cup, and add ½ cup of mashed very ripe banana to the batter.
Yes! Fill the muffin tins ¾ of the way with batter. Then, bake for 22-30 minutes and check to see if a toothpick inserted into the center of the muffin comes out clean.
Storage
This pumpkin bread can be stored on the counter in a ziplock bag or in a counter for 3-4 days. Refrigerate if you plan to eat it within 5 days.
You can freeze this pumpkin bread sealed well for up to 3 months. Defrost on the counter overnight.
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Love pumpkin bread? Here are more amazing holiday recipes!
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? Thanks for visiting!
Gluten Free Pumpkin Chocolate Chip Bread
Ingredients
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Instructions
- Preheat the oven to 350°F and grease a 9”x5" loaf pan with cooking spray and line with parchment paper.
- In a large bowl, whisk together the gluten free flour, oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt.
- Add the liquid ingredients on top of the dry ingredients including the eggs, sugar, brown sugar, pumpkin puree, oil and oat milk. Slowly whisk the liquid ingredients at the top of the bowl, then use a rubber spatula to fold the entire batter together.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 80-90 minutes, in the center rack of the oven, until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool at least 30 minutes before slicing.
Test Kitchen Notes
- Bake the cake a few extra minutes if you're unsure since this cake is super moist and easy to undercook, but hard to overtake.
- Cool the cake completely before slicing & serving so it will hold its shape without falling apart.
- Make sure the gluten free baking flour has xanthan gum in it.
Sage says
This recipe turned out AMAZING.
I didn't have oat flour, so I substituted with quick oats, as well as doubling the recipe and adding vanilla. It still turned out so fantastic! This bread was tender, moist and so, so, so yummy!