{Homemade} GF Pumpkin Chocolate Chip Bread

Since making my kitchen 100% gluten free there are a few things that my kids (and by my kids I mean ME) have not been willing to let go of, namely yummy breads! This will be the first of several yummy and healthy breads in the Food L'amor GF Baking Series. After lots of trial and error I've found that gluten free bread can taste amazing and doesn't have to be super fattening either! What?! This delicious Chocolate Chip Pumpkin Bread will hit the spot during the holidays or freeze and save for any day. I used a light gluten free flour blend, dark chocolate chips, cut out the refined sugar and replaced it with less than half the amount of 100% pure organic maple syrup. Don't worry it will appease that sweet tooth and you'll get a healthy dose of dark chocolate in each bite!
F.Y.I - I always double this recipe to make two loafs since my family will take down the first loaf in a matter of minutes before it even cools!

Preheat oven to 350

2 eggs + 1 egg white
1/4 cup coconut oil, warm jar under hot tap water to liquify
1/4 cup apple sauce
1 tsp. pure vanilla extract
1/3 cup organic pure maple syrup
1 - 15 oz. can pureed pumpkin

Combine wet ingredients in a bowl until well blended. In another bowl combine dry ingredients. You can make your own flour blend or use a store bought prepared flour blend. I've used both and it turns out good either way.)

Gluten Free Flour Blend:
3/4 cup brown rice flour or GF oat flour
1/4 cup potato flour
5 tbsp. + 1 tsp. tapioca flour

Combine the flour blend with...

1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/8 tsp. baking powder

Mix the wet and dry ingredients together until well incorporated along with...
1/2 cup dark chocolate chips  *I may have used a little bit more than this just cause ;)


Lightly grease a bread pan with some more coconut oil and pour in the pumpkin bread. Bake for 45-50 minutes until a toothpick inserted comes out clean. Remove from pan and cool on a clean towel or cooling rack. You can cut it into slices, individually wrap, and freeze each slice for later. Or do what we do and eat it all in one sitting...your choice!




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Saturday, 23 October 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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