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
This looks so good! I have a large can of pumpkin and I’ve been searching for a delicious pumpkin bread to try. Can’t wait to make it!
And isn’t it the worst when you’re at Starbucks and you see slices of those luscious loaves and can’t eat them because they’re full of gluten?! This will help alleviate that! Thanks again.
Yes!! This tastes exactly like the Starbucks loaves!
Made this last night and left it to cool on the counter. My husband and I just had a slice and it is delicious! Moist and flavorful. I used my homemade pumpkin butter instead of regular pumpkin. Thank you for this recipe.
Oo, that sounds fabulous!! So glad it was a hit with you both, Marilyn!
Hello! I made this for Thanksgiving, and it turned out delicious. I had to use an 8×8 glass dish rather than a loaf pan, but that was no problem. I was without pumpkin pie spice mix so I instead used cinnamon, fresh grated ginger (my favorite, must try swap for dried ginger), and clove. It was perfect. Definitely worth every ingredient. Best gluten free pumpkin bread I’ve tried to date. Looking forward to enjoying a large slice for breakfast!
This pumpkin bread was delicious made exactly as written! I used bob’s red mill 1-1 and it came out perfect. I baked it about 5 min less than called for (likely due to varying oven temp.).
SO glad you loved it, Kristen!! Thank you so much for your feedback and recipe rating!
Hi, you recommend Bob’s Red Mill flour for this recipe, which prompts me to ask- in general do you find it to be superior to King Arthur flour? Is one better than the other for baking?
Hi Kay! I find they perform very similarly!
Delish! I didn’t have a loaf pan, so Input it in an 8X8 Dish and cooked for about 25 min. It’s still perfect!
Fabulous!! Thanks for letting us know, Megan, so glad you loved it!
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!
I’m SO happy to hear that, Emma!!! Thank you so much for your feedback and recipe rating!
This pumpkin bread got rave reviews from my family! It was so moist and flavorful- perfection! I made it exactly as indicated (but made my own pumpkin pie spice), and served the day after it baked, as suggested. I’m making this again soon!
I’m thrilled it was a hit, Carrie, and I so appreciate you taking the time to review this recipe! Many thanks!
Hi, I’m wondering if anyone has tried this recipe with a natural sugar substitute such as maple syrup or anything else?
Hi Ryley! I personally have not!
Hi – I used amber maple syrup instead of the sugar. 3/4 cup maple syrup and cut the oil in half. I also used King Arthur measure for measure flour. It came out very well.
Thanks so much for this pumpkin loaf recipe! It’s so good! I doubled the recipe and made one loaf and a dozen muffins. 25 minutes was just enough time for the muffins. I baked the loaf for 40 minutes and then covered it with foil and baked for 20 more minutes. Also, mashed bananas worked well in place of Apple sauce. I also used half coconut palm sugar and half brown sugar for the sugar.
We all gobbled it up!
SO glad you enjoyed it, Lacey! Thank you so much for your feedback and recipe rating!
Can you make this without egg as well as gluten free
Hi Lula! I mentioned in the post copy that I haven’t tested this recipe with a vegan egg replacement. The pumpkin is so wet and heavy that I think it might not be a good candidate for a standard flax egg. A powdered egg replacement or whipped aquafaba might work but I haven’t tested that!
I can’t eat apples. Substitute for applesauce?
Hi Lola! You might try mashed bananas instead. I hope that helps!
I can’t wait to try! I’ve been buying the Trader Joe’s gf pumpkin bread mix each fall and the spices just aren’t quite right
Let me know what you think, Amy!! I think the spice/sweetness level is spot on in this recipe!!
I made mine with mashed bananas since I had no apple sauce. (I also had medium size eggs. I doubled the batch and added an extra egg.) It turned out so yummy!
How much oil would you use if you didn’t have apple sauce or mashed banana?
Hi Amy! That would require significant testing to make a good recommendation, I’m sorry!