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    Home » Bread & Muffins

    Easy Gluten Free Pumpkin Bread

    Published: Sep 7, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 8 Comments

    Jump to Recipe

    This gluten free pumpkin bread is honestly the best fall breakfast or dessert... such a cozy and comforting treat. The chocolate chips complement the pumpkin flavor perfectly.

    Gluten free pumpkin bread on parchment paper.

    If you're a fan of this pumpkin bread, you have to try my pumpkin pie truffles and my pumpkin chocolate chip cookies.

    I feel like pumpkin is one of those flavors you either love or hate. Some people can't wait to go get that first pumpkin spice latte at Starbucks, and others just can't stand the taste.

    Personally, I think pumpkin is delicious! But it has to be done right and can't be too overpowering. I'm actually not a fan of store-bought pumpkin pie, at ALL, and will opt for pretty much any other pie (or better yet, make it myself).

    This chocolate chip pumpkin bread though, is just beyond. It's so soft and delicious, and I especially love having it warmed up, with a cup of coffee.

    The pumpkin here is definitely not overpowering, and the bit of pumpkin pie spice that we're adding to this loaf cake really gives it such a deep and beautiful flavor.

    It goes without saying that you could always leave out the chocolate chips here, but where's the fun in that? You can also increase/decrease slightly, if you'd prefer.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-by-Step Instructions
    • Expert Tips
    • Frequently Asked Question
    • 📖 Recipe
    • Related Recipes To Try
    Sliced pumpkin bread with chocolate chips.

    Why You'll Love This Recipe

    • It's just so beyond soft and moist. I mean, think about it. Not only does the pumpkin add a ton of moisture, so does the addition of the milk. Even the brown sugar helps keep this loaf cake extra soft.
    • The blend of spices we're using is so tasty but subtle -- we're not overdoing it.
    • The chocolate chips go perfectly with the pumpkin flavor. Who knew chocolate + pumpkin is such a winning combination!

    Ingredient Notes and Substitutions

    • Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you're using a different blend, just ensure it contains xanthan gum.
    • Pumpkin pie spice: If you're unable to find pumpkin pie spice, you can make your own blend. It's typically made with cinnamon, ginger, nutmeg, and allspice.
    • Oil: I like to use canola oil, but vegetable oil will work too.
    • Brown sugar: Either dark or light brown sugar will work well in this recipe.
    • Pumpkin: It's important to ensure that you are using 100% pumpkin puree, with no added ingredients. Pumpkin pie mix also comes in a can, but it includes additional spices and sugar, which we don't want here.
    • Milk: You can easily make this pumpkin bread dairy free (and vegan) by using non-dairy milk here.
    • Chocolate chips: I prefer to use semisweet chocolate chips, but you can also try dark chocolate!
    Slice of chocolate chip pumpkin bread.

    Step-by-Step Instructions

    I think you'll be surprised by how easy this really is. You don't even need to pull out the electric mixer for this one!

    STEP ONE: Start by whisking the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) together in a small bowl.

    Dry ingredients in a bowl.
    Sugar and oil in a bowl.
    Wet ingredients in a bowl.

    STEP TWO: In a separate, larger bowl, mix the oil with both sugars. I love using both granulated and brown sugar in this recipe because of the flavor and texture you get from both.

    STEP THREE: Add the pumpkin puree, milk, and vanilla and mix with a rubber spatula until combined.

    STEP FOUR: Next, fold the dry ingredients into the wet ingredients. It might take a little bit, but don't worry about it. Just don't over-mix once it's combined.

    Pumpkin bread batter in a bowl.
    Pumpkin bread batter with chocolate chips in a bowl.
    Pumpkin bread batter in a loaf pan.

    STEP FIVE: Stir in the chocolate chips, and you're done!

    STEP SIX: Pour the batter into your greased loaf pan and bake on 350ºF for about 55 minutes. Cool completely before attempting to remove the loaf from the pan and serve.

    Expert Tips

    • I always, always recommend weighing the flour using a scale if possible. Not all gluten free flour blends are created equal, and a cup of the blend I use will not weigh exactly the same as the blend you are using. So a scale is the best way to ensure accuracy! Too much flour will result in dry pumpkin bread. We'll need 260 grams of flour for this recipe.
    • The suggested bake time is 55-60 minutes. Make sure to use the toothpick test to avoid under-baking.

    Frequently Asked Question

    Why did my pumpkin bread sink?

    The most common culprit for sinking loaf cakes is underbaking. Always use a toothpick to test for doneness. If you see some moist crumbs sticking to your toothpick, the bread is not cooked all the way through and will likely sink as it cools. You also need to ensure your baking soda and baking powder are fresh.

    How should I store pumpkin bread?

    You can store this pumpkin bread in an airtight container at room temperature for up to 4 days.

    Can I freeze pumpkin bread?

    Yes, wrap individual slices tightly in plastic wrap and store in the freezer for up to 3 months.

    Sliced chocolate chip pumpkin loaf.
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    Did you try my gluten free pumpkin bread? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

    📖 Recipe

    Easy Gluten Free Pumpkin Bread

    Print Recipe
    The semisweet chocolate pairs perfectly with the pumpkin and fall spices in this extra moist quick bread!
    Course Dessert, Snack
    Cuisine American
    Keyword chocolate chip, eggless, fall, gluten free, pumpkin
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Servings 12 slices
    Calories 250
    Author Taleen Benson

    Ingredients

    • 1 ¾ cups (260g) gluten free flour blend
    • 1 ½ teaspoons pumpkin pie spice
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • ½ cup (100g) granulated sugar
    • ¼ cup (50g) brown sugar packed
    • ⅓ cup (80ml) vegetable or canola oil
    • 15 ounces canned pumpkin puree
    • ¼ cup (60 ml) milk of choice room temperature
    • ½ teaspoon vanilla extract
    • ⅔ cup (113g) semisweet chocolate chips

    Instructions

    • Preheat the oven to 350ºF. Grease a 9" x 5" loaf pan and set aside.
    • In a small bowl, whisk the flour, pumpkin pie spice, baking soda, salt, and baking powder together until combined. Set aside.
      1 ¾ cups (260g) gluten free flour blend, 1 teaspoon baking soda, 1 teaspoon salt, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon baking powder
    • In a separate bowl, combine both sugars with the oil and stir to incorporate. Add the pumpkin puree, milk, and vanilla and mix until combined.
      ½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, ⅓ cup (80ml) vegetable or canola oil, 15 ounces canned pumpkin puree, ¼ cup (60 ml) milk of choice, ½ teaspoon vanilla extract
    • Fold the dry ingredients into the wet ingredients. Stir in the chocolate chips.
      ⅔ cup (113g) semisweet chocolate chips
    • Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely before removing from the pan.

    Notes

    • If you can’t find pumpkin pie spice at your local grocery store, you can make your own blend using cinnamon, nutmeg, allspice, and ginger.

    Nutrition

    Calories: 250kcal

    Related Recipes To Try

    • Stack of pancakes on a glass plate.
      Gluten Free Pumpkin Pancakes
    • Easy Gluten Free Pumpkin Cookies
    • Pumpkin Cheesecake - Gluten Free, Eggless
    • Gluten Free Pumpkin Bars

    More Gluten Free Bread and Muffin Recipes

    • Easy White Chocolate Raspberry Scones
    • Gluten Free Pumpkin Scones
    • Best Gluten Free Apple Muffins
    • Easy Maple Glazed Banana Scones

    Reader Interactions

    Comments

    1. Capri Lilly says

      September 09, 2020 at 5:01 pm

      5 stars
      I love pumpkin bread! This bread came out so perfect and moist! Thanks for the recipe!

      Reply
      • Taleen Benson says

        September 09, 2020 at 5:07 pm

        Great to hear, thanks!

        Reply
    2. Alexandra says

      September 10, 2020 at 12:04 am

      5 stars
      Absolutely delicious! Just the right amount of spice, and perfect with a good cup of coffee!

      Reply
      • Taleen Benson says

        September 10, 2020 at 9:57 am

        Thank you, Alexandra!

        Reply
    3. Amanda Marie Boyle says

      September 10, 2020 at 3:15 am

      5 stars
      This does look so good. I have some pumpkin I bought and then didn't use, can't wait to try it.

      Reply
      • Taleen Benson says

        September 10, 2020 at 9:59 am

        Thank you!

        Reply
    4. Maren/ carrot ginger miso dressing says

      September 10, 2020 at 9:21 pm

      5 stars
      this pumpkin bread was so good I loved it!

      Reply
      • Taleen Benson says

        September 11, 2020 at 3:56 pm

        Thank you!

        Reply
    5 from 4 votes

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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