Quick and Easy Gluten Free Pumpkin Bread is soft, tender, perfectly moist, and full of warming spices. Celebrate fall in the most delicious way!
“Wow! What an incredible recipe! I used King Arthur Measure for Measure gluten free flour and this turned out so moist and flavorful! We will be making this again and again!”
The main thing you need to know about Gluten Free Pumpkin Bread is that my 5 year old took one bite then immediately requested it be served as his birthday cake a few weeks later.
Do we love this kid or WHAT?!
That said, my quick and easy Gluten Free Pumpkin Bread is tender and moist, full of warming, fall-inspired spices, and is just the thing us gluten free folks need to celebrate the glorious fall season.
Gluten Free + Dairy Free Pumpkin Bread
As a family we’ve dived head first into the fall season. Watching fall movies together, going to local apple orchards, enjoying cool mornings and evenings — plus I’ve managed to keep the mum on my front porch alive for two whole weeks and counting!
Another highlight has been devouring this soft and sweet, pumpkin-spiced gluten-free pumpkin bread recipe which not only tastes like HEAVEN, but will fill your home with the most delicious, cozy scent.
My pumpkin quick bread is gluten free, of course, and also naturally dairy-free. Plus I use an easy, healthy ingredient swap to lower the fat and calories in the recipe without sacrificing taste, texture, or moistness. I can’t wait for you to try it!
Main Ingredients Needed
This easy fall baking recipe requires just a handful of everyday, gluten free baking ingredients. Here’s the main ones you’ll need:
- Gluten free baking flour: I tested this recipe with Bob’s Red Mill GF 1 to 1 Baking Flour Blend. Whichever gluten-free flour blend you choose, be sure it includes a binder like xanthan gum.
- Baking powder and baking soda: give the gluten free pumpkin bread a nice, high rise. Be sure to use aluminum free baking powder.
- Pumpkin pie spice: ground cinnamon, ground ginger, nutmeg, ground allspice, and ground cloves lend craveable pumpkin-pie-inspired taste and scent.
- Sugar: gives the bread the perfect amount of sweetness.
- Eggs: provides structure to the quick bread. I have not tested a vegan egg replacer such as a flax egg in this recipe.
- Vegetable oil or canola oil: provides a soft, moist texture to the bread.
- Unsweetened applesauce: adds a subtle, natural sweetness, plus it allows us to cut back on the amount of oil in the recipe.
- Vanilla extract: adds even more cozy flavor to the pumpkin bread.
- Pumpkin puree: be sure to use 100% pure pumpkin puree and not pumpkin pie filling, which comes already sweetened and spiced. I like Libby’s brand pumpkin puree.
Pin this now to find it later
Pin ItMy #1 Tip for Perfect Gluten Free Pumpkin Bread
Now, I do have to include one caveat/tip with this recipe:
- Wait a full day after baking to eat it.
Homemade gluten free baked goods are SO MUCH BETTER on day 2 after baking, including this gluten-free pumpkin loaf. The top softens, the texture relaxes into a moist crumb, and the flavor intensifies.
SO, bake the loaf, let it cool completely to room temperature on a cooling rack, then place it inside a gallon Ziplock bag or airtight container and let it rest for at least 12 hours before slicing and devouring.
Your patience will be rewarded with the very best gluten-free pumpkin bread imaginable!
Use Leftover Pumpkin in this Recipe
How to Make Easy Gluten-Free Pumpkin Bread
Step 1: Mix the dry ingredients.
Add a gluten free 1-to-1 baking flour blend, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to a small mixing bowl then whisk to combine and set aside.
Step 2: Mix the wet ingredients.
To a large mixing bowl add sugar, oil, eggs, vanilla, unsweetened applesauce, and pumpkin puree then whisk until smooth and creamy, about 1 minute.
Step 3: Mix the wet and dry ingredients together.
Add the dry ingredients into the large bowl with the wet ingredients then whisk until well combined.
Step 4: Bake the pumpkin bread.
Scoop the batter into a nonstick sprayed 9×5″ loaf pan then smooth the top with the back of a spoon. Bake at 350 degrees for 60-70 minutes or until a wooden skewer or toothpick inserted into the center comes out clean. No not under-bake.
Baking Tip
Check on the pumpkin bread around the 20 minute mark. If the top is already browning, place a piece of foil on top of the pan (no need to crimp) then continue baking until the skewer comes out clean. Since this bread has a longer bake time, you want to make sure the top doesn’t burn before the center of the bread has had a chance to bake through.
Step 5: Cool the Pumpkin Bread.
Let the pumpkin bread cool in the baking pan for 15 minutes then turn it out and cool completely on a wire rack.
As I mentioned earlier, store the cooled loaf in an airtight container for at least 12 hours before slicing and serving! Store any leftovers in an airtight container for up to 5 days on the counter. It just gets better as it sits.
How to Freeze Gluten Free Pumpkin Bread
To freeze this pumpkin bread:
- Cool. Let it cool completely then wrap in plastic wrap, and then in foil.
- Freeze: Place the wrapped loaf inside a Ziplock freezer bag then seal and freeze for up to 3 months.
- Thaw: Thaw in the refrigerator.
More Gluten Free Pumpkin Treats
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Mini Crustless Pumpkin Pies
- Pumpkin Spice Chocolate Covered Pretzels
- Homemade Pumpkin Spice Latte
Equipment
Ingredients
- 1-1/2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil or canola oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
Directions
- Preheat the oven to 350 degrees then spray a 9×5” loaf pan with nonstick spray and set aside.
- To a medium-size mixing bowl, add the gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
- To a large mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk until smooth. Add the dry ingredients then whisk until smooth.
- Scoop the batter into the prepared loaf pan then smooth the top with the back of a spoon and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. Check on the loaf at the 20 minute mark — if the top is already browning, gently place a piece of foil on top (no need to crimp) then continue baking. Since this is a long-baking quick bread recipe, you don’t want the top to burn before the center has had a chance to fully bake through.
- Let the pumpkin bread cool in the pan for 15 minutes then remove and transfer onto a cooling rack to cool completely. Store in a gallon size Ziplock bag on the counter. This bread is best served on day 2 after it has had a chance to soften.
Notes
- I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
- To freeze: cool loaf completely then wrap tightly in saran wrap followed by foil then place inside a freezer Ziplock bag. Freeze for up to 3 months.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Delicious! A wonderful and easy recipe. I added 1/2 cup raisins to the bread and topped with pumpkin seeds. I will definitely be baking this again!
I’m *so* glad you loved this recipe and were able to make it your own, Janet! Thank you so much for your feedback and recipe rating!
I just made this tonight and my whole family loved it! I used King Arthur 1:1 gluten free flour.
This bread didn’t have the full gluten-free-bounce like a lot of GF pastries have. I will 100% make this again!!
Fabulous!! So glad his was a hit for you, Jaclyn!! Thank you so much for your feedback and recipe rating!
Smells amazing! though once I take it out of the oven it flattens by half!? Is this normal cooked for 70 minutes
Hi hi! It should stay tall like the photos show. Often when a quick bread or cake sinks its because its underbaked. Another thing to check is if your baking soda was fresh vs expired!
It was the baking soda! Thank you!
So glad we were able to troubleshoot! Darn baking soda!!
Could I swap the sugar out for maple syrup?
Hi Rene! I haven’t tried that swap so I can’t say for sure if it could work!
Made this for the second time today. Doubled the pumpkin pie spice, bc I love spice, used coconut sugar and included walnuts in the loaf and topped with pepitas. So good!! This loaf is a keeper
That sounds incredible, Elisa! So glad you were able to make this recipe your own. Thank you so much for your feedback and recipe rating!
I’m fairly new to cooking/baking GF and after one quick bread recipe was a flop, I was leery to try again but glad I did.
I tried. I really tried to wait at least 12 hours to eat it. But between myself and hubby, we ate half the loaf after it came out of the oven. I’ll try to get the other half in the fridge! :)
I totally get it – so hard to wait!! I’m so glad this was a success, Neisha!
Hi I’ve tried this recipe 6 times and I still can’t get it to cook fully without the edges burning.
Help please
Hey Teagan! Placing a piece of foil on top of the loaf (described in step 4 of the recipe) is the key to getting the loaf to cook full through without the edges burning. Could you also tell me what kind of pan you’re using?
Delish!
I’m thrilled to hear it, Karen! Thank you so much for your recipe rating!
It was really difficult waiting the 24 hours, but I get it now. So moist and delicious
Ahh, I’m so glad you gave it time to rest, Barbara! Thank you so much for your feedback!
Help! I made this last night, waited til this afternoon to try it and it has a metallic taste! I’ve never experienced this! I made a double batch using King Arthur cup for cup gluten free flour and following the recipe perfectly! How can I fix this?
Oh no, I’m so sorry to hear this! Is it possible that any of the ingredients were mis measured when you were doubling each ingredient – specifically the baking soda? Too much baking soda would cause a metallic taste.
Re metallic taste—it may be your pan. If it’s metal and older, the bottom does start to deteriorate and can create a metallic taste, esp. On the bottom. Placing parchment paper on the bottom can help.
I made a few subs due to my own dietary restrictions, so I wanted to let everyone know that the recipe still works with the following: I used King Arthur Measure for Measure flour, Coconut sugar (and I only did about 3/4 cup of sugar, but I personally like things less sweet), for the oil I used melted and cooled butter.
I’ve made the loaf this way 4 or 5 times and it always turns out great! Thanks for sharing the recipe!
I’m so glad you’ve been able to find a way to make this recipe wok for you, Rachel! Thank you so much for your feedback!
Made this for the first time this weekend, and will be adding it into the rotation. So easy and so delicious! It gets better every day.
I totally agree — so glad you loved this recipe, Julie!
Hi Kristin, your recipes are always my “go to”. Thank you! wonder if I can make your pumpkin bread as muffins instead of bread? its so easy to grab a muffin from the freezer . would I only need to adjust the baking time?
thank you
I’m so happy to hear this, JoAnn! Yes you can! Bake at 350 for 19-21 minutes or until a toothpick inserted into the center comes out clean. :) Enjoy enjoy!