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Slices of gluten free pumpkin bread on a wooden cutting board.
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4.89 from 9 votes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time55 minutes
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
Servings: 12 slices
Calories: 285kcal
Author: EA Stewart, RD

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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