Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

Happy October!

To celebrate the fall-iest month of the year, I thought that a pumpkin bread would be the perfect recipe to kick off this month!

If you’re gluten-free, this recipe is for you, too!

This recipe can be made with or without the chocolate chips and with a variety of toppings, so you can really make this on your own.



  • 1 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 8 tablespoons (1 stick) butter, room temperature

  • 1 cup sugar

  • 2 large eggs, room temperature

  • 3/4 cup canned pumpkin (do not use pumpkin pie filling)

  • 1/3 cup whole milk

  • 1 cup chocolate chips (optional)

  • Optional toppings:


  • Stand mixer with paddle attachment or large bowl with handheld mixer

  • 8.5” x 4.5” loaf pan greased with butter and lined with parchment paper

  • Medium bowl

  • Rubber spatula

  • Wire cooling rack


  1. Preheat the oven to 350º

  2. In a medium bowl, whisk the flour, salt, baking powder, cinnamon, nutmeg, and cloves, then set the bowl aside.

  3. In the stand mixer or large bowl, beat the butter and sugar until light and fluffy.

  4. Add the eggs one at a time and beat on low.

  5. Add the pumpkin and beat until combined, scraping the sides and bottom of the bowl after beating.

  6. Add the milk and beat until combined.

  7. Add the flour mixture and beat on the lowest speed until just combined.

  8. Add chocolate chips (if using), and scraped the bowl and fold the mixture with the rubber spatula to . finish incorporating the flour mixture.

  9. Pour the batter into the prepared loaf pan and bake for 1 hour or until the top is golden, rotating the pan halfway through baking.

  10. Cool the bread completely in the pan on a wire rack.

  11. Once the bread is cool, remove from pan and top with desired toppings before serving. I dusted one with powdered sugar and frosted one with a caramel frosting.


  • Don’t let the batter sit in the pan before putting in the oven, otherwise the chocolate chips will start to sink.

  • Be sure you’re scraping the bowl completely with each addition of ingredients to avoid unmixed butter/pumpkin at the bottom of the mixing bowl.

  • If you want the pumpkin flavor to come through, leave out the chocolate chips as they can overpower from the pumpkin slightly.

  • I used 1/2 cup milk chocolate chips and 1/2 cup dark chocolate chips in this recipe.

This is another recipe that will make your house smell like a fall candle, which is always a bonus for me!

If you make this, go ahead and tag me on Instagram (@TheLittlePinkBakery) and use the hashtag #SaturdayBakingPractice so I can see it!