Easy Gluten-Free Pumpkin Bread made with baking mix

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gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings

Recipe photo

Moist and tender, with just a hint of spice, this gluten-free pumpkin bread is quick, easy, and sure to please.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Easy Gluten-Free Pumpkin Bread made with baking mix

star rating (13) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings
Published: 10/03/2013


  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 15-ounce can (about 1 2/3 cups) pumpkin purée (not pumpkin pie filling)
  • 3 tablespoons molasses
  • 1 teaspoon pumpkin pie spice (or a blend of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1 cup chocolate chips, optional
  • 1/2 cup chopped walnuts or pecans, optional
  • sparkling white sugar for sprinkling on top, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


1) Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan (if you're making the plain version of the bread); or a 9" x 5" inch loaf pan (if you're adding chocolate chips and/or nuts).

2) In a large bowl, stir together the oil, sugar, eggs, pumpkin, molasses, pumpkin pie spice, and vanilla.

3) Add the baking mix, stirring to combine.

4) Mix in the chips and nuts, if you're using them.

5) Spoon the batter into the prepared pan. Sprinkle the top of the loaf with coarse sparkling sugar, if desired. Allow the batter to rest for 10 minutes before baking.

6) Bake the bread for 45 minutes, then tent with a piece of aluminum foil and continue to bake for an additional 20 to 30 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. A digital thermometer inserted into the center of the loaf should register about 208°F.

7) Remove the bread from the oven, let it rest in the pan for 10 minutes, then turn it out onto a rack to cool completely. Well-wrapped, this loaf will stay moist for several days.

Yield: 1 loaf, about 16 slices.


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  • star rating 11/01/2014
  • Teloise from KAF Community
  • This was quick and easy. I separated the batter and added in different mix-ins to make unique mini loaves. They are very moist and stayed that way even when cool, which is a real win for GF bread items. I will make his again.
  • star rating 10/11/2014
  • Enily from
  • This is the second time I've made this, and I'm disappointed with the results I'm getting. My bread is taking atleast 20 mins longer--and that's with the inside still being semi-raw. This second round, the bread cooked for over an hour in the oven, and then 10 mins in the microwave, and the inside was STILL wet and raw. I used the baking mix and I've never had any issues like this before. I'm very frustrated that the product turned out so bad that I had to throw the bread away.
    I am very sorry you attempted this 2 times with unsatisfactory results. We would love to get some more details from you so please call our Baker's Hotline 1-855-371-BAKE. We would also like to discuss with you a way to offset the cost of your ingredients. We look forward to hearing from you soon. Elisabeth@KAF

  • star rating 08/10/2014
  • Pat B from Port Charlotte, FL
  • Made several loaves of this bread for tea sandwiches. The flavor was great and although it is a heavier bread it is similar to any pumpkin bread recipe out there. Did not use the chocolate chips just nuts. Cut it, put filling in and froze sandwiches. They were very good thawed from the freezer. No one guessed it was non gluten which is always important. Would definitely make again.
  • star rating 01/25/2014
  • Cheryl from San Antonio,TX
  • star rating 11/27/2013
  • Patty from Atlanta, Georgia
  • As promised, this recipe was quick and easy to make. Like one of the other reviewers, I had the GF flour, not the mix, and added the ingredients she suggested PLUS 1/2 teaspoon salt. I was delighted with the taste -- there is a good balance between the spice and the pumpkin flavors. The texture is moist and a bit heavy, but not unpleasantly so. All in all, I was quite pleased.
  • star rating 11/13/2013
  • Carolyn from Houston, TX
  • Holy Pumpkin Bread!!!!! Who needs wheat when you have King Arthur! That was AWESOME!
  • star rating 11/09/2013
  • Sally from Minnesota
  • Family couldn't tell it was gluten free, so everyone ate it and everyone raved. I left out the chocolate chips and used cinnamon bits and pecans. Forgot to rest it before baking and it was fabulous anyway. I'll be making this all season!
  • star rating 10/12/2013
  • Karen from Colts Neck, NJ
  • I made a double recipe three days ago, one loaf with pecans, one with chocolate chips. There's still a little left of both, after three days still moist with a fine crumb. I am new to GF baking since my daughter was diagnosed this year, but every recipe I've tried from KAF has been first rate. I also love the bakers helpline. I had no molasses so Amy suggested using Maple Syrup. I also realized I almost made the mistake another reviewer did of using the GF all-purpose flour instead of the baking mix. Baker's tip line (I think it was Roger) to the rescue again, since I already had all the wet ingredients mixed in the bowl. I added 1/4 teaspoon xantham gum and 1 1/2 teaspoong baking powder PER CUP of flour. I used my kitchen aid hand mixer instead of stirring the eggs, oil and sugar. The resulting loaf (in the 9 x 5 pan) was very high and well crowned. I almost didn't use the optional sparkling sugar, but I really liked the crispy result. This recipe is a winner
  • star rating 10/10/2013
  • Mary Jo from Mpls, MN
  • Oh my gosh!!! You would never know it was gluten free. YUM! I didn't add the chocolate chips. But I will drizzle cream cheese icing on it.
  • 10/07/2013
  • Loretta from Dallas, PA
  • I posted a comment earlier about the pumpkin bread. I believe I used GF multi-purpose flour instead of GF all purpose baking mix. Oops! Won't make that mistake again! I'm sure I'll recommend it when I make it again correctly.
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