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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 coconut or oat flour. For almond flour, see this Almond Flour Pumpkin Bread recipe instead.
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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★Did you make this recipe? Please give it a star rating below!★
Gluten-Free Pumpkin Bread
Ingredients
- 1 cup canned pumpkin, , not pumpkin pie filling
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups gluten-free all-purpose flour flour
- 1/4 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!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pumpkin bread recipe was wonderful just as it is. I have made it many times and have also given it as a gift and they loved it!!!!!
How much is a can – 1 cup? 308ml?
Hi Bev, 1 cup of canned pumpkin is 227 grams, or about 1/3 of a standard 15-ounce can.
Delicious! Added chopped pecans to the top of the bread, but also made muffins out of this and topped with cream cheese frosting. Phenomenal! I was a little generous with the spices due to other comments and I was happy with it. Was super easy, I’ll definitely make it again and again.
Just made this bread for Thanksgiving. Delicious! I used Bobs Red Mill 1 to 1 flour and followed recipe just being a little heavy on the pumpkin pie spice. It came out perfect. Thank you!
Can rice flour be substituted?
Hi Sharon, we tested this recipe with a GF flour blend, so we cannot comment on whether just rice flour would work here.
Very good. Moist and delicious!
I have used this recipe for muffins and they come out perfectly every time. I do, however, sub coconut oil for vegetable oil. I use ‘Just About Foods’ all-purpose (gluten free 1 to 1)baking flour. The recipe makes 6 standard sized muffins.
My gluten free flour has guar gum in it–should I still add xanthan gum?
Hi Sunny, only omit the xanthan gum if your flour blend specifically contains xanthan gum!
Loved this recipe! I was so delicious! However, I too, accidentally used one CAN of pumpkin instead of one cup. I would like a little more pumpkin taste, so should I have doubled the pumpkin spice since I used the whole can of pumpkin? Thank you!!
Hi Becky, if you felt like it could use more spice with the additional pumpkin, you could certainly add more!
Great recipe!
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 whip cream topping, amazing!
Love love the pumpkin bread recipe.
I never leave reviews but this was surprisingly good so I felt it warranted one!
Went by the recipe and added pumpkin seeds on top prior to baking.
Came out moist and delicious. I used King Arthur measure for measure flour and it was great!
Comes out perfect every time, highly recommend!!
delicious flavor, moist for days! This tastes as good as the one we buy at Trader Joe’s. Thank you.
So delicious warm from the oven. I am in tastebud heaven!
Amazing! This will definitely be my go to for pumpkin bread. I made it exactly how it says but put in muffin tins and added turbinado sugar on top. 10/10
Excellent recipe! Several changes to make it more healthy: Cut entire sugar to just the 1/2 cup brown sugar, and bake the batter into 12 muffins. Bake for 18 minutes, then watch carefully so they don’t dry out.
It’s so good my family eats it and they usually don’t eat gluten-free food.
I accidentially posted my comment without rating the recipe. This is definitely 5*s. I will also add that I use a kitchen scale for measuring ingredients. I used 6oz of GF flour, so 2 oz per 1/2 cup. They turned out great!
I look forward to trying some of your other recipes. I too need to DF and GF so its great to find good tasting recipes with those restrictions.
Just made your GF Pumpkin Bread. Thank you so much, it is delicious. I made them into muffins. YUM!
please tell me what size is your can of pumpkin
Hi Jane, we used 1 cup of canned pumpkin, which is just about half of a 15-oz can.
Loved it! Perfect texture. I used America’s Test Kitchen GF flour recipe with the added xanthum gum. I also added about 2/3 of the sugar and it had the perfect sweetness for me. Thanks for the recipe!
Can this recipe be used with a bundt pan?
Hi Jeanne, we haven’t tested this recipe in a bundt pan, unfortunately!
A drop in temperatures last week sent me searching for a GF DF pumpkin bread recipe, and yours sounded the best. I tried it, and it was! I have to eat GF DF, but my child, who does not, said it was the best pumpkin bread she’d ever eaten. I didn’t have brown sugar (gasp!) but I did have molasses, so I compensated for the lack of brown sugar by adding a bit more white sugar and then adding molasses with the eggs and vegetable oil. I also did not have normal GF flour (apparently I need to get to the grocery story) so I substituted GF pizza flour. I will come back to your site to find more scrummy recipes.
I can’t believe this is gluten free! Better than any “normal” pumpkin bread I have ever baked! ⭐️⭐️⭐️⭐️⭐️
Thank you for sharing. Recipe turned out very well. Nice and moist. I did cut back a bit on the sugar and pumpkin spice. Must say these pop up add and the constant scrolling a bit frustrating. My iPad froze up so I had to use my iPhone instead.
Delicious and easy to make😋 I am making it again in less than a week!
I don’t use sugar. would it work with maple syrup. Thanks.
Hi June! Unfortunately, maple syrup to sugar isn’t a 1:1 substitution. You’d need to use less maple syrup and also reduce the amount of liquids in the batter. I can’t make exact recommendations without testing it out myself. If you end up subbing in maple syrup, let us know how it turns out!
Followed the recipe to the letter and it was fantastic. Gluten free, and yet super fluffy. 10/10 will be making again!
Can I double this recipe by doubling all the ingredients and get same outcome?
Hi Gabby! Yes, should be able to. Weigh the batter very carefully to split it evenly in half and bake in 2 separate loaf pans.
I have made this GF pumpkin bread many times. More and more of my non gluten free friends have fallen in love with this pumpkin bread. In fact I just took one out of the oven 5 minutes ago. My 2nd one in 2 days. My biggest fans are my next door non GF neighbors who will be enjoying 1/2 tonight. She said it’s better than her Mom’s.
Hi! Can I use flax eggs instead of eggs?
Hi Julie! This recipe hasn’t been tested with flax eggs, but I certainly don’t see why not. You can try 1 tablespoon of flaxseed + 3 tablespoons of water for each egg in the recipe. Let us know how it turns out!
So yummy. I added 2 scoops of unflavored protein powder and used monk fruit sweetener.
Great recipe. I used Bobs Red Mill GF 1 to 1 baking flour and came out great. Very moist and tasteful. My husband even enjoyed it and usually hates GF quick breads. My new favorite pumpkin bread!!!!
i made this for a bake sale and had people commenting about how good it is. I gave a slice to my husband who doesn’t generally eat GF, and he was impressed! I give it a 5-star rating. SO good!
Amazing! I was looking for a gf and df pumpkin bread similar to my mom’s old recipe (not gf and df). Hers makes 3 loaves of pumpkin bread. So I tripled this recipe and it worked perfectly. I used avocado oil and unsweetened almond milk.
Amazing & delicious!! Made this several times everyone loves it!!
The best and easiest recipe. Always delicious. I use bobs 1 to 1 baking mix gf flour and its great.
I made this GF pumpkin bread because many of my family members are gluten free. I had company 2 weeks before Thanksgiving and it was a hit, especially with my thirteen year old grandson! His request was can you please make this for Thanksgiving. And of course I did! Everyone enjoyed the pumpkin bread, even those who are not gluten free. Thanks for a delicious recipe!
I have learned so much from you and your recipies, thank you ! This is another of my favorites.
Lovely and moist. Unnoticeable gluten free. I use a gf mix from a local bakery with brown and white rice flour, tapioca starch and xantham gum. Worked great👍🏼. Thanks for the recipe. Takes the guesswork out of baking gf. Now I have some sequestered away in the freezer for those times when I want a treat and can’t eat what’s available. 🤗
The first time I made this bread even the top was soft and it was delicious. it was gone in two days!
Can I sub melted butter for the vegetable oil? I need gluten free but prefer to use butter when possible. Thanks!
Hi Heather! You can use melted butter in place of the oil. Thanks for asking.
this recipe is super awesome and simple. My boyfriend has a gluten-free diet so i found this recipe to be the best and most efficient for us to have awesome pumpkin bread. next time i will try a different kind of bread, maybe banana nut… Thank you for the recipe. Happy Thanksgiving to you all.
Bread came out very flavorful and moist! I added chocolate chips. I do have a quick question. If making these into muffins, does it change the cooking time?
Good morning – question, I’ve never seen the leavening agents added to the wet. I want to make this today and I use King Arthur Measure for Measure in all my baking unless they are yeasted products.Let me know if this is standard just for this recipe. THanks!
Hi Mina! This is a quick bread recipe (no yeast) so you can easily use the King Arthur Measure for Measure. Thanks for asking. I hope you enjoy the gluten-free pumpkin bread!
Excellent results; dense bread & very satisfying. Included a 1/2 cup of plumped raisins after the last step and they were a delightful addition.
Best Gluten Free Pumpkin bread recipe hands down!! Thanks
Mama Knows Gluten Free is by far the best baking source I’ve found, and this recipe is phenomenal! Delicious and perfect consistency! *I DO substitute unsweetened applesauce 1:1 for vegetable oil in all of my baking, which often makes things more spongy. But this recipe is super moist, even with the substitution!
Absolutely delicious recipe and sooo easy. I used one bowl for mixing recipe. Made three small pumpkin breads. Look forward to making this recipe often.
So easy and absolutely delicious. Very moist and I agree with others, the best pumpkin bread ever! I made muffins and they turned out great!
I am just going to wrap this up and take it to a coffee shop, order a coffee, and pretend that this pumpkin spice loaf was on the menu! It’s delish. I added some cream cheese frosting and I cannot get enough.
This is an awesome recipe that everyone loves! I stopped saying it’s GF because nobody can tell the difference. I replaced the oil with apple sauce and it makes it wonderful and moist. I use Bob’s Red Mill or King Arthur 1:1 flour. Always make a double batch! I do both muffins & mini loafs. 10 out of 10 would recommended!! 🥰💕🎃
Made this recipe this morning in mini loaf pans and my daughter loved them! I did add chocolate chips and for some reason I thought the recipe said 1 can of pumpkin so I added a 398ml of pumpkin and I have the say I will be doing that again. A happy mistake.
I also did 1 can, not 1 cup, on accident and thought it turned out great! My mom, who usually hates the texture of GF things, thought it was great, too!
Accidentally put them in a muffin pan because I forgot what I was doing! lol. Hoping they turn out great still based on all the reviews.
Excellent recipe! Made as mini loaves and added pecans and dried cranberries. No one could tell they were GF and everyone loved them. Amazing texture amd taste. Making second batch this morning. Would like to try and freeze a few, but I know they’ll be eaten up before I get the chance!🙃
This was absolutely amazing! I like a lot of chocolate chips, I didn’t even wait 2 minutes to eat.
I made this for my daughter who is GF/DF. I am always trying new recipes for her to enjoy when she visits us . This Pumpkin Bread was a slam dunk!!! She loved it . I added chocolate chips( a brand she can eat ) and it was delicious . I will be making this again during the fall season for sure . I purchased your baking cookbook and can’t wait to try more delicious recipes .
New favorite pumpkin bread recipe! I made this for a gluten-free friend, but I prefer it to the glutinous pumpkin bread recipe I have been using for years. This recipe gives the bread more structure without becoming dense, and the extra pumpkin spices bring more flavor! Thank you!
Made these today using King Arthur GF flour. Great taste and texture. I actually made 24 mini muffins instead of a loaf because they are easier to pull out of the freezer for a snack or to put on a plate to share. Also decreases the baking time to about 16 min. People always ask me if this bread is GF because they can’t tell from the taste. I find your recipes are not complicated to make and taste great!
Made this yesterday and would love to add a pic but it’s all gone already! My gown daughter has to be gluten-free; her favorite thing is pumpkin bread, and she was missing it. I was skeptical that she would like this but she said it was even better than the regular recipes. We’ll be making it again today. Thank you so much for your website and recipes.
This is the best pumpkin bread I’ve ever made! My husband, who isn’t gf even says it’s better than any with gluten. I’ve used it with flax eggs and regular. Now I usually use one flax egg and 2 regular. It’s awesome! We love it!
this is the second time for me to bake this. this is truly a great recipe. it’s simple and easy, quick too. it turned out delicious. my granddaughter said I had
make another when the first one was gone hence I’m doing it again. I used turbinado sugar in place of the granulated sugar. we love it.
This recipe is delightful. The bread was moist and spongy just like regular pumpkin bread. I literally cannot tell it’s df & gf! I brought some in to work and it was a huge hit with my coworkers. I’ll be making this often during the fall and winter seasons. And buying your cookbook. Thank you!
By far the best GF pumpkin bread I’ve had. I’ve made it twice. The second time I didn’t have vegetable oil, so I used Crisco shortening instead since that’s what I use in my banana bread recipe. It’s still in the oven but I’m sure it will be just as delicious. Thank you!
Turned out AMAZING!!!!!!
LOVE IT!!! I did not have a full 1 1/2C GF flour blend so added in some tapioca flour and oat flour with a smidge of xanthan gum to make the flour amount and it turned out perfect!! My non-GF husband loved it as well. In to my list of keeper recipes it goes!
This is fabulous! Moist and spices are just right. I divided this into 3 small loaf pans and baked them 40 minutes. They were perfect.
If I could give 10 stars I would. Sooooo delicious, I will definitely make again and again. Very moist! I’ve found that gluten free flours are not always the same cup for cup, so when you said it should be thick, and mine wasn’t, I needed more flour, so I added more flour until it was thick, and it turned out absolutely perfect!!! Thanks for sharing! I used coconut oil for buttering the pan and sprinkled the pan with a generous amount of cinnamon and sugar and then sprinkled the top of the batter with it as well. (I do this with all my sweet breads and it gives it a sweet crunchy crust)
Made this today with left over pumpkin I had in the freezer. It was excellent. As an after thought I wished I had added raisins.Will have to make another one.I have used many of your recipes. Bread recipes, pizza recipes . All are excellent. I have used Pillsbury flour if available and King Arthur with excellent results.Keep those recipes coming. I know if it is a mama knows gf recipe it will be a good one.
Amazing!! Next time I will half to make a double batch. I did add sweetened ginger in a jar chopped up. It gave it a whole new flavor!
Delicious with a great texture. Thick, moist crumb, and a hardy bread that doesn’t crumble. I use the Americas Test Kitchen gluten free flour mix. I doubled the recipe and it did great! My non-gluten free people thought it was regular flour pumpkin bread.
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.
Moist and delicious! I’ve only started baking gluten free and this set a high standard.
I just used apple pie spice (cinnamon, nutmeg, ginger, clove) and topped it with sprouted pumpkin seeds.
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.
Holy cow – PHENOMENAL! Easy and delicious.
lives up to the description! moist and flavorful! cooking time is spot on which I really appreciate in a busy kitchen.
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!
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)
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!!!!
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.
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!
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 🙏🏻
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!
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!
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.
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
The best yet, so moist !
Pretty easy and absolutely delicious!
This was so delicious, light, and airy. Perfect balance of sweet and spice!
This is delicious and everyone loved it!!
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 !!
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!
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!
This pumpkin bread is so good! It reminds me of what I’ve been missing since I had to go GF.
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.
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 🙂
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.
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!
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!
My family LOVES this recipe! We make a double batch every week for snacks. Just a tip- if you make a double batch you can use one-15 oz can of pumpkin and it works out great and no waste. To make it work for our family we used coconut oil instead of vegetable oil and Namaste GF flour from Costco. Sometimes we skip the spices and add dark chocolate chips. We have also made a sugar crumb topping with success. This is great with a cup of coffee or tea in the afternoons! The only problem with this bread is once you serve it to your friends- everyone expects you to bring it to every gathering!
I had to make this pumpkin bread again I know the Holidays are over but I love this bread with a cup of coffee, thx it’s the best
I actually made this with puréed cooked carrots instead of pumpkin, and I subbed 3/4 cup of maple syrup for the sugar, plus some stevia. It came out amazing! Perfect texture. I will definitely be making this again, and maybe trying it with pumpkin in the future.
This was so good! I put a sugar/crumb topping on it and loved it! The texture was slightly more chewy/dense than a gluten pumpkin bread, but it was much better than most gluten free breads I’ve made/had.
This bread is moist and delicious! Changes I made based on other comments: used half the amount of granulated sugar and substituted coconut sugar for brown and did half the amount with that as well. Used bobs red mill gf flour and avocado oil. I do not own a 9×5 pan, so I spread it out in a parchment lined 9×9 cake pan and baked @375 for about 30-35 minutes. Just printed out the recipe and will be my go-to for pumpkin bread! Thank you for sharing another great recipe!!
Great recipe – can’t tell that it is gluten free. 🙂
This recipe came out so great, and has become a fav of even the non-gluten free among us. I top mine with a little cinnamon sugar before baking, and usually let my batter sit for about 20 min or so. Moist and delicious every time. Thank you!! Xxoo
I made this pumpkin loaf for the first time for a small Halloween gathering this afternoon. Everyone who tasted it, loved it and I brought home an empty container! For a GF loaf, it is moist ànd cuts easily into small slices. I followed the comment advice to put in half the listed sugars and it was fantastic. I would definitely eat a slice of this loaf for a breakfast treat. Thank you for sharing.
So good. My husband has never liked pumpkin bread and ate several slices.
I’ve made this recipe gluten free and with regular flour for the rest of my family and it turns out perfectly every time! It’s SO very good! Even my husband who does not like anything GF loves this recipe.
Quick, yummy, one bowl, easy to follow recipe! I used half the granulated white sugar and half the brown, subbed coconut oil for the vegetable oil. So half the sugar, and a different oil. Turned out delicious! I will definitely try more of your recipes. 🙂
I tried this recipe, it came out great. Looks exactly like the picture. I used an extra egg because my large looked more medium sized. Next time chocolate chips are a must for me!
Genuinely delicious pumpkin bread. No one would guess it is gluten free. I eat gluten, and bake gluten free for my MIL. We were both impressed with this bread. YUM! Thanks “Mama”!
This is THE BEST pumpkin bread I’ve ever had! Including pumpkin bread with gluten! It’s incredible. Each bite is moist & fluffy and the taste is delicious: a wonderful medley of spices! I had 2 1/2 slices! Perfect dessert! I didn’t have brown sugar so I subbed in white sugar + a tiny amount of maple syrup (as per the internet), and it worked well! I also used coconut oil rather than vegetable oil. My partner & I ate it plain and with cream cheese, and it was fantastic.Thank you SO much for this amazing recipe, Audrey! This is a keeper!!!
SO DELICIOUS!! Spiced perfectly and wonderfully moist! I substituted Lakanto monkfruit sweetener for sugar and vanilla greek yogurt for vegetable oil (and added chocolate chips of course) and it came out amazing! I love getting in the fall spirit while still staying on track of my health goals! Thank you so much for sharing this amazing recipe.
I did a couple minor substitutions, but it was so helpful to have a framework. Thank you!
I’ve made this six or seven times and it’s never been anything less than delightful! It always gets rave reviews and is better than anything I’ve been able to find in-store or at a bakery. Cooking with pumpkin is the best, especially with gluten free, which tends to be a bit grainy and dry.
I like to double the spice blend (use two tablespoons instead of one) and go heavy on the cloves, but I’m a big fan of warm spices! I also like to add a thin layer of cinnamon sugar on top before baking, which gives it a bit more variety in texture. Hard to go wrong with this recipe though!
Sooo good!! I made this recipe tonight with bobs red mill 1:1 gluten free flour, left out 1/4 cup of sugar and added chocolate chips instead! They puffed up so nicely in my mini bread loaf pans! I will be making it again for sure! Thanks for also having lots of dairy free options!
Second time making it, this is a winner!
This is a wonderful recipe. I make a crumb topping with butter substitute coconut sugar and pecans. So good. For Christmas I’m making it into moon pies instead of a pumking roll. It’ll have a cream cheese filling. They are delicious and people do not care that its gluten free. Well they don’t know it either haha
Love this recipe! Thank you for sharing. Would like to make mini loaf pans next time. How would you adjust cooking time? Thank you and Merry Christmas!
Hi Janet! I am so happy that you love the pumpkin bread. I have not tried baking it in mini loaf pans. Start watching your loafs once they have baked 20-25 minutes. Please let me know how they turn out. Thanks again for the wonderful 5-star recipe review!Merry Christmas and Happy New Year.
I have used this recipe several times as a loaf but also mini muffins and donuts. Everyone LOVES them and can’t even tell it’s GF. The best ever! Thank you!
Love, love, love this recipe. Gluten free can be so iffy and often not well received by those who don’t have to eat gluten free but you’d never know with this recipe. I used pumpkin I cooked down myself and it worked perfectly. I’m going to make two more loaves tomorrow!
So yummy! Both of my teens loved it and fought over the last few pieces and crumbs too. Will def make often. Thank you so much for this delicious recipe. Trying to do it on your own gets very expensive w everything gluten free and organic. You have a very happy follower. Jen
Very delicious and moist. I love pumpkin. This bread is perfectly spiced and good.
This was delicious. I have had trouble finding gluten free recipes that taste good. Thanks!! Will be sharing with my daughter who is also gluten free.
I made this today and substituted the sugar with coconut sugar and monk fruit sweetener. It turned out great and has given me a nice breakfast option. Might just pick up coconut whipped topping to make this a nice dessert.
I made this for my gluten free sister and had to try it-delicious! It is now my new go to recipe even though I’m not GF!
Thank you!
I replaced the ⅓ cup of oil with ⅓ cup of melted canna butter. It works beautifully 1 slice to help me sleep at night. I love the recipe.
This came out great. I made it with an almond/potato/sorghum flour mix I found somewhere, plus a tablespoon of psyllium powder instead of xantham gum. It sticks together well but also comes apart too, unlike some more rubbery gluten free experiments I’ve made. I would definitely recommend using a blend that has almond meal as the first ingredient. I also halved the sugar and used cassia, nutmeg, and allspice as the spices. I used butter instead of vegetable oil. It did take an entire hour to cook, so total time to make was probably about an hour and a half including cooling after coming out of the oven. Good recipe.
Excellent!
I have made this recipe in small loaf pans, I have made 12 loaves so far. It is so moist & simply tastes wonderful. I have gotten so many comments on it. I’ll just keep making it. Thank you so much. GF is expensive when you have to throw away your whole recipe, mama knows gluten free. Amazing recipe, no throwing this away 🙂
I’ve been gluten free for a while but I never really bake, but I was in the mood for a fall treat. This bread was fantastic! I made it and shared with my family (who aren’t gluten free) and they couldn’t even tell. Will be making it again!!!
This bread is delicious! A bit too sweet for me. But that’s my particular taste. Also to be fair ,I added some semisweet chocolate chips because my kids always want them so maybe without them this bread would be perfect. I am new to gluten free baking since my husband has shown some recent reactions to it. I used avocado oil, coconut sugar and the Organic’s gluten free flour blend. Thank you for sharing your recipe:)
I just made this and it’s amazing . I did use King Arthur gf measure for measure . It’s super moist but not breaking apart . Perfect . I decreased the pumpkin spice to 1/2 tablespoon and 1 teaspoon bc my kids are haters of spices . Will definitely be a keeper !
Very good – nice and moist without being dense
I made this today to kick off the fall season (even if I am just a tad early). This recipe is delicious! The bread was nice and fluffy (not dense) and rose well! Will keep this recipe for the future!
This was INCREDIBLE! Moist, delicious, and not too sweet. Can’t wait to make it again.
Hello! Excited to make this bread. What size can of pumpkin?
Hi Dana! The recipe calls for 1 cup of canned pumpkin. I measure out 1 cup of a normal size 15 ounce can. I hope you enjoy the pumpkin bread!
This recipe is fantastic! I’ve made it twice now within a week. The only thing I changed is using light tasting olive oil. Delicious! I can’t wait to try more recipes.
Thank you so much Christine for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin bread. Thank you for sharing that you used olive oil, as I know it will help others. Thaks again!
Ok, so I made this a week ago, (2 small loaves) with an unexpectedly long bake time, but I waited, and they were Amazing! But, I’m making it again tonight because I have been craving it ever since, and I realized I mistakenly used a whole 15 oz can of pumpkin the first time! It was so good and moist though, that I just repeated the mistake and I’m looking forward to round two!
This recipe turned out very moist with a great flavor! I don’t usually do gluten-free baking, but I made this more my self-proclaimed “pumpkin bread fanatic” mother-in-law, and she said it was one of the best pumpkin breads she’s ever had! Thank you!
Thank you so much Kate for the awesome 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the pumpkin bread. You are so welcome, I love sharing what I make for my family. Thanks again!
I have never commented on a recipe. But o made this tonight. And it was great! We did muffins and bread. A hit at our house! Thank you for taking the time to share this. We are gluten free, dairy free so it was perfect. Absolutely love this and will make it again and again!
Thank you so much Sarah for the awesome 5-star recipe review, it really made my day! I am so happy that you loved the pumpkin bread (and muffins). You are so welcome, I love sharing what I make for my family. Thanks again!
Thank you so much for not only this recipe but all of them that you share. You explain everything so nicely and include such great pictures…you are truly a blessing to those of us who have to eat gluten free. Please continue your great work as we do appreciate you!!
Thank you so much Rebecca for the wonderful 5-star recipe review, you really made my night! You are so welcome, I love sharing what I make for my family. It makes my heart so happy that you enjoy my recipes. I started my blog to help others, and it is a real blessing to me too. Thank you again for your kind words and encourage3ment!
This recipe looks amazing and can’t wait to try! I’m also allergic to eggs, so I’m this recipe, what would you use to sub out the eggs?
Thank you so much Tracy! I have not tried an egg replacer with this recipe. I have baked with Bob’s Red Mill egg replacer with other of my recipes. If you try baking the pumpkin bread egg-free will you please let me know how it turns out? I hope you enjoy the pumpkin bread!
I made this for our Thanksgiving dinner and used Namaste brand egg replacer in place of the eggs. It turned out really well! My gluten- and egg-allergic daughter loved it! Thanks for a great recipe!
This pumpkin bread recipe is the BEST!! My boys beg me to make it as we run out! I have made close to 20 loaves in the past month or so and they always turn out yummy! My kids enjoy sharing it with their friends and then the moms are texting me wanting to know where I bought our yummy GF bread!?
Thank you so much Lori for the awesome 5-star recipe review, it really made my day! My heart is so happy!? It means th world to me that your family enjoys the pumpkin bread. Thank you again!
I don’t usually review recipes but this bread is AMAZING and worth 10 stars!! The flavor and texture are both perfection. I made with Pillsbury flour because I had on hand so second that recommendation. This will be in a heavy fall rotation.
Thank you for this one!!!
Thank you so much Jennifer for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin bread and the flavor and texture are both perfect (and worth 10 stars). You are so welcome, I love sharing what I make for my family. It makes me really happy to hear that you will be making it again. Thank you again!
Everything you make is delicious!! This looks so yummy, I’m excited to try. Excited for you new cookbook!
Thank you so much Natalie for your kind words and encoragement! I am super excited about my cookbook and I feel very blesssed. I hope you enjoy the recipes!
This bread is amazing! Easy to make and delicious! I have celiac and my husband is diabetic. This is a perfect treat for us and to share!
Thank you so much Paige for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the pumpkin bread, that is was easy to make and delicious. Thank you again!
Amazing recipe!
Thank you so much Lauren for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin bread. Thanks again!
Amazing! I regretted the news that I have Celiac disease! Mama knows gluten free made it all better! Thanks Mama!
Thank you so much Tanna for the awesome 5-star recipe review! Your kind words really encouraged me and make my heart so happy!? I love helping others by sharing what I make for my family. I am so happy that you enjoyed the pumpkin bread. You are so welcome, I love sharing what I make for my family. Thanks again, you really made my day!
I just send you a message and just wanted to say also keep up the good work I did rate this recipe 5 stars thx I’m making this recipe tomorrow
Thank you so much Cindy for the wonderful 5-star recipe review, your kind words and encouragement! It really means a lot to me. I hope you enjoy the pumpkin bread!
Thank you for such a detailed instruction to how to make pumpkin bread.
I would definitely try this at home on Halloween day.
Keep sharing:)
Thank you so much, Chaitali for the awesome 5-star recipe review! You are so welcome, I love sharing what I make for my family. I hope you enjoy the pumpkin bread!
Sounds great,can’t wait to make this pumpkin bread,I’vemade gf pumpkin bread before but this recipe is much easier and sounds better, thx Cindy from Colorado
Thank you so much Cindy I hope you enjoy the pumpkin bread! I am so glad that this recipe is much easier and sounds better than your previous recipe. Please let me know how you like it.