Gluten-Free Pumpkin Bread has a super-moist texture, pumpkin and cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. Gluten-free doesn’t mean bland flavored bread!
Serve this bread with honey, maple syrup or with my Homemade Pumpkin Caramel Sauce - delicious!
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Jump to:
I love making bakery style desserts at home, and those sweet treats that my son can actually eat too. From my Sugar-free Banana Bread to Healthy Gluten Free Brownies. This Gluten Free Chocolate Bread is is one of the best 🙂
Why it's yummy
- Ultra moist and full of flavor pumpkin bread.
- Gluten free pumpkin bread - A healthier version of traditional pumpkin bread as this is made with almond flour, and has no sugar.
- Just in case you have leftovers, it also freezes well for a long time.
If you looking for more gluten-free pumpkin recipes be sure to check out these next Pumpkin Caramel Sauce, Roasted Pumpkin Hummus, Gluten-Free Pumpkin Pancakes, Pumpkin Chocolate Chip Muffins (Gluten-Free) or simply type the word ''pumpkin'' into the search bar.
Don't care about pumpkin? Here's another bread with almond flour that you will love: Dairy Free Banana Bread.
PIN THIS POST NOW AND SAVE FOR LATER
Ingredients
- Pumpkin puree - you can use Libby's puree or similar or make your own homemade roasted pumpkin puree! Here’s how: Layout the diced pumpkin (about 1 inch cubes) on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil. Bake at 370 F for 30-45 minutes or until soft and slightly golden brown. Once roasted, and cooled, transfer the pumpkin to a food processor and pulse until smooth and creamy. Easy!
- Oats - I used quick oats but for more texture, you can also add old-school rolled oats. In reverse, for a little smoother texture, use oatmeal flour (grinded oatmeal flakes or rolled oats).
- Cinnamon - the essential spice along with the pumpkin spice for this bread. And I do recommend a particular cinnamon that has a strong cinnamon taste, this one.
- Chocolate chips - I find, that using mini chips makes the bread extra moist rather than using regular chocolate chips. I used semi-sweet mini chocolate chips but you can also try regular sized chocolate chips, shredded chocolate bar, or milk chocolate instead.
Equipment
Recommended equipment you need for this gluten-free pumpkin bread:
Instructions
Preheat oven to 350 F.
In a large mixing bowl whisk all dry ingredients. Set aside.
In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition.
When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
Transfer to an 8x4 inch loaf pan lined with parchment paper. Even it out with a spatula slightly making sure that the middle section is higher than the sides.
Make a small cut with a knife in the center (lengthwise).
Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs.
Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.
Serve warm with butter and maple syrup. Enjoy!
Serving Suggestions
What do you eat pumpkin bread with?
Well, I like my gluten free pumpkin bread simple as it is - just plain butter on a warm slice of gluten-free pumpkin bread together with a sprinkle of sea salt flakes on top.
But you can also serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple or Cinnamon honey butter
- Homemade Berry Jam
- Honey, maple syrup or agave syrup
More Must-Try Recipes With Almond Flour
Tips
- Eggs - cold ingredients should be brought to room temperature, such as eggs. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
- Baking time - by the 50 minutes mark your gluten free pumpkin bread may look like it is not baked through, but taking it out during that time will ensure that you won’t overbake it. Test with a toothpick inserted in the thickest part of the bread, it should come out with a few breadcrumbs, then the bread is done.
- Baking soda - just like baking powder, baking soda does not last forever. Check for expiry date and keep it in a dry place far from moisture, humidity and always sealed or in an airtight container.
- Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. And be sure to check out Janice's article from Baking School on more details of why and how to measure your baking ingredients.
Storing and freezing instructions
Allow the gluten free pumpkin bread to cool completely and wrap it tightly in a plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.
FAQ
The most common reason for pumpkin bread being dry is simply overbaking it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree, overmixing the dough, too high baking temperature, and not measuring out your ingredients.
Like with any other loaf of bread, to keep it moist for longer first thing you have to do is to wait until the gluten free pumpkin bread is cooled completely. Then wrap it tightly in a plastic wrap and keep it at room temperature for 2 days. You can warm it up slightly in the microwave or oven, it will be even moister once warmed. But do not double bake it.
I hope you'll enjoy this gluten free pumpkin bread recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Gluten Free Baking Dessert Recipes
ALL DESSERT recipes.
- Gluten Free Apple Cobbler
- Gluten Free Red Velvet Cookies In Air Fryer
- Healthy Gluten-Free Brownies
- No Bake Chocolate Energy Bites with Dried Fruit
- Vegan Avocado Chocolate Mousse
Inspired by Ambitious Kitchen.
Gluten Free Pumpkin Chocolate Chip Bread
INGREDIENTS
- 1 cup pumpkin puree fresh or canned such as Libby’s
- 2 ½ cup blanched almond flour
- ½ cup quick oatmeal or old fashioned rolled oats
- 3 large eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup mini chocolate chips + more for sprinkling on top
INSTRUCTIONS
- Preheat oven to 350 F.
- In a large bowl whisk all dry ingredients. Set aside.
- In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition. When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
- Transfer to an 8x4 inch baking dish lined with parchment paper. Even it out slightly making sure that the middle section is higher than the sides. Make a small cut with a knife in the center lengthwise.
- Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs. Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.
- Serve with butter and maple syrup.
NOTES
- Serve with Homemade Pumpkin Caramel Sauce or plain butter.
- Storing and Freezing Instructions. Allow the bread to cool completely and wrap it tightly in plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for 305 days as well but the texture may not be the same and moist anymore. Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.
- Why is my pumpkin bread dry? This shouldn't be the case here however if for any reason your bread came out dry, you probably have overbaked it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree, overmixing the dough, too high baking temperature, and not measuring out your ingredients.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Healthy and super moist gluten free pumpkin bread!