The Best 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.

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.

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.

Instructions

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.

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

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

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 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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