Gluten Free Pumpkin Bread

Moist, tender, and packed with warm autumn flavors, this gluten free pumpkin bread is a wholesome delight made with cassava flour. Naturally nut-free, grain-free, and sweetened with maple syrup, it’s a paleo-friendly treat that doesn’t compromise on taste or texture. Perfectly spiced and optionally studded with chocolate chips, this bread is a seasonal favorite you’ll want to make year-round.

Why You’ll Love This Recipe

This gluten free pumpkin bread is a dream for anyone with dietary restrictions or simply looking for a healthier option. It’s:

• Completely gluten-free, grain-free, and nut-free

• Made with wholesome, nutrient-dense cassava flour

• Naturally sweetened with maple syrup for a refined sugar-free treat

• Incredibly moist with the perfect crumb

• Quick to make in under an hour

• Versatile and delicious with or without chocolate chips

• A cozy, spiced treat perfect for fall or any time of year

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients
1 1/2 cups Bob’s Red Mill Cassava Flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon fine sea salt

Wet Ingredients
1 cup canned pumpkin puree
1/2 cup oil (avocado, olive, or melted & cooled coconut)
1/2 cup maple syrup
1/4 cup non-dairy milk (such as hemp or soy for nut-free)
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Directions

1. Preheat your oven to 375ºF and line a 9×5-inch loaf pan with parchment paper. Set aside.

2. In a medium bowl, whisk together the cassava flour, pumpkin pie spice, baking soda, and sea salt.

3. In a large bowl, mix the canned pumpkin, oil, maple syrup, and non-dairy milk until smooth.

4. Add eggs and vanilla extract to the wet mixture and whisk until fully combined.

5. Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.

6. Gently fold in the mini chocolate chips.

7. Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top, if desired.

8. Bake at 375ºF for 35 minutes. Then, reduce the heat to 350ºF and continue baking for another 5–10 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 20 minutes before removing and slicing. Serve and enjoy!

Servings and timing

Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Calories: 215 kcal per slice

Variations

• No Chocolate Chips: Omit them entirely for a classic pumpkin loaf.

• Nutty Twist: If nuts aren’t an issue, add chopped pecans or walnuts for extra crunch.

• Low Sugar: Reduce the maple syrup to 1/3 cup and add a few drops of stevia if desired.

• Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins; adjust baking time to 20–25 minutes.

• Coconut-Free: Use avocado or olive oil if avoiding coconut.

• Add-ins: Stir in dried cranberries or pumpkin seeds for seasonal flair.

Storage/Reheating

Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

To freeze, wrap individual slices in parchment paper and store in a freezer-safe bag for up to 3 months.

To reheat, warm slices in the microwave for 15–20 seconds or in a toaster oven until heated through.

FAQs

What is cassava flour and is it gluten-free?

Cassava flour is made from the root of the cassava plant. It’s completely gluten-free, grain-free, and paleo-friendly, making it ideal for allergy-conscious baking.

Can I substitute another flour for cassava flour?

No, cassava flour behaves uniquely in recipes and cannot be swapped 1:1 with other flours like almond or coconut flour.

Can I make this bread egg-free?

Yes, try using flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), but the texture may vary slightly.

Is canned pumpkin the same as pumpkin pie filling?

No, canned pumpkin is 100% pure pumpkin, while pumpkin pie filling contains added sugar and spices. Be sure to use pure canned pumpkin.

Can I use a different sweetener?

Yes, honey or agave syrup can be used in place of maple syrup, though it may slightly alter the flavor.

Do I need to use parchment paper in the loaf pan?

Yes, it helps prevent sticking and makes it easier to remove the loaf after baking.

Can I use dairy milk instead of non-dairy?

Absolutely, if you’re not avoiding dairy, feel free to use regular milk.

How do I know when the bread is done?

The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Why did my bread sink in the middle?

Overmixing or underbaking can cause sinking. Make sure to follow the recipe instructions closely and avoid opening the oven door too early.

Can I add protein powder to this recipe?

Yes, you can replace 1/4 cup of the cassava flour with your favorite protein powder, though the texture may be slightly more dense.

Conclusion

This gluten free pumpkin bread is a must-try recipe for fall and beyond. With its warm spices, soft texture, and clean ingredients, it’s perfect for breakfast, snacks, or dessert. Whether you keep it simple or add chocolate chips, each bite delivers comforting flavor in a nutritious package.

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