Friday, September 26, 2014

Chocolate Chip Pumpkin Bread {traditional and gluten free recipes}

Chocolate Chip Pumpkin Bread {traditional and gluten free recipes} by Barefeet In The Kitchen
This pumpkin bread is filled with melting chocolate chips and bursting with autumn spices. Is there anything more quintessentially fall than the smell of pumpkin spices drifting through the house?

I tasted pumpkin bread for the first time about 15 years ago, when one of my students shared her mom's pumpkin muffins with me. (Hi, Debbie!) I have no idea how I survived up until then without this awesomeness in our life, because pumpkin muffins have been a year-round (yes, pumpkin haters - year round) favorite in our home ever since.

COOK'S NOTE: 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.

Chocolate Chip Pumpkin Bread {traditional and gluten free recipes}
Yield: 18 muffins or (1) full-size loaf pan, plus (2) mini loaves or (6) muffins
(printable recipe)

2 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1/3 cup potato starch *
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
* If you are not in need of a gluten free recipe, simply substitute a total of 3 cups all purpose flour for the items marked with an *.

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 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 16-18 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!

Chocolate Chip Pumpkin Muffins {traditional and gluten free recipes} by Barefeet In The Kitchen

ONE YEAR AGO TODAY: The Best Carrot Cake with Cream Cheese Frosting
TWO YEARS AGO TODAY: Vegetable Marinara Sauce with Fresh Basil
THREE YEARS AGO TODAY: Zucchini Ribbon Salad with Pine Nuts


  1. These muffins look delicious!

  2. We love pumpkin! Thank your sharing these with us, I will be making these this week!

  3. Just made these and ate one hot out of the oven with a hot cup of tea. So delicious! I did make the gluten free version and my husband didn't even have a clue they were GF!