By/ Last Modified On September 20, 2023
Whether it's the cozy autumn season or any time of the year, this easy and quick gluten-free pumpkin bread recipe will satisfy your cravings. With just a handful of ingredients, you'll create a tender and flavorful gluten-free pumpkin bread filled with pumpkin flavor. Get ready to indulge in a slice of this delicious bread that perfectly captures the essence of pumpkin goodness!
If you love pumpkin, you'll want to check out my Gluten-Free Pumpkin Roll recipe, Paleo Pumpkin Muffins or this Paleo Pumpkin Bread. If you are 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.
Embark on a culinary journey to master the art of crafting gluten-free artisan breads by enrolling in this course on Udemy, where you'll uncover the secrets and techniques to create irresistible gluten-free bread.
Gluten-Free Pumpkin Bread Recipe
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 RYZE adds to recipes.
This Gluten-Free healthy 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 add healthy ingredients like pumpkin and spices, you'll end up with an amazing and healthy baked treat like this Gluten-Free Pumpkin Bread!
This gluten-free pumpkin bread was a huge hit with my family and friends. Everyone was eager to test and taste it as the wonderful smells filled our home.
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, so go give it a try (some even suggested pumpkin butter, too!) and let us know your favorite spreads!
Why You’re Going to Love These Gluten-Free Pumpkin Bread
Delightful pumpkin flavor and texture - This gluten-free bread recipe delivers a wonderful combination of flavors and textures you would expect in a good GF pumpkin bread.
Moist and long-lasting freshness - The loaf stays moist for days, ensuring you can enjoy it over an extended period without compromising its taste and texture.
Versatile serving options - Whether enjoyed plain or dressed up with spreads like dairy-free butter, honey, almond butter, or sunflower seed butter, this GF pumpkin bread is delicious and versatile in its serving options.
Healthier option - Made with wholesome ingredients like pumpkin and spices, this gluten-free pumpkin bread is not overly sweet, making it a healthier baked treat choice than some quick breads that leave a sugar film in your mouth.
Ingredients in Gluten-Free Pumpkin Bread
Pumpkin - For this gluten-free pumpkin loaf 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 quick bread. The pureed pumpkin adds moisture, flavor, and natural sweetness to the bread, making it moist and delicious.
Gluten-free flour blend - The gluten-free flour blend provides structure and texture to the bread, ensuring it holds together and has a pleasant crumb.
Rolled oats - The addition of certified gluten-free rolled oats adds a slight chewiness and texture to the bread, enhancing its overall mouthfeel.
Spices (cinnamon and pumpkin spice) - These spices infuse the bread with warm and aromatic flavors, complementing the pumpkin and adding a delightful taste to every bite. You can use your own pumpkin pie spice if you like.
Eggs - The eggs act as a binding agent, helping to hold the ingredients together and contribute to the structure of the bread.
Avocado oil (or oil of choice) - The oil adds moisture to the bread, keeping it tender and preventing it from becoming dry.
Almond milk - Almond milk adds moisture and helps to create a creamy texture in the bread.
Granulated sugar - The sugar adds sweetness to the bread, balancing the flavors and enhancing the overall taste.
Baking soda and baking powder - These leavening agents help the bread to rise and create a light and fluffy texture.
Salt - Salt enhances the flavors in the bread and helps to balance the sweetness.
Equipment Needed for This Gluten-Free Pumpkin Bread
Metal loaf pan - So, what is the best baking pan to use? I like to use a metal loaf pan for baking this gluten-free bread. It provides even heat distribution and helps the bread bake evenly.
Hand mixer - A hand mixer is used to blend the wet ingredients together until creamy, ensuring a smooth batter.
Mixing bowls - You will need a large mixing bowl for combining the wet ingredients and a medium mixing bowl for mixing the dry ingredients.
Wire rack - A wire rack is used for cooling the baked bread. It allows air to circulate around the bread, preventing it from becoming soggy on the bottom.
Spatula or wooden spoon - A spatula or wooden spoon is needed for mixing the dry and wet ingredients together.
If you have any questions about making Gluten-Free Pumpkin Bread, please comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Pumpkin Bread
- 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 to 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 the 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 the Best Gluten-Free Pumpkin Bread
Room temperature ingredients - While not required, using ingredients at room temperature can help ensure even mixing and better incorporation of flavors in the bread.
High-quality flour blend - Opt for a reliable and high-quality gluten-free flour blend like Ryze or Bob's Red Mill 1-to-1 to achieve the best texture and results in your gluten-free pumpkin bread.
Proper flour measurement - When measuring flour, spoon it into the measuring cup and then level it off. Avoid scooping the cup directly into the flour, as it can lead to an excessive amount of flour in the recipe, resulting in dry and dense bread.
Pumpkin puree, not pie filling - Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that may alter the texture and taste of the bread.
Milk options - You can use regular milk or dairy-free alternatives like almond milk or oat milk in this recipe, depending on your dietary preferences or restrictions. Either option will work well and contribute to the moistness of the bread.
Frequently Asked Questions
How Do I Store Gluten-Free Pumpkin Bread?
To store gluten-free pumpkin bread, ensure it is completely cooled before handling. Once cooled, you can wrap the bread tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3-4 days. If you live in a hot or humid climate, it's best to store the bread in the refrigerator to maintain its freshness. Properly stored, the gluten-free pumpkin bread will stay moist and flavorful.
Can I Freeze Gluten-Free Pumpkin Bread?
Yes, you can freeze gluten-free pumpkin bread for longer storage. To freeze, make sure the bread has cooled completely. Wrap the loaf tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag. Label the package with the date and freeze it for up to 3 months. When ready to enjoy, thaw the bread at room temperature or in the refrigerator. To refresh the texture, you can warm individual slices in a toaster or microwave.
Can You Make This Gluten-Free Pumpkin Bread Ahead of Time?
Yes, and you must! Prepare the bread as instructed and allow it to cool completely. Once cooled, store it following the storage guidelines mentioned above. Making the bread ahead of time is convenient, as it allows you to have a freshly baked loaf on hand for breakfast, snacks, or gatherings without the need for last-minute preparation.
What Substitutions / Replacements Can I Make in This Gluten-Free Pumpkin Bread?
While the recipe is already gluten-free, there are a few substitutions or replacements you can consider:
Flour blend - If you don't have access to the recommended gluten-free flour blends like Ryze or Bob's Red Mill 1-to-1, you can experiment with other gluten-free flour blends available in your area. It's essential to use a blend specifically formulated for baking to achieve the desired texture and structure.
Oil - Avocado oil is used in the recipe, but you can substitute it with another neutral-flavored oil, such as vegetable or melted coconut oil.
Milk - The recipe calls for almond milk, but you can use any type you prefer, such as cow's milk, soy milk, or oat milk.
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 top of 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.
Gluten-Free Pumpkin Bread Mix
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 purchase a store-bought gluten-free pumpkin bread mix.
Here are some popular and flavorful gluten-free pumpkin bread mixes available on the market:
- Trader Joes Gluten-Free Pumpkin Bread Mix
- King Arthur 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 Pumpkin Cake
- Gluten-Free Maple Pecan Pumpkin Muffins
- Healthy Sweet Potato - if you can't do pumpkin
- 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
- 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.
- 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.
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Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
Anchor Hocking Glass Mixing Bowls, Mixed, Set of 10, 22 oz
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
Serving Size:1 slice
Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 184mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.