A lot of my happiest childhood memories revolve around the warm, comforting smells that filled our kitchen whenever my mom was baking. She made almost everything from scratch — bread, cinnamon rolls, pizza, jams, and even toothpaste once (that was a one-time experiment). Watching her taught me to love cooking and baking, and she always let me help make a mess in the kitchen.

I still make much of what we eat from scratch. While there are more gluten-free products on the market now that taste great, my homemade bread and baked goods made with my homemade flour mix remain family favorites. Every autumn, when the air becomes crisp and the leaves begin to turn, I crave my mom’s chocolate chip pumpkin bread. I love anything pumpkin, and I’ve tried many pumpkin breads over the years — homemade and commercial — but this one still stands out.

When my husband was diagnosed with food allergies, converting this recipe to gluten-free was one of the first things I did. It adapted beautifully, and the result is soft, flavorful pumpkin bread studded with mini chocolate chips. It’s dairy-free, soy-free, oat-free if you use an appropriate flour blend, and naturally full of autumn spices. I hope it becomes a family favorite for you too.

Mom’s Chocolate Chip

Pumpkin Bread

ThereIsLifeAfterWheat.com

gluten-free soy-free oat-free dairy-free

Notes:

I have had the best results using my homemade flour mix. Gluten-free flour blends behave differently, so the choice of blend can change texture and flavor. If you don’t have a custom blend, try a reliable all-purpose gluten-free flour or an almond-based blend like Cup4Cup or Gluten Free Mama’s almond flour blend. If your blend already contains xanthan gum, do not add extra; otherwise add 1 ½ teaspoons xanthan gum to improve texture.
You can use either canned pumpkin puree or fresh pumpkin puree that has been well drained. The pumpkin should be thick and not watery — it should match the consistency of canned pumpkin puree for best results.
This recipe features cinnamon, which I adore, but you can swap part of the cinnamon for other warm spices such as ginger or cloves. Keep any substitution small — no more than 1/4 teaspoon of any single additional spice — so the pumpkin flavor remains front and center.

Ingredients

1 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree (not pumpkin pie mix)
1/2 cup oil (canola or other neutral oil)
2 large eggs
2 tablespoons water (more as needed)
2 cups gluten-free flour mix
Add 1 1/2 teaspoons xanthan gum if your flour mix does not already contain it
1/2 tablespoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 cup mini chocolate chips
1/2 cup chopped pecans or walnuts (optional)

Instructions:

Preheat the oven to 350°F (175°C). Let the batter rest while the oven heats; this helps eliminate any gritty texture that can happen with some gluten-free blends.
In a large mixing bowl, combine the brown sugar, white sugar, pumpkin puree, oil, eggs, and 2 tablespoons water. Beat until the mixture is smooth and evenly combined.
Add the gluten-free flour mix, baking soda, baking powder, salt, cinnamon, and allspice. Mix for about 2 minutes to ensure ingredients are well incorporated. If your flour mix contains xanthan gum, omit the extra; otherwise add 1 1/2 teaspoons xanthan gum with the dry ingredients.
Because flours and home moisture levels vary, evaluate the batter. If it looks too thick, add a tablespoon of water at a time until you reach a spreadable, cake-batter consistency. If it seems too thin, add a tablespoon or two of flour mix.
Fold in the mini chocolate chips and the chopped nuts if using. Stir just until evenly distributed.
Grease six mini loaf pans generously, or prepare one standard loaf pan. Pour or spoon the batter into the prepared pans, smoothing the tops lightly.
Bake until a toothpick inserted in the center comes out clean. Mini loaves generally take 15–22 minutes; begin checking at 15 minutes and then every 2 minutes until done. A large loaf typically takes 35–50 minutes; check at 35 minutes and then every 3–5 minutes until a toothpick comes out clean. Gluten-free baked goods require close attention because a few extra minutes can cause them to dry out.
Let the loaves cool in the pans for about 10 minutes, then remove and transfer to a wire rack to cool completely before slicing. Cooling fully improves texture and makes slicing easier.

Storage: Store cooled loaves in plastic bags or an airtight container in the refrigerator for up to 5 days. For longer storage, wrap well in foil, place in a freezer bag, and freeze. Thaw at room temperature, in the refrigerator, or warm gently in a low oven before serving.