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Pumpkin Chocolate Chip Bread

This amazing Gluten Free Pumpkin Chocolate Chip bread will be a forever favorite. Pumpkin, spice, chocolate, what’s not to love?

Pumpkin Chocolate Chip Bread (gluten free and dairy free) from What The Fork Food Blog | @WhatTheForkBlog |

Gluten Free Pumpkin Chocolate Chip Bread

I’m breaking all the rules with this one, kids. I love pumpkin, just not in September. I’ve always, always, always been an a “apples in September, pumpkin in October” kind of person. This year, I threw that all out the window. I caved to a pumpkin spice latte one morning when we were out. It was a moment of weakness fueled by the fact that it was almost noon and I hadn’t had any coffee yet.

Pumpkin Chocolate Chip Bread (gluten free and dairy free) from What The Fork Food Blog | @WhatTheForkBlog |

So before things got ugly, PSL it was. You guys, I got a fever and the only prescription is more cowbell. And by cowbell, I most definitely mean pumpkin. I’ve pretty much had all the pumpkin since that one little PSL. Like pumpkin something every day since then. Hey, go big or go home right? When I break the rules, I really break them.

I’m a rebel, baby.

I’ve been noshing on pumpkin muffins and this pumpkin chocolate chip bread for breakfast every day. All in the name of recipe testing. Life is grand. Or should I say, life is grande. << — see what I did there? That’s a Starbucks joke. Haha funny. Enjoy!

Pumpkin Chocolate Chip Bread (gluten free and dairy free) from What The Fork Food Blog | @WhatTheForkBlog |

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Pumpkin Chocolate Chip Bread

4.54 from 13 ratings
This amazing Dairy Free and Gluten Free Pumpkin Chocolate Chip bread will be a forever favorite. Pumpkin, spice, chocolate, what’s not to love?
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices
Print Rate Pin


  • 2 C gluten free all-purpose flour
  • 1 tsp xanthan gum
  • 1 C coconut palm sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 C mini chocolate chips
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 1/3 C palm shortening measured then melted
  • 2/3 C unsweetened coconut milk


  • Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
  • In a large bowl, whisk together the flour, xanthan gum, coconut palm sugar, baking soda, cinnamon, nutmeg, and cloves. Stir in the chocolate chips and set aside.
  • In a separate bowl, whisk together the eggs, vanilla, pumpkin, oil, and coconut milk. Pour into the dry ingredients and mix until completely combined.
  • Pour the batter into the prepared baking pan and bake at 350 degrees for 55-65 minutes. Cool on a wire rack and store in an airtight container or wrapped in plastic wrap up to 3 days.

Nutrition Information

Serving: 1g | Calories: 188kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 80mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3195IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg


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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Other Pumpkin Recipes You Might Enjoy:

Pumpkin Dip with Pie Fries – What The Fork Food Blog

Gluten Free Pumpkin Cinnamon Rolls – Petite Allergy Treats

Pumpkin Roll with Coffee Cream – All Day I Dream About Food

Pumpkin Cake with Cream Cheese Frosting – What The Fork Food Blog

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Pumpkin Chocolate Chip Bread (gluten free and dairy free) from What The Fork Food Blog | @WhatTheForkBlog |

4.54 from 13 votes (12 ratings without comment)

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Recipe Rating

  1. Grace says:

    5 stars
    Just in case others need to substitute some items, here’s what worked for me: I subbed 1/4 cup of butter + a dollop of coconut oil for the palm shortening, and I used almond milk in place of coconut since it’s what I had on hand. I think my loaf pan was an inch smaller too, so mine rose pretty high. I baked it just over an hour and everything came out perfectly. This is probably the best gf dessert bread I’ve tried yet. Very good texture, and not soggy!!

  2. Darla says:

    Can I use pressed coconut oil or avocado oil instead of Palm shortening?

  3. Lynn Libero says:

    Hi! I made this today and followed the recipe exactly. It is beautiful and tastes great but it is SUPER dry. Even with cream cheese on it it was still dry. I used Trader Joe’s GF all-purpose flour. Any suggestions as to how to make it moist?

    Thank you!


    • Sharon says:

      Hi Lynn, that’s really strange! I’ve never had an issue with this bread being dry. I’ve also never used Trader Joe’s flour. But if it’s dry, it sounds like you may have over measured your flour or left out some of the wet ingredients.

  4. Trish says:

    Can you use regular sugar instead of the coconut palm sugar?

  5. I did the same thing this year! I usually avoid pumpkin but I couldn’t wait! This looks fantastic. I want a piece!

  6. cristina says:

    You’r so right, what’s not to love with this pumpkin choco bread? It doesn’t matter what time of year, this bread is always welcoming. Luv all the chocolate chips! 😉

  7. You had me at chocolate chips and pumpkins. This is the type of bread I can’t stop picking off of.