• Skip to main content
  • Skip to primary sidebar
Gluten-Free Palate
  • Start Here
  • Recipes
  • Flours
    • Best Gluten-Free Flour Blend Recipes
    • GF Starches
    • Gluten-Free Binding Agents
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • START HERE
  • RECIPES
  • GF FLOURS
  • BAKING TIPS
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Breads/Muffins / Gluten-Free Pumpkin Bread

    Gluten-Free Pumpkin Bread

    Last Update December 20, 2020 By chrystal 102 Comments

    This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Thanks for sharing!

    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 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.

    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:

    • 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.

    Continue to Content
    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

    • 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

    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

     

    GET A FREE RECIPE EBOOK FOR SUBSCRIBING!

    Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

    Previous Post: « Gluten-Free Cornbread - muffins or pan!
    Next Post: Gluten-Free Lava Cake - Dairy-free and Vegan! »

    Reader Interactions

    Comments

    1. Missy

      September 22, 2020 at 10:21 pm

      Made this yesterday & it was such a hit made 2 more loafs today!! Thanks for making baking fun & easy!!

      Reply
      • chrystal

        September 23, 2020 at 6:49 am

        Awe, I am so glad you love it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
        • Michelle R

          December 01, 2020 at 4:32 pm

          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
          • chrystal

            December 02, 2020 at 12:22 pm

            I am so glad you loved it. Thank you for letting me know.

            Best,
            Chrystal

            Reply
      • Eleyn Isaak

        December 29, 2020 at 4:20 pm

        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
    2. Kate

      September 28, 2020 at 9:26 pm

      This looks great, can't wait to make it! Do you happen to know what size can you used (in ml or ounces)? Thanks so much 🙂

      Reply
      • chrystal

        September 29, 2020 at 6:47 am

        It only uses 1 cup which is about 1/2 a 15oz can. Many of my readers like to make two loaves and use the entire can.

        Best,
        Chrystal

        Reply
    3. Maria

      October 08, 2020 at 4:44 pm

      Sounds great. Does it freeze well?

      Reply
      • chrystal

        October 10, 2020 at 1:16 pm

        Yes, it freezes well.

        Best,
        Chrystal

        Reply
    4. Eileen

      November 02, 2020 at 7:33 am

      Can I use glass loaf pan

      Reply
      • chrystal

        November 02, 2020 at 8:02 am

        Yes, you can use a glass loaf pan. I like to line mine with parchment paper.

        Best,
        Chrystal

        Reply
    5. Wendy

      November 03, 2020 at 8:07 am

      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
      • chrystal

        November 04, 2020 at 6:22 am

        I am so glad you loved it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    6. Sarah

      November 10, 2020 at 1:37 pm

      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
      • chrystal

        November 11, 2020 at 7:30 am

        Hi Sarah,
        I'll try to help you figure out what happened. Was your pumpkin cold? Did you use 1 CAN of pumpkin?

        Best,
        Chrystal

        Reply
    7. Cyllene

      December 03, 2020 at 10:39 am

      Is your baking time for an 8 inch or 9 inch loaf pan?

      Reply
      • chrystal

        December 03, 2020 at 4:03 pm

        An 8-inch pan.

        Best,
        Chrystal

        Reply
    8. Ester

      December 04, 2020 at 6:04 am

      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
      • Alurell

        February 25, 2021 at 3:06 pm

        Hi, I’m allergic to almond. Can I substitute the almond milk?

        Reply
        • chrystal

          February 26, 2021 at 5:40 am

          Yes, you can use any milk or dairy-free milk that you like except buttermilk.

          Best,
          Chrystal

          Reply
    9. Joanne

      December 09, 2020 at 5:37 am

      Is the pumpkin spice in recipe ( gf pumpkin bread)the same as pumpkin pie spice?

      Reply
      • chrystal

        December 09, 2020 at 5:47 am

        Yes.

        Reply
    10. April Turner

      December 17, 2020 at 9:11 pm

      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
      • chrystal

        December 18, 2020 at 1:25 pm

        Hi April,
        I might have an idea of what is going on, but can you tell me the exact flour brand and blend you are using?

        Best,
        Chrystal

        Reply
      • chrystal

        December 18, 2020 at 1:26 pm

        Can you tell me, did you use 1 CUP of pumpkin, or 1 CAN of pumpkin?

        Best,
        Chrystal

        Reply
    11. Pat

      December 26, 2020 at 1:15 pm

      Has anyone used coconut sugar in place of granulated sugar?

      Reply
      • chrystal

        December 27, 2020 at 7:21 am

        Hi Pat,
        Coconut sugar should work. Please note the recipe calls for 1 cup of pumpkin, not 1 can 🙂

        Best,
        Chrystal

        Reply
    12. Morgan Gray

      December 30, 2020 at 3:57 pm

      Can Iadd chocolate chips to this recipe?

      Reply
      • Morgan Gray

        December 30, 2020 at 3:58 pm

        add*

        Reply
      • chrystal

        December 31, 2020 at 9:01 am

        Yes, I often add a 1/2 cup of chocolate chips.

        Best,
        Chrystal

        Reply
    13. Lesley White

      January 04, 2021 at 1:46 pm

      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. Tara

      January 14, 2021 at 5:10 pm

      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. Jana

      January 26, 2021 at 4:04 pm

      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
      • chrystal

        January 27, 2021 at 5:51 am

        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
    16. Mari Fran

      January 31, 2021 at 1:01 pm

      I just made this today for the first, but definitely not the last time. It’s amazing! My daughter’s boyfriend thought we got it at a store! I made honey butter for it but my husband ate it with Nutella. No wrong way with this pumpkin bread! Thanks so much!!! I love recipes that you serve to people who eat gluten, they love it, and then you tell them it’s gluten free!

      Reply
      • chrystal

        February 01, 2021 at 5:37 am

        You are very welcome. I am so glad you both liked it.

        Best,
        Chrystal

        Reply
    17. Marty

      March 06, 2021 at 5:56 pm

      Can I use Bob's Red Mill quick cooking steel cut oats?

      Reply
      • chrystal

        March 07, 2021 at 6:07 am

        Hi Marty,
        Not in this recipe. It won't absorb enough of the liquid ingredients.

        Best,
        Chrystal

        Reply
    « Older Comments

    Leave a Question or Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a head shot of chrystal carver from gluten free palate

    Welcome to Gluten Free Palate! We create simple, easy-to-follow recipes that are always gluten-free, often dairy-free, and sometimes Paleo. We've got hundreds of recipes, resources, and travel articles showing you how you can enjoy gluten-free foods while living your best gluten-free life.

    More about Gluten Free Palate →

    Popular Recipes

    • Gluten Free Onion Soup Mix
    • Gluten Free Teriyaki Chicken
    • Gluten Free Pineapple Upside Cake
    • Peanut Butter Banana Overnight Oats

     

    Gluten-Free Easter Desserts

    Footer

    ↑ back to top

    ABOUT

    • Privacy Policy
    • Disclosure Policy
    • Contact

    NEWSLETTER

    • Subscribe to our weekly newsletter and we'll send you a free ebook featuring our top 5 recipes!

    FEATURED ON

    Collage of logos from brands and networks that Chrystal has been featured on.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 · FOODIE PRO THEME ON GENESIS FRAMEWORK