Moist and flavorful gluten-free pumpkin bread is a fall favorite. This bread is easy to make and loaded with sweet cinnamon spice, chocolate chips and tons of pumpkin!
If you love pumpkin, try these Pumpkin Breakfast Cookies or these Gluten-Free Pumpkin Muffins for a healthy fall breakfast. You’ll also love this easy, Crustless Pumpkin Pie for a gluten-free holiday dessert!
For more gluten-free quick breads check out my full collection of well-tested Gluten-Free Muffins and Quick Breads.
When September rolls around this gluten-free pumpkin chocolate chip bread is my very favorite thing to make! Every slice is perfectly moist and spiced with cinnamon. The texture is spot on (no crumbly loaves here) and every bite has plenty of chocolate chips. It wouldn’t be fall without it!
The Best Gluten-Free Pumpkin Bread
It took me quite a few tries to get this gluten-free pumpkin bread recipe right! I wanted a classic loaf with good rise and flavor. I also wanted to create this recipe with easy-to-find ingredients. After testing this recipe several times, here are the tricks I found to making perfect, gluten-free pumpkin bread.
- A high-quality 1:1 baking flour. I always have this King Arthur Flour Gluten-Free Measure-for-Measure Flour in my pantry to make other recipes (like these gluten-free chocolate chip cookies and this gluten-free pizza crust) and it works great in this recipe!
- A little bit of almond flour. Adding almond flour to gluten-free baked goods is one of my favorite tricks for achieving good texture, flavor and browning. If you need this recipe to be nut-free – look at the recipe card below for substitutions.
- Lemon juice. Lemon juice helps activate the baking powder/soda and gives this bread a little extra lift. I also wanted to keep the loaf dairy-free so it works well with the almond milk.
- Less oil. This recipe uses less oil than other pumpkin bread recipes. This is because gluten-free flours aren’t as absorptive as regular flour. The almond flour itself also contains fat that adds body and richness.
This gluten-free pumpkin bread couldn’t be easier to make! No mixer required. Just 2 bowls and a loaf pan!
How to Make Gluten-Free Pumpkin Chocolate Chip Bread
STEP ONE: Mix together the DRY INGREDIENTS.
STEP TWO/THREE: Mix together the WET INGREDIENTS.
STEP FOUR: Add the dry ingredients to the wet ingredients and STIR TO COMBINE.
STEP FIVE: Add the CHOCOLATE CHIPS or nuts.
STEP SIX: BAKE!
Tip: This loaf will bake up well in either a 9×5 or an 8 1/2 x 4 1/2 loaf pan. I prefer using the smaller size pan so the bread is a little taller, but either will work!
Unlike other gluten-free baked goods this gluten-free pumpkin bread stores very well and is great the next day. I love serving it alongside quiche or Sausage Breakfast Casserole for a make-ahead holiday breakfast.
Every time I make this pumpkin bread nobody can tell it is gluten-free! I hope your family it as much as we do.
If you make this recipe leave me a comment below!
I’d love to hear from you 🙂
More Gluten-Free Pumpkin Recipes:
- Healthy Pumpkin Pancakes
- Instant Pot Creamy Pumpkin Oatmeal
- Gluten-Free Pumpkin Pie
- Also check out these delicious Pumpkin Cupcakes from Texanerin Baking!
- Healthy Chocolate Chip Pumpkin Bread from Healthy Seasonal Recipes
Gluten-Free Pumpkin Chocolate Chip Bread
Ingredients
Dry Ingredients:
- 2/3 cup gluten-free 1:1 baking flour
- 1/2 cup almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Wet Ingredients:
- 1 cup canned pumpkin
- 3/4 cup sugar
- 2 eggs
- 3 tablespoons almond milk or regular milk
- 1/4 cup oil vegetable oil or melted coconut oil
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
Optional Mix-In:
- 1/2-2/3 cup chocolate chips pecans, or walnuts
Instructions
- Preheat the oven to 350F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9x5 will work as well, but the bread won't be as tall.)
- In a medium bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk to evenly combine.
- In another bowl, whisk together the pumpkin, sugar and eggs until smooth. Add the almond milk, coconut oil, lemon juice and vanilla and mix to combine. Add the dry ingredients and mix to throughly combine. Stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 45-50 minutes. Let cool in the pan for 10-15 minutes then transfer to a wire rack. Allow the bread to cool before slicing. Enjoy!
Hi Erin,
I saw the above comment/question about making this recipe in a Bundt pan. Should the recipe be double to do this and what is the baking time? Thanks!
Good question! I haven’t tried this myself – but I think if you 1 1/2 the recipe that would work. I hope it works if you try it!
What size can pumpkin?
Use a 15oz can of pumpkin for this recipe.
Erin, I have doubled this recipe and given it out as gifts so often-but now that I’m doubling the amounts of all the ingredients, I’m wondering if I could cut back a bit on the sugar. It just seems like a lot of sugar. Has anyone, or Erin, made this recipe and cut back a bit on the sugar? I get so many compliments on this bread!
Again, excellent recipe!
Hi Sandra! I’m so glad you like the pumpkin bread! I’m sure you could try cutting back on the sugar a bit. I wouldn’t recommend reducing it by more than 25% or it might effect the texture of the bread. I hope this helps!
Excellent recipe! I think I’m allergic to cinnamon, so I substituted cardamom-so yummy and delicious! It’s difficult to be gf, df, but will make this pumpkin chocolate chip bread often, now that I see how EZ the bread was to put together. Loved no mixer and only 2 bowls! Thanks
Cardamom sounds delicious! Glad the recipe was easy and delicious for you 🙂
Made this tonight and it is SO GOOD. I accidentally mis-measured my lemon juice and ended up putting about double the amount, and it actually didn’t seem to matter too much, thank goodness. Excellent recipe!!!
I’m so glad the bread turned out well for you! Thanks for the comment!
So delicious, moist and easy. Thank you!
I’m so glad it turned out for you! Thanks for the comment 🙂
Hi. Can I use maple syrup or something besides cane sugar (No coconut either)? Also can I use pumpkin pie spice instead of the separate spices?
I’ve used pumpkin spice in place of individual spices and it works fine. I’ve also used it to give an extra kick of spice in addition to what a recipe calls for and I just retitle the cake SPICED pumpkin. I also substitute brown sugar 50/50 for all cane sugar. It’s a real kick to flavor. Good luck. And buy the way you’re on the best gluten free baking site there is.
Could I double this and freeze the extra loaf? Any recommendations on how to best freeze the bread?
Hi Erin,
Delicious pumpkin bread! I would like to make it in a Bundt pan would I double the recipe? What about cook time?
Thank you so very much,
Peggy