Chocolate Chip Pumpkin Bread – Gluten & Dairy Free!

Chocolate chip pumpkin bread…sounds like autumn. I promise, this recipe is so good that this pumpkin bread will own all the seasons. I’ve made it twice this week. Twice! That is saying a lot considering I do not love to bake.  Baking is just OK. There always seems to be a lot of ingredients to lug out, and I tend to make a big mess in the process, and then I have to put it all away. And clean up. It is a process on top of a process. This chocolate chip pumpkin bread was so worth it though, I did it twice. Again…that is saying a lot.

I have made many, many gluten free and dairy free and vegan baked goods, and while I love them, my “normal” eaters aren’t always thrilled. This recipe was such a winner, and honestly, the taste, texture and density were all on point. And in case you don’t like chocolate or think it is a weird combo with pumpkin bread, you can omit them…won’t hurt the recipe one bit. I made it both ways.

I cannot claim this as my own recipe. You will find the original version on Sweet Phi, but my adapted version is below along with some comments on how to make this paleo for my paleo and autoimmune peeps who are avoiding grains and refined sugar.  She claims it is better than Starbucks. I second that motion. Hands down.


3 eggs

1 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla extract (I used the good stuff, Madagascar Vanilla)

1 cup pumpkin puree (100% pumpkin, not the pie blend)

1/3 olive oil (or vegetable oil)

1 1/2 cups gluten free flour (I love Bob’s Red Mill 1-for-1)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon allspice

1/4 teaspoon pumpkin pie spice

1/2 cup chocolate chips (I used Nestle semi sweet dark)


Preheat oven to 350. Line a loaf pan with parchment paper and set aside. Mix all dry ingredients together (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, allspice, and pumpkin pie spice) and set aside.

In a large bowl beat eggs, sugars and vanilla extract for one minute with an electric or stand mixer.

Add in the pumpkin puree and oil and beat again until combined.

Add all of the dry ingredients and stir or mix until combined. If using chocolate chips, fold them in once the other ingredients are well mixed.

Spoon batter in the lined loaf pan. Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool at least 10 minutes. Serve warm or cool completely and store.


Couple of general notes…I am pretty sure you can sub the gluten free flour for coconut flour and the sugars for coconut sugar. I have not tried this yet, but I plan to because this is one item that I miss occasionally on the paleo protocol. If you try it, let me know! My oven runs light on temp so I had to bake mine for 65 minutes. I have also never lined my loaf pan with parchment paper before although I use parchment paper for roasting vegetables all the time. You could probably prep your loaf pan with a spray oil (like avocado oil or an organic canola) and have good results. I personally like the parchment paper…I lifted the bread right out and felt like I have been missing the best baking hack of all time 🙂





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