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!
Can I use all almond flour and not use potato starch or buckwheat groats? Can I use anything in place of potato starch?
The recipe was made very precisely with the ingredients listed. Unfortunately it won’t turn out the same with those substitutions!
Is there a substitute for buckwheat groats/flour I can use? I don’t have either of these ingredients on hand.
I’m out of baking powder. Can I substitute it or leave it out. I do have baking soda.
I’m not sure how it would turn out with baking powder in place of the soda. I would try to add 1 teaspoon of baking powder if you use that though!
Hi!
I have a couple of questions for you.
1. Can I add sugar, how much?
2. What changes should I make for high altitude (increasing temp? Additional baking Soda?)
Thanks so much!
Hi Amanda! You can substitute 1/2 of the maple syrup for sugar. I would still use the other 1/2 maple syrup or there won’t be enough liquid. I would increase the cook time by about 5 minutes for altitude – but not additional leaveners. I hope that helps!
You are a wizard! It truly is the best gluten free pumpkin bread! Thanks for all of your hard work. Delicious!
Hooray! I’m so glad it turned out for you!
I am stumped with the potato starch..does that come in dry form any other substitutions other than arrow root powder????
Yes potato starch is a dry flour that is usually sold in the gluten-free baking section of most grocery stores. You can also use cornstarch – I think that should work! I use Bob’s Red Mill Potato Starch that I order on Amazon. I hope this helps!
Is there a substitute for the almond flour?
Unfortunately I don’t think so. Sorry about that!
Is the problem all nuts or just almonds? Pistachios, macadamias, and filberts can all be ground into nut flours and subbed for almond flour.
Absolutely delicious! Going into my tried, true, and tasty board on Pinterest .
Could I use honey instead of maple syrup? I am out at the moment…Thanks!
Yes I think that should work!
My 7 year old is also allergic to eggs and nuts. Are there substitutions for the eggs and almond flour!
Hi Kathy! Unfortunately in this recipe there isn’t anything to replace the eggs. They are crucial for the structure and rise of the bread. I’m sorry I couldn’t be of more help!
I’ve heard of some individuals who can’t tolerate chicken eggs can have duck eggs instead. I have a child with many allergies and most people just don’t get it. Hope you find what you are looking for.
I substituted 1/4 cup of applesauce per egg. The bread still cooked as a loaf and slices, but it is SO moist that the slices fall apart on your plate. Still delicious and eatable and egg-free!
This recipe is perfect! I made this loaf twice this past week as so many of my friends (and myself) loved it. I got skeptical looks when I told them it was gluten-free.. thank you so much for this recipe!
That is so great to hear! I understand the skeptical looks about gluten-free 😉 It’s always great to happily surprise people!
Ok, best gluten free pumpkin bread EVER!!!! I have tried many recipes, and this is by far the best! I love the texture, I love the ingredients! We are mostly paleo, but with 4 boys I still make a lot of healthy gluten free goodies. All my boys loved this bread, thank you! I wonder if I substituted bananas for the pumpkin would it work? I’m making your pumpkin muffins and waffles next! Thank you!
Thanks Rachel! I’m happy you and your boys liked it! I definitely want to experiment with more recipe using this flour combination. It’s the best one I’ve tried too!
This bread made me want to cry and shout and do a happy dance! It’s the first healthy glutenfree, pumpkin bread recipe that hasn’t sunk in the middle, the texture is perfect and the taste….oh my! Thank you so much!!!
This is so great to hear! I’m so glad you like it!
Looks wonderful and I am eager to try. Any suggestions as a substitute for the potato starch? I am sensitive to night shades (potatoes, tomatoes, etc)
Thanks!
I think arrowroot powder will work well in place of the potato starch! I hope you like it!
Hi Erin!
This bread looks wonderful. Quick question: I don’t have any groats left, but I have plenty of buckwheat flour. How much flour does the 1/3 c. of groats yield?
Thanks!
Hi Nora! 1/3 cup of buckwheat flour should work! The amount ends up to be about the same.