A gluten-free pumpkin bread recipe here to kick off this Friday! It’s moist, it’s amazing, and it’s gluten-free like you’ve never tasted before.
So excited to share this recipe with you. Now, this moist gluten-free pumpkin bread has all the fall basics with a hint of decadent, dark sweetness. It’s easy, fantastic, and PERFECT for your fall and winter desserts collection.
Many pumpkin bread recipes use allspice as an ingredient. It’s a round spice, resembling that of a peppercorn but larger, and has a distinct flavor. Allspice just smells like the holidays and I have it in my cupboard always. And while I LOVE using it in recipes, I don’t actually like using allspice in pumpkin bread recipes. I only use cloves.
Cloves have a similar smell to allspice, however, they’re a bit sweeter. So, using cloves sets this pumpkin bread apart from the rest. Just throw whole cloves in a coffee grinder and you’ve got freshly ground cloves!
Now, there is one place I go for the best certified gluten-free organic spices, and that’s Spicely. Not only are their spice jars beautiful, but they’re also one of the only ‘certified gluten-free’ labeled herbs and spices.
There are a few things I’ve used in this gluten-free pumpkin bread to help you WOW your guests. First off, it is of course, gluten-free! But you would never even suspect it. Because it is so incredibly moist, it literally tastes like it’s full of gluten. One of the reasons for its particularly moist texture is the coconut oil that I use in it. Not a little. But kind of a lot! Like a cup full!
Coconut oil adds a great sweetness to this bread and helps moisten it to perfection along with the egg combination. Gluten-free breads are usually more on the dry side. And walnuts and oats seem to give it more of a dry, course flavor, in my opinion. So, I omit those ingredients. They’re not used in this recipe at all. Instead, I like the smooth texture of the dark chocolate.
Libby’s pumpkin cans will literally begin flying off the shelves soon. Like hot cakes. Grab a bunch now for the month of November. Seriously. Pumpkin is just straight up popular leading up to Thanksgiving.
One year, all the local grocery stores ran out of canned pumpkin here in Indiana. They were all gone. And this was BEFORE Thanksgiving. And all the baking pumpkins were gone too. It was like a pumpkin apocalypse. I was scared for my life.
While pumpkin is the main ingredient in this moist pumpkin bread recipe, dark chocolate is the star. It’s the key to making this dessert heavenly. There just seems to be no other way for me. Dark chocolate really balances out the flavor of this bread. Anything more sugary, like milk chocolate, might drown the flavor out and ultimately, make the loaves too sweet.
Contrasting flavors really go hand in hand with desserts. Especially holiday desserts. So, stick with DARK chocolate in this recipe! Endangered Species dark chocolate is an excellent, certified gluten-free choice here. Enjoy Life and Guittard are other great gluten-free options as well.
I use Cup4Cup all purpose flour for this pumpkin bread. It is so wonderful and makes the bread moist and bright. I love Cup4Cup as a gluten-free flour option during the holidays. And Bob’s Red Mill is fantastic as well, which is also dairy free!
A few other things about this gluten-free pumpkin bread recipe: be sure your eggs are room temperature before mixing. Literally, gather them from the chicken coupe that morning. Or from the fridge 🙂 And let them sit out on the counter until they reach room temperature.
Coconut oil is so important in this recipe as well, so don’t refrigerate it and be sure to use it as your oil here!
Also, make sure you use a mixer for this recipe. You’ll want to make sure things are mixed properly and smoothly for the bread to turn out well and cook evenly.
And don’t use parchment paper like I did in the photos. While it leaves less of a mess and helps the bottom to not overcook, I believe baking without the parchment paper helps to cook the bread more evenly.
Let me know what you think about this! You can email me in the contact form above, or visit my social media pages! They are in the sidebar!
moist gluten-free pumpkin bread with chocolate chunks
- 3 cups gluten-free flour Cup4Cup is best here
- 2 1/2 cups sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/2 teaspoons cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- nutmeg one hefty pinch
- 1 cup coconut oil
- 4 eggs
- 15 ounce pumpkin I use Libby's
- 1 cup dark chocolate chunks
- Preheat oven to 325 degrees. In a large bowl, whisk all dry ingredients together. In a mixer, beat all wet ingredients together. Slowly add dry mixture to wet ingredients while beating on medium to low speed. Scrape side of mixer bowl, ensuring all ingredients are blended well. Add dark chocolate chunks, if desired. Evenly distribute mixture into two lightly greased, non-stick bread loaf pans. You do not need to use parchment paper here. Bake for 1 hour and 15 minutes, until top layer of bread is browned.Note: Oven temps and times will all vary.
Want a fall recipe to go with this pumpkin bread? Try my winter pumpkin gluten-free pasta recipe!