Gluten-Free Pumpkin Bread with Chocolate Chips
A moist pumpkin loaf with cinnamon, orange juice and chocolate chips. The same batter makes 15 to 18 muffins.
Yield12 slices
Prep10 min
Cook60 min
Total1 h 10 min
Ingredients
- 2 large eggs, room temperature
- 150 g (3/4 cup) packed light brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 ml (1/2 cup) vegetable oil
- 60 ml (1/4 cup) orange juice
- 340 g (1 1/2 cups) pumpkin purée, canned
- 222 g (1 1/2 cups) gluten-free all-purpose flour blend
- 5 ml (1 tsp) baking soda
- 10 ml (2 tsp) ground cinnamon
- 5 ml (1 tsp) pumpkin pie spice
- 3.75 ml (3/4 tsp) salt
- 180 ml (3/4 cup) certified gluten-free semi-sweet chocolate chips
Method
- Adjust the oven rack to the lower third and preheat to 175°C/350°F. Grease the loaf pan.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, oil, orange juice, and pumpkin purée until smooth.
- Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt; mix with a spatula until the flour is fully incorporated.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Bake 60–65 min, until a toothpick inserted in the center comes out clean or with just a few crumbs. If the top browns by about 30 min, tent the pan with foil and continue baking.
- Cool the bread in the pan on a wire rack for several hours or overnight before removing and slicing.
Notes
- Use certified gluten-free chocolate chips.
- If the flour blend does not contain xanthan gum, add 7.5 ml (1 1/2 tsp) xanthan gum with the dry ingredients.
- Use pumpkin purée, not pumpkin pie filling.
- Muffin option: makes about 15–18 muffins; bake at 175°C/350°F for about 20 min.
Storage
- Store covered at room temperature for 4 days or refrigerate for up to 1 week.
- Slice, wrap, and freeze for longer storage; thaw at room temperature.
Read labels and use packaged or processed ingredients that are certified gluten-free.
