This moist, delicious dairy-free gluten free pumpkin bread is a quick bread that screams fall. Sweet with just the right amount of cinnamon and pumpkin spices, this homemade pumpkin bread is perfect for breakfast or as 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. Try it in this incredible Gluten Free Chocolate Pumpkin Swirl Cake!
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.
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!
Why This Recipe Is Great:
- 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!
- Not only is this moist cake easy to make, but it is also easy to make extra and freeze a loaf!
- This bread is a great addition to any breakfast or brunch!
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?
This recipe is gluten-free, dairy-free, and soy-free. See the Substitutions section below for nut-free and gum-free alternatives.
- 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
- 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.
- 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.
Tips For Sucess:
- 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, 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.
- 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.)
How To Make Gluten Free Pumpkin Bread:
Step 1: Preheat the oven to 350º F. Add your dry ingredients to a bowl and whisk to blend.
Step 2: In a medium bowl, add your wet ingredients and mix well.
Step 3: Pour the wet ingredients over the dry ingredients and mix until just "slightly" mixed.
🔑 Sandi says: 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.
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.
If your pumpkin bread didn't rise, check the expiration date of your baking powder and baking soda. If those are still okay, it is possible your oven temperature wasn't right. 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.
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.
Store leftover pumpkin bread in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
More Gluten Free Pumpkin Recipes:
- Gluten Free Pumpkin Tart with Dark Rum
- The Best Gluten Free Pumpkin Biscuits
- Gluten Free Pumpkin Muffins
- Creamy Pumpkin Mousse
- Gluten Free Pumpkin Biscotti
Gluten Free Pumpkin Bread
- 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 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.
- If your gluten free flour blend doesn't contain Xanthan Gum, add 1 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 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!
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.
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.
Looking for more? Get my FREE Gluten Free Lemon Desserts E-Cookbook when you sign up for my weekly recipe newsletter!