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; 6.6 g total fat; 3.4 g saturated fat; 50 mg cholesterol; 281 mg sodium. 109 mg potassium; 42.1 g carbohydrates; 3.2 g fiber; 23 g sugar; 4.3 g protein; 4013 IU vitamin a iu; 1 mg vitamin c; 8 mcg folate; 99 mg calcium; 2 mg iron; 10 mg magnesium; 21 g added sugar;

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Rating: 5 stars
I'm gluten free and this is the best pumpkin bread I've bread! Read More