The Best Gluten-Free Pumpkin Cranberry Bread with Chocolate Chips
Simple and healthy, this delicious gluten free pumpkin cranberry bread is loaded with chocolate chips and bursts of tart cranberries! It’s slightly sweet and is perfect served with tea or coffee for an autumn breakfast or snack.
I’m always on a mission to find new ways to use pumpkin and cranberries! They’re both so healthy and delicious any time of year (not just the fall).
One fall when I was a teenager I remember there being a pumpkin shortage that made it difficult to find canned pumpkin for Thanksgiving. Since then, I’ve gotten into the habit of always keeping a few cans in my pantry so I always have it when I want it. I also love keeping frozen cranberries in the freezer so I can add them to recipes any time of year.
Recently I had a little bit of time one afternoon and decided to go see what I could find to bake. Gluten-free pumpkin cranberry bread was the result! Filled with many of my favorite ingredients, pumpkin, cranberries, fall spices, and of course chocolate chips (who doesn’t love chocolate chips?), this bread is a recipe that I will keep coming back to.
The combination of sweetness, spiciness, and tartness in this bread is just perfect! Even though it’s gluten free and can be made dairy free, no one will even notice. It’s sure to be a hit with anyone you share it with, kids and adults alike! You can serve it to friends warm with butter and tea or coffee or just grab some as a quick, filling snack as you’re running out the door.
Easy and Quick Bread Recipe!
It’s quick to make and doesn’t take any fancy equipment. Not even a mixer! Less dishes is always a huge bonus for me. If you love fall flavors, you likely already have most, if not all, of the ingredients already on hand, so you don’t have to plan in advance to make this. All of the ingredients are staples in our house no matter the time of year, and I’ve been known to make this bread even in the springtime. It’s just so good!
How is Gluten-Free Pumpkin Cranberry Bread Actually Healthy?
Made with coconut sugar and oat flour, this bread is much healthier than most other quick breads. Oats are one of the healthiest grains available, full of fiber, protein, and numerous vitamins and nutrients. For an added health boost, I love making my oat flour from sprouted oats.
Coconut sugar is a wonderful alternative to regular sugar as it has a low glycemic index and even contains various minerals.
Pumpkin and cranberries are also loaded with wonderful health benefits, so you can feel great about eating this bread and feeding it to your family!
How Long Does Gluten Free Pumpkin Cranberry Bread Keep?
For best results, cover and store in the fridge for up to three days. Due to the fresh, unprocessed ingredients, it doesn’t last as long as many other breads, and I don’t recommend keeping it on the counter once it’s cooled. However, with how delicious it is, you won’t have a problem eating it within three days!
Can I Freeze It?
Yes, quick breads freeze beautifully for up to two months! To do so, let the bread cool completely, remove it from the pan, and place in a gallon ziplock freezer bag. Make sure to squeeze all the air out! I usually double-bag it to help make sure it stays as fresh as possible.
When you’re ready to thaw it, remove from the freezer and thaw in the fridge.
How to Make Oat Flour
While you can buy oat flour, it’s so easy to make your own from rolled or quick oats. Often there are more choices (gluten-free, glyphosate-free, sprouted, organic, etc.) when you buy rolled oats, and I always like having one less thing to add to my grocery list!
- Add rolled or quick oats to a food processor or blender making sure not to overfill.
- Pulse until they turn into fine powder.
- Use immediately or place in an airtight bag or container and store in a cool, dry place.
Note: The amount of oat flour you have at the end of the process will always be less than the amount of oats you ground up. Make sure to measure the flour before using it in a recipe.
You can find more details on making your own oat flour here.
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients
Oat flour – Homemade or store-bought. If you need the bread to be gluten-free, make sure to use gluten-free oat flour.
Pumpkin puree – Not pumkin pie filling.
Milk – Regular dairy milk, almond milk, or coconut milk. The choice is up to you!
Coconut sugar – You can substitute brown sugar.
Chocolate chips – Semi-sweet. If you want this recipe to be dairy-free, make sure to get dairy-free chocolate chips.
Cranberries – Fresh or frozen both work great!
Eggs
Baking soda
Spices
Salt – Himalayan or sea salt is best.
How to Make Gluten Free Pumpkin Cranberry Bread with Chocolate Chips
Start by preheating your oven to 350 degrees.
Then grease two glass loaf pans. I prefer to use avocado oil, but you can use whatever oil you usually like using for this. If you want to make sure the bread doesn’t stick, line the pans with parchment paper instead.
In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla extract, and eggs.
In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Then add the dry ingredients to the wet ingredients and mix to combine.
Finally, fold in the chocolate chips and cranberries.
Evenly divide the batter between the two loaf pans and smooth the tops with a spatula.
Bake at 350 for 45 minutes or until a toothpick inserted into the center of a loaf comes out clean. If the tops start to brown too much before the bread is done, cover them with tinfoil.
Cool for about 20 or 30 minutes before removing from the pan. Enjoy warm or let cool completely and refrigerate for later.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Delicious Fall Recipes
Oven Roasted Spiced Butternut Squash
Gluten Free Pumpkin Cranberry Bread with Chocolate Chips
Delicious and healthy, gluten free pumpkin cranberry bread with chocolate chips is sure to satisfy all of your fall cravings! It’s easy and quick to make for any occasion.
Ingredients
- 1 1/4 cups pumpkin puree (not pumpkin pie filling)
- 1/3 cup milk (dairy or non-dairy)
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 1/2 cups oat flour (if you need the bread to be gluten-free, use gluten-free oat flour)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1 1/4 cups cranberries
Instructions
- Preheat your oven to 350 degrees.
- Grease two glass loaf pans or line with parchment paper.
- In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla, and eggs.
- In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Then add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips and cranberries.
- Evenly divide the batter between the two loaf pans.
- Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center of a loaf comes out clean.
- Cool for about 20 or 30 minutes before removing from the pan. Enjoy!
