Gluten Free Pumpkin Bread with Espresso Chips

Pumpkin season is here and while I typically don’t love anything that is too “pumpkiny” in flavor, I do love a good baked bread.

This Gluten Free Pumpkin Bread is so easy to make and favored with the perfect combination of pumpkin pie spice and espresso chips.

Pumpkin Recipes

We don’t have a lot pumpkin recipes on this site because I’m honestly not a huge pumpkin fan. However, I do love a homemade pumpkin pie at Thanksgiving. Other than that, not a huge sweet pumpkin fan.

Now savory pumpkin dishes, that’s another story. I love this Pumpkin Ravioli recipe from Delish. It’s savory and full of warm fall flavors. We also created this Oven Roasted Pumpkin with Feta & Pistachios recipe awhile back and it’s much more our type of recipe.

Gluten Free Pumpkin Bread Ingredients

The ingredients for this pumpkin bread are pretty standard. Nothing too outrageous or hard to find.

For the gluten free flour, I used this Gluten Free Flour from King Arther. The other dry ingredients include gluten free rolled oats, baking soda, baking powder, sugar, salt, cinnamon and pumpkin pie spice.

The wet ingredients include pumpkin puree, eggs, olive oil and milk.

I also added espresso chips which I think add a great flavor. You could also use regular chocolate chips or skip the chocolate all together.

How I Serve this Bread

I think it makes a great bread to serve with coffee or tea. I also like having it smothered with almond butter. So so good!

Grab the Recipe Here

We hope you enjoy this recipe as much as we do. Let us know if you make it.

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Gluten Free Pumpkin Bread with Espresso Chips

This Gluten Free Pumpkin Bread is so moist and easy to make, plus the espresso chips really take it to the next level.

Course Dessert

Cuisine Mediterranean

Keyword gluten free, pumpkin bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 8 servings

Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

• 1 cup pumpkin puree
• 1/3 cup olive oil
• 1/3 cup milk
• 2 eggs
• 1 1/4 cup gluten free flour
• 1/2 cup rolled oats, gluten free
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup sugar
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/3 cup espresso chips or chocolate chips if you prefer

Instructions

• Preheat the oven to 350 degrees F and spray a loaf pan with non-stick cooking spray
• In a large bowl, add the pumpkin puree, olive oil, milk, and eggs. With a hand mixer, beat over low heat until mixture is well mixed and creamy
• Add flour, oats, baking powder, baking soda, sugar, cinnamon, and pumpkin pie spice to the bowl
• Mix until well combined and add espresso chips
• Bake in middle rack of oven for about 40-45 minutes, until inserted toothpick comes out clean

More Baked Goods Recipe

These are a few of other favorite baked goods recipes…

• Gluten Free Blueberry Muffins with Almond Chia Topping
• My Favorite Banana Bread (not gluten free)