Gluten Free Chocolate Chunk Pumpkin Bread

Cook Time

70-80 Mins



Prep Time

20 Mins




2 Cups All Purpose Gluten Free Flour

1/2 Teaspoon Baking Powder Baking Powder

1 Teaspoon Baking Soda

3/4 Cup (1 1/2 stick) Butter

1 Teaspoon Cinnamon, Ground

1 Teaspoon Cloves, Ground

1-2 Lilly's Dark Chocolate, Bars

2 Large Egg

1 Teaspoon Nutmeg, Ground

15 oz (1 can) Pumpkin Puree

1/2 Teaspoon Salt

2 Cups Swerve Sugar Replacement

Cooking Instructions

    (2) 8x4in baking loaf pans
    Mixing bowls
    Measuring cup
    Electric Mixer

  1. Preheat your grill to 300° F.

  2. Grease (2) 8x4in loaf pans with Crisco and dust w/gluten free flour (butter works as well).

  3. In a medium bowl, add all the dry ingredients: flour, baking soda, salt, cloves, baking powder, cinnamon, and nutmeg. Stir until combined.

  4. In a large bowl, with an electric mixer, beat the butter and sugar substitute on medium speed until blended. Add the eggs, or egg substitutes (OR substitute 2 flax eggs if Vegan: 1tbs flaxseed meal, 2.5 tbs water - per egg), one at a time – beat well after each addition. Continue beating until the texture becomes light and fluffy.

  5. Add the pumpkin puree to the sugar, butter, and egg mixture. The mixture will begin to look graining at this point – that is ok!

  6. Add the flour mixture to the wet ingredients, beat on low speed until combined.

  7. Crush up the chocolate bar(s) and add it into the mixture. Beat until combined.

  8. Divide the batter evenly between the two pans – bake for 70-80 minutes or until a toothpick comes out clean. Rotate the pans half way through baking time.

  9. Remove from grill and let cool for approximately 10 minutes before serving.

  10. Serve with butter if desired.

  11. Note: this is a loaf, not a super sweet dessert! But it still delicious.

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