Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread


  1. 2 cups gluten free flour
  2. 1.25 cups sugar
  3. .5 cup brown sugar
  4. a pinch of salt
  5. 1 tsp. baking soda
  6. .75 cups oil
  7. 1 egg
  8. 1.5 cups canned pumpkin puree
  9. 3 tsp. nutmeg
  10. 2 tbsp. cinnamon
  11. 2 tsp. ginger
  12. 1 cup vegan mini chocolate chips


  1. Mix all ingredients in a large bowl.
  2. Stir until they are well blended.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
  5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!




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