Gluten-Free Pumpkin Bread
Published
Pumpkin is one of my favorite ingredients to bake with, which is why fall will always be my season. This gluten-free pumpkin bread is everything I love in a quick loaf. It’s moist, tender, and full of cozy flavor. It’s completely dairy-free and never fails to rise with a soft crumb that’s just right for slicing. Every bite is filled with sweet pumpkin and warm spices, making it the kind of bake I look forward to year after year.
I do a lot of GF baking and I don’t give ratings often, but this one really rocks! I added more spice to my second one. I also baked the second one in an 8 x 8 pan and iced it with cream cheese whipped cream topping, amazing!
– Jennifer
Perfect Moist Loaves Every Time!
Pumpkin really is a super ingredient in gluten-free baking. It keeps loaves moist and tender, which can sometimes be tricky without gluten or dairy. That’s one of the reasons I love this recipe so much. It uses simple, everyday ingredients and comes out perfect every time. Whether I’m enjoying a slice with my morning coffee, packing it up for an afternoon snack, or serving it at a holiday brunch, this bread always feels special and always gets rave reviews.
Gluten-Free Baking Tips
- For that domed top. Don’t overfill your pan. Fill it about 2/3 to 3/4 full. Make sure your oven is fully preheated before the batter goes in. If you’re making muffins, you can start them at a higher temperature and then lower it to help them rise tall and round.
- Fix sinking centers. If your loaf sinks or seems underdone in the middle, double-check your flour measurements (a kitchen scale helps so much). Mix gently because over mixing can make the texture heavy. Pan size also matters, and sometimes the bread just needs an extra 5–10 minutes in the oven. If the top is browning too quickly, loosely cover it with foil for the last bit of baking.
- Avoid a gummy or dense crumb. Old baking powder or soda can ruin the rise, so check the freshness of your leaveners. And as tempting as it is to slice right in, letting the bread cool completely gives you a cleaner slice and better texture.
- Gluten-free flour blends. Most gluten-free flour blends already have xanthan gum, which gives structure to baked goods. That’s why I prefer Pillsbury gluten-free flour or Cup4Cup. If you want to use a single-ingredient flour, you can try my Almond Flour Pumpkin Bread. The xanthan gum is usually enough for sweet quick breads, but if you experiment with psyllium husk, it can add more of a bread-like chew.
- Measure flour correctly. Always use a dry measuring cup for flour. I like the “spoon and level” method—spoon the flour into the cup, then use the back of a knife to level it off. Avoid scooping straight from the bag, which packs the flour down and can leave you with way more than the recipe calls for. Extra flour is one of the biggest reasons gluten-free bakes turn out dense or dry.
Gluten-Free Pumpkin Bread
Equipment
- 9 x 5-inch loaf pan see notes for different sized pans
Ingredients
- 1 cup canned pumpkin, not pumpkin pie filling
- 1 tsp baking soda
- ½ tsp gluten-free baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- ⅓ cup vegetable oil
- 1½ cups gluten-free all-purpose flour
- ¼ tsp xanthan gum, leave out if your flour already has it in it
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (177°C) and spray a 9×5 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!
Notes
- I tested-baked this gluten-free pumpkin loaf with three different pans. I baked a loaf in a metal 8-inch by 4-inch loaf pan, a 9-inch by 4-inch 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!
- Egg-free: You can try 1 tablespoon of flaxseed + 3 tablespoons of water for each egg in the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Pumpkin Bread Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and lightly spray a 9×5-inch loaf pan with gluten-free cooking spray.
Mix the pumpkin base: In a large mixing bowl, whisk together 1 cup canned pumpkin (not pumpkin pie filling), 1 tsp baking soda, ½ tsp gluten-free baking powder, and ¼ tsp salt until well combined.
Sweeten and flavor: Add in ¾ cup granulated sugar, ½ cup packed brown sugar, and 2 tsp pure vanilla extract. Whisk until the mixture is fully combined and smooth.
Add the eggs and oil: Beat in 3 large eggs and ⅓ cup vegetable oil, mixing until the batter is smooth and glossy.
Add the dry ingredients: Stir in 1½ cups gluten-free all-purpose flour, ¼ tsp xanthan gum (omit if your flour blend already contains it), 1 tbsp pumpkin pie spice, and 1 tsp cinnamon. Mix until the batter is thick and no streaks of flour remain.
Fill the pan: Spoon the batter into the prepared loaf pan and smooth the top.
Bake and cool: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 2 minutes, then carefully remove it and transfer it to a wire rack or cutting board. Let it cool for at least 10 minutes, if not 30, before slicing.
Slice and enjoy: Slice the loaf up and enjoy alone or topped with a slab of butter. Enjoy!
Recipe Variations
I love adding different things to my pumpkin loaves. To keep the add-ins from sinking to the bottom of your loaf, toss them in a little gluten-free flour first.
- Chocolate chips: for a sweet, dessert-style pumpkin loaf.
- Chopped nuts: walnuts or pecans add crunch and a nutty flavor.
- Dried fruit: cranberries or raisins bring a little tart chewiness.
- Streusel topping: a buttery, crumbly layer for extra texture.
- Maple glaze or cream cheese frosting: makes it holiday-ready.
- Seeds: pumpkin seeds (pepitas) sprinkled on top for a rustic finish.
- Spice twist: swap pumpkin pie spice for chai spice or add extra cinnamon or ginger.
Serving Suggestions
This pumpkin bread is delicious on its own, but I love serving it warm with a pat of butter or a swipe of cream cheese. I love drizzling it with the maple glaze from my gluten-free pumpkin cookies. It pairs perfectly with a hot cup of coffee or tea on a chilly morning, and it makes a cozy afternoon snack with a drizzle of honey or maple syrup.
Storage Instructions
Store your pumpkin bread in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, you can refrigerate it for up to 5 days, wrapped tightly so it doesn’t dry out.
For longer storage, freeze the cooled loaf or individual slices by wrapping them in plastic wrap or foil and placing them in a freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw at room temperature or warm slices in the toaster or microwave for a fresh-from-the-oven taste.
More Gluten-Free Fall Baking Recipes
- Crustless Apple Pie
- Gluten-Free Cranberry Bread
- Gluten-Free No-Bake Pumpkin Cheesecake
- Gluten-Free Pumpkin Pie
- Gluten-Free Pumpkin Muffins
Our Gluten-Free Pumpkin Bread recipe was originally published 9/20/19. It was retested, reworked, and republished to be better than ever 11/12/25.
Yes yes yes! Finally, a GF recipe that is solid all the way around. Great tasting right away, the next day, frozen. . . Don’t matter, these always taste great and do NOT taste GF, which to me is huge. I made them as a big bread, small bread AND muffins and they were all fantastic. I’ll be using this for years.
This recipe is for the best pumpkin bread I’ve had since my grandmothers. It tastes like regular pumpkin bread and is so moist and flavorful.
I love this recipe! I’ve made it three times now. I love the spices and I add walnuts or pecans and or raisins! Thank you!
I purchased the Everything cook book , just to get the Gluten Free Pumpkin bread recipe!! the recipe is not in the two books! 😔😔📚
All I can say is WOW!! I’ve made this recipe 3 times this month because it goes so FAST! I used 8×4 pans the first time, the 2nd time I used a large muffin tin; both times were EXCELLENT!!
Thank you for this recipe! So moist and yummy! My son is the only one with a gluten allergy but we all love it!
This is so good! I served it with cream cheese and it disappeared quickly. Next time I’ll make more then one loaf!
I’ve made this twice now and it’s been perfect. I wonder if the folks who are saying it’s goopy in the middle are misreading it’s one CUP of pumpkin puree, not one can of pumpkin.
This is the best gluten free pumpkin bread I’ve ever had! Followed the recipe as written. Thank you!
I had fresh pureed pumpkin and baked three mini loaves rather than a full size loaf. It was absolutely delicious and moist. Will definitely be making this again!