Experience the perfect blend of autumn flavors in this moist, tender gluten-free pumpkin bread. This carefully crafted recipe combines the warmth of traditional fall spices with rich dark chocolate, creating an indulgent treat suitable for those following a gluten-free diet. Whether enjoyed for breakfast, as an afternoon snack, or as a dessert, this versatile quick bread delivers exceptional taste and texture without compromising on dietary requirements.
Ingredients
Wet Ingredients
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 can (340g/12oz) pumpkin puree (Libby’s recommended)
- 200g (1 cup) white sugar
- 200g (1 cup) brown sugar
- 120ml (½ cup) avocado oil
Dry Ingredients
- 240g (2 cups) gluten-free flour blend (Cup4Cup recommended)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Mix-ins and Toppings
- 85g (½ cup) chopped dark chocolate
- 30g (¼ cup) chopped pecans (optional)
- 2 tablespoons (20g) whole rolled oats
Instructions
Preparation
- Preheat oven to 350°F (175°C)
- Prepare a 9×5 inch (23×13 cm) loaf pan by greasing or lining with parchment paper
Mixing the Batter
- Combine wet ingredients in a large bowl: eggs, vanilla, pumpkin puree, sugars, and avocado oil until smooth
- Whisk dry ingredients in a separate bowl: gluten-free flour, baking soda, spices, and salt
- Gradually incorporate dry mixture into wet ingredients
- Fold in dark chocolate and pecans (if using)
- Transfer batter to prepared pan and top with rolled oats
Baking and Cooling
- Bake for 60-70 minutes, until a toothpick comes out clean
- Allow to cool completely before slicing
Timing
- Preparation: 15 minutes
- Baking: 60-70 minutes
- Cooling: 2 hours
- Total Time: 3-4 hours
Nutritional Information
Per slice (based on 12 servings):
- Calories: 320
- Protein: 4g
- Carbohydrates: 48g
- Fat: 14g
- Fiber: 3g
- Sugar: 28g
Expert Baking Tips
- Allow ingredients to reach room temperature before mixing
- Measure gluten-free flour by weight for optimal results
- Avoid overmixing to prevent dense texture
- Test doneness by inserting a toothpick in multiple spots
- Cool completely before slicing to maintain structural integrity
Variations and Substitutions
- Replace avocado oil with melted coconut oil or vegetable oil
- Substitute dark chocolate with dairy-free chocolate chips
- Exchange pecans for walnuts or pumpkin seeds
- Add dried cranberries for extra autumn flavor
- Use maple syrup in place of ¼ cup of brown sugar for added depth
Common FAQs
Q: Can I use homemade pumpkin puree?
A: Yes, but ensure it’s well-drained to maintain proper moisture content.
Q: Why is cooling completely so important?
A: Gluten-free baked goods require complete cooling to achieve proper structure and prevent crumbling.
Q: Can I freeze this bread?
A: Yes, wrap cooled bread tightly and freeze for up to 3 months.
Q: What if I don’t have Cup4Cup flour blend?
A: Other high-quality gluten-free flour blends containing xanthan gum will work, though texture may vary slightly.
Storage and Make-Ahead Tips
Store completely cooled bread in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to one week. Slice before freezing for easy portion control, separating slices with parchment paper. Thaw frozen slices at room temperature for 30 minutes before serving. To refresh, warm briefly in a toaster oven.
The bread’s flavor actually improves after 24 hours as the spices meld together. For best results, bake one day before serving. If making ahead for events, bake up to two days in advance and store properly wrapped at room temperature.
