This extra fluffy pumpkin bread is complete with dark chocolate chips and dusted with cinnamon sugar. Naturally gluten free and dairy free, it's a healthy version of the classic. Made in one bowl in under and hour and is kid-approved too!
If you can’t tell from all my recent pumpkin activities…I kind of love fall. Everything from gluten free pumpkin bars, to dairy free caramel, to gluten free pumpkin scones, I’ve got your cozy needs covered over here.
- Dietary features - gluten free, dairy free, paleo options
- Made with almond flour, not gluten free flour blend
- Soft and fluffy texture
- Can be made in under and hour
Ingredients and notes
- Almond flour - This is the base used in the gluten free pumpkin bread.
- Tapioca flour - Used to "cut the density" of the almond flour. Substitute with arrowroot starch if needed.
- Pumpkin puree - Make sure to use pumpkin puree and not pumpkin pie mix.
- Cashew butter - Provides the fat needed to keep the pumpkin bread nice and moist. Substitute with any nut or seed butter like almond, peanut, or sunflower.
Step by step directions
This recipe is as easy as 1-2-3...really! All you need is a large mixing bowl and a loaf pan.
Step 1 : Whisk together the wet ingredients
In a bowl, mix the eggs, pumpkin puree, coconut sugar, cashew butter, and vanilla together until creamy.
This is best done with a stiff whisk or a hand or stand mixer. Mix well to break up any clumps of coconut sugar and nut butter.
Step 2 : Fold in the dry ingredients
Add the almond flour, tapioca flour, pumpkin spice, and baking powder to the batter and mix until no flour clumps remain. Try your best not to over mix this step. Only mix until the flour is incorporated.
Add the chocolate chips to the bowl and mix to incorporate with a rubber spatula.
Step 3 : Bake
Sprinkle more chocolate chips on top and bake until the bread has risen and the edges are golden brown. While warm, sprinkle with cinnamon and cane sugar, if desired.
Let cool slightly before cutting into slices.
Storing & Freezing
Keep the bread in an airtight container with a lid or cover tightly with aluminum foil or saran wrap. Store in the fridge where it will keep for up to a week or out on the counter where it will keep for 4 days.
When ready to enjoy, warm up a slice in the microwave for 10 seconds.
This bread will also freeze well. Make sure it has cooled down completely before transferring the slices to freezer bags or an airtight container. It will keep for 3 months in the freezer. Thaw out on the counter for a few hours and warm in the microwave when ready to enjoy.
Choosing the best pan
This bread can be made in either a 9 X 5 inch or an 8 X 4 inch pan. The bread will be taller and skinnier in the 8 X 4 inch pan and will need to bake a little longer.
I recommend using a metal pan, not a glass pan. Glass pans can alter the baking time tremendously. I always recommend a metal or ceramic pan when baking.
Frequently asked questions
Traditional pumpkin bread does contain dairy in the form of butter and/or milk. As always, it's best to check the ingredient list if you are looking for a dairy free version. This recipe is made naturally dairy free.
Pumpkin puree can be very dense and heavy and when too much is used in a recipe, the bread will turn out a little wet and gummy. In this recipe we only use 1 cup for this reason. It's just enough to provide a soft texture that's light and fluffy.
This depends on your version of "healthy". This particular recipe is made with more natural and wholesome ingredients than most bakery or packaged brands. It uses cashew butter in place of butter, a little coconut sugar in place of granulated sugar, and almond flour in place of bleached white flour.
Yes, any nut butter or seed butter will work in this recipe. I like almond butter or sunflower butter.
Check out these other pumpkin treats:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Chocolate Chip Pumpkin Bread (Gluten free & Dairy free)
- 3 eggs
- 1 cup pumpkin puree
- ⅓ cup coconut sugar
- ½ cup cashew butter
- 2 cups almond flour
- ¼ cup tapioca flour
- 2 teaspoon pumpkin spice
- ½ tablespoon baking powder
- ⅔ cup dark chocolate chips - dairy-free
- 1 teaspoon cinnamon - optional
- 2 teaspoon cane sugar - optional
- Preheat oven to 350 F. In a mixing bowl, whisk together the eggs, pumpkin puree, cashew butter, and coconut sugar. Mix well so there are no cashew butter or coconut sugar clumps.
- Add the almond flour, tapioca flour, pumpkin spice, and baking powder to the bowl and fold into the batter until no four clumps remain. Be sure not to over-mix this step. Fold in the chocolate chips
- Line an 8 X 4 inch or 9 X 5 inch loaf pan with parchment paper and grease the sides. Pour in the pumpkin bread batter and sprinkle more chocolate chips on top if desired. Bake in the oven for 40 - 50 minutes until the bread has risen and the edges are golden brown. While warm sprinkle with cinnamon and cane sugar if desired (this adds an elevated fall flavor).
- Allow the bread to cool slightly before cutting into slices. Store in an airtight container or wrap tightly in aluminum foil or saran wrap and keep in the fridge for up to a week.
Hi, can I sub the sugar for mink fruit sweetener?
Ansley Beutler says
Hi Kerin! Are you looking to substitute the coconut sugar or cane sugar on top? The cane sugar is optional and can be substituted with monk fruit. I haven't tried to swap the coconut sugar with monk fruit but you probably can. I would use 1/4 cup since monk fruit can be sweeter.