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}
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!
★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
- 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!"
Rachel says
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!
Cindy says
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
Max says
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.
Kate says
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.
Lora says
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!!
Steve says
Great recipe – can’t tell that it is gluten free. 🙂
Stacey Ann says
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
Marlene says
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.
Pat says
So good. My husband has never liked pumpkin bread and ate several slices.
Carrie Callis says
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.
Kelly says
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. 🙂
Heidi says
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!
Laura says
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”!
Heather S. says
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!!!
Eden Vold says
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.
Lindsey says
I did a couple minor substitutions, but it was so helpful to have a framework. Thank you!
Ollie says
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!
Michelle Duncan says
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!
Tmn says
Second time making it, this is a winner!
Dale Ann Lathrop says
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
Janet says
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!
Audrey says
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.
Marina says
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!
Betty-Anne Van Rees says
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!
Jennifer Fortunato says
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
Linda Taylor says
Very delicious and moist. I love pumpkin. This bread is perfectly spiced and good.
Cherry says
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.
Julie Culshaw says
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.
Carolyn says
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!
Dev says
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.
nomen nescio says
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.
Kathy Sheaffer says
Excellent!
Barb GILLIGAN says
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 🙂
Sophia says
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!!!
Rossana says
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:)
CBJ says
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 !
Jo Greenwell says
Very good – nice and moist without being dense
Sarah McGowne says
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!
Mimi says
This was INCREDIBLE! Moist, delicious, and not too sweet. Can’t wait to make it again.
Dana Good says
Hello! Excited to make this bread. What size can of pumpkin?
Audrey says
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!
Christine says
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.
Audrey says
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!
Hannah says
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!
Kate says
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!
Audrey says
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!
Sarah says
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!
Audrey says
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!
Rebecca Oliver says
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!!
Audrey says
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!
Tracy says
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?
Audrey says
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!
Kristie says
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!
Lori says
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!?
Audrey says
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!
Jennifer says
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!!!
Audrey says
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!
Natalie says
Everything you make is delicious!! This looks so yummy, I’m excited to try. Excited for you new cookbook!
Audrey says
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!
Paige Becnel says
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!
Audrey says
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!
Lauren says
Amazing recipe!
Audrey says
Thank you so much Lauren for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin bread. Thanks again!
Tanna says
Amazing! I regretted the news that I have Celiac disease! Mama knows gluten free made it all better! Thanks Mama!
Audrey says
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!
Cindy says
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
Audrey says
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!
Chaitali Dubey says
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:)
Audrey says
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!
Cindy says
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
Audrey says
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.