This easy gluten-free pumpkin bread is the ultimate fall baking shortcut! Made with a box of Simple Mills Pumpkin Muffin Mix, canned pumpkin puree and eggs – it comes together with just a few ingredients and minimal prep. Add chocolate chips for a little sweetness, sprinkle pepitas on top for crunch, or keep it simple!
When I used to work in an office, I loved bringing in a loaf of pumpkin bread on Fridays. All it took was a box of spice cake mix, a can of pumpkin puree, and usually a handful of chocolate chips (because why not) – It was always a hit and disappeared fast!
These days, Jason and I both work from home, but I still crave a cozy loaf of pumpkin bread in the fall. Since we’re usually the only ones snacking on it throughout the weekend, I like to make it gluten-free; and a slice with my morning coffee? Living my best life!
And while I love to bake, I’m always here for a shortcut! Much like my pumpkin swirl cheesecake brownies, this recipe starts with a boxed mix. I’m using Simple Mills Pumpkin Muffin Mix and adding a few extras to make it my own. Gluten-free baking doesn’t have to be complicated, and if I can make something delicious with a boxed mix and minimal effort, you know I’m going to do it.
ingredients to make gluten-free pumpkin bread
I really did consider making this pumpkin bread from scratch with gluten-free flour, but honestly? I wanted an easy recipe I could pull together with a few pantry staples and very little thought. So, boxed mix it is!
I’ve tested this recipe with both Simple Mills Pumpkin Muffin Mix and Aldi’s gluten-free yellow cake mix. Both work, but I prefer Simple Mills (I just like the ingredients better). The trick is swapping the water and oil for canned pumpkin puree. Fewer ingredients, less fuss, and a super moist pumpkin bread every time!
how to make a gluten free pumpkin loaf
You only need three ingredients to make this gluten-free pumpkin bread, but I like to add a little extra pumpkin pie spice to amp up the cozy fall flavors. A handful of chocolate chips and a sprinkle of pepitas add a little sweetness and crunch, but both are totally optional!
Tips & FAQs for the Best Gluten-Free Pumpkin Bread
How do I know when my pumpkin bread is done baking?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. Since we’re using canned pumpkin puree, this bread is naturally moist, so you don’t want to overbake it and dry it out.
Why is my gluten-free pumpkin bread gummy or dense?
Pumpkin puree adds a lot of moisture, which is great for keeping this bread soft, but it can also make the center seem gummy if it’s underbaked or sliced too soon.
- Let the loaf cool completely before slicing! I know it’s tempting to cut into warm pumpkin bread (especially when chocolate chips are involved), but gluten-free baked goods need time to set as they cool. Slicing too early can leave you with a gummy texture, even if the bread is fully baked.
easy gluten-free pumpkin bread recipe (using boxed muffin mix)
Ingredients
- 3 large eggs
- 1 15-ounce can of pumpkin puree
- 1 box Simple Mills Pumpkin Muffin Mix
- 2 teaspoons pumpkin pie spice
Optional add-ons
- 1/3 cup semi-sweet chocolate chips, plus more to garnish - or dark chocolate
- 1/3 cup pepitas for topping
Instructions
- Preheat oven to 325°F. Line an 8×4-inch loaf pan with parchment paper (or grease well with butter and/or nonstick cooking spray).
- To a large mixing bowl whisk to combine 3 eggs and canned pumpkin puree. Stir in Simple Mills Pumpkin Muffin Mix and pumpkin pie spice; stir to combine. Fold in chocolate chips, if using.
- Pour batter into your parchment lined loaf pan. Top with extra chocolate chips and pumpkin seeds, if using.
- Bake for 20 minutes, and then loosely cover with foil for 10-15 more minutes until bread is done (you can test this by inserting a toothpick and if it comes out clean, it's done).
- Remove from oven and allow it to cool for 30-45 minutes before slicing.
Notes
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. This is my preferred method since the pumpkin puree makes this bread extra moist.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or warm a slice in the microwave for 10–15 seconds.
Nutrition
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