The BEST Gluten Free Pumpkin Bread

This gluten free pumpkin bread is the most tender quick bread, full of pumpkin flavor and spices. Toasted and spread with butter, I can think of nothing better on a crisp fall morning!

gluten free pumpkin bread sliced on a platter

I’ve been making this pumpkin bread for years now. My old neighbor Michelle gave us a loaf of it eons ago and it was so good, I asked her for the recipe. It wasn’t originally gluten free, but I quickly transformed it into a gluten free quick bread so I could enjoy it again.

To be honest, I had never even tried pumpkin bread until I was in my mid to late 30’s. 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, but the flavor is beyond anything you’d find in a typical loaf of, say, banana bread.

side view of sliced gluten free pumpkin bread


Gluten free flour blend — I use my own Kim’s Gluten Free Flour Blend, but Cup4Cup would work great in this recipe, or any blend with xanthan gum.

Baking soda — helps the bread rise.

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.

Granulated sugar — for sweetness.

Water — to add more moisture.

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).

Spices — all pumpkin spice requires at least cinnamon, but also add nutmeg, allspice, and cloves, as well as vanilla extract.


It’s so simple to make this bread, the whole thing can be done in about 5 minutes with OR without a mixer. Plus, it’s a one bowl recipe!!! Who doesn’t love that?

Mix all the dry ingredients together in a large bowl. Add the pumpkin, water, oil, and eggs. Beat until well combined. Then it’s just a matter of pouring it into the pans to bake. Simple, but spectacular!

butter spread on pumpkin bread


This recipe makes 3, yes 3, loaves of pumpkin bread!!! That’s a whole lotta bread, which can be frozen whole or cut into slices (wrap slices in plastic wrap and place in freezer ziptop bag). When the craving strikes, pull a piece out, toast it up, and spread it with butter. Voila!


Absolutely!! To make these pumpkin breads into gluten free pumpkin muffins, simply line muffin pans with cupcake liners. Spoon batter into each muffin cup about 3/4 full and bake for only about 25-30 minutes, or until muffin springs back when lightly touched.

gluten free pumpkin 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!!

gluten free pumpkin bread sliced on a platter

The BEST Gluten Free Pumpkin Bread

This gluten free pumpkin bread is the most tender quick bread, full of pumpkin flavor and spices. Toasted and spread with butter, I can think of nothing better on a crisp fall morning!
Print Recipe
Coursebread, Breakfast
Keywordbread, Gluten Free, pumpkin
Prep Time5 minutes
Cook Time1 hour
Servings3 small loaves or 24 muffins


  • cups (455 g) Kim's gluten free flour blend (or any blend that has xanthan gum in it)
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • tsp kosher salt
  • 2 cups (16 oz) (a little over 1 can) solid pack pumpkin puree (NOT pumpkin pie filling)
  • 1 cup (240 g) vegetable or canola oil
  • 3 cups (600 g) granulated sugar
  • ¾ cup (180 g) water
  • 4 large eggs, at room temperature
  • 1 tbsp vanilla extract


  • Preheat oven to 350°. Grease three small (8½ by 4½-inch) loaf pans (see notes below for muffins).
  • Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir to blend.
  • Add pumpkin puree, water, oil, and eggs. Beat until well combined.
  • 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).


*For muffins, place cupcake liners into two 12-cup muffin pans.  Scoop batter into liners about 3/4 full.  Bake for about 25-30 minutes, or until muffin springs back when lightly touched.  
**To freeze bread or muffins, freeze bread or muffins whole, wrapped in plastic wrap, or cut bread into slices.   Wrap in plastic wrap and store in ziptop bag for about 2-3 months.  To thaw, remove as many slices as needed and leave on counter until completely thawed (still wrapped), about an hour.  OR, toast directly from frozen (may take a couple of cycles in a toaster).  

20 thoughts on “The BEST Gluten Free Pumpkin Bread”

    • Funny you should ask. I was just looking at the bananas getting too brown on my counter and thought I needed to make some banana bread! I do have a recipe, so I’ll try to get it up on the blog soon 🙂

      • YAY! I can’t wait, I will be on the lookout. I’m glad I asked. I have one recipe on another blog that I’ve been using which is good enough for being gluten free but you’ve blown me away with this pumpkin bread and so I would really like to try your banana bread recipe 🙂

  • Kim,

    Thanks so much for your website. I’ve been baking breads for a while and finally gave in to friends asking about gluten free baking. Your site made it easy to transition. People are quite pleased with the taste and texture.

    Thanks again!

    • Thank YOU so much, Dean!!! You don’t know how much it means to me to hear about people enjoying my recipes! It makes my heart SO happy 😍

  • I’m looking for a banana bread recipe. Could I substitute mashed bananas for the pumpkin?
    I love your triple chocolate cake recipe! Thank you so much.

    • I’ve never tried it, but it’s a great idea! I’ve been searching for a really good banana bread recipe and can’t find one I like, so maybe I’ll have to do the same thing with my pumpkin bread. Thanks for the idea 🙂

      I’m so glad you like the triple chocolate cake! It’s one of my favorites 🙂

  • Hi 🙂

    Would your GF bread flour blend work in this? I ran out of the normal GF flour blend and found I had no dry milk powder in the house…

  • Kim, these were by far the best muffins ever!!! So moist and full of flavor. I almost felt like it was pumpkin cake. I shared some with my neighbors who are not GF and of course they had no idea, they just loved them. Next time I will put some cream cheese frosting.

  • Kim, I love your recipes! They really do bring back the foods I have been missing since having to go gluten free. Pumpkin bread is one of the treats that my mom always made around the holidays and now I have it back again. One of her other annual holiday treats was cranberry bread. I love the sweet tart flavor and the hint of orange flavor! I tried another blogger’s GF recipe and it was a gummy disappointment. If you could develop a GF cranberry bread recipe with the lovely tender crumb I remember, I would be so grateful! Thanks so much for your amazing work and recipes.

  • Hi Kim: this is the best, awesome recipe. Made at Christmas for family and friends twice, loafs and muffins and they freeze beautifully. Thank you once again for an amazing recipe, by far my favourite of the sweet bread recipes. Can’t wait to see what’s next, all your recipes are wonderful and delicious. Keep baking my friend, you’re the Bomb. 🦋

  • I made this using king Arthur gluten free, 3 extra large eggs instead of 4 large eggs, substituted allspice for pumpkin spice, one can of pumpkin instead of the 16oz substituting cream cheese for the extra once of pumpkin. It made two large loaves and turned out great. Not dry at all and the spice was the perfect amount.

  • Just made this Pumpkin bread and after my first bite was immediately transported back to Xmas in the USA….pumpkin spice lattes, pumpkin pies and pumpkin bread! Thank you for this recipe I plan on using this regularly and my friends here in Australia will love it!

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