Gluten-Free Pumpkin Bread

This easy gluten-free pumpkin bread is soft, moist, and bursting with cozy fall flavor! No fancy ingredients or tricky steps—just real food and real comfort. Perfect for breakfast, snacks, or gifting, this loaf will make your kitchen smell like autumn itself.

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Course: Bread, Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 265kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Mixing Bowl
Loaf Pan This recipe yields one 9”x5” loaf pan.
Measuring Utensils
Whisk

Ingredients

⅓ cup avocado oil olive or coconut oil
½ cup sugar
⅓ cup honey
3 Tablespoons molasses
2 whole eggs
1 cup pumpkin pureé Learn how to make pumpkin pureé here. Store-bought or home-canned pumpkin works, too. (Learn how to can pumpkin here.)
¼ cup milk or dairy-free milk of choice
½ teaspoon vanilla extract Learn how to make homemade vanilla extract here.
¾ teaspoon salt We love Redmond Real Salt. Use that link to get 15% off your order!)
1.5 cups gluten-free flour blend
½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon nutmeg
1 cup chocolate chips

Instructions

Preheat oven to 350°F.
Whisk together the oil, sugar, honey, molasses, eggs, pumpkin, milk, vanilla extract, and salt.
Add the flour, baking powder, baking soda, nutmeg, and chocolate chips (if desired) and gently fold until just combined.
Spoon into a greased loaf pan.
Bake at 350°F (176° C) for 1 hour or until a cake tester comes out clean.
Cool before slicing, and serve with butter if desired.

Notes

Recipe Variations:

Gluten-free pumpkin bread is a great way to get creative in the kitchen. Change it up to fit your taste, and make this classic recipe your own:

Sweet Additions – Instead of chocolate chips, try adding white chocolate or caramel chips, dried cranberries or raisins to your pumpkin bread.
Crunchy Additions – Want some crunch? Add nuts like walnuts or pecans. Or, try seeds like sunflower or pumpkin seeds. They add texture and are good for you, too.
Spices – Experiment with spices or seasonal ingredients. For a holiday feel, use cinnamon, cloves, allspice, or pumpkin pie spice instead of nutmeg.
Dietary Considerations – When you are gluten-free, chances are you may have other dietary restrictions. Here’s how to adapt this recipe:
- Egg Free – Use flax eggs in place of farm fresh eggs. Whisk together 2 Tablespoons ground flaxseed with 6 Tablespoons of water, and allow to sit for ten minutes before mixing with the other ingredients
- Dairy-Free – Use almond or coconut milk, and ensure your chocolate chips are dairy-free.
- Vegan – Replace the eggs with flax eggs as described above, and use maple syrup in place of the honey.

Recipe Tips:

Measuring – Use a digital scale for exact ingredient measurements. This ensures your dough is always the same, which is key in gluten-free baking.
Gentle Mixing – How you mix matters, too. Don’t overmix, but blend well to get a tender crumb. A stand mixer on low speed works well.
Temperature – Check your oven’s temperature using an oven thermometer, and use room-temperature ingredients. This helps keep your bread moist and firm.

Storage Instructions:

Let the bread cool completely before wrapping. Store it in an airtight container at room temperature for 2–3 days, or refrigerate up to a week. For longer storage, slice and freeze in a freezer-safe bag—perfect for pulling out a quick breakfast or afternoon snack.

Nutrition

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