By Wendy Stoltz / Last Modified On January 15, 2023
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.
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.
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.
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 ½ cup of chopped pecans or walnuts.
The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin.
How to make gluten-free pumpkin bread - step by step
- Preheat the oven and lightly grease a metal loaf pan; set aside
- Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
- In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- 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 or pumpkin seeds.
- 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.
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:
- Gluten-Free Pumpkin Pancakes
- Gluten Free Maple Pecan Pumpkin Muffins
- Healthy Sweet Potato - if you can't do pumpkin
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.
Gluten-Free Pumpkin Bread
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.
Ingredients
- 1 cup puréed pumpkin (not pumpkin pie filling)
- 2 eggs, room temperature
- ⅓ cup avocado oil (or oil of choice)
- ⅓ cup almond milk
- 1 ¼ cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1)
- ½ cup certified gluten-free rolled oats (and some for sprinkling on top)
- ¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
- 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.
- In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- 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.
- 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:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 188Total Fat: 3gSaturated Fat: 1gSodium: 1368mgCarbohydrates: 29gSugar: 1gProtein: 12g
Sandy
Can you make this in a bread machine?
Lindsay
We haven't tested this in a bread machine. If your machine has a quick bread setting, you could try it. Come back and let us know if it worked please!
Rachel
Hi there! This recipe just isn’t working for me, the inside comes out gummy and dense. I followed everything directly as written (yes, with 1 cup of pumpkin) and measured the flour out by weight and it still won’t work. It also didn’t rise very much. Any thoughts on how I can troubleshoot and try again? Thanks!
Wendy Stoltz
Hi Rachel,
Let's troubleshoot. Did you use puréed pumpkin and not pumpkin pie filling?
Bonnie
Would this work as a Muffin also??
Wendy Stoltz
Hi Bonnie, I would suggest to rather use this recipe https://www.glutenfreepalate.com/gluten-free-pumpkin-muffins/. Thanks
Rebecca Scannell
Not impressed with this recipe. I was really looking forward to some yummy pumpkin bread. This tastes okay, not delicious. Will not bake again.
Wendy Stoltz
Hi Rebecca, thanks for the feedback. Could you elaborate if you adjusted any ingredients. The taste on our end is great.
Katelyn Kellner
Mine came out perfect! I think it would be helpful to others to know why you didn’t think so, because it could just be preference and I spend hours looking for recipes and poring over reviews due to my dietary restrictions, and this one came out perfect for me. I’ve made it more than 5 times now, too.
Wendy Stoltz
Hi Katelyn,
I am so glad you like it! Thanks for commenting.
Katelyn Kellner
I have celiac disease and have run the WHOLE gamut of different types of flours/gluten free pastries/baking techniques.
This is an insanely good recipe! Extremely easy and comes out perfectly moist but solid- I made this for my regular-diet family and friends and they all said it was delicious and moist- then I told them it was gluten free and they didn’t believe me! My non-gluten free boyfriend requests this every year for fall time!
I think you have to be careful to follow the instructions. I did right down to the avocado oil and pumpkin purée instead of pie filling. I mixed it and baked it according to instructions as well. I change nothing and it always comes out the same! Perfect.
Wendy Stoltz
Hi Katelyn,
Thank you so much for coming back to comment. I am so happy to hear this! It is a great recipe.
Kirsten
This is amazing! I used coconut oil, added some pecan pieces on top, and had to bake an extra 10 mins (high altitude), but I’ll be saving this link!
Wendy Stoltz
Thanks Kirsten, love your substitutions.
Kirsten
Wendy, have you ever tried substituting sugar for honey or maple syrup? I assume you’d cut the amount a bit vs sugar, and I’m not sure about the additional moisture. Thank you!
Wendy Stoltz
Hi Kirsten,
I have not tried it. But it is usually a 1:1 ratio. Honey is however sweeter so the taste profile will change. Come back and let us know how it goes.
Jeannette Leckvold
This recipe is amazing!!! I made it per recipe but added some mini chocolate chips. It did need to cook on the longer side but it rose beautifully and tasted SO good. Thank you!!!
Wendy Stoltz
Hi Jeanette,
Thank you for commenting. I like the addition of chocolate chips. Ovens vary so you may want to consider an oven thermometer. So glad it was good!
Darla
This is my FAVORITE pumpkin bread recipe. Made it all last winter and am currently making my family a 4th already this fall. I use unsweetened vanilla almond milk, add extra vanilla extract, and measure the spices with my heart. Bobs 1-to-1 GF flour works beautifully! I also sprinkle about 1/8 c oats on the top. My whole family loves it and only one of us is GF! Thanks for this yummy recipe.
Darla
I should mention I’ve also used whole dairy milk and vanilla infused olive oil previously when I ran out of other ingredients and they substituted beautifully. Make sure the baking dish is greased up well with your oil, too. Always turns out perfect. (Also, organic pumpkin purée seems to give it a darker color and slightly richer flavor, but not necessary at all.)
Wendy Stoltz
Thanks Darla, sharing this helps others. Appreciate it!
Wendy Stoltz
Thanks, Darla, for sharing your substitutes. I am so glad the whole family loves it!
Mimi
I love this recipe! The grocery store unfortunately sent me pumpkin pie filling instead of the purée, so I halved the sugar, omitted the pumpkin pie spice, and used about 1/3~1/2 the amount of oil and it was equally as good as the original one!
Wendy Stoltz
Thanks Mimi, glad you were able to adjust the recipe.
Madalyn Rotolo
Would I be able to add chocolate chips to this recipe? If so, how much should I use? Thanks!
Wendy Stoltz
Hi Madalyn,
Yes, you can. Add a 2/3 cup or more depends how much you like chocolate. After step 4 I would fold them in.
Erica
Great recipe!! The bread was light and fluffy! I made it for breakfast on Thanksgiving! I baked it the evening before, but my kids loved it so much that I’m not sure if it will last until morning.
Wendy Stoltz
Hi Erica, I am so glad it worked for you.
Jana
Hi! I typically don’t eat gluten free oats, so I was wondering how it would change the recipe to leave them out? Or if there was a good substitute for the oats? Thank you!
Wendy Stoltz
Hi Jana, I would give it a try with the oats if you can. It is different from eating them on their own. Unfortunately, I haven't tried a substitute for that yet.