This moist delicious dairy-free gluten free pumpkin bread is a quick bread that just screams fall. Sweet with just the right amount of cinnamon and pumpkin spices, this homemade pumpkin bread is perfect with breakfast, or as a dessert.
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!
Pumpkin is such an incredible vegetable...its sweet earthy richness was just made to go with gluten free baking. It makes cookies and cakes so moist, it is impossible to know they are gluten free. Try it in this incredible Gluten Free Chocolate Pumpkin Swirl Cake!
I had a cup of pumpkin puree leftover from when I made pumpkin cookies the other day and I needed to use up the canned pumpkin before it spoiled.
Why you want to try this recipe:
This is seriously one of the best quick bread recipes on the blog. It is a perfect recipe for those who are Celiac and wheat free! Not only is this moist cake easy to make, but it is also easy to make extra and freeze a loaf!
Another family favorite pumpkin recipe is this Gluten Free Pumpkin Cheesecake recipe. It is a showstopper that will feed a crowd! Are you ready to make this delicious gluten free pumpkin loaf?
What you need to make this recipe:
- Gluten Free Flour Blend -I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Eggs - size large
- Pumpkin puree - I prefer canned because it is ultra-smooth. You can use freshly roasted pumpkin if you prefer.
- Plain yogurt - use full-fat yogurt
- Brown sugar
- Coconut oil
- Pumpkin pie spice - a delicious combination of nutmeg, ginger, cinnamon, and cloves.
- Almond milk - or any non-dairy milk
- Walnuts - you can use any nut but walnut and pecan go the best with pumpkin spice flavors.
Step 1: Preheat the oven to 350 F degrees. Add your dry ingredients to a bowl and whisk to blend.
Step 2: In a medium bowl, add your wet ingredients and mix well.
*Make it vegan by using an egg replacer like Bob's Red Mill Gluten Free Egg Replacer!
Step 3: Pour the wet ingredients over the dry ingredients and mix until just "slightly" mixed. **Note, if you overmix the batter your gluten free pumpkin cake will not be as light and fluffy.
Step 4: Pour the pumpkin bread batter into a greased bread loaf tin and bake at 350º F for 40-45 minutes.
How do you know when your bread is done baking?
Test to see if it is baked by inserting a toothpick into the center of the loaf. If the toothpick comes back with no batter or crumbs, it is finished baking. If you have batter or crumbs on the toothpick, bake a little longer and retest.
- Nuts of any kind. My favorite nuts for pumpkin bread are walnuts and pecans. Their nuttiness works with the earthiness of the pumpkin.
- Adding chocolate chips is also a delicious addition to pumpkin bread. You can use dark chocolate, milk chocolate, or even white chocolate chips in your recipe.
- Caramel chips. I may be addicted to those yummy chips!
- Sprinkle coarse sugar on top. I had a delicious clove sugar that I sprinkled on mine. (I found it at a spice shop in Sacramento but you can also make your own flavored sugar.)
Tips and Recipe FAQ:
You can make this pumpkin bread recipe nut-free by omitting the walnuts and making sure you use non-dairy milk that is not nut-based.
This pumpkin bread will last up to 4 days in an air-tight container in the refrigerator.
Yes, to freeze a cooled room temperature loaf, wrap it in plastic wrap. Next, wrap it in aluminum foil. Lastly, seal it in a Ziplock freezer bag and freeze it. It will keep up to 4 months in the freezer.
More delicious gluten free pumpkin recipes to try:
Just in case you love donuts, you will want to try this amazing Gluten Free Pumpkin Donuts recipe too!!
Gluten Free Pumpkin Bread
- 2 cups Gluten free flour blend *See note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup plain yogurt I used full fat yogurt
- ¾ cup brown sugar
- ½ cup coconut oil melted
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ cup almond milk
- ½ cup walnuts
- Preheat the oven to 350 F degrees.
- Spray coconut oil in a loaf pan.
- 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, nuts, and caramel bits into the dry ingredients and mix well.
- Pour batter into loaf pan and bake 40-45 minutes, or until done. (*See note)
- Remove from the oven and cool on a cooling rack.
- If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
- Omit the walnuts to make this recipe nut-free.
- 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 to see if your bread is done baking, insert a toothpick in 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!
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