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    Home » Recipes » Breakfast

    Gluten Free Pumpkin Bread

    Published: Aug 1, 2019 Modified: Mar 29, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    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.  

    Gluten Free Pumpkin Bread on a sheet pan

    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?

    Gluten Free Pumpkin Bread in a loaf pan

    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.

    Gluten Free Pumpkin Bread recipe sliced

    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.

     

    Gluten Free Pumpkin 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
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 315kcal
    Author: Karen Kelly

    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.

     

    « Strawberry Lime Gin Rickey
    Gluten Free Apple Crisp »

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

    Reader Interactions

    Comments

    1. Eat Well Outside the Box

      October 19, 2015 at 6:34 pm

      Man this looks delicious! I love all things pumpkin 🙂 I will have to try this recipe out!!! Thanks for the gorgeous photos!

      Reply
      • Karen Kelly

        October 19, 2015 at 8:36 pm

        Thanks!

        Reply
    2. Sarah

      November 14, 2017 at 8:23 am

      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! 🙂

      Reply
      • Karen Kelly

        November 15, 2017 at 5:21 am

        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!

        Reply
    3. Sharesa

      December 24, 2018 at 9:42 pm

      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.

      Reply
      • Karen Kelly

        January 05, 2019 at 4:22 pm

        No sorry I have only tried this recipe with Bob's.

        Reply

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    Hello!

    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

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