The BEST Gluten Free Pumpkin Bread Recipe is moist and tender, full of pumpkin and warm spices, and just what you need on a fall morning.
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The BEST Gluten Free Pumpkin Bread Recipe was originally posted on September 9, 2022 and has been updated with newly edited pictures, step-by-step process pictures and how to's, and plenty of new tips and tricks.
I've been making this pumpkin bread for years now. My old neighbor, Michelle, gave us a loaf of it eons ago (before celiac) and it was so good, I asked her for the recipe. It wasn't originally gluten free, but I quickly transformed it into gluten free so I could enjoy it again.
To be honest, I had never even tried pumpkin bread until she brought that loaf to us. I don't know what in the heck I was thinkin' because I surely was missing out. Of all the quick breads, pumpkin has to be my absolute favorite. It's so moist and dense and has such a wonderful texture, but the flavor is beyond anything you'd find in a typical loaf of quick bread.
Here's what you'll need
- Gluten-free flour blend - I use my own Kim's Gluten Free Flour Blend. A store bought blend may be substituted, but hasn't been tested.
- Pumpkin Puree - make sure to get actual pumpkin and not the pumpkin pie mix.
- Vegetable oil - or any neutral oil, such as canola or safflower oil.
- Eggs - for vegan, you could try an egg replacer, a flax egg, or even applesauce (you'll have to experiment with the amounts as I haven't done this before).
Let's make the BEST pumpkin bread (gluten free!)
- Step 1: Pour sugar into flour blend in a large mixing bowl and whisk to combine.
- Step 2: Add baking soda and spices to flour/sugar mixture, whisking until well incorporated.
- Step 3: In a separate bowl, whisk together pumpkin puree, oil, and eggs.
- Step 4: Pour the wet ingredients into the dry.
- Step 5: Stir into a smooth batter, but don't overmix it.
- Step 6: Pour into a greased loaf pan and bake at 350 F for approximately one hour. Cool 10 minutes and then turn out onto wire rack to cool until barely warm.
GF pumpkin bread fAQ's
Yes! To make gluten free pumpkin muffins, line muffin pans with cupcake liners. Spoon batter into each muffin cup all the way to the top. Bake at 400 degrees F for 10 minutes. Lower the heat to 350 degrees F and continue baking for an additional 10-15 minutes, or until a toothpick inserted into center comes out clean.
Pumpkin bread will keep, well wrapped, at room temperature for 4-5 days. For longer storage, store in the freezer.
Yes, feel free to add nuts, seeds (such as pumpkin seeds) chocolate chips, or candied ginger for instance.
More gluten free pumpkin recipes to try!
- Gluten free pumpkin cupcakes with maple swiss meringue buttercream
- Gluten free pumpkin earthquake cake
- Pumpkin dip with gluten free pie crust chips
- Gluten free pumpkin Bundt cake
- Gluten free pumpkin donuts (with air fryer option)
- Gluten free cream cheese pumpkin pie
- Gluten free pumpkin spice angel food cake
- Easy pumpkin spice creme brulee
More gluten free quick bread recipes
- Gluten Free Banana Bread (With Dairy Free Option)
- Gluten Free Dairy Free Zucchini Bread
- gluten free cinnamon swirl bread
- Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Pineapple Coconut Muffins
- Gluten Free Apple Crumb Muffins
What's a better way to usher in fall than with this gluten free pumpkin bread? It makes enough to fill your freezer for a quick to-go breakfast or snack and it's so delicious, you'll wish you had made it sooner!!
The BEST Gluten Free Pumpkin Bread Recipe
Ingredients
- 3¼ cups (455g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1½ teaspoon kosher salt
- 2 cups (16 oz or 454g) solid pack canned pumpkin puree (NOT pumpkin pie filling)
- 1 cup (240ml) vegetable or canola oil (coconut oil would also work well)
- 3 cups (600g) granulated sugar
- ¾ cup (180ml) water
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350° F. Grease three one pound (8½ by 4½-inch) loaf pans (see notes below for muffins). Set aside.
- Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir or whisk to blend.
- Mix pumpkin puree, water, oil, and eggs in separate bowl and add to dry ingredients. Mix together until fully combined (you can use a hand mixer, a whisk, or just a spoon).
- Pour batter into prepared pans. Bake for approximately one hour, or until toothpick inserted into center of loaves comes out fairly clean (a few moist crumbs is okay). Let cool in pans for 10 minutes and then turn out of pans and onto a wire rack to cool to warm or room temperature before serving.
- For muffins, line muffin pans with liners and spoon batter all the way to the top of muffin liners. Bake at 400° F for 10 minutes, then reduce heat to 350° F and continue to bake for an additional 10 minutes, or until toothpick inserted into center comes out clean or with only a few moist crumbs attached. Cool in pans for 10 minutes and then turn out onto wire racks to finish cooling.
Valerie says
Another smash hit from your recipe file! I made the muffins and they were perfect. Moist, flavorful and a snap to make. I'll be serving these at my ladies card group. I also LOVE your English muffin bread and Sandwich bread recipes. I really enjoy working my way thru all your recipes.
Kim says
Awe, thank you so much, Valerie! I'm thrilled you're enjoying my recipes 🥰🥰🥰
Katie says
My family is OBSESSED with this pumpkin bread. They love it with pumpkin and with substituting the pumpkin for three ripe bananas. My husband, who has never met a sweet he dislikes, said that this bread was the best thing he had ever eaten. My parents can’t tell it’s gluten free.
TBH, I’m high allergy and have histamine issues so I actually used “Aki’s Allergy Flour Blend” and it works well in every one of Kim’s recipes; which are all amazing. I also use avocado oil as my oil, not sure if that matters. I’ve made this about four times now and it lasts maybe two days in my family of four big eaters. SO. GOOD.
Kim says
Awe, I'm thrilled you and your family are enjoying it so much!! It's a family favorite of mine as well 🥰