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!"
Elaine Ylioja says
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!
Pollie says
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.
Irene says
Amazing & delicious!! Made this several times everyone loves it!!
Amy says
The best and easiest recipe. Always delicious. I use bobs 1 to 1 baking mix gf flour and its great.
Sheryl says
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!
Cindi says
I have learned so much from you and your recipies, thank you ! This is another of my favorites.
Andi Suderman says
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. 🤗
Sarah says
The first time I made this bread even the top was soft and it was delicious. it was gone in two days!
Heather says
Can I sub melted butter for the vegetable oil? I need gluten free but prefer to use butter when possible. Thanks!
Audrey says
Hi Heather! You can use melted butter in place of the oil. Thanks for asking.
barbara butts says
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.
Rachel says
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?
Mina says
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!
Audrey says
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!
Rick says
Excellent results; dense bread & very satisfying. Included a 1/2 cup of plumped raisins after the last step and they were a delightful addition.
Priya Saluja says
Best Gluten Free Pumpkin bread recipe hands down!! Thanks