The Best Gluten-Free Pumpkin Bread

This is the best Gluten-Free Pumpkin Bread! Ultra moist with a sweet pumpkin flavor, packed with cinnamon spice in every bite. This easy gluten-free pumpkin bread recipe is also dairy-free and can be served any time of the year.

To officially kick off the Fall season I start by baking a batch of my delicious gluten-free pumpkin bread. Believe me when I say that this is the best gluten-free pumpkin bread recipe you will ever have! It's perfectly moist and never crumbly, with a sweet-spicy cinnamon flavor. Pair it with a cup of coffee or the famous Starbucks pumpkin spice latte, and you are in for a real treat.

Gluten-Free Pumpkin Bread Ingredients

Here are a few simple ingredients that help make this the perfect gluten-free pumpkin loaf recipe ever! During pumpkin season, make sure to stock up on your favorite pumpkin purées as they tend to go fast.

• Almond Flour: The almond flour in this recipe helps keep this bread moist.
• Gluten-Free Flour: My favorite brand of gluten-free flour is Bob’s Red Mill 1:1 Gluten-free Flour. It gives this bread the perfect fluffy texture!
• Pumpkin: Look for canned pumpkin purée and not pumpkin pie filling. I have tested many different brands of pumpkin purées, and my favorite is the Farmers Market Organic Pumpkin.
• Dark Brown Sugar: Dark brown sugar gives this bread a rich molasses flavor and soft texture.
• White Sugar: Regular white sugar helps balance the sweetness of the dark brown sugar in this recipe.
• Eggs: 2 large eggs at room temperature will help this bread to rise.
• Oil: Any neutral oil such as refined coconut or vegetable oil will work in this recipe. Olive oil may give too strong of a flavor.
• Milk: I use almond milk to keep this bread dairy-free, but you can use any milk you have on hand.
• Lemon Juice: The lemon juice helps activate the baking soda, which gives this bread a lift.
• Vanilla Extract: Choose a high-quality vanilla extract for the best results.
• Salt: Salt brings out the sweetness in this bread.
• Baking Soda: The baking soda helps the bread to rise.
• Baking Powder: The baking powder helps this bread to rise.
• Pumpkin Pie Spice: There’s an entire tablespoon of pumpkin pie spice, which gives this pumpkin bread the best flavor.
• Ground Cinnamon: The extra teaspoon of ground cinnamon helps to balance the ground cloves in the pumpkin pie spice.

How To You Make Gluten-Free Pumpkin Bread

This gluten-free bread is so simple to make! If you’d prefer a taller loaf use a smaller loaf pan such as 8 x 4-inch, otherwise you could use a 9 x 5-inch loaf pan.

1. Preheat the oven to 350° and grease the pan of your choice: nordic wheat loaf pan, 8x4 inch pan, or 9x5 inch loaf pan.
2. In a medium-sized bowl whisk together the dry ingredients, then set the bowl aside.
3. In a large mixing bowl or stand mixer on medium speed, add the two large eggs, pumpkin puree, white sugar, and dark brown sugar. Mix together until combined.
4. Add the melted oil, milk, vanilla extract, and lemon juice to the wet mixture. Continue to mix for 1 minute.
5. Slowly pour the dry ingredients into the wet ingredients, stirring until fully incorporated. Avoid over mixing.
6. Pour the batter into your prepared loaf pan, and bake for 45-50 minutes. At the 45 minute mark check your loaf by inserting a toothpick in the center. If the toothpick comes out clean, the loaf is done baking.
7. Allow the bread to cool in the pan for 10 minutes. Remove the bread from the pan and continue to completely cool on a wire rack before slicing.
8. Cover and store the leftover pumpkin bread at room temperature for up to 3 days or in the refrigerator for 1 week.

What Are The Best Gluten-Free Pumpkin Bread Mix-Ins?

Gluten-Free Pumpkin Bread is perfect on its own, but feel free to add half a cup of your favorite mix-ins such as:

• Chocolate Chips
• White Chocolate Chips
• Dried Cranberries
• Walnuts
• Pecans
• Pumpkin Seeds

How Do You Measure Gluten-Free Flour?

This gluten-free pumpkin bread recipe is made with my favorite gluten-free flour blend, Bob's Red Mill 1 to 1 Gluten-Free Flour. Please note that not all gluten-free flour brands are created equally, so for best results, I recommend weighing any gluten-free flour on a food scale. If you do not own a food scale, then simply measure the gluten-free flour by spooning the mixture into a measuring cup and leveling off the top with a knife. Do not pack the flour.

What Does Pumpkin Bread Taste Like?

A lot of pumpkin bread recipes taste bland, but this gluten-free pumpkin bread recipe is full of flavor with plenty of pumpkin spice. The pumpkin comes through beautifully with hints of vanilla and cinnamon. And let's not forget about the incredible texture! Some gluten-free quick bread recipes can come off rather gummy, but this pumpkin bread has a moist, almost cake-like texture.

What Is The Best Baking Pan To Use For Baking Pumpkin Bread?

My favorite pan to use for this pumpkin bread recipe is the  Nordic Ware Pumpkin Wheat Loaf Pan, which you can order here, here, here, here, and here.

This timeless bread loaf pan is super easy to use and gives this pumpkin bread the ultimate presentation. Generously coat the pan with oil or nonstick spray prior to use.

I've also used a smaller loaf pan such as 8 x 4-inch or a 9 x 5-inch loaf pan with great results.

Can I Make Gluten-Free Pumpkin Bread Dairy-Free or Nut-Free?

Yes, this bread can easily be made dairy-free and nut-free by following the direction below:

• Dairy-Free: To keep this recipe dairy-free use a neutral-tasting oil such as unrefined coconut oil, and the dairy-free milk of your choice. My favorite oil to use is Nutivas Butter Flavored Coconut Oil.
• Nut-Free: For a nut-free version of this pumpkin bread recipe, replace the almond flour with ⅓ cup of gluten-free flour.

Can I Freeze Gluten-Free Pumpkin Bread?

Yes, the bread freezes very well. Once the bread is completely cooled, wrap the loaf in plastic wrap followed by aluminum foil. Then place the tightly wrapped loaf in a freezer bag. Store the pumpkin bread in the freezer for up to 3 months. Remove the bread from the freezer 24 hours in advance, prior to serving.

For More Tasty Recipes, Check Out The Links Below

• Apple Crumble Bars (Gluten-Free)
• Pumpkin Rosemary Biscuits and Gravy (Gluten-Free)
• Butternut Squash Soup (Gluten-Free)
• Pumpkin Pie
• Pecan Pie

Recipe

The Best Gluten-Free Pumpkin Bread

Recipe Author : Rebecca Taig

Diet :Gluten Free, Low Lactose

This is the best Gluten-Free Pumpkin Bread! Ultra moist with a sweet pumpkin flavor, packed with cinnamon spice in every bite. This easy gluten-free pumpkin bread recipe is also dairy-free and can be served any time of the year.

5 from 12 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 12 slices

Calories 229 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

Wet Ingredients

• ▢ 1 cup pumpkin puree
• ▢ ¾ cup sugar
• ▢ ½ cup brown sugar
• ▢ 2 large eggs room temperature
• ▢ ⅓ cup melted coconut oil, refined
• ▢ ¼ cup milk
• ▢ 2 teaspoons lemon juice
• ▢ 2 teaspoons vanilla extract

Dry Ingredients

• ▢ 1¼ cup gluten-free flour (170g)
• ▢ ½ cup almond flour (50g)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon cinnamon

Instructions

 

• Preheat the oven to 350° and grease the pan of your choice: nordic wheat loaf pan, 8x4 inch pan, or 9x5 inch loaf pan.
• In a medium-sized bowl whisk together the dry ingredients, then set the bowl aside.
• In a large mixing bowl or stand mixer on medium speed, add the two large eggs, pumpkin puree, white sugar, and dark brown sugar. Mix together until combined.
• Add the melted oil, milk, vanilla extract, and lemon juice to the wet mixture. Continue to mix for 1 minute.
• Slowly pour the dry ingredients into the wet ingredients, stirring until fully incorporated. Avoid over mixing.
• Pour the batter into your prepared loaf pan, and bake for 45-50 minutes. At the 45 minute mark check your loaf by inserting a toothpick in the center. If the toothpick comes out clean, the loaf is done baking.
• Allow the bread to cool in the pan for 10 minutes. Remove the bread from the pan and continue to completely cool on a wire rack before slicing.
• Cover and store the leftover pumpkin bread at room temperature for up to 3 days or in the refrigerator for 1 week.

Nutrition

Serving: 1sliceCalories: 229kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 208mgPotassium: 108mgFiber: 3gSugar: 23gVitamin A: 3225IUVitamin C: 1mgCalcium: 60mgIron: 1mg

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