Gluten-free Pumpkin Chocolate Chip Bread
Enjoy all the fall-favorite flavors in this Gluten-Free Pumpkin Chocolate Chip Bread and Pecans. Soft and plump gluten-free bread with sweet bursts of chocolate chips and crunchy pecans will have you craving this pumpkin bread all season long.
The total cost for this chocolate chip pumpkin loaf is $10.43. 10 servings / $1.04 per serving
Just for fall or all year round?
Pumpkin bread may have the best fall-flavors with the pumpkin spice flavor and pumpkin puree but can we enjoy it all year round? ABSOLUTELY! This is one gluten-free pumpkin chocolate chip bread that can be made in all seasons. Served as a snack, dessert, or breakfast bread, it’s warm, soft, and has the best pumpkin spice taste.
Chocolate chips, pecans, and all the possibilities
I love making this bread with a handful of dairy-free chocolate chips and some roughly chopped pecans. You can substitute any add-in you would like. Pecans are my choice, but if you are going for a nut-free option, reach for dried cranberries, unsweetened coconut shreds, or even sunflower seeds. Perhaps you’re in a dark chocolate mood? Grab some dark chocolate morsels and chopped almonds…mmm this option would be irresistible!
Gluten-free on a budget
I’ve been shifting gears lately if you haven’t noticed, and am sharing more budget-friendly recipes that are healthy, gluten-free, and dairy-free. Gluten-free baking has a tendency to get pricey. But I’ve found 2 secrets to keeping gluten-free baking budget-friendly.
These two are my secret weapon. With these two types of flours on hand, your gluten-free baking is going to be out of this world delicious and successful!
This post contains affiliate links. As an Amazon Affiliate, I earn a small percentage from qualifying purchases. This is of no additional cost to you. Read my full disclaimer for more information.
What to do if you can’t find pumpkin puree?
Hello, 2020! There seems to be a pumpkin shortage this fall, but if you want to make this gluten-free pumpkin bread, never fear! We’ll just sub out the pumpkin for sweet potato puree. Grab a sweet potato, bake it (or Instant Pot), scrape out that orange-goodness, send it through the food processor, and voila sweet potato puree. I promise nobody will know the difference!
Ingredients:
Egg – this recipe has also been tested using ¼ cup of unsweetened applesauce in place of the egg with good results.
Cane sugar – this is a great brand for pure cane sugar.
Avocado oil – I always buy mine from Sam’s club as it’s budget-friendly, but this one will work if you need to order it. Feel free to sub it out melted coconut oil or canola oil if that’s all you have on hand.
Vanilla extract – this is a great one as it does not contain corn syrup or any sweetener.
Pumpkin puree – be sure to find pumpkin puree that only has ‘pumpkin’ listed in the ingredients list like this one.
Cassava flour – I love this brand of cassava flour for it’s budget-friendly and so easy to bake with.
Gluten-free flour blend – my favorite gluten-free flour blend (best tasting/texture in my opinion) is this one.
Baking soda –
Chocolate chips – I always use these chocolate chips as they are dairy-free.
Pecans – pecan halves or pecan pieces work best for this recipe, like this one.
How to make this bread:
Preheat the oven to 350 degrees. Spray a bread pan with cooking spray and set aside.
In a medium-size mixing bowl, add the egg and cane sugar. Cream together. Add the avocado oil, vanilla extract, and pumpkin puree. Stir until creamy.
Next add the cassava flour, gluten-free flour blend, and baking soda. Stir together. Lastly, add the chocolate chips and pecans. Fold into the batter.
Pour the batter into the prepared loaf pan, smoothing evenly into the pan using the back of a spoon.
Bake for 40-45 minutes, or until a knife inserted into the middle of the loaf comes out clean.
How to store it + freezer-friendly?
This scrumptious pumpkin bread is easily kept for up to 4 days in an airtight container. It can also be frozen to enjoy at a later date. Freeze in a freezer-friendly container for up to 3 months.
Cost breakdown for this pumpkin bread:
Egg: 1 egg = $0.08
Avocado oil: (Sam’s club) ⅓ cup = $1.77
Cane sugar: ¾ cup = $0.48
Pumpkin puree; ⅔ cup = $0.66
Cassava flour: 1 ½ cups = $1.41
Gluten-free flour: ½ cup = $0.83
Chocolate chips: (Enjoy Life) ½ cup = $2.08
Vanilla extract: 1 tsp = $0.83
Pecans: ½ cup = $2.29
The total cost for this chocolate chip pumpkin loaf is $10.43. 10 servings / $1.04 per serving
- 1 egg (may substitute 1/4 cup unsweetened applesauce PLUS 2 tsp apple cider vinegar for the egg)
- 3/4 cup cane sugar
- 1/3 cup avocado oil
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups cassava flour
- 1/2 cup gluten-free flour blend
- 1 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
-
Preheat the oven to 350 degrees. Spray a bread pan with cooking spray and set aside.
-
In a medium-size mixing bowl, cream together the egg and cane sugar. Add the avocado oil, vanilla extract, and pumpkin puree. Stir until creamy.
-
Add the cassava flour, gluten-free flour blend, and baking soda. Stir together. Add the chocolate chips and pecans and fold them into the batter.
-
Pour the batter into the prepared loaf pan, smoothing evenly into the pan using the back of a spoon.
-
Bake for 40-45 minutes, or until a knife inserted into the middle of the loaf comes out clean.
Store leftovers in an airtight container for up to 4 days.
Oatmeal Chocolate Chip Chunk Bars
Chocolate Peanut Butter Crunch Bars
Carrot Chocolate Chip Breakfast Bread
Paleo Carrot Bread with Apples
