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gluten free pumpkin bread
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Gluten Free Pumpkin Bread

This Gluten Free Pumpkin Bread is soft and fluffy filled with little pockets of chocolate goodness! 
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Cake
Servings: 12 slices
Calories: 323kcal
Author: Dalya Rubin


  • 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • ½ cup Bob’s Red Mill gluten free oat flour
  • ½ cup Bob’s Red Mill gluten free rolled oats
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg*
  • ¼ teaspoon ground ginger*
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • ½ cup granulated sugar
  • ¾ cup packed light or dark brown sugar
  • 1, 15 oz can pumpkin puree canned or fresh, approximately 1 ½ cups
  • ½ cup vegetable oil canola oil, or melted coconut oil
  • ¼ cup oat milk or other milk option
  • ¾ cup semi-sweet chocolate chips or chopped chocolate


  • Preheat the oven to 350°F and grease a 9” loaf pan with cooking spray and line with parchment paper. 
  • In a large bowl, whisk together the gluten free flour, oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt. Set aside. 
  • In a medium bowl, whisk together the eggs, sugar, brown sugar, pumpkin puree, oil and oat milk. 
  • Mix the liquid ingredients into the dry ingredients until well combined. 
  • Fold in the chocolate chips. 
  • Pour the batter into the prepared pan. Bake for 80-90 minutes, in the center rack of the oven, until a toothpick inserted in the center of the cake comes out clean. 
  • Allow to cool at least 30 minutes before slicing. 


Serving: 1Slice | Calories: 323kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 205mg | Fiber: 4g | Sugar: 28g | Vitamin A: 5944IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg