Chocolate Chip Pumpkin Bread (Gluten free & Dairy free)

A slice of chocolate chip pumpkin bread laying face up on a wooden cutting board.

5 from 2 votes

Chocolate Chip Pumpkin Bread (Gluten free & Dairy free)

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!

Prep Time10

Cook Time40

Total Time50

Course: Breads

Cuisine: American

Keyword: almond flour pumpkin bread, dairy free pumpkin bread, gluten free pumpkin bread, Healthy Pumpkin Bread

Servings: slices

Calories: 323kcal

Author: Ansley Beutler

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Cashew butter substitution : Any nut butter or seed butter will work in this recipe. I like almond butter or sunflower butter.

Tapioca flour substitution : Swap with arrowroot flour if needed.

Storing : 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.

Freezing : 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.

Nutrition