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.
Jump to:
- Gluten-Free Pumpkin Bread Ingredients
- How To You Make Gluten-Free Pumpkin Bread
- What Are The Best Gluten-Free Pumpkin Bread Mix-Ins?
- How Do You Measure Gluten-Free Flour?
- What Does Pumpkin Bread Taste Like?
- What Is The Best Baking Pan To Use For Baking Pumpkin Bread?
- Can I Make Gluten-Free Pumpkin Bread Dairy-Free or Nut-Free?
- Can I Freeze Gluten-Free Pumpkin Bread?
- For More Tasty Recipes, Check Out The Links Below
- Recipe
- Reviews
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.
- 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.
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
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.
Melanie says
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 🙂
Rebecca Taig says
Melanie,
Thank you for such a lovely review. The addition of walnuts sounds fabulous!
Wishing you a great New Year!
Ashley Dance says
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!!!!!!
Marianne says
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 🙂
Rebecca Taig says
Thank you so much Marianne,
I'm so glad you enjoyed this recipe. 🙂
Becca
Amelia D'Urso says
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!
Rebecca Taig says
I am so happy you enjoyed this recipe!
Thank you for the lovely comment. 🙂
Reece Landato says
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!
Sina says
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!