Gluten Free Pumpkin Bread {Dairy-Free Too!}

Jump to Recipe

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.

The top view of a slice of pumpkin bread on a plate.

Jump to:

Why This Recipe Is Great:
Allergen Information:
Ingredient Notes:
Substitutions:
Tips For Sucess:
How To Make Gluten Free Pumpkin Bread:
Recipe FAQ:
More Gluten Free Pumpkin Recipes:
📖 Recipe
Fearless Dining
💬 Comments

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?

Allergen Information:

This recipe is gluten-free, dairy-free, and soy-free. See the Substitutions section below for nut-free and gum-free alternatives.

Top Pick

King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

Buy Now

We earn a commission if you make a purchase, at no additional cost to you.

Ingredient Notes:

Photos of the pumpkin bread ingredients.

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.

Substitutions:

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.

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.)

How To Make Gluten Free Pumpkin Bread:

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

Step 1: Preheat the oven to 350º F. Add your dry ingredients to a 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.

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: Note: If you overmix the batter, your gluten free pumpkin cake will not be as light and fluffy.

A loaf tin filled with pumpkin bread batter.

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.

A sliced pumpkin bread on a cutting board.

Recipe FAQ:

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, 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.

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.

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.