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Pumpkin Chocolate Chip Harvest Bread | fall recipe ideas, pumpkin recipe ideas, pumpkin bread recipes, homemade pumpkin bread, fall inspired recipes, fall bread recipes || The Butter Half via @thebutterhalf

Pumpkin Chocolate Chip Harvest Bread (Gluten Free)

This easy pumpkin chocolate chip harvest bread is gluten free, and the perfect fall treat. Moist and sure to be a hit.
Course Dessert
Cuisine American
Keyword easy dessert recipe, fall recipe, gluten-free recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 servings
Calories 146kcal


  • 1 cup sugar
  • 1/2 cup butter 1 stick
  • 2 large eggs
  • 1 3/4 cups flour I use the King Arthur flour cup for cup blend
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 cup canned pumpkin
  • 1 cup chocolate chips


  • Preheat oven to 350°F. Mix together sugar, butter and eggs in a stand mixer on medium speed until it is light and fluffy. Combine the flour, baking soda, and spices together in a sifter, and sift half of it into the sugar mixture. Add in the pumpkin, mix well, and then sift in the remaining flour. Add the chocolate chips last.
  • Grease a 4-cup mini loaf pan and pour the batter evenly into each cup. Bake on 350° for 24-25 minutes. (You can check that the loaves are done if you insert a toothpick and it comes clean. Also, please note that if you live in a high altitude area, your bake time needs to be longer, about 30-35 minutes.) Serve immediately while warm and gooey, and enjoy!


Yield 4 mini loaves


Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 91mg | Potassium: 31mg | Sugar: 13g | Vitamin A: 1350IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.7mg