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–+ servings
gluten free pumpkin bread
5 from 2 votes

Gluten Free Pumpkin Chocolate Chip Bread

Makes: 12 slices
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
This one bowl Gluten Free Pumpkin Chocolate Chip Bread is easy to make, and can be prepared in under 15 minutes. Make this dairy free oat flour pumpkin bread for any occasion or holiday!
Recipe by Dalya Rubin

Ingredients
 

  • 1 cup gluten free baking flour, I recommend Bob's Red Mill Gluten Free 1 to 1 Baking Flour, scooped and leveled
  • ½ cup gluten free oat flour, scooped and leveled
  • ½ cup gluten free rolled oats
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon ground ginger, optional
  • ½ teaspoon salt, fine sea salt or table salt
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed, light or dark
  • 1 15-ounce can pure pumpkin puree, approximately 1 ½ cups
  • ½ cup neutral oil, such as vegetable oil, avocado oil, canola oil, or melted refined coconut oil
  • ¼ cup oat milk , or other milk option
  • ¾ cup semi-sweet chocolate chips , or chopped chocolate

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Instructions
 

  1. Preheat the oven to 350°F and grease a 9”x5" loaf pan with cooking spray and line with parchment paper. 
  2. In a large bowl, whisk together the gluten free flour, oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt.
  3. 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.
  4. Fold in the chocolate chips. 
  5. 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. 
  6. 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.

Nutrition

Serving: 1serving, Calories: 314kcal, Carbohydrates: 41g, Protein: 4g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.05g, Cholesterol: 32mg, Sodium: 209mg, Potassium: 129mg, Fiber: 3g, Sugar: 27g, Vitamin A: 75IU, Vitamin C: 0.02mg, Calcium: 45mg, Iron: 2mg

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