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Slices of moist gluten-free pumpkin bread on parchment paper, showing a soft crumb and golden-brown crust.
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5 from 155 votes

Gluten-Free Pumpkin Bread

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 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.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free dairy-free pumpkin bread, gluten-free pumpkin bread
Servings: 12 servings
Author: Audrey Roberts

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
US Customary - Metric

Instructions

  • Preheat oven to 350°F (177°C) and spray a 9x5 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!

Video

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

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