Chocolate Chip Pumpkin Bread (Gluten and Dairy Free)
Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free, the perfect fall snack! Say hello to our first Pumpkin recipe of 2020 – Chocolate Chip Pumpkin Bread! This recipe...

Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free, the perfect fall snack!

Say hello to our first Pumpkin recipe of 2020 – Chocolate Chip Pumpkin Bread!

This recipe is for you if you:

  • Enjoy fall baking!
  • Love pumpkin baked goods filled with melted chocolate.
  • Are looking for a healthy, naturally sweetened snack.
  • Prefer no-fuss one-bowl recipes.
Chocolate chip pumpkin bread

How to make Chocolate Chip Pumpkin Bread (Gluten and Dairy Free)

This one-bowl recipe is simple to make and only requires a few ingredients.

  1. Simply combine the dry ingredients (full recipe below) with the wet ingredients, fold chocolate chips and pecans. Transfer to a loaf pan and bake at 350F for 45-50 minutes!

How to store Chocolate Chip Pumpkin Bread

This loaf can be left out on the counter for a few days in an airtight container, or in the refrigerator for up to one week. Another option would be to freeze for up to 3 months, however, I recommend slicing beforehand so you can pull out a slice when ready to enjoy.

Alternative Ingredients for Chocolate Chip Pumpkin Bread

  • Swap maple syrup for either apple sauce or a mashed banana.
  • Use unsalted butter instead of coconut oil, melt and cool before using.
  • Use arrowroot flour for tapioca flour.
Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free.

How to make Pumpkin Pie Spice

To make your own pumpkin pie spice, you’ll need:

  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  1. Mix all ingredients and store in an airtight container for up to 6 months.

Note: use as a substitute for store-bought pumpkin pie spice.

Chocolate chip pumpkin bread

How to Make Muffins from a Pumpkin Loaf Recipe

This recipe is also fantastic for muffins!

To make muffins: follow the recipe instructions below and adjust baking time to 25-27 minutes. Recipe makes 8 muffins!

For more Fall recipes, check out my:

Chocolate chip pumpkin bread

So, you’ve made it this far and I’d love to hear from you! If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! x

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Chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread (Gluten and Dairy Free)

  • Author: Rosana
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 8 minute
  • Yield: 12 servings 1x
  • Category: Breakfast, Snack
  • Cuisine: American


Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free.



  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour, or arrowroot flour
  • 1 3/4 tablespoons pumpkin pie spice*
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin
  • 1/4 tsp kosher salt
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup chopped pecans
  • 3/4 cup chocolate chips, plus more to sprinkle on top


  1. Preheat oven to 350F. Line a loaf pan with parchment paper, greasing the inside well, so that the parchment paper sticks.
  2. In a large mixing bowl, add all of the dry ingredients and whisk together until incorporated.
  3. Next, add the wet ingredients, and mix together using a hand mixer or stand mixer with paddle attachment, until combined. Do not over mix.
  4. Fold in the pecans and chocolate chips.
  5. Transfer batter to the loaf pan and use a spatula to smooth the top. Sprinkle extra chocolate chips on top.
  6. Bake for 48-50 minutes, until a toothpick comes out clean.
  7. Let cool completely before slicing.


*To make your own pumpkin pie spice, read the blog post above.

  1. This can be left out on the counter for a few days, and in the refrigerator for up to one week. You can also freeze for up to 3 months, but I recommend slicing before freezing so you can pull out a slice when ready to enjoy.
  2. You can swap the maple syrup for either apple sauce or a mashed banana.
  3. You can swap butter for the coconut oil
  4. Optional pumpkin pie glaze (whisk together 3/4 cup powdered sugar, 2-3 tablespoons water or nut milk, and 1 teaspoon pumpkin pie spice).

Keywords: chocolate chip pumpkin bread, gluten free and dairy free bread

Recipe by Nicole @KaleJunkie

This post contains affiliate links which means I will make a small commission if you purchase through those links.

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