Gluten-Free Pumpkin Bread {Dairy-Free}

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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5 from 114 votes

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is moist, dense, full of pumpkin flavor, and is perfectly spiced. The recipe is also naturally dairy-free. 

Course Breakfast, Dessert

Cuisine American

Keyword gluten-free dairy-free pumpkin bread, gluten-free pumpkin bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 12 servings

Calories 217kcal

Author Audrey

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!"

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 166mg | Potassium: 94mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3254IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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