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!

stack of gluten free pumpkin bread with slice being held on top


 

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!

Table of Contents

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 pumpkin bread dry ingredients on a countertop
  • 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

Gluten-free pumpkin bread wet ingredients on a countertop
  • 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.
Dry ingredients for gluten-free pumpkin bread in a bowl
  • In a large mixing bowl, mix together the dry ingredients.
Wet ingredients for gluten-free pumpkin bread in a bowl
  • In a separate bowl, whisk together the wet ingredients. 
Wet and dry ingredients for gluten-free pumpkin bread combined in a bowl
  • Add the wet ingredients to the dry ingredients and mix together with a rubber spatula or a hand mixer until fully incorporated. 
Gluten-free pumpkin bread batter in a loaf pan
  • 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!) 
Baked gluten-free pumpkin bread on a wire cooling rack
  • 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.

Baked gluten-free pumpkin bread sliced on a wire rack

FAQs

Is canned pumpkin gluten-free?

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.

Is pumpkin good for celiacs?

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.

What kind of bread has no gluten?

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!
A side view of baked gluten-free pumpkin bread sliced on a wire rack

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! 

A side view of baked gluten-free pumpkin bread sliced on a wire rack
5 from 19 votes

Gluten-Free Pumpkin Bread (BEST EVER!)

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
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!

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

RECIPE 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!
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.

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 34mg | Sodium: 359mg | Potassium: 91mg | Fiber: 3g | Sugar: 27g | Vitamin A: 3875IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

This post may contain affiliate links. Please read our disclosure policy.

Categories: , , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

You may also like

image for website to buy cookies cookbook

Comments

  1. 5 stars
    This was delicious but I did cut down the sugar to 1/2 cup. My family devoured it so we will definitely have to make this again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating