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Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: glute free pumpkin bread, gluten free, pumpkin bread, pumpkin spice
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9 slices
Author: Dessi Parrish

This gluten free pumpkin bread is loaded with chocolate chips, pecans, and sweetened with coconut sugar

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Ingredients

  • 2 cups paleo flour from Bob's Red Mill (or make your own: 1 cup almond flour, 1/2 cup + 2.5 tablespoons arrowroot(or tapioca) starch, 1/3 cup coconut flour)
  • zest of 1 orange(no juice needed)
  • 2 teaspoons pumpkin spice (or 1.5 tsp cinammon, 1/4 tsp each of ground cloves, numeg, ginger, allspice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs room temperature
  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1/3 cup chopped pecans + more to sprinkle on top of the bread
  • 1/3 cup chocolate chips + more to sprinkle on top of the bread

Instructions

  1. Preheat oven to 400F if making a loaf, or 350F if making muffins.

  2. Use a whisk to mix very well the paleo flour, spices, orange zest, baking powder and baking soda and set aside.

  3. Using a hand mixer beat the eggs with the coconut sugar on high until very fluffy (3-5min). To that add the pumpkin puree, and coconut oil, and beat on low for 10 seconds until well combined.

  4. Pour the wet mixture onto the dry mixture and use a whisk to thoroughly combine all ingredients.

  5. Add the pecans and chocolate chips and pour into a loaf pan lined with parchment paper. Sprinkle the desired amount of chocolate chips and pecans on top.

  6. Bake in the oven for 40-45 minutes for a loaf, or 25 minutes for muffins. The top should look dark brown and when you insert a toothpick it should come out clean. If the top starts getting too dark, just place a piece of tin foil over to prevent from burning.

  7. Let cool completely before slicing.