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The best gluten free pumpkin bread

The Best Gluten Free Pumpkin Bread

5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert

Equipment

  • 1 Large mixing bowl
  • 1 Small mixing bowl
  • 1 Mixing Spoon
  • Measuring cups
  • Measuring spoons
  • 1 9 x 5 loaf pan / bread pan
  • 1 Whisk
  • Food processor or smoothie blender
  • 1 Cake tester

Ingredients
  

  • 2 cups Bob's Red Mill Gluten Free old fashioned oats or Bob's Red Mill Gluten Free Oat Flour
  • 1/2 cup Gluten Free pure oats Bob's Red Mill Gluten Free old fashioned oats
  • 1 tsp Gluten Free Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Pumpkin Spice
  • 1/3 Maple Syrup
  • 2 Eggs
  • 2/3 cup Unsweetened apple sauce or banana's
  • 2/3 cup Pumpkin puree
  • 1/4 cup Oat milk Lactose free milk works well or almond milk
  • 1 1/2 tsp Pure vanilla extract
  • 1/2 cup Gluten Free chocolate chips I also added 1/2 cup of butter scotch chips
  • Cooking spray to use to coat the 9 x 5 loaf pan

Instructions
 

  • Preheat oven to 325 or to convection baking
  • Spray with cooking spray or line a 9 x 5 baking loaf pan
  • Place oats in a food processor pulse until a fine flour. Measure should be 2 cups
  • Whisk together maple syrup, pumpkin, apple sauce and vanilla in a large bowl
  • add to the mixture whisk eggs, and milk
  • In a small bowl whisk together dry ingredients, cinnamon and pumpkin spice, baking soda, salt, and 1/2 cup gluten free oat flour.
  • Combine dry ingredients to the wet ingredients and then fold in chocolate chips and any add ins. Sprinkle some chips on the top as well.
  • Bake for 30-40 minutes or until a cake tester comes out clean.
  • Cool before slicing and then enjoy!

Notes

A few tips,
Because gluten free flours tend to stay more moist it is better to let the bread completely cool before cutting. This will give a more bread like texture. 
I used my Ninja smoothie maker to blend the oats. It worked great! 
Bob's Red Mill does have a gluten free oat flour that is wonderful. So you could save a step and use it instead of blending the oats.
Brown Sugar works just as well as the maple syrup in this recipe. 
Use pumpkin puree not the pumpkin mix