Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.
Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.
A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.
After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!
Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.
What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.
Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.
Potato Starch: Potato starch (not to be confused with potato flour) gives quick breads a wonderful tenderness and structure. Potato starch requires a higher cooking temperature (375F instead of 350F) and longer baking time than other starches, making it especially useful in muffins or quick breads like this.
Almond Flour: If you read my blog, you know I’m a fan of almond flour! It ups the fat content and gives baked goods a delicious flavor and texture.
I prefer using blanched almond flour (made from almonds with the skins removed before grinding) rather than almond meal in breads and cakes. Almond meal works great in cookies. If almond meal is all you have on hand it will work fine, your loaf might just not be as tender and light.
An Extra Egg: Since I use maple syrup, which is a liquid sweetener rather than granulated sugar, I add an extra egg to mix to make up for the missing structure.
On my 4th attempt I finally nailed a recipe I was 100% happy with. It is incredibly moist, and packed with fall spices, chocolate chips, and pumpkin flavor – everything you could want from pumpkin chocolate chip bread!
My husband says this tastes like a baked good you’d get at a high-end bakery. You would never know it’s gluten-free. I can’t wait to try making it in smaller loaf pans to give to friends. This recipe is definitely going straight to the best recipes. Enjoy!
Also check out these delicious Pumpkin Cupcakes from Texanerin Baking!Print
You can substitute the flours in this recipe with 1 1/2 cups Erin’s Grain-Free Flour Blend.
- 1/3 cup buckwheat groats
- 1/2 cup potato starch
- 1/2 cup almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 eggs
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup maple syrup
- 1/4 cup coconut oil
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 1/2-2/3 cup chocolate chips, pecans, or walnuts
- Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
- Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
- In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.
- Bake for 45-50 minutes. Allow the bread to cool completely in the pan on a wire rack before slicing, at least 1 hour. Enjoy!
- To store the bread, once it is completely cool, wrap it tightly in 2 layers of plastic wrap and place in a ziploc bag. It will be good at room temperature for 2 days. Freeze individual slices for up to 1 month.
*This recipe works best with blanched almond flour which has a finer consistency than almond meal. However, almond meal will work if that’s all you have on hand.