This Gluten Free Pumpkin Bread is perfect if you are following a gluten free diet. My entire family loves this pumpkin bread and it is easy to make. It’s soft, perfectly spiced and full of fall flavor!
This is the best gluten-free pumpkin loaf that you will ever make. It is loaded with flavor and taste amazing. We have made Gluten Free Pumpkin Cookies Recipe and Brown Sugar Banana Bread that can be made with gluten-free flour blend.
Homemade bread recipes are perfect for any occasions. But this GF pumpkin bread is always made during the holidays. The moist crumb and how easy it is to prepare makes it easy to gift too.
Pumpkin Chocolate Chip Muffins Recipe or Pumpkin Cake Mix Cookies Recipe are also some of our other favorite pumpkin recipes.
Ingredients
- Gluten Free All Purpose Flour – 1 to 1 Baking Flour
- Baking Soda and Baking Powder
- Pumpkin Spice – Learn How to Make Pumpkin Pie Spice. Add in other spices such as ground ginger, ground nutmeg and cloves
Scroll to the recipe card for the full recipe details.
How to Make Gluten Free Pumpkin Bread
Step 1 – Preheat the oven to 350 Fahrenheit and spray a 9X5 loaf pan with a nonstick cooking spray.
Step 2 – In a medium size mixing bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
Step 3 – In a separate large mixing bowl, whisk together the oil, sugar, eggs, canned pumpkin and vanilla extract until combined and creamy.
Step 4 – Slowly stir the dry ingredients into the wet ingredients and mix until just combined.
Step 5 – Pour batter into the prepared loaf pan.
Step 6 – Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread after 20 minutes and if the top of the bread is getting too brown, cover the bread loosely with foil to prevent it from getting too brown.
Step 7 – Remove the bread from the oven. Let it set for 5-10 minutes. Then carefully remove the bread from the pan and place it on a cooling rack or wire rack to cool completely.
Step 8 – Then the bread is ready to slice, serve and enjoy!
Gluten Free Pumpkin Bread
Ingredients
- 1 ½ cup Gluten Free All Purpose Flour 1 to 1 Baking Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ tsp Salt
- ½ teaspoon Cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup Vegetable Oil
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 cup Pure Pumpkin not pumpkin pie filling
- 1 teaspoon Vanilla Extract
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Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate large bowl, whisk together the vegetable oil, sugar, eggs, pumpkin, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover the loaf with foil.
- Remove from the oven and let the bread cool in the pan for 5-10 minutes.
- Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- Slice and serve.
Recipe Notes
- Quality Ingredients – Make sure to use a good quality gluten free flour for this easy gluten free pumpkin bread recipe that includes a binding agent for baking. Â
- Type of Pumpkin – Make sure to use Pure Pumpkin and not pumpkin pie filling in this recipe. Â
- Baking Dish – To easily remove the baked bread from the loaf pan spray the pan with cooking spray. This also helps to make cleanup a breeze. Â Â
- Cream Cheese Frosting
- Chocolate Chips
- Chopped Nuts
Nutrition Facts
Serving Suggestions
This pumpkin bread is delicious and perfect if you are following a gluten free diet. It bakes perfectly with a soft center and with the best texture.
We love to serve as a breakfast recipe or as a snack. This homemade bread is delicious served as is but it is even delicious served topped with melted butter.
Frequently Asked Questions
Yes, you can substitute gluten free flour with almond flour to make this pumpkin bread.
Yes, pumpkin puree is naturally gluten free. Check ingredients to make sure but pumpkin puree is not the same as pumpkin pie filling.
Store the pumpkin bread in an airtight container or covered with plastic wrap at room temperature.
After the pumpkin bread has cooled to room temperature wrap with plastic wrap and aluminum foil and store in the freezer in a freezer bag for up to 3 months.
More Easy Gluten Free Recipes
We love to hear from you. If you make this Gluten Free Pumpkin Bread Recipe, please leave us a comment or star review.
I have a wheat and casein sensitivity with IBS and diabetes. I am trying to find gluten free recipes and address the other issues . I am struggling with taste of substitute flavors but can drink almond milk. Can you suggest how to make this lower in carbs and sugar? I have been dying to make something pumpkin as well as brownies. I am dreaming of pizza. It’s been a struggle to say the least. Thanks,Joann
I’m sorry it has been such a struggle, Joann. You could try using almond milk, a sugar substitute designed for baking, and a lower-carb gluten-free flour blend, but these changes may affect the taste and texture. Since you’re managing diabetes and multiple food sensitivities, I recommend checking with your doctor or a registered dietitian to determine which substitutions are best for you.
I love this recipe! This pumpkin bread is so tasty and I enjoy the taste!
Perfect balance of flavors. This recipe is a keeper.
Gluten free and still good
This recipe was simple but packed with flavor!
Making this all fall!!
This bread turned out so moist!