This moist, delicious dairy-free gluten-free pumpkin bread is a quick bread that screams fall. it is sweet with just the right amount of cinnamon and pumpkin spices; this homemade pumpkin bread is perfect for breakfast or a dessert.

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. This is seriously one of the best fall bread recipes on the blog. It is a perfect recipe for those who are Celiac and wheat-free!

I had a cup of pumpkin puree left over from when I made pumpkin cookies the other day, and I needed to use up the canned pumpkin 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

Allergen Information:

This recipe is gluten-free, dairy-free, and soy-free. Make it nut-free by omitting the nuts. 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.

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?

Photos of the pumpkin bread ingredients.

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 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.
  • 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.
  • Baking Soda, Baking Powder, and Salt
  • Pumpkin Pie Spice – a delicious combination of nutmeg, ginger, cinnamon, and cloves.
  • Ground Cinnamon
  • 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 best with pumpkin spice flavors.

Tips For Sucess

1. Do not use a stand mixer to make the pumpkin bread. It will overmix your batter, leaving you with denser bread.
2. If you use freshly roasted pumpkin, you must blend it in a blender to remove all lumps. This will ensure your pumpkin bread isn’t too dense.

For more baking tips, including which gluten free flour blends work in which types of recipes, check out my helpful article on gluten free flour blends.


  • 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. (I found it at a spice shop in Sacramento, but you can also make your own flavored sugar.)

Step-By-Step Photos and Directions:

A photo of the dry pumpkin cake ingredients in a bowl.

Step 1: Preheat the oven to 350º F. Add all of your dry ingredients to a large mixing bowl and whisk to blend.

Photos of the wet pumpkin bread ingredients in a bowl.

Step 2: In a medium bowl, add your wet ingredients and mix well with a whisk.

The wet and dry pumpkin ingredients in a bowl.

Step 3: Pour the wet ingredients over the dry ingredients and mix until just “slightly” mixed.

🔑 Sandi says: I do not recommend using a stand mixer to make this gluten-free pumpkin bread. If you overmix the batter, your bread will not be as light and fluffy.

A loaf tin filled with pumpkin bread batter.

Step 4: Spray a loaf pan with gluten-free baking spray. Pour the pumpkin bread batter into the tin and spread it out so that it is evenly disbursed throughout.

Step 5: Bake this quick bread at 350º F for 40-45 minutes. Note that the bread may need more baking time depending on the material of your loaf pan. When the bread is finished baking, remove it to a cooling rack. Let the pumpkin bread cool before slicing it.

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.

Frequently Asked Questions:

Why didn’t my pumpkin bread rise?

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 425º F for the first 5 minutes, then reduce the temperature to 350º F.

Can you freeze this gluten-free 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.

How do you store pumpkin bread?

Store leftover pumpkin bread in an airtight container in the refrigerator. It will keep fresh for up to 4 days.

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

More Gluten-Free Pumpkin Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

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

Gluten Free Pumpkin Bread

Sandi Gaertner
Everyone will love this easy, moist gluten free pumpkin bread recipe. This gluten free pumpkin bread is light and fluffy and freezes well.
4.93 from 14 votes
gluten free allergy icon
soy free allergy icon
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 21 minutes
Course Gluten Free Bread Recipe, Gluten Free Breakfast Recipes
Cuisine American
Servings 10 slices
Calories 305 kcal


  • 2 cups Gluten free flour blend *See note
  • 1 teaspoon baking powder Aluminum-Free
  • ½ teaspoon baking soda
  • 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 coconut oil Melted
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup almond milk
  • ½ cup walnuts


  • Preheat the oven to 350º F..
  • 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.



  1. If your gluten free flour blend doesn’t contain Xanthan Gum, add 1 teaspoon.
  2. Omit the walnuts to make this recipe nut-free.
  3. Canned pumpkin will make this cake smoother. Do not use pumpkin pie filling.
  4. You can use fresh roasted pumpkin puree instead of canned. Blend it with some water in a Vitamix to make it ultra-smooth!
  5. Bake time will depend on the size and depth of your baking tin.
  6. 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.
  7. Optional: Add chocolate chips or caramel chips!


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 305kcalCarbohydrates: 37gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 34mgSodium: 116mgPotassium: 170mgFiber: 4gSugar: 18gVitamin A: 3873IUVitamin C: 1mgCalcium: 88mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.


4.93 from 14 votes (12 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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

  3. 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!!

    1. 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

  4. I am lactose intolerant. Is there a substitue for the plain yogurt? They make lactose free yogurts, but they are all flavored.

    1. 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 🙂

  5. 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 ??

    1. 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.