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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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.
the ingredients needed for gluten free pumpkin bread
- 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 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 flour, sugar, baking soda, salt, and spices in a large bowl.
- Combine the pumpkin puree, water, oil, eggs, and vanilla in a medium bowl until well mixed.
- Add the wet ingredients into the dry and whisk until well combined.
- Pour batter evenly into pans.
- Bake at 350 F for one hour, or until toothpick inserted into center comes out relatively clean (a few moist crumbs is okay).
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 a 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.
Yes, feel free to add nuts, seeds (such as pumpkin seeds) chocolate chips, or candied ginger for instance.
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
more gluten free quick breads
- 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.
Siena Van Brabant says
I made this recipe as muffins today and followed the recipe using the weighing method. I did add about 1-1/2 cups of Craisins for the texture. The muffins (still warm from the oven) were divine. This recipe made 31 muffins using the blue-handled scoop (1/4 cup/2 oz/60g). Definitely a keeper.
Kim says
Sounds wonderful!!
Mandu says
Delish! I just made this using coconut oil and the muffins and bread turned out great. Thank you!
Kim says
Yay!!!
Noa Harverson says
Best Pumpkin muffins I’ve ever had! Even better than any non - gluten free ones I’ve had before I was GF!
Kate Rutherford says
Hi Kim! I’d like to add grated zucchini to this recipe- should I decrease the liquid? Thanks, Kate
Kim says
I honestly don't know as I've never tried it. My guess is that if you squeeze the zucchini to remove excess water, you won't have to decrease the liquid in this recipe.
Cyndi in NC says
I finally made the pumpkin bread and it is yummy! I didn't have all the components of your flour so I used what I had and I forgot to add the vanilla but it still came out great! I will save this recipe along with the others of yours that I have. I could have gone to the store today or waited till I went out again but I wanted it this afternoon. Lately when I get the desire to do or make something I have to jump on it. Thanks again for a great recipe.
Kim says
Awe, so glad you liked it, Cyndi! I hear ya about jumping on it when you get the desire to bake. If I have to go to the store, chances are I won't be baking that day either 🥰
Deb Wolf says
This is truly the BEST gf pumpkin bread! I made one loaf and a dozen muffins from this recipe. My loaf was a standard loaf pan, so it took a few minutes longer to bake. I took the loaf to my Bible study brunch and none of the ladies could believe it was gluten free! It’s so delicious and has perfect crumb.
I know I can depend on excellent results with your recipes. I also rely exclusively on your flour blends. They never let me down.
Thank you so much for your hard work in developing these recipes and your generosity in sharing them!
Deb
holly hon says
This is the best! Taste like the real thing. I did reduce sugar to 500g as i don’t like my cake too sweet. Yummy!
David Nonomura says
Have you ever made this recipe in a Bundt cake pan? Can the whole recipe fit in one “regular “ Bundt pan?
Kim says
I haven't, but I bet it would work beautifully. I'm not sure of the baking time, though. You'd need to monitor it. I'd probably start with checking at 45 minutes, but I'm sure that'll be too short of a baking time. I'd keep checking at maybe 10-minute intervals after that.
Michele says
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!
Terry says
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.
Shari says
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. 🦋
Kim says
Awe, thanks so much, Shari!! It is also my favorite of the quick breads 😍
Melissa says
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.
Pam V says
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 says
Thanks, Pam! I'm so glad you liked them. Hope you're doing well 😊
Aletheia says
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...
Debbie Gaines says
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.
Kim says
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 🙂
Dean in SD says
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!
Dean
Kim says
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 😍
Cyndi in NC says
Yum O! Made it tonight and I love it. This will be my go to recipe. Thanks Kim.
Kim says
You're so welcome, Cyndi!
Angela says
I meant to ask, do you have a banana bread recipe that is the real deal? If so, I would love to try it!!!!
Kim says
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 🙂
Angela says
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 says
Aww, thanks so much!!
Angela says
This was really good! The best gluten free pumpkin bread I have tried and I have tried more than I care to count.
Kim says
Oh, thanks so much! I'm so glad you liked it!!