Gluten Free Pumpkin Chocolate Chip Bread

One of my favorite things about the fall is pumpkin, especially Starbucks Pumpkin Spiced Latte, yum! I also love the new Pumpkin Spiced Coffee at Dunkin Donuts and just bought myself Pumpkin Spice Green Mountain Coffee K-Cups! Not only do I like to drink it, I love to eat anything pumpkin flavored. Surprisingly pumpkin pie is pretty far down on my list of favorite pies – yes I have a list. But I love pumpkin and have been collecting recipes on pintrest for the past few weeks to gear up for my autumn cooking! I can’t wait to make Pumpkin Chilli, Pumpkin Risotto, Pumpkin Curry (my mouth is watering) and pumpkin desserts other than pie. I was even thinking of trying a pumpkin granola bar, although my attempt at crunchy granola bars thus far hasn’t been the greatest.

My first attempt at baking with pumpkin was last night; I made Pumpkin Chocolate Chip Bread, and I do have to say it is delicious! I found this recipe from Sweet Pea’s Kitchen and made a few [healthy] changes. Even with the changes the bread is incredibly moist and super flavorful. The bread isn’t overly sweet, spicy or oily. I mostly used yogurt to cut out the oiliness but just a little to keep the richness that makes bread so addicting and rich. I also cut back on some of the sugar and replaced it with applesauce. If you aren’t going to use chocolate chips don’t do this. But if you do then definitely do so! The chocolate chips give the bread its sweetness ,and I could not imagine how sweet it would be with all that sugar. But without the chocolate chips it does need a little more sugar, or you could try adding raisins, I think that would taste delicious as well!

I used two small loaf pans, I think the measurements are 3×6, and I used two. Or you can opt for 1 9×5 inch loaf pan. It’s a very simple recipe to prepare, 15 minutes at most. I hope you enjoy this as much as I do.

1 2/3 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
7.5 ounces pumpkin puree (half of a 15 ounce standard can)
1 Tablespoon vegetable oil
¼ cup non-fat Greek yogurt
¾ cup sugar
¾ – 1 cup apple sauce
2 large eggs
1 teaspoon vanilla extract
1/3 cup water, room temperature
¾ cups (12 ounce) semisweet chocolate chips (or raisins)
Preheat the oven to 350 degrees F. Grease and flour the loaf pan(s).
In a medium bowl, mix together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
In a large bowl, whisk together the oil, yogurt, and pumpkin puree. Add the sugar and applesauce, and whisk to combine. 
Add the eggs, one at a time, followed by the vanilla extract and water. Stir in the chocolate chips or raisins.
Mix the dry ingredients into the wet ingredients until just combined. Do not over mix. 
Divide between the two prepared loaf pans and bake for 1 hour to 1 hour and 15 minutes, rotating the pans halfway through baking time. (I only baked mine for 55 minutes)

Let cool  for 10 minutes before removing from the pan.

I had to control myself this morning when I was eating breakfast. After the first bite I was addicted!

More pumpkin recipes coming soon!

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I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

12 thoughts on “Gluten Free Pumpkin Chocolate Chip Bread

  1. I love all things pumpkin, all year round. Pumpkin bread is one of my favorite items to make and I love trying different recipes.

  2. Yum! This looks great. The texture on it looks good too — some GF breads turn out a bit mucky. This is definitely going on the “To Try” list.

  3. ohh this looks great and I love the ingredients healthy and tasty!! also I like that it is easy good for summer picnics!

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