Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread


SourceChequamegon Food Co-op 30th Anniversary Cookbook, modified by Sarah Bhimani
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes


This recipe has been modified to be gluten-free and dairy-free, however, it would be just as wonderful with regular flour and dairy!


1 2/3 cup
flour, buckwheat
1/2 teaspoon
xanthan gum
1 1/3 cup
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
nutmeg, ground
3/4 teaspoon
1/2 cup
chocolate chips (non-dairy, heaping)
1/2 cup
walnuts (or pecans, chopped, optional)
1 teaspoon
vanilla extract
1/3 cup
butter, non-dairy (melted)
1 can
pumpkin (half of a 15 oz can)
1/3 cup
1 1/2 cup
sugar, powdered (for glaze, optional)
2 tablespoons
milk, non-dairy (for glaze, optional)


Preheat oven to 350 degrees. Whisk together dry ingredients, stir in chocolate chips, toffee bits, and nuts (if using).  In a seperate bowl, mix together vanilla, melted butter, eggs, pumpkin, and water. Make a well in dry ingredients and fill it with liquid ingredients and mix. Pour into a greased bread pan and bake 40-50 minutes.  Start checking the doneness around 40 minutes by sticking a knife in the middle of the loaf to see if it comes out clean.  If not, keep baking until it does.  If the top of the loaf starts to brown, cover with tinfoil and keep baking.  Once done, let cool in bread pan about 10 minutes then turn out on to a cooling rack.  Once cool, you may add the glaze, if you'd like (whisk together the powdered sugar and milk and drizzle on bread).