This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too! The whole family will love it!
Thanks to BUSH’S® Beans for sponsoring this post.
Hi friends!
I am so excited to share this Pumpkin White Bean Bread recipe with you guys today and even more thrilled to announce my latest brand partnership with BUSH’S® Beans! If you’ve been around for any length of time, you know I’m a huge fan of beans. You’ve seen my use them regularly in dinner recipes like these Asian Farro White Bean Bowls and this Sweet Potato Chicken Chili. I also often add them to my Instant Pot Peanut Noodles. They’re also a staple in almost all my soups!
But did you know that one of my absolute favorite ways to use beans is in baking?! That’s right. They are the perfect addition to your muffins, bars and quick breads. And nobody knows beans better than BUSH’S®. Their beans are a naturally gluten-free plant-based protein and they select only the best beans, never compromising on ingredient quality!
Pumpkin Bread Gluten Free
Baking with beans is an easy way to add some fiber and protein to your favorite snacks. My Sweet Potato White Bean Bars are one of my favorite recent recipes and since we’re in full-on Fall mode over here, I decided what better time to play off of those and give a little upgrade to a classic pumpkin bread recipe?!
This Gluten-Free Pumpkin Bean Bread couldn’t be easier. Here’s what you’ll need:
- BUSH’S® Great Northern Beans – they have a super mild flavor and are perfect for baking
- Pumpkin – make sure you grab 100% pumpkin puree not pumpkin pie filling
- Eggs
- Brown Sugar – you could try subbing white sugar or maple syrup but I haven’t tried it myself yet
- Oil – I use avocado oil for its mild flavor
- Vanilla extract
- Flour- I use a gluten-free all-purpose mix (be sure to choose one with xanthan gum) but you can easily use white or white whole wheat flour instead
- Baking soda
- Baking powder
- Cinnamon – I use just cinnamon for this recipe but you could use pumpkin pie spice or do half cinnamon/half ginger
Since this is made in the food processor, it really couldn’t be easier. Just add the wet ingredients, blend until smooth, add the dry ingredients, blend again, pour into a loaf pan and bake!
Here’s the recipe:
Pumpkin Bean Bread
PrintGluten-Free Pumpkin Bean Bread
This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too. The whole family will love it!
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 (15oz) can BUSH’S® Great Northern Beans, drained
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup oil (I use avocado oil)
- 1/2 cup brown sugar (increase to 2/3 or 3/4 for a sweeter bread)
- 1 tsp vanilla extract
- 1.5 cups gluten-free all-purpose flour blend (you can sub white or white whole wheat flour)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
Instructions
- In a food processor, combine BUSH’S® beans, pumpkin, eggs, oil, brown sugar and vanilla and puree until smooth.
- Add flour, cinnamon, baking soda and baking powder and process until combined.
- Pour into a 9×5 loaf pan lined with parchment paper. If using a gluten-free flour mix, let sit 10 minutes before baking.
- Bake at 375 for 40-45 minutes.
Notes
You can play around with the flavor profile. Use pumpkin pie spice if you like it or try 1 tsp cinnamon, 1 tsp ginger. For a gingerbread twist, add 2-4 Tbsp molasses and 1 tsp ginger.
Make sure your gluten-free flour blend has xanthan gum in it.
You can sub cannellini beans for great northern beans.
See what I mean? So easy. Just dump, blend and bake!
Let me know if you try this one!
Enjoy!
–Lindsay–
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Just baked these this morning with my 2 year old daughter and they are so great! Fun to make together while also tasting great. I’m amazed with the texture using a whole can of beans and 1/2 whole wheat flour. Thanks Lindsay!
★★★★★
Great recipe as always! I went with pumpkin pie spice and used all whole wheat flour and it’s a beautiful, delicious loaf with great texture. Love the fiber boost from those beans!
★★★★★
Could you use almond flour instead?
It will change the texture of the bread for sure, but if you try it, let me know!
This recipe turned out amazing! The texture is smooth and not heavy and dense like a lot of “healthy” breads. I love the added nutritional boost from the beans. My 3yo and I made using white whole wheat flour and 2.5 teaspoons pumpkin pie spice. We also sprinkled cinnamon on top before baking. This will be our go-to pumpkin bread recipe for sure!
Great recipe! We made muffins and they were perfect! We used 1/2 white wheat flour and 1/2 whole wheat flour and added a few chocolate chips. I may add some apple chunks next time!
★★★★★
This is the best pumpkin bread I’ve ever made, plus it has been and I substituted oat flour so it’s filled with fiber and protein!!
This came out great! I used a 1/2 cup maple syrup (mostly because I was totally out of brown sugar ) and they were perfectly sweet.
★★★★★
Big hit with my whole family. I love all your recipes that include beans!
★★★★★
Delicious and so soft and nutritious. Made it at 1am last night!!
My buikdrrs and my kids are in love with this bread. I added left over apple puree as I wanted to use it up.
Love your recipes.
Thanks so much.
★★★★★
My kids love this recipe and I love that it has an extra boost of fuel in it with the beans, and nutrition with the pumpkin. We make it into mini muffins and they are the perfect little snack or meal add on that the kids enjoy, but I feel great about.
★★★★★
Dear Lindsay,
I made your pumpkin bean bread and it is DELICIOUS!! I attempted to make it vegan by substituting flax “eggs” for the two eggs. The bread fell while cooking and the texture was not right, though it is still delicious. I attribute it to the lack of real eggs. Do you have any suggestions?
Thanks for a great recipe!
Rosemarie 🙂
the texture of this bread is naturally a bit dense thanks to the beans. it won’t be as light and fluffy as traditional breads and using an egg replacer in addition might make it even more dense. But still fine to eat!