Gluten-Free Chocolate Chip Pumpkin Bread
Prep time
Cook time
Total time
Make sure you let this bread cool completely before slicing. It will be crumbly when warm since it doesn't contain any gums.
Recipe type: Dessert
Cuisine: American
Serves: 2 loaves (20 servings)
  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • Pinch salt
  • 2 cups sugar
  • 1 cup (2 sticks) dairy-free buttery sticks, softened
  • 4 large eggs
  • 1 (15-ounce) can pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups chopped walnuts (omit for nut-free)
  • 1 cup dairy-free chocolate chips
  • ½ cup powdered sugar
  • 1 tablespoon dairy-free milk beverage
  1. Preheat your oven to 350°F. Grease two 8x4-inch loaf pans and line them with parchment paper overhanging on the long sides (to lift the bread out).
  2. In a large bowl, whisk together the oat flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the sugar and buttery sticks with a mixer until light and fluffy. Beat in the eggs, one at a time. Add the pumpkin and vanilla, and beat to combine. Add the oat flour mixture and beat until just blended. Fold in the walnuts (if using) and chocolate chips.
  4. Scrape the batter into your prepared pans and even it out.
  5. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
  6. Let the bread cool for 10 minutes. Loosen the sides of the loaf and lift the bread out. Let the bread cool completely on a wire rack.
  7. In a small bowl, whisk together the powdered sugar and milk beverage until smooth. Drizzle the mixture over the pumpkin bread before slicing.
Recipe by Go Dairy Free at