Courtney’s Gluten Free Pumpkin Bread

By October 22, 2019Uncategorized
One of the first things that comes to mind when I think of fall is pumpkin–pumpkin spiced lattes, pumpkin pies, and my favorites, pumpkin bread! We might initially associate pumpkin bread as an “unhealthy” treat, however, when made with clean, simple ingredients it can be the perfect breakfast or snack to have all fall season.This Gluten Free Chocolate Chip Pumpkin Bread recipe will be a hit this season and for many to come! Plus, it is made using a slow cooker, which means it is super simple and something kids can participate in creating! (There is also the conventional oven method listed below)
Slow Cooker Gluten Free Chocolate Chip Pumpkin Bread (also dairy and soy free)


  • 1 1/4 cup Gluten Free Flour- I used King Arthur
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Dash of salt
  • 1 tbsp vanilla
  • 1 1/4 cup pumpkin purée
  • 2 eggs
  • 1/2 cup Pumpkin Spice Nutpods or any non-dairy milk or creamer– the pumpkin spice creamer gives it some extra pumpkin flavor but is not necessary
  • 1/4 cup oil
  • Enjoy Life Chocolate chips or any dark chocolate chips
  • Optional: 1 scoop of collagen peptides or your favorite protein powder


  1. In mixer, mix all wet ingredients
  2. In separate bowl, combine dry ingredients
  3. Combine wet and dry ingredients
  4. Grease slow cooker
  5. Add ingredients to slow cooker and cook on high for about 2 hours
  6. Optional: if using oven, grease loaf pan and add mixture. Bake for 1 hour at 350 F

ENJOY and please share with us your thoughts on this recipe! Visit for more recipes by Courtney.

Jenny Jones

Author Jenny Jones

More posts by Jenny Jones

Leave a Reply