Gluten-Free Pumpkin Chocolate Chip Bread (Dairy-Free)
This gluten-free pumpkin chocolate chip bread recipe is moist, easy to make and dairy-free. Made with almond flour, sweetened with maple and loaded with chocolate chips; a fall must have!
Servings 1 loaf
Ingredients
Dry Ingredients:
- 1 3/4 cup blanched almond flour
- 1/4 cup tapioca flour or arrowroot flour
- 1 3/4 tbsp pumpkin pie spice * See Notes
- 1 tsp baking soda
- 1/4 tsp kosher salt
Wet Ingredients:
- 1 cup canned pumpkin purée * See Notes
- 1/4 cup coconut oil melted and cooled
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 eggs room temperature
Optional / Extras:
- 1/2 cup pecans or walnuts chopped
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350ºF. Grease and line a 9x5 loaf pan with parchment paper.
- In a large mixing bowl, combine all of the dry ingredients: almond flour, tapioca flour, pumpkin spice mix, baking soda, and salt. Whisk until well combined; set aside
- In a separate bowl, add the wet ingredients: canned pumpkin, melted and cooled coconut oil, maple syrup, vanilla extract and eggs. Mix together using a whisk, a hand mixer or stand mixer with paddle attachment, until smooth and fully combined.
- Add the dry ingredients to the wet mix and stir until well combined. Fold in the chopped nuts and chocolate chips.
- Pour the batter into the prepared pan and use a spatula to smooth the top. Sprinkle extra chocolate chips on top (optional).
- Bake for 48-50 minutes, until a toothpick inserted in the center comes out mostly clean (with few moist crumbs).
- Remove the pumpkin chocolate chip bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Notes
To make your own pumpkin pie spice: read the blog post above.
For gluten and dairy-free chocolate chips: I like to use Enjoy Life Foods minis or morsels.
Pumpkin Purée: Use canned or homemade puree, NOT pumpkin pie filling.
Storing Options:
- To Store: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
- Freeze with Ease: Safely store the bread for up to 3 months. Once fully cooled, tightly wrap it in aluminum foil, freezer wrap, or a freezer bag. When ready to enjoy, let it thaw in the refrigerator overnight before serving.