This gluten free pumpkin bread is soft, moist, perfectly spiced, and loaded with melty chocolate chips in every bite. Made with simple pantry ingredients and 100% pure pumpkin puree, it's an easy homemade recipe that's perfect for breakfast, an afternoon snack, or dessert all fall long.
If you're a fan of cozy pumpkin baking, this loaf is guaranteed to become a seasonal favorite. The pumpkin keeps it incredibly moist, while the warm pumpkin pie spice and chocolate chips create the perfect balance of fall flavors. Even friends and family who don't eat gluten free won't believe it's made without wheat.
Looking for more pumpkin recipes? Be sure to try my Pumpkin Chocolate Chip Cookies, Gluten Free Pumpkin Scones, or Pumpkin Pie with Condensed Milk for even more cozy fall baking inspiration.
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Why You'll Love This Gluten Free Pumpkin Bread
- 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. I have not tested this with olive oil or coconut oil.
Brown sugar
Either dark or light brown sugar will work well in this recipe. Brown sugar helps keep this bread moist and fluffy while also adding incredible flavor.
Pumpkin puree
I recommend using 100% pure canned pumpkin puree, not pumpkin pie filling. Most canned pumpkin is naturally gluten free, but it's always a good idea to check the label if you have celiac disease or a severe gluten sensitivity.
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!
Why This Recipe Works
- Pumpkin keeps it moist.
- Oil creates a tender crumb.
- Brown sugar adds flavor.
- Chocolate chips balance the spices.
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.
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.
STEP FIVE: Stir in the chocolate chips, and you're done!
STEP SIX: Pour the batter into your greased loaf pan and bake on 350ยบF 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.
Putting together a full fall dessert spread? Pair this pumpkin bread with my Apple Cider Bundt Cake, Gluten Free Apple Crisp, or browse my complete Gluten Free Fall Desserts collection for even more seasonal favorites.
Frequently Asked Question
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.
Store pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate it for up to 1 week or freeze it for up to 3 months. The loaf stays wonderfully moist, making it a great make-ahead recipe for fall gatherings.
Yes! Let the pumpkin bread cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm individual slices for a few seconds in the microwave if you'd like to enjoy them warm.
Yes, 100% pure canned pumpkin puree is naturally gluten free. Just be sure to check the label and avoid pumpkin pie filling, which contains added sugar and spices and is a different product. If you have celiac disease or a severe gluten sensitivity, choose a brand that clearly labels its pumpkin puree as gluten free.
Absolutely! The chocolate chips add a delicious contrast to the warm pumpkin spices, but this pumpkin bread is still soft, moist, and flavorful without them. You can also substitute chopped pecans or walnuts if nut allergies aren't a concern, or use white chocolate chips for a sweeter variation.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
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.
๐ Recipe
Easy Gluten Free Pumpkin Bread
Ingredients
- 1 ยพ cups (260g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 ยฝ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- ยฝ teaspoon baking powder
- ยฝ cup (100g) granulated sugar
- ยผ cup (50g) brown sugar packed
- โ cup (80ml) vegetable or canola oil
- 15 ounces canned pumpkin puree
- ยผ cup (60 ml) milk of choice room temperature
- ยฝ teaspoon vanilla extract
- โ cup (113g) semisweet chocolate chips
Instructions
- Preheat the oven to 350ยบF. 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 ยพ cups (260g) gluten free flour , 1 teaspoon baking soda, 1 teaspoon salt, 1 ยฝ teaspoons pumpkin pie spice, ยฝ 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.ยฝ cup (100g) granulated sugar, ยผ cup (50g) brown sugar, โ cup (80ml) vegetable or canola oil, 15 ounces canned pumpkin puree, ยผ cup (60 ml) milk of choice, ยฝ teaspoon vanilla extract
- Fold the dry ingredients into the wet ingredients. Stir in the chocolate chips.โ 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.
Capri Lilly says
I love pumpkin bread! This bread came out so perfect and moist! Thanks for the recipe!
Taleen Benson says
Great to hear, thanks!
Alexandra says
Absolutely delicious! Just the right amount of spice, and perfect with a good cup of coffee!
Taleen Benson says
Thank you, Alexandra!
Amanda Marie Boyle says
This does look so good. I have some pumpkin I bought and then didn't use, can't wait to try it.
Taleen Benson says
Thank you!
Maren/ carrot ginger miso dressing says
this pumpkin bread was so good I loved it!
Taleen Benson says
Thank you!