This Easy Gluten-Free Pumpkin Bread with Chocolate Chips is so moist, and delicious-it will satisfy all your pumpkin AND chocolate cravings! It’s also dairy-free and low FODMAP. Did I mention you only need one bowl and 10 minutes to prep it for the oven? So sit back and cozy up with a cup of tea while you wait for it to bake, then dig in when it’s hot out of the oven, in all its melty chocolatey chip goodness!

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This is the best gluten-free pumpkin bread recipe! I made a batch last Sunday and have been enjoying it all week long. I’ve tried it with different ingredient variations (see below), which never disappoints. While you can enjoy a slice any time of year, come fall, it’s super comforting with a cup of tea. So, check out the recipe below, make a loaf of pumpkin bread and get cozy with me!

  • SUPER MOIST – This is my go-to gluten-free pumpkin bread recipe. It turns out moist and delicious every time I make it!
  • ONE BOWL- Fewer dishes to wash AND a loaf of pumpkin bread to eat? That’s a win-win, in my opinion. And prep time is only 10 minutes!
  • COZY FALL COMFORT FOOD – What’s better than curling up on the couch with a warm cup of tea and a slice of gluten-free pumpkin bread???

Ingredients & Substitutions To Make This Gluten-Free Pumpkin Bread Recipe

This is a quick bread-no yeast or rising is involved. Most of the simple ingredients should be available at your local grocery store or online at Amazon or Thrive Market.

  • Gluten-Free Flour Blend. I’ve made this gluten-free pumpkin bread recipe with and without xanthan gum and both options turn out the perfect texture. Try it with my easy, 3-Ingredient All Purpose Flour. Or, use a gluten-free flour blend like Bob’s Red Mill, Cup for Cup, or Trader Joe’s brand. I haven’t tried making this pumpkin bread with almond flour and coconut flour yet, but that’s another option as well.
  • Psyllium Husk Powder. This acts as a binder in gluten-free baking. If you use gluten-free flour with xanthan gum, you can omit the psyllium husk powder.
  • Spices. Pumpkin Pie Spice & cinnamon. Don’t have pumpkin pie spice mix on hand? Make your own with a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
  • Canned Pumpkin Puree. You’ll have leftover pumpkin puree-enough to make a batch of my Easy Chocolate Spiced Pumpkin Truffles. Yum!
  • Baking Essentials. Baking powder, baking soda, salt.
  • Large Eggs. For an eggless, vegan version use flax eggs in place of regular eggs (2 tablespoons of ground flaxseed + 5 tablespoons of water = ~ 2 eggs). If you try this, let me know how it turns out!
  • Maple Syrup. I use maple syrup in almost all my baked goods. Feel free to experiment with another sweetener like cane sugar, coconut sugar, or allulose (a non-nutritive sweetener).
  • Vegetable Oil. I use a heart-healthy neutral oil like avocado oil or expeller-pressed high oleic sunflower oil. Other vegetable oils to use include organic canola oil, olive oil (may add some bitterness to your pumpkin bread), or coconut oil (will be higher in saturated fat).
  • Bittersweet Chocolate Chips. Choose 70% + high flavanol dark chocolate chips for the biggest heart-healthy flavanol boost. Or, Lakanto monk fruit sweetened chocolate chips for a sugar-free option (not low FODMAP).
  • Optional add-ins: Pecans, pumpkin seeds, or walnuts.
  • Optional toppings: Pumpkin butter (for an extra dose of pumpkin flavor!) or nut butter. Try a slice slathered with my Easy Homemade Maple Pecan Butter. Swoon!!!
Gluten free pumpkin bread on a baking tray.

How to Make Healthy Gluten-Free Pumpkin Bread

This is an easy one-bowl recipe. Prep time is ten minutes and minimal equipment is needed which means fewer dishes to clean. Yay!

  1. Add all the dry ingredients (minus the chocolate chips) to a large bowl. Stir well with a whisk or fork.
  2. Add the wet ingredients to the dry and combine well with an electric mixer or wooden spoon.
  3. Stir in the chocolate chips and pour the gluten-free pumpkin bread batter into a prepared loaf pan (I use a 9X5 inch loaf pan)-either sprayed with vegetable oil (I use Chosen Foods Avocado Oil spray) or lined with parchment paper.
  4. Bake at 350 F for 45 minutes to 1 hour. I like to test it for around 45 minutes, then cover it with aluminum foil to prevent the top from burning.
  5. Allow 15 minutes to cool, then slice with a serrated knife and serve. I never keep my gluten-free pumpkin bread long enough to freeze it (LOL!), but if you’d like to try this (or you make two loaves at a time), I suggest wrapping it in aluminum foil and placing it in a freezer bag. Store for up to 2 months, and thaw before eating.

What to Serve with GF Pumpkin Bread

  1. Keep it simple and serve a slice of this gluten-free pumpkin loaf with a cup of coffee or tea.
  2. Or, serve it with scrambled eggs and fruit or yogurt and fruit for a higher protein breakfast or snack.

Gluten-Free Pumpkin Bread Recipe Nutrition

  • This recipe is gluten-free, dairy-free, and low FODMAP.
  • 1 slice has 285 calories, 35 grams of carbohydrates (4 grams of fiber, 15 grams of sugar), 4 grams of protein, and 16 grams of fat (5 grams of saturated fat)
  • It’s a good source of beta-carotene, a precursor to vitamin A.
Slices of gluten free pumpkin bread on a wooden cutting board.

Easy Gluten Free Pumpkin Bread with Chocolate Chips

This Easy Gluten Free Pumpkin Bread with Chocolate Chips (low FODMAP, dairy free) is so moist and delicious-it will satisfy all your pumpkin AND chocolate cravings!
4.89 from 9 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 55 minutes
Servings: 12 slices


  • 2 cups gluten-free flour blend
  • 2 teaspoons psyllium Husk Powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/2 cup expeller pressed high-oleic organic sunflower oil
  • 2 eggs
  • 1 cup bittersweet chocolate chips, optional


  • Pre-heat oven to 350 degrees F, and grease a 9-inch loaf pan.
  • Combine flour, psyllium husk powder, spices, baking powder, baking soda, and salt in a large mixing bowl. Stir well with a fork until ingredients are well combined.
  • Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir with a fork or whisk until all ingredients are well combined.
  • Stir in chocolate chips and pour batter in to greased loaf pan. Bake in oven for 45 minutes to 1 hour*, checking pumpkin bread after 30 minutes, and topping with aluminum foil if needed to prevent top of bread from burning.
  • *Stick a toothpick, or long wooden stick in bread after 45 minutes to test for doneness. Continue baking if need be, until toothpick/stick pulls out cleanly. Remove bread from oven, and allow to cool for 15 minutes before slicing and serving.


  • Use any gluten-free flour blend with or without xanthan gum. If you use one with xanthan gum, you may omit the psyllium husk powder.
  • Want a vegan version? Swap eggs with flax eggs (2 T ground flaxseed + 5 T water = ~ 2 large eggs).
  • Want a lower-sugar version? Use Lakanto monk fruit sweetened chocolate chips (not low FODMAP).
  • Optional add-ins: pecans, pumpkin seeds, walnuts.
  • Optional toppings: pumpkin butter, nut butter.


Serving: 1slice | Calories: 285kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 213mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dessert, Snack
Cuisine American, Dairy Free, Gluten Free, Low FODMAP
Keyword easy pumpkin bread, gluten free pumpkin bread, pumpkin bread, pumpkin bread with chocolate chips
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