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Chocolate Chip Pumpkin Bread {traditional and gluten free recipes}

Ingredients

  • 3 cups all purpose flour *
  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 15 ounce can pumpkin puree or 2 cups cooked fresh pumpkin puree
  • 3 eggs
  • 1/3 cup light flavored olive oil
  • 3/4 cup semi-sweet chocolate chips divided
  • GLUTEN FREE ALTERNATIVE:
  • 2 1/3 cups brown rice flour *
  • 2/3 cup tapioca starch *
  • 1/3 cup potato starch *

Instructions

  • Preheat the oven to 350 degrees. Grease muffin tins, loaf pans or line with paper liners. Stir together the flours, sugar, spice, baking soda, baking powder, and salt. Add the pumpkin and mix until smooth. Stir in the eggs and the oil and mix again until combined. Stir in 1/2 cup chocolate chips.
  • Pour the batter into (2) loaf pans or scoop into muffin cups (about 2/3 full). Scatter the remaining chocolate chips over the top of the muffins or loaves. Bake muffins 16-18 minutes, loaves for 50-55 minutes, until toothpick inserted comes out mostly clean. Let the bread cool completely and store in an airtight container for a few days or freeze for up to 3 months. Enjoy!

Notes

If you'd like your gluten free muffins to be more perfectly smooth on top, add 1 teaspoon of xanthan gum to the flours in the recipe. I couldn't care less if mine look cracked or imperfect, so I skip the ingredient that adds nothing else to the flavor or texture. I have made the muffins both ways to test it, and the gluten free muffins hold together perfectly without the xanthan.