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    Home » Recipes » Breads

    The Best Gluten-Free Pumpkin Bread (Dairy-Free)

    Published: Sep 26, 2023 by Rebecca Taig · This post may contain affiliate links · 9 Comments

    Jump to Recipe Pin Recipe Print Recipe

    This is the Best Gluten-Free Pumpkin Bread recipe ever! Ultra moist with a sweet pumpkin flavor, packed with cinnamon spice in every bite.

    Overhead shot of gluten-free pumpkin bread with three white pumpkins and a side of wheat.

    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 loaf recipe you will ever try! It's perfectly moist and never crumbly, with a sweet cinnamon flavor and loads of pumkin. Pair it with a cup of coffee or the ever-so-famous Starbucks pumpkin spice latte, and you are in for a real treat.

    For more fall festive recipes, check out my Gluten-Free Pumpkin Chocolate Chip Cookies, Pumpkin Flaxseed Granola, The Best Gluten-Free Pumpkin Pie, Homemade Chocolate Covered Date Snickers, Mummy Rice Krispie Treats, and Halloween Stuffed Peppers. This pumpkin bread makes an awesome gift for neighbors and friends, and would even make a great addition to a Boozed Bucket.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Pumpkin Loaf Pan
    • Storage
    • FAQ
    • Recipe
    • Reviews

    Ingredients

    Overhead shot of pumpkin bread ingredients.
    • Gluten-Free Flour: My favorite flour mixture is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It gives this bread the perfect texture!
    • Almond Flour: Adding a bit of almond flour helps keep the bread moist by creating a tender crumb. 
    • 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 + White Sugar: Dark brown sugar plus organic white sugar is the perfect combination of sweetness.
    • Eggs: 2 large eggs at room temperature will help this bread to rise.
    • Oil: Any neutral oil such as melted refined coconut oil or avocado oil works in this recipe.
    • Milk: I use almond milk to keep this bread dairy-free, but you can use any of your choice.
    • Lemon Juice: The lemon juice helps activate the baking soda, which gives the bread an extra lift.
    • Vanilla Extract: Look for a high-quality vanilla extract for the best results.
    • Salt: Helps balance the flavors.
    • Baking Soda + Baking Powder: Helps the bread to rise.
    • Pumpkin Pie Spice + Ground Cinnamond: There’s an entire tablespoon of pumpkin pie spice, with an extra teaspoon of ground cinnamon which gives this bread a ton of flavor.
    Gluten-Free Pumpkin Bread with a decorative pattern from using a baking dish that has a mold of pumpkins in it.

    Instructions

    Step by step photo of how to make gluten-free pumpkin bread. First photo is whisking the dry ingredients. Second photo is whisking the wet ingredients. Third photo is combining both wet and dry ingredients. Fourth photo is showing the pumpkin bread mixture poured into a loaf pan.
    A baked pumpkin loaf cooling on a wire rack in the pan.
    A gluten-free pumpkin bread cooling or the wire rack.
    1. Get the loaf pan ready. Preheat the oven to 350°F. Thoroughly grease the loaf pan of your choice, a Nordic wheat loaf pan, an 8x4 inch loaf pan, or a 9x5 inch loaf pan.
    2. Whisk the dry ingredients. In a medium-sized bowl whisk together the dry ingredients and set the bowl aside.
    3. Mix together the wet ingredients. In a large mixing bowl or stand mixer add the white sugar, dark brown sugar, pumpkin puree, and eggs. Mix together until smooth. Add the melted oil, milk, vanilla extract, and lemon juice and mix until combined.
    4. Combine the wet and dry ingredients. Slowly add the dry ingredients to the wet ingredients, stirring until fully incorporated. Avoid over-mixing.
    5. Add the batter to the pan and bake. Pour the batter into the loaf pan. Tap the pan on the counter a few times to release any air bubbles. Place the pan on a baking sheet and into the oven 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.)
    6. Remove the bread and cool. Allow the bread to cool in the pan for 10 minutes then remove. If using the Nordic loaf pan, carefully flip the pan onto a wire rack to completely cool before slicing.
    Gluten-Free Pumpkin Bread with a slice cut off the front to see how moist the center is.

    Substitutions and Variations

    • Dairy-Free: To keep this recipe dairy-free use a dairy-free milk of your choice.
    • Nut-Free: For a nut-free version of this pumpkin bread recipe, replace the almond flour with ⅓ cup of gluten-free flour.
    • Mix-ins: Add a ½ cup of your favorite mix-ins. Dark chocolate chips, white chocolate chips, dried cranberries, walnuts, pecans, and pumpkin seeds all make great options.
    • Spices: Instead of 1 teaspoon of cinnamon, try adding a mix of ground cinnamon and cardamon, ½ a teaspoon each.

    Pumpkin Loaf Pan

    For an ultra-festive look, I love using my Nordic Ware Pumpkin Wheat Loaf Pan. This sells out every year, so I provided several links below for you to shop. If you do not have this loaf pan you can use an 8x4-inch loaf pan or a 9x5-inch loaf pan.

    Click the shoppable links below for my Nordic Ware Pumpkin Wheat Pan.

    • Link 1: Nordic Ware Pumpkin Wheat Loaf Pan
    • Link 2: Nordic Ware Pumpkin Wheat Loaf Pan
    • Link 3: Nordic Ware Pumpkin Wheat Loaf Pan
    • Link 4: Nordic Wear Pumpkin Wheat Loaf Pan

    Storage

    To store: Wrap the bread in aluminum foil and store it at room temperature for 3 days or in the refrigerator for 5 days.

    To freeze: 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.

    FAQ

    What Does Pumpkin Bread Taste Like?

    This homemade quick bread is a fall favorite, packed with sweet cinnamon spice and tons of pumpkin flavor. The texture is almost cake-like, soft and moist never gummy.

    Can I use pumpkin pie filling in this gluten-free pumpkin bread recipe?

    No, this recipe called for pure pumpkin puree, not pumpkin pie filling.

    What is the best baking pan to use to make pumpkin bread?

    My favorite pans to use are the Nordic Ware Pumpkin Wheat Loaf Pan, or an 8x4-inch loaf pan. You can use a 9x5-inch loaf pan but the loaf will not rise as high.

    How do you know when pumpkin bread is done?

    To check when your gluten-free pumpkin bread is done, insert a toothpick or skewer into the middle of your pumpkin bread. The toothpick/skewer should come out clean or with a few moist crumbs attached.

    How to avoid pumpkin bread from sticking to the pan?

    It is important to thoroughly coat the sides and bottoms of the pan with unrefined coconut oil, particularly in the small corners.

    Recipe

    The Best Gluten-Free Pumpkin Bread (Dairy-Free)

    Recipe Author : Rebecca Taig
    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 13 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Servings 10 slices
    Calories 274 kcal
    Prevent 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 coconut oil, melted, refined
    • ¼ cup milk
    • 2 teaspoons lemon juice
    • 2 teaspoons vanilla extract

    Dry Ingredients

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

    Instructions
     

    • Get the loaf pan ready. Preheat the oven to 350°F. Thoroughly grease the loaf pan of your choice, a Nordic wheat loaf pan, an 8x4 inch pan, or a 9x5 inch loaf pan.
    • Whisk the dry ingredients. In a medium-sized bowl whisk together the dry ingredients and set the bowl aside.
    • Mix together the wet ingredients. In a large mixing bowl or stand mixer add the white sugar, dark brown sugar, pumpkin puree, and eggs. Mix together until smooth. Add the melted oil, milk, vanilla extract, and lemon juice and mix until combined.
    • Combine the wet and dry ingredients. Slowly add the dry ingredients to the wet ingredients, stirring until fully incorporated. Avoid over-mixing.
    • Add the batter to the pan and bake. Pour the batter into the loaf pan. Tap the pan on the counter a few times to release any air bubbles. Place the pan on a baking sheet and into the oven 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.)
    • Remove the bread and cool. Allow the bread to cool in the pan for 10 minutes then remove. If using the Nordic loaf pan, carefully flip the pan onto a wire rack to completely cool before slicing.

    Notes

    Substitutions and Variations
      • Dairy-Free: To keep this recipe dairy-free use a dairy-free milk of your choice.
      • Nut-Free: For a nut-free version of this pumpkin bread recipe, replace the almond flour with ⅓ cup of gluten-free flour.
      • Mix-ins: Add a ½ cup of your favorite mix-ins. Dark chocolate chips, white chocolate chips, dried cranberries, walnuts, pecans, and pumpkin seeds all make great options.
      • Spices: Instead of 1 teaspoon of cinnamon, try adding ½ a teaspoon of cinnamon and ½ a teaspoon of cardamom.
    Tips:
    • Grease the pan. It is important to thoroughly coat the sides and bottoms of the pan with unrefined coconut oil, particularly in the small corners.
    • Avoid underbaked bread. To check when your gluten-free pumpkin bread is done, insert a toothpick or skewer into the middle of your pumpkin bread. The toothpick/skewer should come out clean or with a few moist crumbs attached.
    To store: Wrap the bread in aluminum foil and store it at room temperature for 3 days or in the refrigerator for 5 days.
    To freeze: 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.
     
    Click the links below to shop my Nordic Ware Pumpkin Wheat Pan.
      • Link 1: Nordic Ware Pumpkin Wheat Loaf Pan
      • Link 2: Nordic Ware Pumpkin Wheat Loaf Pan
      • Link 3: Nordic Ware Pumpkin Wheat Loaf Pan
      • Link 4: Nordic Wear Pumpkin Wheat Loaf Pan

    Nutrition

    Serving: 1sliceCalories: 274kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 249mgPotassium: 134mgFiber: 2gSugar: 27gVitamin A: 3873IUVitamin C: 2mgCalcium: 64mgIron: 1mg
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    Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

    More Breads

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    • Gluten-Free Cranberry Orange Muffins (Dairy-Free Option)
    • Gluten-Free Irish Soda Bread
    • Gluten Free Cornbread Sweetened With Honey

    Reader Interactions

    Comments

    1. Melanie says

      January 06, 2023 at 1:10 pm

      5 stars
      This is an awesome recipe. I just got a loaf for Christmas and it was delicious. I might add some walnuts also to the recipe. When I took it home in my car I,I could smell all of the wonderful spices used in the loaf. I will definitely make this recipe myself 🙂

      Reply
      • Rebecca Taig says

        January 06, 2023 at 6:55 pm

        Melanie,

        Thank you for such a lovely review. The addition of walnuts sounds fabulous!

        Wishing you a great New Year!

        Reply
    2. Ashley Dance says

      November 25, 2022 at 5:21 pm

      5 stars
      This is the most INCREDIBLE pumpkin bread you will ever have, guaranteed! Save this recipe now because you will be making it over and over again!!! You would never know it was GF!! My husband, a food connoisseur, had no clue! It’s so moist, not crumbly, and so rich in flavor. Not to mention it’s a beautiful gift to give to anyone this holiday season! Your family and friends will be asking for this recipe!!!!!!

      Reply
    3. Marianne says

      October 18, 2020 at 5:19 am

      5 stars
      This GF pumpkin bread is delicious! Perfect for the Fall and the Holidays! You wouldn't know it was gluten free. Everyone loves it, thanks for a great recipe 🙂

      Reply
      • Rebecca Taig says

        October 18, 2020 at 7:41 am

        Thank you so much Marianne,

        I'm so glad you enjoyed this recipe. 🙂

        Becca

        Reply
    4. Amelia D'Urso says

      October 16, 2020 at 7:43 am

      5 stars
      The recipe was amazing, easy to follow instructions and tastes amazing! I love how you can change the recipe size based on the amount you want to make! This recipe will forever be added to my cookbook to use all year round!

      Reply
      • Rebecca Taig says

        October 17, 2020 at 4:05 am

        I am so happy you enjoyed this recipe!
        Thank you for the lovely comment. 🙂

        Reply
    5. Reece Landato says

      October 12, 2020 at 4:35 pm

      5 stars
      Made two loaves of this last week and my fiancée and burned through both by ourselves in no time - absolutely delicious!
      We threw in some dark chocolate chips for ours, but would have been fantastic either way. Definitely will make it again!

      Reply
    6. Sina says

      October 03, 2020 at 11:32 am

      5 stars
      Omigosh!!!
      I never had a pumpkin spice bread before - but I‘ll never need another recipe! Everybody loved this super-moist pumpkin bread. And what’s best?! You wouldn’t know it was gluten-free... loooooved it!

      Reply

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