This is the most delicious Gluten Free Pumpkin Bread I have ever made. It's moist, flavorful and most importantly, not grainy like most gluten free bread. Your guests won't even know it's gluten free!
Gluten Free Pumpkin Bread
Baking homemade quick bread in the fall when the weather starts to cool is one of my favorite activities. It makes the house smell warm and delicious and just reminds me that the holidays are right around the corner. So far our favorite quick bread is my Gluten Free Banana Bread. No one knows it's gluten free and it has tons of positive reviews.
How to Make Gluten-free Pumpkin Bread with Chocolate Chips
Ingredients
- 3 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups brown sugar
- 4 large eggs
- 1 stick of unsalted butter melted and cooled
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- ⅔ cup milk
- ½ cup gluten free chocolate chips or more if you prefer Enjoy Life
Instructions
Preheat oven to 350 °.
Grease two 9" x 5" loaf pans.
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.
Frequently Asked Questions about Gluten Free Pumpkin Bread
- Can I use pumpkin pie filling instead of pumpkin puree? No pumpkin pie filling has added flavors like cinnamon, allspice, nutmeg, cloves and sugar. We want to add our own ingredients so we stick with just the puree.
- Can I freeze Gluten Free Pumpkin Bread? Sure thing! Wrap in aluminum foil or plastic wrap and then place in a freezer bag for up to two months.
- Can I add other mix-ins to this Gluten Free Pumpkin Bread? I would be careful not to add too many as it will change the recipe. Stick to a total of ½ to 1 cup of mix-ins but feel free to add dried cranberries, raisins, or nuts.
- Can I substitute coconut, almond, teff or buckwheat flour in this recipe? Gluten free baking is very particular and I cannot speak to how these will work. I only know how it works with Bob's Red Mill 1-to-1 Baking Flour - my favorite!
- What is the best baking pan to use for this quick bread? I like to use an 8 x 4-inch metal loaf pan but it works with similar-sized glass loaf pans as well. I have not tried this in a muffin pan yet.
More Healthy Recipes
- Easy Gluten Free Pumpkin Donuts
- Instant Pot Curried Pumpkin Soup
- Pumpkin Baked Oatmeal
- Pumpkin Popsicles
- Pumpkin Smoothie
- Overnight Pumpkin Oats with Chocolate
- Gluten Free Zucchini Bread
Gluten Free Pumpkin Bread
This pumpkin bread is moist, tender and delicious. You'll never know it's gluten-free.
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Servings: 12
Calories: 315kcal
Ingredients
- 1 ½ cups Cup 4 Cup Gluten Free Flour
- 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups brown sugar
- 4 large eggs
- 1 stick of unsalted butter melted and cooled
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- ⅔ cup milk
- ½ 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: 3295IU | Vitamin C: 0.8mg | Calcium: 99mg | Iron: 2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
For the best gluten-free doughnuts try these Krispy Kreme Copcycats.
Eat Well Outside the Box
Man this looks delicious! I love all things pumpkin 🙂 I will have to try this recipe out!!! Thanks for the gorgeous photos!
Karen Kelly
Thanks!
Sarah
This sounds AMAZING and I'm sure will be a hit! I have a quick question about the way that the recipe is written... The first two lines read:
* 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
Are there two different types of flour? Also, does the first line call for 1 1/2 cups or 4 cups? I'm pretty new to GF baking and some of the terminology, so I apologize if there is an obvious answer that I just don't know about yet! LOL
Thanks! 🙂
Karen Kelly
Hi Sarah, Yes it's two different flours. One is called "Bob's Red Mill 1 to 1 Baking Flour" and the other is called "Cup 4 Cup Gluten Free Flour". If you prefer you could use all of one type and I would recommend the Bob's Red Mill one. It's a total of 3 cups of flour. Good luck!
Sharesa
Hello, Thank you for the beautiful recipe. I am wondering if we can substitute a flour that is GMO free and Organic. As far as I know Bob's Red Mill is neither. You suggest no substitutes. Can You suggest something?
Thank you.
Karen Kelly
No sorry I have only tried this recipe with Bob's.