Pumpkin bread is good. But gluten free pumpkin chocolate chip bread? Chocolate just makes EVERYTHING taste better, doesn't it? This bread is made with just FIVE ingredients! (Gluten free, dairy free option, nut free, soy free, egg free, vegan, vegetarian, FODMAP)
Pumpkin and Chocolate = LOVE
There really isn't anything better than pumpkin and chocolate. Is there anything better than a good loaf of pumpkin bread with bits of melted chocolate dotted throughout? You only need five ingredients to make a moist and delicious loaf of bread! You will need:
- Self rising flour
- Milk
- Pumpkin puree
- Pumpkin spice
- Chocolate chips
ENJOY OTHER FIVE INGREDIENT OR LESS BREAD RECIPES!
* SELF RISING FLOUR
Self rising flour contains flour, baking powder and salt to allow your bread to rise nicely. There are several places to find gluten free flour on the internet to purchase but you can easily make your own gluten free self rising flour too!
GLUTEN FREE SELF RISING FLOUR RECIPES
To make gluten free self rising flour all you need is:
- 3 cups gluten free flour (we use King Arthur or Bob's 1:1)
- 1 tablespoon baking powder
- ½ teaspoon salt
Stir it together and store in an airtight container for several months.
Bobs Red Mill 1 to 1 Gluten Free Flour
If you would rather purchase gluten free self rising flour, I found one that is available!
Orgran Gluten Free Self Rising Flour
* SWEETENED CONDENSED MILK
To sweeten and add liquid to your zucchini bread, you will need some sweetened condensed milk. A 10 ounce can is all you need however if you are dairy free there are some options for you out there. I was excited to see that there are even more options coming out in stores and online for dairy free sweetened condensed milk. (contains affiliate links)
Here are some of the dairy free sweetened condensed milk options. I've tried all of them and they work great! I've even seen my local Walmart come out with their own version of dairy free sweetened milk version.
* PUMPKIN PUREE
For the root of your bread, you will need some pumpkin puree. You can use fresh pumpkin puree or canned pumpkin puree.
* PUMPKIN SPICE
The finishing touch on your loaf of bread requires some pumpkin spice. It adds plenty of delicious flavor with hints of ginger, cinnamon and nutmeg!
* CHOCOLATE CHIPS
You can't NOT have some chocolate chips in this recipe. It just makes for the perfect loaf of bread when you can sink a bite into a loaf of bread and it includes some melted chocolate in every bite. you can use dairy free chocolate chips if you want.
BAKING
Time is precious and I know you are busy so I've got a variety of options for cooking this zucchini bread!
- Muffin Pan: Lightly grease a muffin pan and bake at 350 degrees for 20-22 minutes
- Mini Loaf pan: Lightly grease your mini loaf pans and bake at 350 degrees for 22-27 minutes.
- Loaf Pan: Lightly grease your loaf pan and bake at 350 degrees for 45-50 minutes.
Storing
After baking, allow your fresh loaf of gluten free pumpkin chocolate chip bread to cool completely before storing in an airtight container for several days. You can also freeze your bread in an airtight container for up to one month.
Reheating
Are you a hot fresh out of the oven bread over? It's so simple to reheat your stored bread! Simply reheat for 10-20 seconds in the microwave for room temperature bread or 20-30 seconds for frozen bread.
Gluten Free Pumpkin Chocolate Chip Bread
Ingredients
- 1 ½ cups self rising flour
- 1 can sweetened condensed milk (11.25 oz can)
- 1 tsp pumpkin spice
- 1 cup pumpkin puree
- ½ cup chocolate chips
Notes
BAKING
Time is precious and I know you are busy so I've got a variety of options for cooking this zucchini bread!- Muffin Pan: Lightly grease a muffin pan and bake at 350 degrees for 20-22 minutes
- Mini Loaf pan: Lightly grease your mini loaf pans and bake at 350 degrees for 22-27 minutes.
- Loaf Pan: Lightly grease your loaf pan and bake at 350 degrees for 45-50 minutes.
Leave a Reply