Now everyone can enjoy the essential fall quick bread with this easy gluten-free recipe. Pumpkin and pumpkin pie spice add tons of flavor, but stir in pecans or chocolate chips to take it a step further! Source:, December 2016

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk gluten-free flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.

  • Beat butter and brown sugar in a mixing bowl with an electric mixer on medium-high until well combined, about 1 minute. Add eggs, one at a time, beating for 30 seconds after each addition. Add pumpkin, buttermilk and vanilla; beat until combined. Add the flour mixture and beat for 1 minute. Fold in pecans (or chocolate chips), if using. Scrape the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

233 calories; total fat 6.6g 10% DV; saturated fat 3.4g; cholesterol 50mg 17% DV; sodium 281mg 11% DV; potassium 109mg 3% DV; carbohydrates 42.1g 14% DV; fiber 3.2g 13% DV; sugar 23g; protein 4.3g 9% DV; exchange other carbs 3; vitamin a iu 4013IU; vitamin c 1mg; folate 8mcg; calcium 99mg; iron 2mg; magnesium 10mg; thiaminmg; added sugar 21g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I'm gluten free and this is the best pumpkin bread I've bread! Read More