Gluten Free Pumpkin Bread

This is the most delicious Gluten Free Pumpkin Bread I have ever made.  No lie.  It’s moist, flavorful and most importantly, not grainy like most gluten free bread.  

I have something important to talk to you about today.  I need help.  How do you get a dog to not smell like a dog?  Our new puppy Cooper is the cutest but…well…he stinks. 

We have given him two baths in the three weeks he’s been with us.  What a show that was. My kids helped me but we had to use all our power to keep him in the tub long enough to get a quick wash.

Unfortunately, when he was dry, he still smelled like a dog.  Do I have to take him to a groomer to get that yummy doggy smell? Is there no such thing as a yummy doggy smell? Did I mention I am not yet a dog person?

One good way to deal with that dog smell in the kitchen is to bake bread.  This is the best gluten-free bread I have ever made.  It doesn’t have that grainy rice flour texture that sometimes plagues gluten free baked goods.  Your friends will never know this is gluten free, I promise.

It is full of lots of pumpkin flavor and plenty of brown sugar.  I chose to use all brown sugar to give it a bit more rich molasses flavor and it works well with the pumpkin and the spices.

I prefer to use mini chocolate chips because they sink less and give each bite a bit of chocolate instead of a big clump.  We love Enjoy Life chocolate chips. They cost a bit more but are the best allergy friendly chocolate chips available.

This is not a recipe that offers a lot of flexibility.  I would not suggest any flour substitutions.  Gluten free baking is tricky.  Always make sure all your ingredients are labeled gluten-free.

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Gluten Free Pumpkin Bread

This pumpkin bread is moist, tender and delicious. You'll never know it's gluten-free.

Course Breakfast

Cuisine American

Keyword gluten free pumpkin bread

Servings 12

Calories 315kcal

Author Karen Kelly

Ingredients

• 1 1/2 cups Cup 4 Cup Gluten Free Flour
• 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 2 cups brown sugar
• 4 large eggs
• 1 stick of unsalted butter melted and cooled
• 1 cup unsweetened pumpkin puree
• 1 tsp vanilla
• 2/3 cup milk
• 1/2 cup gluten free chocolate chips or more if you prefer Enjoy Life

Instructions

• Preheat oven to 350 °.
• Grease two 9" x 5" loaf pans.
• Whisk all dry ingredients together in a big bowl.
• In another bowl mix all wet ingredients together.
• Make a well in the middle of the dry ingredients and add wet ones. Mix gently until well combined.
• Toss chocolate chips with 1 tablespoon of gluten free flour and stir into mix.
• Pour mixture into loaf pans and cook for about 40 minutes or until a toothpick inserted into the center comes out clean.
• Turn pans once during cooking.
• Let cool for 15 minutes, then turn out onto the rack.

Nutrition

Calories: 315kcal | Carbohydrates: 65g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 446mg | Potassium: 150mg | Fiber: 3g | Sugar: 42g | Vitamin A: 65.9% | Vitamin C: 1% | Calcium: 9.9% | Iron: 11.2%

Did you make this recipe?Tag @seasonal_cravings on Instagram or hashtag #seasonal_cravings

For the best gluten-free doughnuts try these Krispy Kreme Copcycats.