This moist and flavorful gluten-free pumpkin bread is packed with sweet fall flavors in every bite. Warm cinnamon and pumpkin spice blend together, making this loaf a great loaf to make throughout the fall season. It’s lightly sweet, freezer-friendly, and easy enough for beginner bakers to make with confidence. If you’re craving a classic fall quick bread that nobody will guess is gluten free, this is it.
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Pumpkin is such an incredible vegetable. It’s sweet and earthy, rich, and was just made to go with gluten-free baking. It makes this bread so moist that it is impossible to know it’s gluten-free. This is seriously one of the best fall bread recipes on the blog.
I had a cup of leftover pumpkin puree, and I needed to use it up before it spoiled. This Gluten-Free Chocolate Pumpkin Swirl Cake is another great way to use leftover pumpkin!
You will find this recipe is a good beginner-level recipe. If you are a pumpkin fanatic like we are, check out all of my delicious, easy gluten-free pumpkin recipes! Another family favorite pumpkin recipe is this Gluten-Free Pumpkin Cheesecake. It is a showstopper that will feed a crowd! Are you ready to make this delicious gluten free pumpkin loaf?
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend -I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur’s Measure for Measure
- Pumpkin Puree – I prefer canned because it is ultra-smooth. You can use freshly roasted pumpkin if you prefer. Do not use pumpkin pie filling.
- Plain Yogurt – (Not pictured) I used full-fat coconut-based yogurt. If you are not dairy-free, you can use regular plain yogurt.
- Eggs – Use size large.
- Oil – I used coconut oil, but other light-flavored oils like canola also work well.
- Brown Sugar – You can swap coconut sugar for a lower-glycemic sweetener.
- Non-Dairy Milk – I used almond milk. You can use any type of plant-based milk or regular milk (if you are not dairy-free).
- Walnuts – You can use any nut, but walnuts and pecans go with pumpkin spice flavors.
Make it gum-free by using my DIY Gluten Free Flour Blend. It is made without xanthan gum and uses psyllium husk as a binder.
Flavor Variations:
- Add nuts of any kind. My favorite nuts for pumpkin bread are walnuts and pecans. Their nuttiness works with the earthiness of the pumpkin.
- Chocolate chips are also a delicious addition to pumpkin bread. You can use dark chocolate, milk chocolate, or even white chocolate chips in your recipe.
- Sprinkle coarse sugar on top. I had a delicious clove sugar that I sprinkled on mine.
Recipe Testing Notes and Tips:
I tested this recipe with Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Both worked well, but like all gluten-free flour blends, the batter may need some slight adjustments depending on your blend. Aim for a thick pancake batter consistency; add a tablespoon of milk if the batter is too thick or a spoonful of flour if it’s too runny.
You can read more about Why Gluten-Free Flour Blends Vary if you would like to learn more. For even more gluten-free baking tips, read about which gluten-free flour blends work in which types of recipes.
A Note From My Kitchen
Fall is my favorite time of year, and nothing fills my kitchen with the aromas of pumpkin bread baking in the oven. I’ve been testing and tweaking this recipe for over 6 years, and it’s one of the most reliable quick breads on the blog. Whether you’re new to gluten-free baking or a pumpkin fanatic like me, this loaf delivers every time.
How to Make the Best Gluten-Free Pumpkin Bread (Step-By-Step)
Step 1: Preheat the oven to 350ºF. Add all of your dry ingredients to a large
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Step 2: In a medium-sized mixing bowl, add your wet ingredients and mix well with a whisk.
Step 3: Pour the wet ingredients over the dry ingredients and mix until just “slightly” mixed. Overmixing can make the bread turn out dense.
Step 4: Spray a loaf pan with gluten-free baking spray or line the loaf pan with parchment paper. Pour the pumpkin bread batter into the tin and spread it out so that it is evenly disbursed throughout.
Step 5: Bake this at 350ºF for 40-45 minutes. Note that the bread may require additional baking time, depending on the material of your loaf pan, as well as the size and depth of the pan.
Test to see if it is baked by inserting a toothpick into the center of the loaf. If the toothpick comes out with no batter or crumbs, it is finished baking. If you have batter or crumbs on the toothpick, bake a little longer and retest.
When the bread is finished baking, remove it from the oven to a cooling rack. Let the pumpkin bread to fully cool before slicing it.
Tips for Perfect Gluten-Free Pumpkin Bread:
- Do not use a stand mixer to make the pumpkin bread. It will overmix your batter, leaving you with denser bread.
- If you use freshly roasted pumpkin, be sure to blend it in a high-speed blender to remove all lumps. This will ensure your pumpkin bread isn’t too dense.
Storage and Freezing Tips:
- Store leftover pumpkin bread in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
- Wrap the cooled loaf in plastic wrap, then foil, and seal it in a freezer-safe bag. Freeze up to 4 months. Thaw on the counter or microwave slices for 25 seconds.
Frequently Asked Questions:
I baked this gluten-free pumpkin loaf in a standard 1-pound loaf pan.
Yes, you can use butter or any type of oil you prefer.
If your pumpkin bread didn’t rise, check the expiration date of your baking powder and baking soda. If those are still okay, your oven temperature might be wrong. If you want a dome top on your bread, bake at 425ºF for the first 5 minutes, then reduce the temperature to 350ºF.
More Gluten-Free Pumpkin Recipes:
I am a huge pumpkin lover, all year long. If you are looking for more pumpkin recipes, try some of my favorites!
Love This Recipe?
💬 Did you make this gluten-free pumpkin bread recipe? I’d love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Gluten-Free Pumpkin Bread (Dairy-Free!)
Equipment
Ingredients
- 2 cups gluten free flour blend *See note
- 1 teaspoon baking powder aluminum-Free
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree * See note
- ½ cup plain yogurt Regular or Dairy-Free
- ¾ cup brown sugar
- ½ cup melted coconut oil
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup non-dairy milk
- ½ cup chopped walnuts
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Instructions
- Preheat the oven to 350º F..
- Spray coconut oil or line a loaf pan with parchment paper.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and whisk to blend.
- Pour wet ingredients and nuts into the dry ingredients and mix until the batter just comes together. Overmixing the batter can make your bread turn out dense. The batter should resemble thick pancake batter. If your batter is too wet, add more flour, and if it is too dry, add more milk.
- Pour batter into loaf pan and bake 40-45 minutes, or until done. (*See note)
- Remove the pumpkin bread from the oven and let it sit in the pan for 5 minutes. Remove the bread from the pan onto a cooling rack. Do not slice until it is fully cooled.
Video
Notes
- If your gluten free flour blend doesn’t contain xanthan gum, add 3/4 teaspoon.
- Omit the walnuts to make this recipe nut-free.
- Canned pumpkin will make this cake smoother. Do not use pumpkin pie filling.
- You can use fresh roasted pumpkin puree instead of canned. Blend it with some water in a Vitamix to make it ultra-smooth!
- Bake time will depend on the size and depth of your baking tin.
- To check if your bread is done baking, insert a toothpick into the center of the pumpkin bread. If the toothpick comes back clean, your bread is done baking. If you see batter or crumbs, it will need to bake longer.
- Optional: Add chocolate chips or caramel chips!
- Store leftovers in an airtight container. Freeze slices within two days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older October 2017 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi – I made this pumpkin bread last night. I had a question on the coconut oil. As stated it says ‘1/2 cup of coconut oil melted’. I measured out 1/2 cup coconut oil and then melted it which yielded more than 1/2 cup of liquid oil. My coconut oil is solid.
Or should I have used ‘ 1/2 cup melted coconut oil’ – melt first and then measure? I. used Bob’s red mill 1 for 1 flour. My bread is more dense and wetter than the picture.
Thanks.
Hi Teresa, It should be no more than the 1/2 cup melted. You can melt it in a dish, then easily pour it into your measuring cup. Any excess can go back into the coconut oil jar. If your bread was denser, did you mix by hand or use a stand mixer? I tend to mix by hand, being careful not to overmix. If the batter is wetter, I would add a litle more flour as well.
One of the instructions mentions caramel bits but they aren’t in the ingredients list?
I will double check this. There used to be a brand of caramel bits I included, but I think they are no longer made.
This recipe made delicious gluten free, dairy free pumpkin bread. My non gf husband remarked it was good, and I saw him sneak a second piece. That rarely happens! I used Bob’s Red Mill 1 to 1 baking flour and coconut dairy free yogurt.
LOL, I love your hubby stole a second piece. That is a high compliment, and I am really glad you both enjoyed this recipe. Thank you!
I cannot have yogurt, no matter what brand. What can I substitute with?
Hi Gloria, you can substitute sour cream, or just add extra milk instead of the yogurt.
This is a great recipe. Mine turned out beautifully. I love pumpkin bread and this didn’t disappoint. Thank you for all of the gluten free recipes.
I am so glad you loved this pumpkin bread. Thank you so much.
I made this yesterday and it was delicious. The flavors were perfect and the bread was moist inside with a wonderful crust. I put in pecans because i did not have walnuts and i used almond yogurt as my wife is dairy free.I also used chocolate chips for half of the loaf. My wife and daughter are gluten free and have been enjoying your recipes. Thank You
You made my day Glenn. Thank you for coming back to let me know you all loved the recipe :-).
Made this yesterday. It is delicious! I used chocolate chips as I did not have any carmel bits and I also added walnut pieces. Yummy!!
I am so glad you liked it, Maria. I would love if you could give it a rating if you have time.
I made it . It’s delicious. Thank you
I am so glad you liked it! Thank you for coming back to let me know!
Hi. This looks delicious, but where do you use the almond flour?
Hi Shannon, I clarified this recipe a bit. It was definitely vague. If you are using the Pamela’s Baking Mix, the almond flour is included. If someone needs nut free, I added some ideas to convert the recipe to nut free. I hope this helps. Sandi
I am lactose intolerant. Is there a substitue for the plain yogurt? They make lactose free yogurts, but they are all flavored.
Hi Ellen, Actually Dream makes a dairy free yogurt (Coconut milk and almond milk options) that come in a plain flavor. If you can’t find this brand, vanilla will work. Just reduce the sugar a tiny bit if you use the vanilla. Please let me know how it turns out 🙂
I would love to try this recipe…I don’t need to worry about the gluten free part so what could I substitute Pamela’s Pancake and Baking mix with ..regular pancake mix ??
Hi Jill, That is a good question. The Pamela’s mix has almond flour, which is a different texture and absorbs liquid differently. I would give it a try, but I haven’t baked with gluten in 9 years so I am not sure I will be much help.