This Gluten Free Pumpkin Bread is a moist and tender quick bread, full of pumpkin flavor and spices. I can think of nothing better on a crisp fall morning!
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 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.
WHAT GOES INTO PUMPKIN BREAD?
- Gluten free flour blend — I use my own Kim’s Gluten Free Flour Blend. A store bought blend should work in this recipe, 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 pumpkin bread
It’s so simple to make this bread, the whole thing can be in the oven in about 5 minutes with OR without a mixer.
- Mix dry ingredients together.
- Add pumpkin, water, oil, and eggs.
- Beat until well combined.
- Pour into pans.
GF pumpkin bread faq’s
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).
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.
more pumpkin recipes to try
- Pumpkin cupcakes with maple swiss meringue
- Pumpkin earthquake cake
- Pie crust chips and pumpkin dip
- Pumpkin pound cake
- Pumpkin donuts
- Incredible pumpkin pie
- Pumpkin spice angel food cake
- Easy pumpkin spice creme brulee
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
- 3¼ cups (455 g) Kim's all purpose gluten free flour blend a store bought blend may be substituted, but hasn't been tested
- 2 tsp baking soda
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1½ tsp kosher salt
- 2 cups (16 oz or 454 g) solid pack pumpkin puree (NOT pumpkin pie filling)
- 1 cup (240 ml) vegetable or canola oil
- 3 cups (600 g) granulated sugar
- ¾ cup (180 ml) 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). 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. Stir together until fully 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). Let cool in pans for 10 minutes and then turn out of pans and onto cooling racks 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 cooling rack to finish cooling.