Gluten Free Chocolate Chip Pumpkin Bread Recipe

Name: Gluten Free Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-⅔ cup Brown Rice Flour Mix (See Note Below); 3/4 teaspoons Xanthan Gum; 1/2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 3/4 teaspoons Salt; 1/2 teaspoons Nutmeg; 1/2 cups Canola Oil; 1-⅓ cup Sugar; 2 whole Eggs; 1 cup Pumpkin, Canned; ⅓ cups Water; 3/4 teaspoons Vanilla; 1 cup Chocolate Chips; 1/2 cups Walnuts Or Pecans, Chopped (optional)

Servings: persons

1-⅔ cup Brown Rice Flour Mix (See Note Below)
3/4 teaspoons Xanthan Gum
1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
1/2 teaspoons Nutmeg
1/2 cups Canola Oil
1-⅓ cup Sugar
2 whole Eggs
1 cup Pumpkin, Canned
⅓ cups Water
3/4 teaspoons Vanilla
1 cup Chocolate Chips
1/2 cups Walnuts Or Pecans, Chopped (optional)

1
Preheat oven to 350 degrees.
2
Lightly grease a 9 x 5 inch loaf pan and line with parchment paper.
3
Combine flour mix, xanthan gum, baking powder, baking soda, salt and nutmeg with a wire whisk in a large bowl.
4
Set aside.
5
In the bowl of an electric mixer, cream together oil and sugar until fluffy.
6
Add eggs, pumpkin, water and vanilla.
7
Beat until combined.
8
Add flour mixture to wet ingredients and beat until combined.
9
Mix in chocolate chips and nuts.
10
Pour into prepared pan.
11
Bake for 55 60 minutes, until a toothpick inserted in the center of the loaf comes out clean.
12
Remove from the pan and cool completely on a wire rack.
13
For the best taste and texture, wrap well in plastic wrap and leave on the counter overnight before cutting and serving.
14
Notes:
15
Brown rice flour mix: 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca starch
16
For a regular (non gluten-free) version, omit xanthan gum and replace brown rice flour mix with all-purpose flour.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-⅔ cup Brown Rice Flour Mix (See Note Below), 3/4 teaspoons Xanthan Gum, 1/2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Gluten Free Chocolate Chip Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Chocolate Chip Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions