This gluten free pumpkin bread recipe walks you through every step in making this moist and flavorful pumpkin bread. This recipe is made with simple ingredients like gluten free flour, sugar, pumpkin pie spice, eggs, oil, pumpkin puree, and non-dairy milk, and it comes together quickly and bakes up in a loaf pan. This homemade pumpkin bread is also dairy-free. Make a loaf in under an hour.
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❤️ Sandi’s Recipe Summary
The Quick Bite: I have spent years perfecting this gluten-free and dairy free pumpkin bread recipe so you get reliable results. The sweet flavors of pumpkin and cinnamon blend together for the perfect fall quick bread. It is easy to make ahead and totally freezeable!
Pumpkin is one of the few vegetables that tastes as good in sweet recipes as in savory. It is sweet, rich, and one of my favorite ingredients for fall gluten-free baking. Soft pumpkin puree makes this bread so moist that it is impossible to tell it is gluten-free.
I have made this recipe so many times over the years since first creating it in 2017. I have created it to be dairy-free, with a nut-free option
I had a cup of leftover pumpkin puree after making this recipe, so I used it to make this Gluten-Free Chocolate Pumpkin Swirl Cake. You could also make a batch of these Gluten Free Iced Pumpkin Cookies with the leftover canned pumpkin. This new Gluten-Free Pumpkin Banana Bread is also delicious.
Testing Notes From My Kitchen
Fall is my favorite time of year, and nothing fills my kitchen with the aromas of pumpkin bread baking in the oven. I have been testing and tweaking this recipe for over 6 years, and it is one of the most reliable quick breads on the blog.
I tested this recipe with Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Both worked well, but like all gluten-free flour blends, the batter may need some slight adjustments depending on your blend. Aim for a thick pancake batter consistency; add a tablespoon of milk if the batter is too thick or a spoonful of flour if it’s too runny.
This recipe benefits from resting the batter for 15-20 minutes. This allows the rice flour in the flour blend to soften. This eliminates grit.
This recipe is a great beginner option. If you are a pumpkin fanatic like we are, check out all of my delicious, easy gluten-free pumpkin recipes! Another family favorite pumpkin recipe is this Gluten-Free Pumpkin Cheesecake. It is a showstopper that will feed a crowd! Are you ready to make this delicious gluten free pumpkin loaf?
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 and King Arthur Measure for Measure.
- 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.
- Non-Dairy Milk – I used almond milk. You can use any type of plant-based milk or regular milk (if you are not dairy-free).
- Walnuts – Nuts are optional, but add a nice crunch. You can use any nut, but walnuts and pecans go with pumpkin spice flavors.
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.
Flavor Variations:
- 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.
- Sprinkle coarse sugar on top. I had a delicious clove sugar that I sprinkled on mine.
How to Make Gluten-Free Pumpkin Bread (Step-By-Step)
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Step 1: Preheat the oven to 350ºF. Add all dry ingredients to a large mixing bowl and whisk to combine. Whisking will help to blend them thoroughly.
Step 2: In a medium mixing bowl, add your wet ingredients and whisk well.
Step 3: Pour the wet ingredients over the dry ingredients and mix until just “slightly” mixed. Overmixing can make the bread turn out dense.
Step 4: Spray a loaf pan with gluten-free baking spray or line it with parchment paper. (Note: PAM Baking Spray is NOT gluten free!) Pour the pumpkin bread batter into the tin and spread it evenly.
Step 5: Bake this at 350ºF for 40-45 minutes. The bread may need additional baking time, depending on your loaf pan material and the pan’s size and depth.
Test whether it is baked by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, it is finished baking. If you have batter or crumbs on the toothpick, bake a little longer and retest.
When the bread is finished baking, remove it from the oven to a cooling rack. Let the pumpkin bread fully cool before slicing.
Tips for Perfect Gluten-Free Pumpkin Bread:
- 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, blend it in a high-speed blender to remove all lumps. This will help keep your pumpkin bread from getting too dense.
Frequently Asked Questions:
I baked this gluten-free pumpkin loaf in a standard 1-pound loaf pan.
Yes, you can use butter or any type of oil you prefer.
If your pumpkin bread didn’t rise, check the expiration date of your baking powder and baking soda. If they are still good, your oven temperature might be off. For a domed top, bake at 425ºF for the first 5 minutes, then reduce the temperature to 350ºF.
Yes, you can use fresh pumpkin. If you do use it in this recipe, I recommend blending it in a high speed blender to puree it.
More Gluten-Free Pumpkin Recipes:
I am a huge pumpkin lover, all year long. If you are looking for more pumpkin recipes, try some of my favorites!
Love This Recipe?
💬 Did you make this gluten-free pumpkin bread recipe? I would love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Decadent Gluten-Free Pumpkin Bread (Dairy-Free!)
Ingredients
- 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 melted coconut oil
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup non-dairy milk or regular milk
- ½ cup chopped walnuts
Equipment
Method
- Preheat the oven to Bake 350ºF. I do not recommend the Convection Bake setting because it doesn't bake as evenly. Move the baking rack to the middle of the oven for an even bake.
- Spray gluten free baking spray in a loaf pan or line it with parchment paper.
- In a large mixing bowl, add 2 cups gluten free flour blend, 3/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. Whisk to blend.
- In a smaller mixing bowl, add2 large eggs,1 cup pumpkin puree,1/2 cup plain yogurt,x1/2 cup melted coconut oil, and 1/4 cup non-dairy milk. Whisk to blend. Add the 1/2 cup chopped walnuts if you are using nuts.
- Pour wet ingredients and nuts into the dry ingredients and mix until the batter just comes together. Overmixing the batter can make your bread turn out dense. The batter should resemble thick pancake batter. If your batter is too wet, add more flour, and if it is too dry, add more milk.
- Pour batter into a loaf pan and bake for 40-45 minutes, or until done. Please note that the baking time can vary depending on the size and material your loaf pan is made of. I find pumpkin bread baked in a glass pan takes longer to bake.
- Remove the pumpkin bread from the oven and let it sit in the pan for 5-10 minutes. Remove the bread from the pan onto a cooling rack. Do not slice until it is fully cooled.
Nutrition
Notes
- If your gluten free flour blend doesn’t contain xanthan gum, add 3/4 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 if your bread is done baking, insert a toothpick into 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!
- Store leftovers in an airtight container. Freeze slices within two days.
- Wrap the cooled loaf in plastic wrap, then foil, and seal it in a freezer-safe bag. Freeze up to 4 months. Thaw on the counter or microwave slices for 25 seconds.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older October 2017 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi – I made this pumpkin bread last night. I had a question on the coconut oil. As stated it says ‘1/2 cup of coconut oil melted’. I measured out 1/2 cup coconut oil and then melted it which yielded more than 1/2 cup of liquid oil. My coconut oil is solid.
Or should I have used ‘ 1/2 cup melted coconut oil’ – melt first and then measure? I. used Bob’s red mill 1 for 1 flour. My bread is more dense and wetter than the picture.
Thanks.
Hi Teresa, It should be no more than the 1/2 cup melted. You can melt it in a dish, then easily pour it into your measuring cup. Any excess can go back into the coconut oil jar. If your bread was denser, did you mix by hand or use a stand mixer? I tend to mix by hand, being careful not to overmix. If the batter is wetter, I would add a litle more flour as well.