This gluten free pumpkin bread is moist, full of pumpkin spice and finished with an easy cinnamon streusel topping. It’s easy to make and perfect with or without chocolate chips!
My healthy pumpkin bread is one of my favorite Fall recipes from the blog, but I felt like creating something a little more indulgent this year!
This gluten free pumpkin bread is moist, fluffy and full of pumpkin flavor. My friend Tati from Healthful Blondie even said it reminded her of the Starbucks loaf! I myself haven’t had that in years, but I trust her judgment!
The Trader Joe’s gluten free pumpkin bread is delicious and dairy free, but I promise this homemade version is so much better! If you’re wondering, canned pumpkin and pumpkin puree are the same thing. However, pumpkin pie filling is different! Be sure to use just plain pumpkin puree for this recipe.
This recipe is definitely more of a dessert bread than breakfast, but you are welcome to use walnuts in place of chocolate chips and/or decrease the amount of sugar if you’d like to have it for breakfast!
If you love this recipe, try my sweet potato muffins next! They’re a delicious but healthy recipe that’s perfect for a quick Fall snack.
How to make pumpkin bread
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper and set aside. You can use a pan that is 8 1/2 x 4 1/2 or a classic 9 x 5.
Step 2: In a small bowl, whisk together the flour, sugar and pumpkin spice for the streusel. Use a fork and stir in the melted butter until it looks crumbly. Set aside.
Step 3: In a large mixing bowl, whisk together all wet ingredients until well combined. Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
Step 4: Transfer to your prepared pan and crumble on the streusel topping.
Step 5: Bake for 60-70 minutes or until a toothpick comes out clean.
Step 6: Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours. Slice and enjoy!
Note: Its so important to let any kind of gluten free loaf cool for at least 1 hour before slicing. This is to ensure the structure is able to set and it doesn’t completely crumble when you slice. It’s worth the wait!
Variations and serving suggestions
I opted for a very indulgent gluten free pumpkin bread with chocolate chips, cinnamon streusel and a simple vanilla glaze. Basically all the best flavor options in one!
However, you can easily make this healthy if you prefer! You can leave off the cinnamon streusel, leave out the chocolate chips and decrease both the white and brown sugar to 1/2 cup each.
When making the recipe as written, I suggest serving exactly as is! If you opt for a healthier option, it’s delicious with almond butter on top or just plain!
Why is my pumpkin bread dry?
This gluten free pumpkin bread should not be dry at all! It is kept so moist from the butter, pumpkin, eggs and sugar.
A dry bread can be because of over baking or poorly measured ingredients. Be sure to spoon and level the flour so you don’t end up with too much!
Does it keep?
Yes! Once prepared, this gluten free pumpkin bread will keep in the fridge for 5 days or at room temperature for 3 days.
I suggest keeping the lid slightly ajar on your container because it can get a little too moist if left completely sealed.
Can I make it vegan?
This recipe calls for three eggs, which is over my limit of being able to safely sub for a vegan alternative. If you want to make this pumpkin bread without eggs, you can try my healthy pumpkin bread and use flax eggs instead of regular eggs.
You can make this recipe dairy free by using vegan butter in place of regular butter.
Coconut oil will also work, but be sure to use refined coconut oil so there is no coconut flavor.
The best flour
I used the Bob’s Red Mill 1:1 Baking Flour which I recommend to keep the texture consistent. You can use a different brand, but be sure it has xanthan gum in the mix.
Almond, coconut or oat flour will not work in this recipe. You can instead try my healthy pumpkin bread which is made with oat and almond flour.
More Fall recipes to try!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to tag me on instagram and leave a comment below!
Gluten Free Pumpkin Bread
by: claire cary
- 1 cup pumpkin puree
- 3 large eggs
- ⅔ cup white sugar
- ⅔ cup light brown sugar
- ½ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cups gluten free all purpose flour
- 3 teaspoon cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup chocolate chips optional, can sub crushed walnuts
- ¼ cup light brown sugar
- ¼ cup gluten free all purpose flour
- 2 tablespoons melted butter
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
- In a small bowl, whisk together the flour, sugar and pumpkin spice for the streusel. Use a fork and stir in the melted butter until it looks crumbly. Set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
- Transfer to your prepared pan and crumble on the streusel topping.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours.
- Slice and enjoy!
Tati Chermayeff says
Actually insane how good this bread is!!!
Claire Cary says
The 800 attempts were worth it !!
Obsessed with this bread! It is so moist and tastes better than Starbucks- just perfect for fall!