Chocolate Chip Olive Oil Pumpkin Bread

There’s nothing wrong with a classic pumpkin bread, but let’s take it to the next level by using olive oil and adding handfuls of chocolate chips. The olive oil adds even more moistness and delicious flavor. Plus, this pumpkin bread is gluten free and can easily be made dairy free, too.

As I have mentioned before, I'm a huge pumpkin lover. Pumpkin bread is a childhood favorite of mine, and has turned into one of the things I look forward to most about the fall months. Yep, I can make pumpkin recipes during any month of the year (and, I have), but it just tastes better in September, October, and November.. ya feel me?

Now, I am a big fan of my regular (and perfect) gluten free pumpkin bread - you can find that recipe here. There is nothing wrong with it at all. However, I wanted to swap the canola oil for something a tad better for me, and the olive oil is the perfect match. It adds a nuttiness, fruitiness, and a whole lot of extra tenderness and moisture. It's the perfect addition to this cake to cut down on some of the more refined oils. Plus, nothing can ever be ruined by a handful of chocolate chips. Can I get an amen?

Even if you're not a huge fan of the taste of olive oil, like my mom, still give this a try! I promise you may be surprised with how much you love this. Olive oil was made to be paired with pumpkin and its earthiness. This recipe showcases just how beautifully they can sing together.

Ingredients You'll Need for Olive Oil Pumpkin Bread with Chocolate Chips

- Gluten free flour blend (without xanthan gum)

- Xanthan Gum

- Sugar, granulated

- Baking Soda and Baking Powder

- Kosher Salt

- Spices: cinnamon, nutmeg, ginger, cardamom, cloves, allspice, and black pepper

- Vanilla Extract

- Eggs, room temperature

- Pumpkin Puree: 100%, pure pumpkin puree, not pie filling

- Milk: I use oat milk, but use whatever you prefer

- Extra Virgin Olive Oil: Try to use a good quality one, since the olive oil flavor does come through a bit

- Semi Sweet Chocolate Chips: Use vegan or dairy free, if you need dairy free bread

- Flaky Sea Salt, for topping, optional

Steps to Make Chocolate Chip Olive Oil Pumpkin Bread

1. Preheat oven to 350°F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.

2. In a large bowl, combine the flour, xanthan gum, sugar, baking soda, baking powder, salt, and all the spices. Whisk to combine and create a well in the middle for the wet ingredients.

3. To the well of dry ingredients, add the vanilla, eggs, pumpkin puree, milk, and extra virgin olive oil. Starting in the middle, whisk until fully incorporated. Stir until no lumps remain, but do not over-mix. Stir in the chocolate chips. The batter will thicken some as it sits, due to the gluten free flours hydrating and the xanthan gum activating.

4. Pour into the prepared baking pan and sprinkle with more chocolate chips, if desired.

5. Bake for 60-65 minutes, or until a toothpick inserted comes out mostly cleanly. Remove from oven and allow to cool in the pan for 15 minutes.

6. Remove the pumpkin bread from the pan and allow to cool completely on a wire rack. Slice, top with butter (if desired), and enjoy!

Tips for Storing Chocolate Chip Pumpkin Bread

Store any leftover pumpkin bread in an airtight container at room temperature for up to 5 days. I like to toast or warm each slice in the microwave and top with butter. It's also delicious with a bit of almond butter, too.

This bread freezes like a champ. I love to slice it, wrap them individually, and freeze them in a bag to grab for a quick breakfast, sweet treat, or for when company comes over.

 More Perfectly Pumpkin-y Recipes

- For the pumpkin spice lover, here's a homemade & super simple Iced Pumpkin Spice Latte with a homemade pumpkin spice syrup. Forget the Dunkin' and Starbucks drive thru. I've got you covered.

- A huge fan of pumpkin, but not of gluten? Yeah, ditto. Check out the Ultimate Pumpkin Bread Recipe that is gluten free or can be made regular - if you're into that sort of thing. It is heavenly, so tender & moist, and packed with allllll the fall flavors. It's not toooo sweet and has the perfect amount of spice. YUM and Yum.

- Oh, my love for pumpkin and coffee cake happen to go hand in hand with this Pumpkin Crumb Coffee Cake that also happens to be gluten free. I promise, it's unnoticeably gluten free, too. It has a layer of pumpkin pie (essentially) in the middle of each bite and is topped with a buttery, crunchy oat-y crumble.

made the recipe?

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  1. I love baking with olive oil! I bet this bread is fantastic. (why can't you be my neighbor??) Olive oil is about all I've used in my baking for the last 15+ years. A light-flavored olive oil isn't a noticeable flavor and it's such an improvement over traditional cooking/baking oils for a richer flavor and moist results.

    Didn't plan to write a novel here, but I miss your face and your bread sounds great!

  2. Yes, yes, yes! It's such an easy way to improve any recipe. and, I love the flavor of an EVOO in this bread. I miss YOU so much. It'd be dangerous if we were neighbors, but it would be the best. :) -Hannah