Gluten-Free Pumpkin Bread (Dairy-Free)

This is the best Gluten-Free Pumpkin Bread recipe ever! Ultra moist with a sweet pumpkin flavor, packed with cinnamon spice in every bite. This recipe is also dairy-free and perfect for fall!

Jump to:

• Why you'll love this pumpkin bread recipe
• Ingredients
• Ingredient Notes
• How to Make Gluten-Free Pumpkin Bread
• Substitutions and Variations
• Tips
• Pumpkin Loaf Pan
• Storage
• FAQ
• More Pumpkin Recipes You'll Love
• Recipe
• Reviews

Why you'll love this pumpkin bread recipe

Believe me when I say this is the best pumpkin bread recipe you will ever make! It's perfectly moist and never crumbly and packed full of sweet cinnamon and pumpkin spice flavor. Similar to my Gluten-Free Pumpkin Chocolate Chip Muffins and Pumpkin Flaxseed Granola, this pumpkin bread makes an awesome gift to neighbors and friends during the fall season. Here are some more reasons why you will love this recipe:

• Delicious pumpkin bread with so much flavor. Some pumpkin bread recipes can taste rather bland, but this recipe has the perfect combination of spices that enhance all of the flavors. 
• Quick and easy pumpkin bread recipe to make. A no-fail recipe that you’ll make again and again with simple ingredients.
• Amazing texture! This bread is extremely moist and tender, never crumbly. 

Ingredients

You'll need the following ingredients to make this easy gluten-free pumpkin loaf:

Ingredient Notes

• Gluten-Free Flour + Almond Flour: A combination of Bob’s Red Mill gluten-free flour blend and blanched almond flour gives this bread a tender crumb.
• Pumpkin: Look for 100% canned pumpkin purée and not pumpkin pie filling. You can also use homemade pumpkin puree.
• Dark Brown Sugar + White Sugar: The white sugar helps sweeten the loaf while the brown sugar adds moisture.
• Eggs: 2 large eggs at room temperature will help the bread to rise. For a vegan option, try using flax eggs.
• Oil: Any neutral oil such as melted refined coconut oil or avocado oil will work 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 this bread an extra lift.
• Vanilla Extract: Look for a high-quality vanilla extract for the best results.
• Pumpkin Pie Spice + Ground Cinnamon: There’s an entire tablespoon of pumpkin pie spice, with an extra teaspoon of ground cinnamon which gives this bread a ton of flavor.

How to Make Gluten-Free Pumpkin Bread

Prepare the loaf pan. Preheat the oven to 350°F. Grease the loaf pan of your choice: Nordic Wheat Loaf Pan, 8x4 inch loaf pan, or 9x5 inch loaf pan. Line only the 8x4 inch loaf pan or 9x5 inch loaf pans with parchment paper and set the pan aside.

1. Whisk the dry ingredients. Whisk together the dry ingredients in a medium-sized bowl and set the bowl aside.
2. Mix the wet ingredients. In a separate large bowl or stand mixer whisk together the white sugar, dark brown sugar, pumpkin puree, and eggs until smooth. Add the melted oil, milk, vanilla extract, and lemon juice and mix until combined.
3. Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients, stirring until fully incorporated. Avoid over-mixing.
4. Add batter to the pan. Pour the batter into the loaf pan. Tap the pan on the counter a few times to release any air bubbles. (If using an 8x4 inch pan or 9x5 inch pan, run a knife about 1 inch deep lengthwise through the center of the loaf to encourage the bread to evenly dome.) Skip this step is using the Nordic pan.
5. Bake. If using the Nordic pan, 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 carefully transfer the bread to a wire rack to completely cool. Once the bread has cooled, slice it into individual slices.

Substitutions and Variations

• Dairy-Free: Use any non-dairy milk of your choice.
• Nut-Free: For a nut-free version, replace the almond flour with ⅓ cup (50 grams) more gluten-free flour.
• Add mix-ins: Throw in a half cup of your favorite mix-ins such as dark chocolate chips, white chocolate chips, dried cranberries, walnuts, or pecans.
• Add additional spices: Instead of 1 teaspoon of cinnamon, try adding a mix of ground cinnamon and cardamon, ½ a teaspoon each.

Tips

• Make the pumpkin bread day in advance before serving. This is one of those recipes that the longer the bread sits the more the flavors enhance.
• Allow the bread to completely cool. You want the bread to completely cool before storing it the next day. I've left it uncovered on a cooling rack overnight and it still retains so much moisture.
• Grease your loaf pan well. Regardless of which loaf pan you decide to use, it's important to thoroughly grease the sides and bottoms of the pan to prevent the loaf from sticking. I recommend using unrefined coconut oil.
• Make sure the pumpkin bread is fully cooked before removing it from the oven. Insert a toothpick into the center of the loaf. It should come out clean with just a few moist crumbs attached.
• Make mini loaves! You can use this recipe to make mini loaves and bake for 25-30 minutes.

Pumpkin Loaf Pan

I love using this Nordic Ware Pumpkin Wheat Loaf Pan. This sells out every year, but I provided several links below for you to shop. You can also use an 8x4-inch loaf pan, a 9x5-inch loaf pan, or a mini 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 plastic and then aluminum foil, and store it at room temperature for 3 days or in an airtight container 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, before serving.

FAQ

More Pumpkin Recipes You'll Love

 hope you love this gluten-free pumpkin bread recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe