It’s officially pumpkin season and today I am sharing the best Gluten-Free Chocolate Chip Pumpkin Bread. Made with real simple ingredients and a delicious pumpkin spice protein powder.
I love this time of year when everything is pumpkin spice everything. But when I’m at coffee shops or restaurants, I can’t find anything gluten-free and the ones that are gluten-free, are filled with so many questionable ingredients. This chocolate chip pumpkin bread is made without refined sugar and ingredients you may already have in your pantry.
Protein Powder Alternatives
What makes this gluten-free chocolate chip pumpkin bread even more delicious, is that I added a scoop of Truvanis Pumpkin Spice Protein Powder. It gives this bread some extra pumpkin flavor as well as a little protein.
If you do not have this protein powder, feel free to omit it completely and add 1/2 tsp extra of the spices or add a protein powder of your choice. I would recommend vanilla or unflavored.
Vegan Alternatives
If you can’t tolerate eggs, simply use Bob’s Redmill Egg Replacement Powder or make flax eggs which is 3 tbsp of ground flax mixed with 9 tbsp water. Mix it and let it sit for about 10 minutes.
Ingredients
- eggs
- pumpkin puree
- coconut oil
- vanilla extract
- coconut sugar
- baking soda
- baking powder
- Truvani Pumpkin Spice Protein Powder (Optional)
- gluten-free flour
- chocolate chips
- pumpkin spice
- ground cinnamon
Other Pumpkin Recipes
- Pumpkin Chocolate Chip Pancakes
- Vegan Chai-Spiced Pancakes
- Easy Baked Chai Spiced Donuts
- Baked Paleo Apple Cider Donuts
- Gluten-Free Pumpkin Spice Dutch Baby
- Vegan Apple Pie Baked Oats
- Chocolate Chip Pumpkin Baked Oats
- Gluten-Free Pumpkin Donuts with Maple Cream Cheese Frosting
- Pumpkin Cream Cheese swirl Muffins
I hope you give this recipe a try. I know it’ll be a Fall staple in your house. Warning…you may want to make a double batch. Let me know by commenting below.
Gluten-Free Chocolate Chip Pumpkin Bread
Gluten-Free Chocolate Chip Pumpkin Bread
Ingredients
- 3 eggs
- 1 15 oz can pumpkin puree
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 scoop Truvani Pumpkin Spice Protein Powder Optional
- 1 ½ cups gluten-free flour
- 1 cup chocolate chips plus more to top with
- 1 tsp pumpkin pie spice add an extra 1/2-1 tsp pumpkin pie spice if omiting pumpkin spice protein powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°
- In a large bowl, mix together the eggs, oil, vanilla extract, pumpkin puree coconut sugar, baking soda, and baking powder.
- Next add in the remaining ingredients and whisk well. The batter will thicken up slightly and may need to switch to a rubber spatula.
- Line a loaf pan with parchment paper and spray the sides with non-stick spray. Pour the batter evenly into the pan.
- Top with extra chocolate chips (optional).
- Bake for about 50-60 minutes.
- Allow for the bread to cool for about 15 minutes before cutting into.
- Enjoy!
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