I have tried dozens of gluten-free pumpkin breads over the years, but after making this recipe I’ll never make another! It has THE PERFECT texture!
This recipe is the best of the best. My top 2 tips for perfect gluten-free pumpkin bread are to use ALL white sugar and oil instead of butter. I hope it becomes your go-to recipe as well!
I have tried dozens of pumpkin bread recipes over the years, but this is my new favorite!
I’ve had this recipe for gluten-free pumpkin chocolate chip bread on my site for years. I still love it too, but this new version is in it’s own class.
This gluten-free pumpkin bread is SO moist, has a tender crumb, and is bursting with pumpkin flavor and fall spices like cinnamon, nutmeg, and cloves. It makes a sky-high domed loaf that will make you feel like a professional baker!
If you’re a fan of classic pumpkin bread, this is a recipe you absolutely must try this fall season.
I love making several loaves of this recipe at once, then giving the bread away to friends and neighbors or storing it in the freezer. One loaf doesn’t last long at our house! You can also bake this bread as mini loaves for a cute seasonal gift.
This easy pumpkin bread is just as delicious as the kind made with regular flour. It’s so good, I’m willing to bet no one will know it’s gluten-free!
Why You’ll Love This Recipe
- Moist and rich
- Amazing texture – not crumbly!
- Full of fall flavors
- Perfect for gifting
- Great for dessert or a snack
For more favorite gluten-free pumpkin recipes, try these gluten-free pumpkin muffins, gluten-free pumpkin pancakes, gluten-free pumpkin cake and gluten-free pumpkin cookies.
You also might like these recipes for gluten-free pumpkin roll, gluten-free pumpkin bars, gluten-free pumpkin pie, gluten-free thanksgiving dessert and gluten-free pumpkin cheesecake.
Ingredients You’ll Need
Dry Ingredients
- Gluten-free flour: Be sure to use a high-quality gluten-free flour blend for this recipe. I recommend a flour that contains xanthan gum, such as King Arthur Measure-for-Measure gluten-free flour.
- Sugar: I prefer to use all granulated white sugar (as opposed to a combination of brown/white sugar) for this pumpkin bread for a bakery-style texture. I like to use Domino granulated sugar for my gluten-free baking.
- Baking soda and baking powder: Baking soda and baking powder and both important for helping this gluten-free quick bread rise and create a tender, light crumb.
- Salt: I like to use fine sea salt for this gluten-free pumpkin bread recipe.
- Spices: Spices like nutmeg, ginger, allspice, and cloves create the classic pumpkin spice flavor that’s perfect for fall.
- Cinnamon: No pumpkin spice dessert is complete without a generous dose of cinnamon!
For more favorite quick-bread recipes, try this gluten-free banana bread, gluten-free zucchini bread, gluten-free pound cake and oat flour banana bread.
Wet Ingredients
- Pumpkin: Pumpkin creates a moist, delicious base for this bread. Make sure you use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, so it will not work with this recipe. (You could also use homemade pumpkin puree by baking and blending a pumpkin.)
- Eggs: For best results use two large, room-temperature eggs for this recipe.
- Lemon juice: I like to add a splash of fresh lemon juice to help tenderize the crumb of this gf pumpkin bread.
- Milk: I use unsweetened almond milk for this recipe, but any type of milk will work.
- Oil: Like these gluten-free muffins, I prefer to use oil instead of butter in many gluten-free baked goods. Oil coats the crumb of the gluten-free flour more evenly as it bakes and results in an even, tender crumb. I typically use grapeseed oil, but you can use any neutral-tasting oil, such as vegetable oil.
- Vanilla: Real vanilla extract is always the best option for this gluten free pumpkin bread!
How to Make Gluten-Free Pumpkin Bread
- Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.
- In a large mixing bowl, mix together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix together with a rubber spatula or a hand mixer until fully incorporated.
- Smooth pumpkin bread batter into the prepared standard loaf pan. (Optional but nice: Run a knife about 1-inch deep lengthwise through the center of the loaf. This will encourage the bread to make an evenly domed loaf as it bakes!)
- Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool for 10 minutes in the pan before turning out onto a wire cooling rack. Let cool for at least 30 minutes before slicing. Enjoy!
Storage Instructions
TO STORE: Store leftover pumpkin bread in an airtight container or covered in plastic wrap at room temperature for up to five days.
TO FREEZE: You can also store pumpkin bread in the freezer for up to three months. To freeze, cool the pumpkin bread completely. Then wrap tightly in plastic wrap followed by a layer of foil.
You also might like this gluten-free cranberry orange bread.
FAQs
Yes, canned pumpkin gluten-free. It is simply baked and pureed pumpkin, with no added ingredients. Be sure to distinguish between canned pumpkin and pumpkin pie filling, which may not be gluten-free.
Yes, pumpkin is a naturally gluten-free vegetable that is full of nutrients and great for people who have Celiac disease. It can be used to make a number of gluten-free desserts, soups, pasta dishes, and more.
Though traditional bread is made with a gluten, there are a number of gluten-free bread options found in grocery stores today. These breads are made with gluten-free flour blends or alternative flours, such as millet, almond flour, or oat flour. Some of the most popular gluten-free bread brands include Glutino, Schar, and Rudi’s.
Expert Tips & Tricks
- Be sure to use a high-quality gluten-free flour blend for this recipe. I recommend a flour that contains xanthan gum, such as King Arthur Measure-for-Measure gluten-free flour.
- Make sure you use plain canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, so it will not work with this recipe.
- I like to use all granulated white sugar (as opposed to a combination of brown/white sugar) for this pumpkin bread for a bakery-style texture.
- I prefer to use oil instead of butter in many gluten-free baked goods. Oil coats the crumb of the gluten-free flour more evenly as it bakes and results in an even, tender crumb.
- Run a knife about 1-inch deep lengthwise through the center of the loaf to encourage the bread to make an evenly domed loaf as it bakes!
- Feel free to add up to 1 cup of chocolate chips to the batter before baking, if you’d like!
More gluten-free pumpkin recipes
I hope you love this recipe as much as we do! If you try these gluten-free pumpkin bread, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Pumpkin Bread (BEST EVER!)
Ingredients
DRY INGREDIENTS
- 1 ⅓ cups (200g) gluten-free measure-for-measure flour
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
WET INGREDIENTS
- 1 cup (230g) pumpkin puree
- 2 large eggs
- 1/3 cup (82g) milk I use almond milk
- 1/2 cup (98g) neutral oil of choice I use grapeseed
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.
- In a large bowl, mix together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.
- Smooth batter into the prepared pan. (Optional but nice: Run a knife about 1-inch deep lengthwise through the center of the loaf. This will encourage the bread to make an evenly domed loaf as it bakes!)
- Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy!
Notes
- Be sure to use a high-quality gluten-free flour blend for this recipe. I recommend a flour that contains xanthan gum, such as King Arthur Measure-for-Measure gluten-free flour.
- Make sure you use plain canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, so it will not work with this recipe.
- I like to use all granulated white sugar (as opposed to a combination of brown/white sugar) for this pumpkin bread for a bakery-style texture.
- I prefer to use oil instead of butter in many gluten-free baked goods. Oil coats the crumb of the gluten-free flour more evenly as it bakes and results in an even, tender crumb.
- Run a knife about 1-inch deep lengthwise through the center of the loaf to encourage the bread to make an evenly domed loaf as it bakes!
- Feel free to add up to 1 cup of chocolate chips to the batter before baking, if you’d like!
Erin: this has been my go to for so many years or as soon as I discovered it and ever since.
Question – can I use exact recipe to make muffins?
If so, would baking time be the same.
Hi Nancy, good question! Yes, you can definitely make these into muffins. I recommend baking for about 20 minutes, then start checking to see if they’re done. They may need 5-10 more minutes depending on the oven. Enjoy!
This is such a great recipe! I’ve made it a few times now and my family loves it. I pour the batter into an 8″ square pan and bake for around 40 minutes, since I don’t have the patience to wait for a loaf. 🙂 It’s becoming my go-to pumpkin bread!
Hi Debbie, glad you enjoyed the pumpkin bread! The 8″ square pan is a smart move! Thanks so much for your review.
I’ve made this Pumpkin Bread 3x in the past month. It comes out perfect every single time! Absolutely delicious!
Hi Kay, sounds like you’re on a roll! Thanks for the kind words!
The best Gluten-Free “Cake” recipe I have made. It was so light and very moist. I have tried to make so many gf pumpkin or banana bread recipes that just turn out so dense. But this was amazing. I’m curious as to the reason for the lemon juice? I’m sure it must contribute somehow. I will now try some of your other recipes as this one amazed me. I used coconut oil.
Hi Lorna, thank you for your review. So glad you enjoyed this pumpkin bread! The lemon juice reacts with the baking soda to help the bread rise and give it a more tender crumb. It also brightens the flavor!
Great recipe! I wanted to know about the amount of flour as it didn’t seem like enough when I made a double recipe. 200g is more than 1 1/3 cups. Just want to be sure I have this right…
Hi Janet, 1 1/3 cup (200g) is correct for the King Arthur Measure-for-Measure Flour. We find that 1 cup of KAF weighs much closer to 150 grams, not what the label reads on the product. If doubling the recipe, you’d want to use 2 2/3 cup (400g). Erin likes to make her recipes so they will turn out for both people using cup measurements and grams measurements. Her measurement for the KAF flour is consistent across all of her recipes. We hope you enjoy the pumpkin bread!
How does it freeze?
Hi Sue, the pumpkin bread freezes well for up to 3 months. Full freezing instructions are at the bottom of the recipe card. We hope you enjoy the recipe!
fantastic recipe! Question….is 200g correct for the weight of the flour? The online calculator I used said 175g. Thank you! Trying to double the recipe and wanted to be sure I have the flour amount correct
Hi Janet, the measurement is correct! We find that 1 cup of KAF weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour (traditional wheat flour is 120 grams/cup) so they provide that generalized measurement that really isn’t accurate for gluten-free flour. We hope you enjoy the pumpkin bread!
Absolutely incredible bread! Made it as written, just used olive oil instead of any seed oils.
Slathered this with butter and bit into the best pumpkin bread I’ve ever had!
Made a double batch so I have one to take to Thanksgiving in a couple weeks.
Yay! We’re so pleased you enjoyed the pumpkin bread enough to make a double batch! Thank you for taking the time to share your experience with us, Kelly!
Just gave this a go, cause I had a sudden urge for pumpkin bread. So I found this recipe, so I could share some with a gluten sensitive friend. Works really well, a couple tips I could suggest. When mixing the wet ingredients, warm milk/almond milk goes a long way, so its not defeating the purpose of the room temp eggs, also makes incorporating ingredients easier.
Was delicious over all, friend also enjoyed it.
We’re pleased to hear both you and your friend enjoyed the pumpkin bread. Thank you for sharing your feedback with us, Roark!
I made this gluten free pumpkin bread, excellent. Could I make this same recipe with all purpose flour?
Hi Dianne! We haven’t tried it ourselves, but yes typically regular all-purpose flour will work as a 1:1 swap for the gluten-free measure-for-measure flour. We’d love to hear how it goes!
This is the best recipe I have tried with a few alterations….
I/2 melted butter and 1/2 avacado oil, because i don’t use any seed oils
Double up the spices and instead of nutmeg, not my fave, I substitute cardamom
I also put a crumb topping on mine with the gf flour, brown sugar, pecans, and butter,and lastly do half brown ,half organic white sugar which i reduce a bit as well….
This recipe always gets raves at my ladies tea parties….❤️
Hi Diane, we’re glad to hear those substitutions work well for you and that the pumpkin bread is a hit at the tea parties! Thank you for sharing your positive baking experience with us!
Diane, would you mind sharing what is in the crumb topping and measurements ? It sounds delicious. Perhaps with pecans or walnuts ? Thank you.
Made this tonight in muffins and a loaf pan. It came out great!!! Best recipe I’ve found for gluten free pumpkin bread!!! You can’t tell it’s gluten free at all. Thanks!
We’re so glad you loved the pumpkin bread so much, Krystal! Thank you for taking the time to share such positive feedback with us!
I wanted to make mini muffins with this recipe as I adore the bread! Is that possible?
Hi Kristen, that would probably work! We’d try the same oven temperature and start checking around 12-15 minutes and adjusting from there. If you decide to give it a try, we’d love to hear how it goes1
Pumpkin bread came out perfect! I cut the sugar slightly (a cup). Definitely a keeper
We’re so pleased you enjoyed the pumpkin bread, Donna! Thank you for sharing your positive experience with us!
This is AMAZING! It doesn’t taste gluten free at all and it is so astonishing to me. I’ve been getting so tired of dry everything but this is perfectly moist and delicious. Thank you!
Yay! We’re so pleased to hear how much you loved the pumpkin bread, Bee! Thank you for sharing your positive feedback with us. Happy baking!