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Gluten-Free Pumpkin Bread

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Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.

If you love pumpkin, you’re going to want to check out my Paleo Pumpkin Muffins. More of a muffin person, you will swoon over my Gluten-Free Pumpkin Muffins.

four slices of gluten-free pumpkin bread stacked, next to forks and a stripe napkin

You can also check out my post on Best Gluten Free Pumpkin Recipes.

You’ll find more gluten-free recipes like this one in my Gluten-Free Breads and Muffins section.

Gluten-Free Pumpkin Bread

Do you like to bake with wholesome products? I love using stable flour blends, and blends that are whole grain and healthy for my family.

We’ve been using RYZE Gluten-Free Flour recently and love the flavors and textures that RYZE adds to recipes.

This Gluten-Free Pumpkin Bread works well with Ryze, my gluten-free flour blend, or Bob’s Red Mill 1-to-1.

If you start with a good flour blend and you add in healthy ingredients like pumpkin and spices you’ll end up with an amazing and healthy baked treat, like this Gluten-Free Pumpkin Bread!

For this gluten-free pumpkin bread recipe you’ll want to use pureed pumpkin, not pumpkin pie filling. You can use store bought, or make your own pumpkin puree for this pumpkin bread.

A loaf of gluten-free pumpkin bread on a white counter with a stripe towel next to it

This gluten-free pumpkin bread was a huge hit with my family and friends. Everyone was eager to test taste it as the wonderful smells filled our home.

The flavor and textures were exactly what we expected in a good gluten-free pumpkin bread, and the loaf stayed moist for days.

Some of us ate this pumpkin bread plain while others dressed it up with dairy-free butter and honey – divine.

After the butter and honey taste test, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter.

I’m happy to report it was wonderful plain and delicious with spreads.

Can I make gluten-free vegan pumpkin bread?

While I haven’t tested this recipe with egg substitutes to make it vegan, it is dairy-free. If you need egg free or vegan Beaming Baker has an incredible Gluten-Free Vegan Pumpkin Bread.

I will test this gluten-free pumpkin bread recipe with flax egg and when I do I’ll come back and update this post.

two slices of pumpkin bread on a white counter next to the remaining loaf of pumpkin bread

Pumpkin is such a wonderful squash. It has tons of health benefits and makes almost anything taste better.

I love adding pumpkin to my baked goods and smoothies and will sneak it into other dishes when no one is looking.

One of the many things I love about this particular gluten-free pumpkin bread recipe is that it is light, moist (but not wet), and not too sugary.

Some quick breads leave a sugar-film in your mouth, but not this one.

What nuts go well with gluten-free pumpkin bread?

This gluten-free pumpkin bread recipe doesn’t call for nuts but I LOVE adding pumpkin seeds to the top, or the occasional 1/2 cup of chopped pecans or walnuts.

The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin.

A loaf of gluten-free pumpkin bread on a white counter next to a strip towel

How to make gluten-free pumpkin bread – step by step

  1. Preheat the oven and lightly grease a metal loaf pan; set aside
  2. Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
  3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
  4. Add the dry ingredients into the wet, and mix thoroughly until smooth.
  5. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats or pumpkin seeds.
  6. Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

For the list of ingredients and complete directions please see the recipe card below.

 

Tips for making gluten-free pumpkin bread

  • It’s best to start with ingredients at room temperature, but not required.
  • Use a high quality flour blend. I’ve tested this recipe with Ryze, my homemade flour blend, and Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
  • When measuring the flour, spoon the flour into the measuring cup, then level. Never scoop your measuring cup into the flour, it add too much flour.
  • Use pumpkin puree, not pumpkin pie filling.
  • You can use a regular milk, or dairy-free milk in this recipe.

collage photo with a loaf of pumpkin bread on top, the words easy gluten free pumpkin bread in the center, and a slice of pumpkin bread on the bottom

If you are looking for a quick gluten-free pumpkin bread mix to keep on hand, you can either stir the dry ingredients for this gluten-free pumpkin bread recipe and store it for future use or you can purchase a store bought gluten-free pumpkin bread mix.

Gluten-Free Pumpkin Bread Mix

  • Trader Joes Gluten-Free Pumpkin Bread Mix
  • King Arther Flour Gluten Free Pumpkin Bread Mix
  • Simple Mills – Naturally Gluten-Free Muffin & Bread Almond Flour Mix Pumpkin
  • Sun Flour Mills Gluten Free Pumpkin Cake and Pumpkin Bread Mix
  • Pamela’s Pumpkin Bread Mix
  • Williams Sonoma (Gluten-Free) Spiced Pecan Pumpkin Quick Bread
  • Sur La Table Gluten Free Pumpkin Spice Quick Bread

More Gluten-Free Pumpkin Recipes:

Did you make this gluten-free pumpkin bread recipe? If so, I’d love to hear from you! Please leave a starred rating and a comment below.

Yield: 1 loaf

Gluten-Free Pumpkin Bread

four slices of pumkin bread sliced

Super Easy Gluten-Free Pumpkin Bread! Gluten-Free Pumpkin bread is great any time of the year. This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
  2. Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
  3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
  4. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
  5. Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

Notes

  • It's best to start with ingredients at room temperature, but not required.
  • This recipes call for 1 CUP of pumpkin, not one can of pumpkin.
  • Use a high quality flour blend. I've tested this recipe with Ryze, my homemade flour blend, and Bob's Red Mill 1-to-1 Gluten-Free Flour Blend.
  • When measuring the flour, spoon the flour into the measuring cup, then level. Never scoop your measuring cup into the flour, it add too much flour.
  • Use pumpkin puree, not pumpkin pie filling.
  • You can use a regular milk, or dairy-free milk in this recipe.

Nutrition Information:

Serving Size:

1 slice
Amount Per Serving: Calories: 188Total Fat: 3gSaturated Fat: 1gSodium: 1368mgCarbohydrates: 29gSugar: 1gProtein: 12g
© Chrystal Carver
Cuisine: American / Category: Breads/Muffins
A loaf of gluten-free pumpkin bread on a white counter, with two slices cut and the words easy gluten free pumpkin bread in text on the top of the image

 

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Reader Interactions

Comments

      • Thank you for your amazing GF pumpkin bread! I have made many loaves in the last month. I’ve been making it with the America’s Test Kitchen All-Purpose GF flour blend that comes out perfect. Even my non-GF family members thought it was better than the regular pumpkin bread that I have made for years. This will be my go to recipe from now on.

        Reply

    • Oh my goodness. I have one more tiny bite left of the first slice. This is so delicious!!! I was going to make your pumpkin pancakes, but I thought of muffins and found this recipe! I used another 1 to 1 gf flour called “Extra White Gold” and quick oats. I don’t know how it was supposed to turn out with the original suggested ingredients, but this loaf is AMAZING! None of your recipes I have made have failed, so I am not surprised at how perfect this one is! Thank you! Have a happy New Year!!

      Reply

  5. So yummy! Deliciously moist and the addition of the pumpkin seeds on top adds such a nice change in texture. Will defo be making again. Only thing is that I made it thinking it was going to be ‘bread’ but it’s not bread at all, it’s a loaf cake.

    Reply

  6. My kids and I are very disappointed. We tried to make this today, using Bob Red Mill 1 to 1, and it just wouldn’t bake all the way through. I ended up putting it in for almost double the time…the outside burned and the inside was still sticky and just a mushy mess. Had to toss it. What did I do wrong? We followed the recipe.

    Reply

  8. Hi, I made it both your original recipe and another with egg substitute, almond milk and coconut sugar and both were delish. This is the 3rd week I make them since I found your recipe. My hubby is addicted to it. Thank you!

    Reply

  10. Ok, I’ve attempted this twice so far. The second one was a complete bust, but that was my fault, I forgot to add the eggs until I was putting it in the oven ‍♀️ But the first time, the bottom was still gummy. This last one is gummy all the way through. Everything was room temp but the almond milk, I’m not using pumpkin pie filling, oven is at 350, & I cooked this one for almost a hour & 40 mins with the rack in the middle of the oven, traditional bake not convection bake. What am I doing wrong? Can you mix it too much?

    Reply

  13. Fabulous recipe!!!! I substituted brown sugar instead of granulated, and used less than what recipe calls for. This recipe also doubles well!!! Made many times!!! Thank-you!

    Reply

  14. Hi crystal,
    I used date sugar ,very healthy and delicious.and I baked it in middle Rake for only 40 mins .it came perfect
    Thank you

    Reply

  15. I used 1 can instead of 1 cup…it wouldn’t cook through my fault, but I am super bummed, is there any way to save it?

    Reply

    • I’m sorry Jana, I am not sure if there is anything you can do since it’s almost double the pumpkin. Maybe make bread pudding out of it? Or slice it, bake it a little longer to pull some of the moisture and turn it into French toast?

      Reply

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