Gluten Free Chocolate Chip Pumpkin Bread
 
Prep time
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Pumpkin season awaits you with these Gluten Free Chocolate Chip Pumpkin Bread mini loaves. With all that fall flavor, it will be hard to share!
Author:
Recipe type: Bread
Serves: 4 mini loaves
Ingredients
  • ½ cup coconut oil or other preferred cooking oil
  • 1 cup granulated sugar
  • 2 large eggs, room temp*
  • 1 can 100% pure pumpkin, not pumpkin pie filling (15 oz.)
  • ½ cup milk (2%), full fat sour cream, or whole milk plain Greek yogurt, room temp*
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum (if your flour blend doesn't already contain a gum)
  • 1¾ cups plus 2 tablespoons high quality gluten free all purpose flour, or my preferred blend (1/2 cup white rice flour, ½ cup brown rice flour, ½ cup sorghum or almond flour, ⅓ cup tapioca or potato starch)
  • 1 cup chocolate chips, plus more for topping
  • sugar for topping (optional)
Directions
  1. Preheat oven to 350 degrees. Lightly grease 4 mini nonstick loaf pans with cooking spray. Set aside.
  2. In a medium sized mixing bowl, whisk together oil, sugar, eggs, pumpkin, and milk until smooth.
  3. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt, xanthan gum (only if needed), and gluten free flour (or my preferred blend). Stir until well combined. Fold in chocolate chips.
  4. Divide batter evenly between loaf pans. Sprinkle about ½ tablespoon of sugar on top of each loaf and top with a handful of chocolate chips. Gently press chocolate chips halfway into batter to assure sticking.
  5. Bake loafs in middle rack of oven at 350 degrees for 32-35 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean with few moist crumbs (don't mistake melted chocolate for raw batter).
  6. Remove from oven and cool in pans on cooling rack for 5 mins. Gently run knife along edges and flip out of pans. Continue cooling directly on cooling rack until completely cooled.
  7. Store leftover bread in an airtight container or plastic wrap at room temp for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Notes
*Using cold eggs and milk will cause the coconut oil to solidify when mixing. If using coconut oil, make sure these ingredients are not cold to ensure better mixing.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-chip-pumpkin-bread/