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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. 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.

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

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, 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.
  • 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

 

Reader Interactions

Comments

  10. When I first clicked on this recipe it said 2 3/4 cup Flour then when I went into the detailed instructions of the recipe it said 1 1/4 cup flour. Which is correct? Thanks.

    Natalie

    Reply

    • It’s 1 1/4. Where did you click on it from? I don’t see 2 3/4 anywhere in the recipe but i’d like to trouble shoot that so no one else is confused.

      Sorry!
      Chrystal

      Reply

  11. I had a question about the flour to use….I recently bought Bob’s Red Mill which contains no xantham gum….I’m not sure if I should get some in order to make this recipe? Your flour that you suggest says it contains no gums so I’m assuming no xantham? I’m completely new to all of this and I’m trying to see if going GF will help my IBS issues….but I love pumpkin so much!!!
    Thank you!

    Reply

    • Hi Rebecca,
      Most of my recipes don’t call for xantham . You don’t need it in this recipe. I only use it in recipes that have a higher fat content to help the other ingredients bind together.

      Best,
      Chrystal

      Reply

  13. My house smells divine as this bakes. My daughter was diagnosed with Celiac this spring, so I am learning to bake all over again. Can’t wait to slice into it!

    Reply

  16. I just baked this for my first time. I did use King Arthur gluten-free flour and one subsitute which was coconut sugar in place of white. Nice flavor and texture.

    Reply

  17. This pumpkin bread was easy and delicious, as all your recipes are. I brought it to a friend’s house and didn’t tell anyone it was gluten free. They loved it!

    Reply

    • Hi Maggie,
      I am so glad everyone loved this gluten free pumpkin bread. Thank you for stopping by to let me know.

      Best,
      Chrystal

      Reply

  18. How can I thank you? This was my third recipe I have tried on this website. I’ve been gluten free since 2013. I was faithful to another website, but the recipes at times don’t show as much clear information yet tend to have too many steps. Buying gluten free flours, I mix my own blends and it’s expensive so it was so frustrating on the other website when it wouldn’t turn out like the picture and ending up with a funny texture. I will continue to visit here. Like I said, this is my third recipe I tried here and it turned out perfect just like the first two. I have had so many compliments and being a home baker, it means so much! Thank you!

    Reply

    • Donna,
      Thank you so much for the sweet comment. I am glad to hear you love the recipes you’ve been making. I hope you find many more recipes on my site that you love.

      Best,
      Chrystal

      Reply

  20. This was an absolute winner! I did add 1/2 cup of combines pecans and raisins to the batter.. thank you so much for sharing this one

    Reply

  21. This recipe is THE BEST, hands down! I made muffins with it and even those who don’t need to eat gluten-free loved them. This recipe is really forgiving too; I used my home-made gluten-free flour mix (it includes xanthan gum). One time, I left out the oats and just added a little more flour. Another time I left out the almond milk and substituted additional pureed pumpkin since I had boiled & pureed the pumpkin myself & it was a little runny. Lastly, I sprinkled chopped pecans on the last batch and can’t even keep them in the kitchen for more than a day. Thank you for such a great recipe!

    Reply

  22. Wow! One of the first GF breads that I have made that doesn’t taste grainy….possibly adding the oats helped! It also rose well, whereas a lot of other breads are short and dense. I used Trader Joe’s GF all purpose flour and I used a tad less sugar than the recipe called for. Amazing! Thank you!

    Reply

  24. Absolutely delicious. I made it using coconut oil rather than avocado oil, and dairy milk rather than almond milk. I used Cup4Cup GF flour. It was lovely. Great with whipped cream on top of the slice!!

    Reply

  27. My bread came out SO moist (it was difficult to tell if it was fully cooked or not). No matter how much additional time I added, it stayed that same consistency. Any experience with this or thoughts on what went wrong? I followed the recipe exactly.

    Reply

  28. Generally in baking recipes the sugar is added to the wet ingredients, not the dry. Is there a reason you add it to the dry instead?

    Reply

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