Did someone say pumpkin?!

Although we think pumpkin can and should be used year round, it is one of our favorites and we are so excited to whip up some amazing fall pumpkin recipes - like this gluten free pumpkin bread. When we say it's the best, we mean it's the best. We're all about easy recipes that are approachable and have minimal ingredients. This pumpkin bread is just that. Did we mention it has chocolate chips? Completely (not) optional.

Typically when you think of pumpkin and fall, you may think of pumpkin baked goods and the classic pumpkin spice latte. We love ourselves a good PSL, but pumpkin can be used in a wide variety of dishes and has many surprising health benefits. According to Healthline, one cup of cooked pumpkin contains: 

  • Calories: 49
  • Fat: 0.2 grams
  • Protein: 2 grams
  • Carbs: 12 grams
  • Fiber: 3 grams
  • Vitamin A: 245% of the Reference Daily Intake (RDI)
  • Vitamin C: 19% of the RDI
  • Potassium: 16% of the RDI
  • Copper: 11% of the RDI
  • Manganese: 11% of the RDI
  • Vitamin B2: 11% of the RDI
  • Vitamin E: 10% of the RDI
  • Iron: 8% of the RDI
  • Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins

If that isn't impressive as is, pumpkin contains antioxidants and vitamins that can help fight against chronic illness, build your immunity, and benefits your eyesight, heart health, and more. Win!


This recipe uses one of our favorite gluten free pumpkin bread mixes, pumpkin puree, and a crunchy streusel topping with our Coffee Maple Cacao LivBar that is the ultimate cherry on top. We love adding streusel toppings to baked goods - just like these blueberry banana muffins! The best part about this recipe is that it's easy, quick, simple to follow, and tastes amazing. 

The Best Gluten Free Chocolate Chip Pumpkin Bread


  • 1 box gluten free pumpkin bread mix - we used Simple Mills
  • 1/2 cup pumpkin puree 
  • 1 dairy free chocolate bar - chopped

Streusel Topping

  • Coffee Maple Cacao LivBar - crumbled
  • 1/2 cup almond flour
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil - softened
  • 1/4 tsp salt


  1. Preheat your oven according to the package directions. 
  2. In a large bowl mix your pumpkin bread mix according to package directions. 
  3. After the batter is mixed, fold in the 1/2 cup pumpkin puree. Once the pumpkin is folded into the batter stir in your chocolate chunks. 
  4. Pour into a greased loaf pan and set aside. 
  5. In a small bow, mix your LivBar, almond flour, coconut sugar, and salt until combined. Add your coconut oil and mix until you get a crumbly texture. 
  6. Sprinkle the streusel topping over the pumpkin batter. 
  7. Bake according to package directions and a toothpick comes out clean. 
  8. Let cool 30 min -1 hour before slicing and serving. Store in fridge.