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!
This recipe was a huge hit. We were out of almond flour and had to use all GF flour mix. We made it with coconut sugar and stevia chocolate chips and it turned out great. We made it in the loaf pan and used it for muffins and both were excellent. Thank you for the excellent recipe. It’s a keeper.
Followed this recipe exactly as written. Used chocolate chips and pecans for the mix-in’s. It’s moist and delicious. Would highly recommend!
Can I substitute pumpkin pie mix for plain pumkin?
Unfortunately that won’t work! Pumpkin pie mix has too much sugar and the bread wouldn’t turn out correctly.
This is a great recipe
I’m glad it turned out for you! 🙂
What can I substitute for the coconut oil?
You can use vegetable oil or canola oil!
So insanely good!! I used coconut palm sugar and it worked beautifully. Will definitely be making this one again!
I’m so glad it turned out for you! Thanks for the comment!
Do you think this would work as a bundt cake?
I think that would work actually! I’d watch it carefully as it bakes and reduce the bake time. Probably 30-35 minutes would be my guess! Let me know if it works 😉
Can I substitute the coconut oil with olive oil?
I think that should work! It might have a strong olive oil flavor depending on what kind you use.
Can I use all almond flour instead of gluten free
Unfortunately that won’t work! The 1:1 baking flour has specific properties needed for this recipe.
These sound delicious
It looks so good
This pumpkin bread looks amazing. I would love to make this for my son’s girlfriend who has Type 1 diabetes and is gluten free. I will leave out the chocolate chips but not sure if I can use Splenda ???
Maybe use Swerve or monk fruit for sugar. I believe these do not mess with blood sugar levels.
Can you make this with egg substitutes and I need it cane sugar free, also.
Thoughts please.
Thanks, Susan
Unfortunately I haven’t tried this recipe with those substitutes so I can’t say for sure!
What about granulated monk fruit or coconut palm sugar? I used those in mine!
This was delicious! Even my gluten-loving family ate it up! Thank you!
I’m so glad they enjoyed it! Thanks for the comment 🙂
TALK ABOUT A FAVORITE. This bread is so moist and flavorful.
Oh my. This bread is unbelievable. I followed the recipe exactly and it’s amazing!