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The Only Chocolate Chip Pumpkin Bread (Gluten-Free, Dairy-Free)

Servings 16
Author Samah Dada


  • 1 1/4 cups almond flour, packed
  • 1 1/4 cups gluten-free oat flour, packed I recommend store-bought for this recipe
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice (sub cinnamon) bump up to 1 tsp for a stronger pumpkin pie flavor.
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 cup pumpkin purée
  • 3 tbsp olive oil
  • 1/4 cup creamy peanut, cashew, or almond butter
  • 2 eggs
  • chocolate chips (we measure with the soul)


  1. Preheat your oven to 350 degrees and grease an 8x8 square pan with olive oil, or line with parchment paper.

  2. In a medium bowl, beat eggs. Add the olive oil, maple syrup, pumpkin purée, and creamy peanut butter. Whisk until smooth.

  3. Add the coconut sugar and mix thoroughly to combine.

  4. In a separate bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and pumpkin pie spice until incorporated.

  5. Combine the wet and dry ingredients. Mix until thoroughly incorporated.

  6. Fold in the chocolate chips. I measure these with my heart and highly encourage you to do the same.

  7. Transfer the pumpkin bread batter to your prepared pan, tapping the pan on the counter to ensure the batter is evenly distributed throughout the pan. Add more chocolate chips on top!

  8. Bake for 35-40 minutes until the bread turns golden on the edges and a knife or toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.