Gluten-Free Pumpkin Spice Bread24.jpgGluten-Free Pumpkin Spice Bread30.jpgIf you are like me, you cannot possibly live without dessert or baked goods. However, being healthy is also very important to me and that?s why I love baking with lower fat alternatives. Did you know that you could substitute butter or oil for a healthier choice AND still get the same moist texture in your desserts? My favorite way to make healthier desserts is using 2% Greek Yogurt, which provides some fat to keep it moist. I used Chobani 2% Greek Yogurt for this delicious pumpkin bread and it is incredibly tasty. Chobani is great to cook with because it naturally less sour compared to others, which could potentially add too much twang to your food. When substituting butter/oil, I generally double the amount of yogurt and I am always pleased with the results. Gluten-Free Pumpkin Spice Bread9.jpgThis pumpkin bread is spicy, fluffy and I bet you couldn?t tell it?s gluten-free. Experimenting over the past year with gluten-free baked goods has taught me a valuable lesson: gluten-free desserts can be delicious.Gluten-Free Pumpkin Spice Bread25.jpgSince meeting my great friend Alice, who is a gluten-free goddess, I have been on a mission to get her eating like us ?normal? people. Let me tell you- this bread is SO close to tasting wheat-y that you will fool everyone!  When combining the right amount of gluten-free flours, you can create a perfectly cakey, moist, and NOT crumbly treat.

Enjoy and let me know what you think!

Gluten-Free Pumpkin Spice Bread
Serves 15
A healthy, Gluten-Free, and moist Pumpkin Spice Bread
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Prep Time
10 min
Cook Time
55 min
Total Time
2 hr
Prep Time
10 min
Cook Time
55 min
Total Time
2 hr
Pumpkin Spice Bread
  1. 3/4 cup tapioca flour
  2. 3/4 cup white rice flour
  3. 1/2 cup millet flour
  4. 1 & 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1 teaspoon xantham gum
  7. 1/2 teaspoon salt
  8. 2 teaspoons cinnamon*
  9. 1/2 teaspoon cloves*
  10. 1/2 teaspoon nutmeg *
  11. 2 cups pumpkin puree
  12. 4 eggs
  13. 1 cup granulated sugar
  14. 1/4 cup milk
  15. 1/2 cup 2% fat Chobani Greek Yogurt
  16. 1 cup chocolate chips (optional)
Cinnamon Glaze
  1. 1 cup powdered sugar
  2. 1 tablespoon butter
  3. 2 tablespoon milk (separated)
  4. 1 teaspoon cinnamon
  1. 1. Preheat oven to 350°F.
  2. 2. In a medium bowl whisk: tapioca flour, white rice flour, millet flour, baking powder, baking soda, xantham gum, salt and spices until well combined.
  3. 3. In a large bowl beat with a mixer or by hand: pumpkin, eggs, sugar, milk, and yogurt for 2 minutes.
  4. 4. Gradually add dry ingredients to the pumpkin mixture and stir until just combined with a wooden spoon.
  5. 5. Add chocolate chips and stir until combined (optional).
  6. 6. Pour batter into a lightly buttered or sprayed bread pan. Place in the middle rack of the oven.
  7. 7. Bake for 50-60 minutes until toothpick inserted in the middle of the loaf comes out clean. After baking, let bread sit for 5 minutes and then use a butter knife around the edges of the pan to loosen. Remove bread by inverting a cooling rack on the pan and flip over together (bread will be upside down). Let cool completely.
  8. 8. Once bread is cool, make the glaze by mixing sugar, melted butter, milk and cinnamon. If too thick, add milk 1 teaspoon at a time to your desired consistency (thicker is better). Using a spoon, drizzle glaze on top of the bread.
  9. 9. Slice and enjoy!
  1. *You can substitute 3 teaspoons pumpkin pie spice for the cinnamon, cloves and nutmeg.
More Chocolate
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Original Recipe Baked by Michelle for

1 Comment

1 comment on “Gluten-Free Pumpkin Spice Bread”

  1. If anyone adds as much love into this bread as Michelle did, there’s no way it can’t be good! But seriously, pumpkin chocolate chip ANYTHING might be my all time favorite (second to peanut butter and chocolate chip) and Michelle obviously wins for baking the BEST pumpkin bread (with optional chocolate chips) in the whole world. It’s so moist and so great to have with a cup of tea!

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