Incredibly delicious gluten free double chocolate pumpkin bread made with pumpkin puree, cocoa powder, pumpkin pie spice, and naturally sweetened with pure maple syrup. Easy to make, LOADED with rich chocolate flavor, and makes the perfect healthy breakfast, snack, or anytime treat.
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make Glutenless Apron possible!
This super moist double chocolate pumpkin bread will be your new favorite Fall bake. It tastes just like a piece of decadent chocolate cake with hints of cozy pumpkin pie spice in every bite. And best of all, it’s gluten and dairy free so everyone can enjoy a slice!
Not into pumpkin? Here are a few more chocolate bread recipes you’re sure to love –
What you’ll need to make this Gluten Free Double Chocolate Pumpkin Bread
(links below are the gluten free & celiac safe products I used in this recipe)
- pumpkin puree
- pure maple syrup
- refined coconut oil
- eggs
- unsweetened almond milk
- pure vanilla extract
- apple cider vinegar
- Bob’s Red Mill gluten free 1 to 1 baking flour
- unsweetened cocoa powder
- espresso powder
- pumpkin pie spice
- baking soda + baking powder
- fine sea salt
- mini semisweet chocolate chips
gluten free flour
For this recipe I used my go to gluten free flour blend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It’s the perfect mix of rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum. And the best part, it’s processed, packaged, and tested in a 100% dedicated gluten free facility so it’s celiac safe!
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour gives all of my baked goods the most amazing texture while keeping them tender and most importantly, incredibly delicious.
tips + tricks for making the perfect chocolate pumpkin bread
- Be sure your eggs are at room temperature before adding them to the batter. This will ensure the coconut oil doesn’t coagulate and cause your batter to be lumpy.
- Make sure to spray your loaf pan with nonstick cooking spray AND line it with parchment paper. This will ensure your bread comes out easily.
More delicious gluten free pumpkin recipes you’re sure to love!
- Gluten Free Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
- Healthy Gluten Free Maple Glazed Pumpkin Bread
- Gluten Free Brown Butter Pumpkin Snickerdoodle Cookies
- Healthy Gluten Free Pumpkin Chocolate Chip Muffins
If you make this Gluten Free Double Chocolate Pumpkin Bread, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Double Chocolate Pumpkin Bread
- Yield: 1 Loaf
- Diet: Gluten Free
Description
Incredibly delicious gluten free double chocolate pumpkin bread made with pumpkin puree, cocoa powder, pumpkin pie spice, and naturally sweetened with pure maple syrup. Easy to make, LOADED with rich chocolate flavor, and makes the perfect healthy breakfast, snack, or anytime treat.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ¼ cup refined coconut oil, melted and cooled
- 2 eggs, room temperature
- ¼ cup unsweetened almond milk (or any milk you prefer)
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ¼ cups + 2 tablespoons Bob’s Red Mill gluten free 1 to 1 baking flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons espresso powder
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup mini semisweet chocolate chips + 2 tablespoons for topping
Instructions
step 1
Preheat oven to 350 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
step 2
In a large bowl add the pumpkin puree, maple syrup, coconut oil, eggs, almond milk, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
step 3
In a separate large bowl whisk together the gluten free flour, cocoa powder, espresso powder, pumpkin pie spice, baking soda, baking powder, and salt. Pour the flour mixture into the pumpkin mixture and mix until just combined. Fold in the chocolate chips.
step 4
Pour batter into the prepared loaf pan and smooth until even. Top with 2 tablespoons chocolate chips. Bake for 60 to 70 minutes (mine was perfect at 67 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
step 5
Remove from oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on wire rack to cool completely.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Rita Koll says
I am a frequent baker and this recipe was easy and produced a delicious result! The cinnamon in the pie spice and the espresso kick up the chocolate flavor a notch. The vinegar aided the rise and resulted in a lovely, tender-textured loaf! I will be baking this recipe again, adding 1/4 tsp. extra cinnamon.
Emily Chave says
Thank you, Rita. I’m so glad you liked it!