Gluten Free Pumpkin Bread {Dairy-Free Too!}

Name: Gluten Free Pumpkin Bread
Prep time: 12 min
Cook time: 40 min
Total time: 21 min
Ingredients: 2 cups Gluten free flour blend (*See note); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 2 large eggs; 1 cup pumpkin puree; 1/2 cup plain yogurt (I used full fat yogurt); 3/4 cup brown sugar; 1/2 cup coconut oil (melted); 1 teaspoon pumpkin pie spice; 1/2 teaspoon cinnamon; 1/4 cup almond milk; 1/2 cup walnuts

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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!

the top view of a slice of pumpkin bread on a plate

Click for Table of Contents:

Why you want to try this recipe:
What you need to make this recipe:
Instructions:
How do you know when your bread is done baking?
Variations:
Common Questions:
📋 Recipe

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 (*Note, if your blend contains higher starch levels, it may need more liquid.)
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.
Cinnamon
Almond milk - or any non-dairy milk
Walnuts - you can use any nut but walnut and pecan go the best with pumpkin spice flavors.

Instructions:

dry pumpkin cake ingredients in a bowl — Step 1

wet pumpkin cake ingredients in a bowl — Step 1

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!

the wet and dry pumpkin ingredients in a bowl — Step 3

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 350 F degrees 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.

a sliced pumpkin bread on a cutting board

Variations:

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.)

Common Questions:

Can you make this pumpkin bread nut-free?

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.

How long will this bread last?

This pumpkin bread will last up to 4 days in an air-tight container in the refrigerator.

Can you freeze this pumpkin bread?

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.

a close up of a slice of pumpkin bread on a plate

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!!

If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!

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