Gluten-Free Pumpkin Bean Bread

Pumpkin white bean bread with can of white beans and coffee

5 from 7 reviews

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!


  • 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


  1. In a food processor, combine BUSH’S® beans, pumpkin, eggs, oil, brown sugar and vanilla and puree until smooth.
  2. Add flour, cinnamon, baking soda and baking powder and process until combined.
  3. Pour into a 9×5 loaf pan lined with parchment paper. If using a gluten-free flour mix, let sit 10 minutes before baking.
  4. Bake at 375 for 40-45 minutes.


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.

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