This gluten-free pumpkin bread is moist, dense, full of pumpkin flavor, and is perfectly spiced. The recipe is also naturally dairy-free.
Gluten-Free Pumpkin Bread
Pumpkin bread is one of my family’s favorite gluten-free quick breads that I bake. I’m not sure which my kids love more, my Easy Gluten-Free Banana Bread or my gluten-free pumpkin bread.
Nothing reminds more of Fall and the coming of the holiday season quite like pumpkin bread. This gluten-free pumpkin loaf is moist, dense, full of pumpkin flavor, is perfectly spiced and won’t crumble.
I promise that you won’t even know this pumpkin bread is gluten-free. I’ve even been told that this gluten-free pumpkin bread recipe is even better than Starbucks pumpkin bread. I definitely take that as a compliment!
I even made a recipe video so you can see just how easy this gluten-free pumpkin bread is to make!
How To Make Gluten-Free Pumpkin Bread
- Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
- In a large bowl, add pumpkin, baking soda, baking powder, and salt and mix to combine. (photo 1)
- Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth. (photo 2)
- Add the eggs and vegetable oil to the batter and mix until together until smooth. (photo 3 & 4)
- Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. (photo 5)
- The batter will be thick. (photo 6)
- Spoon the batter into the greased loaf pan. (photo 7)
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
- Store leftovers in an airtight container.
Can I use pumpkin pie filling in this gluten-free pumpkin bread recipe?
No, you should not use pumpkin pie filling in this recipe. This recipe calls for canned pumpkin puree, which is different than pumpkin pie filling.
So you may be asking yourself, what is the difference between canned pumpkin and pumpkin pie filling? Pumpkin pie filling (or mix) is pre-sweetened and has added spices to it. If you were to use pumpkin pie filling in place of the pumpkin puree, the pumpkin bread will be way too sweet and spicey!
What is the best baking pan to use to make pumpkin bread?
I test baked this gluten-free pumpkin loaf with three different pans. I baked a loaf in a metal 8-inch by 4-inch metal loaf pan, a 9-inch by 4-inch metal loaf pan, and a 9-inch by 3-inch glass loaf pan. I have great news to report that the pumpkin bread baked up beautifully in all three types of loaf pans!
Can I freeze gluten-free pumpkin bread?
You sure can! Once the pumpkin bread is completely cooled, wrap the pumpkin bread tightly with aluminum foil or plastic wrap and place in a freezer bag. The key is to wrap the bread as airtight as possible. The pumpkin bread can be frozen for up to three months.
You can easily defrost the pumpkin loaf in the refrigerator overnight or on your kitchen’s counter at room temperature for several hours.
Can I add any mix-in to this gluten-free pumpkin bread recipe?
You sure can! Pumpkin bread is so good with all kinds of mix-ins. Some of my favorites are chocolate chips, pecans, or raisins.
I’ve even seen some recipes where they sprinkle the top of the batter with pumpkin seeds. I personally have never tried it, but it looks really pretty.
Gluten-Free Flour
This gluten-free pumpkin loaf was made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it.
Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy pumpkin bread!
My favorite preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I have not tried this recipe with almond, coconut, or oat flour.
Pro Tip For Measuring Gluten-Free Flour
First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure the flour. I always measure gluten-free flour with the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Dairy-Free Baking
This gluten-free pumpkin bread recipe is also dairy-free. I used vegetable oil in creating this gluten-free and dairy-free pumpkin bread. Vegetable oil is naturally gluten and dairy-free.
My husband, myself and youngest son are all dairy-free as well, so I always try and include a dairy-free option to my recipes.
Some of my favorite dairy-free alternatives that I like to bake with are Smart Balance butter, coconut oil. I also like baking with almond, cashew or coconut milk.
Easy Gluten-Free Pumpkin Bread Recipe
This gluten-free pumpkin bread recipe is a no-fail, tried and true gluten-free baking recipe. It has only a few simple ingredients and can be made in an hour. This is a one-bowl recipe that you don’t even need a mixer for. Really, it is that easy!
I hope you enjoy this sweetly spiced, gluten-free pumpkin bread as much as my family does. You may even want to make a double batch!
More Gluten-Free Pumpkin Recipes To Try!
- Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
- Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}
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Gluten-Free Pumpkin Bread
Ingredients
- 1 cup canned pumpkin , not pumpkin pie filling
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- ⅓ cup vegetable oil
- 1 ½ cups gluten-free all-purpose flour flour
- ¼ teaspoon xanthan gum , leave out if your flour already has it in it
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
- In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
- Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
- Add the eggs and the vegetable oil to the batter and mix until smooth.
- Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
- Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
- Store leftovers in an airtight container.
- The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Video
Notes
- My favorite preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Store leftovers in an airtight container.
- The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
- Defrost at room temperature for a few hours or in the refrigerator overnight.
- Mama says, "Always check your lables!"
Claire Baxter says
Easy and straight forward. I couldn’t locate my loaf pan so made them in my brownie pan. They will be bars instead. I think they will work out. They are in the oven right now. I added some df chocolate chips as they will look like pumpkin brownies/blondies. Wish me luck.
Kelli says
My whole family LOVES this recipe! I add DF chocolate chips & make them as muffins every time. Bake time in my oven is exactly 23 mins at 350 degrees. Great for school snacks and birthday treats when you have to be sensitive to GF/DF allergies.
Jessy says
Holy cow – PHENOMENAL! Easy and delicious.
Lisa says
lives up to the description! moist and flavorful! cooking time is spot on which I really appreciate in a busy kitchen.
Beverly says
This is so good both of my grandsons (12 & 16 years old) requested it for their birthday cakes. So good with vanilla ice cream! I have made this about eight times in two months -three times with chocolate chips and once with 2/3 cup brown sugar (oops-but it was delicious). I use a 9 X 9 square pan, avocado oil, extra cinnamon, allspice & cloves instead of pumpkin pie spice. Thank you so much for sharing your recipes- have tried several now and all have been wonderful!
Danae says
New favorite pumpkin bread recipe!!! Even those in family who aren’t gluten and dairy free approved. Made this for a fall family activity and my sister in law who is picky about desserts called this the best thing ever (I was floating high for a few days I was so proud). I doubled the recipe just so I could use the full can of pumpkin. Was surprised there were leftovers which were sent home with my sister in law (her family is the reason we need gf/df recipes)
Melissa says
Oh this recipe is amazing!!! I made it for myself with limited hopes my family would help me eat it- but they totally pulled through and claimed this pumpkin loaf is the best- we gobbled up the whole loaf in one afternoon! 10/10 will make again and again!! Thank you!!!!
Trena M Sharp says
The best GF quick bread I have had yet. I only used coconut sugar for the brown sugar and monk sugar for the regular sugar and reduced it to 1/2 cup.
Kay says
This is beautiful, stunning and smart! I sprinkled pecans on the top for a nice crunch. It took about 30 minutes extra to cook through but is so yummy for the holiday season!
Marian says
I made this for the first time today and and love it. My first attempt at GF baking from scratch. Your Dutch Apple Pie is next on my list. Thank you 🙏🏻
Sue S says
I made this last night, and it was quick, easy, and delicious! I did need to let it bake a little longer (15 minutes, plus another 15 minutes with the oven off – could be my oven!), but it was perfect. Thanks so much, this is now my “go-to” pumpkin bread recipe!
Laura says
I made two loaves of this bread last week for a small gathering of teens at my house. The kids (most of who are not gluten free) loved it and I have to sneak the last piece out for my husband. We will definitely be making more loaves this fall!
Ronetta Ralston says
I am new to gluten free and just love my weekly recipes. I made the pumpkin bread this week and it is absolutely fabulous. I didn’t change a thing since I normally use the recipe as written the first time. I have shared with many friends and not one realized that it was gluten free. Thank you so much and I look forward to much more happy baking.
VJ says
This is the BEST tasting pumpkin bread, I don’t have to eat gluten free and I LOVE it! All of my family raved about it
Christi says
The best yet, so moist !
Mary says
Pretty easy and absolutely delicious!
Elaine says
This was so delicious, light, and airy. Perfect balance of sweet and spice!
Crystal says
This is delicious and everyone loved it!!
Jane says
I am SO HAPPY!! This came out perfect! I was not getting my hopes up because I live at 6200 ft, and also thought my oven might be baking unevenly lately…. But it came out perfect, like the regular one I used to make for one of my daughters years ago. I have fall baking happiness back after many years !Because of high altitude I baked it at 375°. I also used 3 mini loaf pans (6 inch) … baked for about 30-35 minutes. I started checking at 27 minutes because things can really bake quickly at high altitude. I knew if it was good I would eat too much of it at once, mini loaves work great, and they’re cute too.I can’t include a picture, but they raised up nice and high, which I also didn’t expect but loved. Thank you so much for this recipe !!
Pollie says
I just have to comment because I’m so happy! For YEARS I made my Mom’s pumpkin bread, using 4 1b coffee tins. Then I lost the coffee tins during a move, and made them in loaf pans. Then my oldest daughter had to go gluten and dairy free. My Mom’s recipe makes a ton of batter, and the gluten free flour never worked right with it. Then I found your recipe. THANK YOU SO MUCH! I almost cried when we tried it because my gf/df daughter was so happy, my other daughter who wanted “regular” pumpkin bread loved it, and it tastes just like Mom’s old recipe!
Audrey says
So yummy!! I used coconut oil and I replaced the brown sugar with coconut sugar and it doesn’t need chocolate chips or anything! If adding a topping or chocolate chips I’d probably lessen the sugar. I’d also suggest sifting the flour because I had some flour lumps, but those aren’t stopping me from eating it haha!
Kerry Rightley says
This pumpkin bread is so good! It reminds me of what I’ve been missing since I had to go GF.
Karen McNamara says
I have made this gluten free pumpkin bread multiple times and it is always delicious. It is so easy and my grandchildren and children love it.
Alison says
Just made this last night and it came out delicious!! I subbed avocado oil for the vegetable oil and xylitol for the granulated sugar and the whole family LOVED it. Thanks for a great recipe 🙂
Sarah says
This is such an amazing recipe! I use the bobs red mill 1:1 and it turns out perfectly each time. My non-GF husband devours it too.
Karissa S says
My oven stopped working as soon as I finished mixing everything! I thinned the batter with a little milk and made pancakes out of it instead of bread. Tasted great hahaha!
Cassandra Babcock says
Wow! I put this in my bread maker and it turned out amazing! It’s delicious and taste like bread version of pumpkin pie! It’s sooooooo good I’m making more!