Gluten Free Pumpkin Bread

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.

Want more pumpkin for breakfast? Make my Pumpkin Pancakes next.

Are you looking for a scrumptious treat that fits gluten free dietary restrictions? Look no further! Our gluten free pumpkin bread recipe will satisfy your cravings and leave you amazed by its delightful taste and moist texture. Whether you follow a gluten free diet or not, this pumpkin bread is a must-try for anyone seeking a delectable autumn-inspired treat. So, gather your ingredients and get ready to embark on a baking adventure that will fill your home with the warm and inviting aroma of freshly baked pumpkin goodness. Let's dive into gluten free pumpkin bread.

Want to make it extra special? Try making your own Homemade Pumpkin Puree.

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

Frequently Asked Questions about Gluten Free Pumpkin Bread

1. 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.
2. Can I freeze Gluten Free Pumpkin Bread? Sure thing! Wrap it in aluminum foil or plastic wrap, then place it in a freezer bag for up to two months.
3. 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 ½ to 1 cup total of mix-ins, but feel free to add dried cranberries, raisins, or nuts.
4. 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!
5. 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 in similar-sized glass loaf pans too. 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.

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: gluten free pumpkin bread

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

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.

Equipment

• Loaf pan

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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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

Karen Kelly

Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.

About Karen