I’ve been making this pumpkin bread on repeat. Because I don’t believe there’s ever a bad time for pumpkin bread, no matter the time of year. Plus, I feel compelled to keep making it just to make sure it’s not a fluke that gluten-free chocolate chip pumpkin bread can taste this good.
And every time, it really is that good.
I mean, tell me that doesn’t look gluten-free, am I right?
It’s just so moist and flavorful and has the texture of decadent regular pumpkin bread. In fact, I honstely think I’d rather have this than the old stuff.
So, I figured this recipe deserves a spot right here on the blog. And maybe I’ll make it one more time today.
This is a recipe my incredible-gluten-free-baking-friend found on meaningful eats with a few adaptions. She made it for us on a little get-away we went on, and I’ve been making it whenever I can ever since.
Ingredients
Method
- Heat the oven to 350°F. Grease an 8½ x 4½–inch loaf pan. A larger pan will also work, but the loaf will be shorter — see my photo. In a medium bowl, whisk the pumpkin, sugar, and eggs until smooth and glossy. Stir in the milk, oil, lemon juice, and vanilla.Add the dry ingredients right on top all together before you mix into the wet ingredients. I don't do separate bowls because hey, less dishes is a plus! Gently stir the dry into the wet until fully combined. Then folld in the chocolate chips last.Scrape the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean — a few melted chocolate streaks are fine.Let the loaf cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing. But honestly, if you can't resist and don't mind a slightly smooshed loaf, you may not be able to wait that long!Enjoy, and marvel that this creation you just made is truly GLUTEN-FREE!!
If you’re in love with everything pumpkin like I am, you should also try Wendy’s pumpkin muffins, my mom’s pumpkin bread (Lucy’s personal favorite that she asks for as birthday cake), and the easiest, peasiest pumpkin cookies made with only three ingredients.
Happy baking!
Hey Shawni- looks delicious, thanks for sharing! I might be misreading but I can’t see eggs listed in the ingredients list, but in the instructions it says to “whisk eggs…”
Oh my goodness I forgot the eggs! Thank you so much for letting me know…I just corrected the recipe with the two eggs definitely needed! So sorry if that messed anyone up, happy baking!!
XOXO
Good question! I want to make this. How many eggs du I need?
I just corrected the recipe, Matilda, there are two eggs! Hope you can bake it right up with the corrected ingredients:)
XOXO
Thank you very much!
Looking to make this. Thank you. I miss you on the blog. I do not do IG and many are. I hope you are continuing here as you so inspire me. I hope all well your way and your whole family too! Thank you Shawni for past inspirational content. Faith content I embrace. Take care.
Just made this and it is the best banana bread I’ve ever had. Thank you of much for sharing this recipe ~ my GF daughter was SO excited!