Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.
Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.
A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.
After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!
Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.
What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.
Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.
- 1/3 cup buckwheat groats
- 1/2 cup potato starch
- 1/2 cup almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 eggs
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup maple syrup
- 1/4 cup coconut oil
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 1/2-2/3 cup chocolate chips, pecans, or walnuts
- Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
- Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
- In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.
You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com