Moist Gluten-Free Pumpkin Bread Recipe with Warm Spices

I’ve made more than my fair share of pumpkin breads, and this Gluten-Free Pumpkin Bread stands out among the best. It combines almond flour and oat flour for a moist, pleasantly hearty crumb and is flavored with maple, pumpkin spice, and mini dark chocolate chips. There’s no refined sugar or dairy, and everything comes together in one bowl—perfect for an easy, wholesome fall bake.

I love the cozy feeling that pumpkin baking brings. Even in mild California weather, a fresh loaf of pumpkin bread instantly fills the house with warm spices and makes the season feel official. For years I started autumn with a whole wheat pumpkin chocolate chip loaf; when I later cut back on gluten for gut health, I developed this gluten-free version that I honestly prefer.

This loaf has a soft, tender interior but still feels substantial—an ideal texture that will please both gluten-free eaters and anyone who loves a comforting slice of quick bread.

Why you’ll love this recipe:

• Moist, slightly hearty texture with classic pumpkin spice and a hint of dark chocolate.
• Made with almond flour and oat flour for added fiber, protein and a nutty flavor instead of a rice flour aftertaste.
• No refined sugar or dairy, and minimal oil—great for cleaner eating or special diets.
• Simple one-bowl method that takes about 10 minutes to mix and about an hour to bake.

Recipe ingredients

Many gluten-free quick breads rely on cup-for-cup gluten-free blends that often include rice flour. I prefer a combination of oat flour and almond flour. Oat flour brings a soft, slightly fluffy texture and a whole-grain nuttiness, while almond flour adds protein, healthy fats and a tender, slightly dense bite. Together they produce a balanced, flavorful loaf.

Ingredient notes

• Oat flour: Use certified gluten-free oat flour if you need it to be gluten-free. You can also make it by grinding rolled oats until fine.
• Almond flour: Choose finely ground almond flour for the best texture. Do not use almond meal, which includes skins and can be grainy.
• Pumpkin: Use pumpkin purée (homemade or canned), not pumpkin pie filling, which already contains spices and sweeteners.
• Maple syrup: Pure maple syrup gives great flavor; honey or coconut sugar are acceptable swaps if preferred.
• Oil: Neutral oils like avocado, light olive oil or melted coconut oil work well.
• Chocolate chips: Mini dark chocolate chips are ideal if you want smaller pockets of chocolate; omit or swap for nuts or pepitas if you prefer.

How to make this recipe

This is an easy, one-bowl recipe. Whisk the wet ingredients, add the dry ingredients, fold in most of the chocolate chips, then bake. Total hands-on time is about 10 minutes.

Pro tip: Use finely ground almond flour for a softer texture; almond meal can make the crumb coarser.

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
2. Whisk together 2 large eggs, 1/4 cup oil, 2/3 cup maple syrup, 1 cup pumpkin purée and 2 teaspoons pumpkin pie spice until smooth.
3. Add 1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon sea salt. Whisk until no lumps remain.
4. Fold in 1/2 cup mini dark chocolate chips, reserving about 2 tablespoons to sprinkle on top.
5. Pour batter into the prepared pan, level the top, then sprinkle the reserved chips over the loaf.
6. Bake 50–60 minutes until the top is lightly golden and a toothpick inserted in the center comes out mostly clean. Cool completely on a wire rack before slicing.

FAQs

Is pumpkin bread healthy? Traditional pumpkin breads are often made with white flour and a lot of sugar and oil. This version uses oat and almond flours, which add fiber, protein and healthy fats, and swaps refined sugar for maple syrup. It’s a more nutritious choice, but always consider personal dietary needs and consult a health professional if necessary.

Does pumpkin bread need to be refrigerated? If you’ll eat the loaf within about three days, it’s fine at room temperature in an airtight container. It will keep up to a week refrigerated.

Recipe notes

• Use finely ground almond flour for best texture; avoid almond meal.
• Mini dark chocolate chips make smaller, melt-in-your-mouth pockets of chocolate. You can omit them or swap for chopped pecans or walnuts.
• Leftovers keep 2–3 days at room temperature or up to a week in the fridge.

More gluten-free breakfast recipes you’ll love:

• Baked steel cut oats
• Crockpot apple cinnamon steel cut oats
• Healthy pumpkin muffins
• Oat flour pancakes
• Pumpkin breakfast cookies
• Pumpkin coffee cake
• Pumpkin granola
• Pumpkin overnight oats
• Pumpkin oat flour waffles

Did you try this recipe? If so, please leave a review and share a photo on social media tagging the creator if you’d like—the feedback is always appreciated.

Nutrition (per slice)

Serving: 1 slice — Calories: 292 kcal; Carbohydrates: 32 g; Protein: 6 g; Fat: 16 g; Saturated Fat: 4 g; Fiber: 3 g; Sugar: 17 g. Nutrition values are estimates and provided for guidance only.