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The Best Gluten-Free Pumpkin Bread

ByLeigh Anderson Published on Modified on
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Homemade pumpkin bread is one of my favorite fall treats! This gluten-free (and dairy-free!) version is made with, canned pumpkin puree, cinnamon, ginger, nutmeg, and clove! This moist and flavorful, pumpkin loaf is truly the BEST I’ve ever had!

a slice of gluten-free pumpkin loaf on a cooling rack with a blue background

When October rolls around it is officially time for pumpkin-flavored everything! Working as a private chef I get tons of requests for gluten-free treats! This pumpkin bread is a go and a hit with all of my clients! It’s super-soft soft and perfectly moist with just the right amount of spice!

Why I Love This Recipe

  • You would never know it’s gluten-free! The texture is so soft and light, even if you don’t follow a gluten-free diet you will love this pumpkin bread!
  • It’s super flavorful, thanks to the perfect blend of spices: cinnamon, nutmeg, clove, and ginger.
  • It’s dairy-free too! Truth be told I didn’t set out to make this recipe dairy-free it just happened that way. I found that oil created a more moist loaf with a light and tender crumb.

Need to use up that extra pumpkin puree? Check out my recipe for Creamy Pumpkin Rigatoni with Crispy Sage.

Ingredients You’ll Need:

Here’s everything you need to make gluten-free pumpkin bread: pumpkin puree (canned), cinnamon, nutmeg, clove, sugar, eggs, oil, baking soda, baking powder pumpkin seeds, and a pinch of salt.

  • Pumpkin Puree: Make sure to buy pumpkin puree, rather than pumpkin pie filling, check the fine print! If you’re feeling ambitious you can certainly make your own.
  • Spices: Cinnamon, nutmeg, ginger, and clove balance perfectly with pumpkin. If needed you can also substitute 2 tsp of pumpkin pie spice.
  • Gluten-Free Flour: My favorite brands of gluten-free flours are Cup4Cup, King Arthur Flour, and Bob’s Redmill.

Recipe Step by Step:

Step 1. Whisk Together the Dry Ingredients

In a mixing bowl whisk together the gluten-free flour, baking soda, baking powder, salt, and spices.

Step 2. Whisk together the Wet Ingredients

In a separate bowl whisk together the eggs, pumpkin purée, and sugar. Next, stream in oil, whisking continuously until the mixture is homogeneous. Switch to a wooden spoon or spatula and gently fold in the dry ingredients, stir until combined but do not over mix.

two silver mixing bowls mixing up gluten free pumpkin loaf batter

Step 3. Bake and Cool

Pour the batter into the pan; smooth the top with a spatula. Sprinkle with pumpkin seeds and the cinnamon sugar mixture.

Bake the bread, until a tester inserted into the center comes out clean, about 70 minutes. Let cool before serving.

a loaf pan with raw pumpkin bread batter topped with cinnamon sugar and pepitas

FAQs, Tips, and Tricks:

Can this recipe be made ahead of time?

Yes! I actually think it tastes better the next day. Let the pumpkin bread cool completely before wrapping it in plastic wrap and storing at room temperature for up to five days.

Can I add chocolate chips to this recipe?

Yes! If you want to make chocolate chip pumpkin bread add 1 cup of semi sweet chocolate chips to the batter before baking.

Gluten-Free Pumpkin Muffins

To make muffins: line a muffin tin with paper liners and fill each cup to roughly 3/4 full, top with pumpkin seeds and cinnamon sugar. Check for doneness after 20 minutes. Makes 8 to 10 muffins.

pumpkin bread in a loaf pan on top of a cooling rack on a blue background

Check out more cozy fall recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Gluten-Free Pumpkin Bread

This delicious gluten-free (and dairy-free!) pumpkin bread is super-soft soft and perfectly moist with just the right amount of spice!
4.88 from 16 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 6
Calories: 380kcal
Author: Leigh Anderson

Ingredients

Bread:

  • 1 c pumpkin puree
  • 1 c sugar
  • 2 large eggs
  • 1/4 c neutral oil
  • 1 1/4 c gluten-free flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt

To Finish:

  • 1/4 c pumpkin seeds - optional
  • 2 tbsp sugar
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 350. Lightly coat a 9×5" loaf pan with nonstick spray.
  • In a mixing bowl whisk together the gluten-free flour, baking soda, baking powder, salt, and spices.
  • In a separate bowl whisk together the eggs, pumpkin purée, and sugar. Next, stream in oil, whisking continuously until the mixture is homogeneous. Switch to a wooden spoon or spatula and gently fold in the dry ingredients, stir until combined but do not over mix.
  • Pour the batter into the prepared pan; smooth the top with a spatula. Stir together the remaining 2tbsp and 1tsp cinnamon. Sprinkle the pumpkin seeds and the cinnamon-sugar mixture over the batter.
  • Bake the bread, until a tester inserted into the center comes out clean, about 70 minutes.
  • Let cool completely before serving!

Notes

 
Can this recipe be made ahead of time?
Yes! I actually think it tastes better the next day. Let the pumpkin bread cool completely before wrapping it in plastic wrap and storing at room temperature for up to five days.
Can I add chocolate chips to this recipe?
Yes! If you want to make chocolate chip pumpkin bread add 1 cup of semi-sweet chocolate chips to the batter before baking.
How to make gluten-free pumpkin muffins:
To make muffins: line a muffin tin with paper liners and fill each cup to roughly 3/4 full, top with pumpkin seeds and cinnamon sugar. Check for doneness after 20 minutes. Makes 8 to 10 muffins.

Nutrition

Calories: 380kcal | Carbohydrates: 60g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 325mg | Potassium: 150mg | Fiber: 4g | Sugar: 40g | Vitamin A: 6445IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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4.88 from 16 votes (10 ratings without comment)

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9 Comments

  1. 3 stars
    Hey there!

    I’ve made this recipe twice now and both times I’ve had to bake for more than 80 minutes and even when i pull it out it still isn’t done completely! It smells wonderful but I wish it would just bake all the way through! Any suggestions?

    Reply

    1. Hi Emily – anywhere from 70 – 90 minutes is actually pretty normal for a loaf cake like this. There are a few variables that can affect how it bakes, oven temperatures can vary a bit, elevation, different types of loaf pans conduct heat differently etc. (Also, make sure you’re using a 9×5 loaf pan!)

      Let the loaf bake until a toothpick inserted into the center comes out clean. Loosely cover it with a piece of foil for the last 15-20 minutes of baking to prevent it from getting to much color on top.

      I’m making a batch this weekend and will circle back if I think of any more tips. I hope this is helpful!

      Reply

  2. 5 stars
    I made these muffins yesterday,complete with pumpkin seeds and cinnamon sugar on top. These were fantastic! Moist, tender and oh so much flavor! I sent this recipe to my friend who is now gluten-free and I know she will love it as much as I did!

    Reply

  3. 5 stars
    This recipe is so good! I used this recipe but made it into muffins, it made about 7 large muffins (in a regular muffin/cupcake tin) and took roughly 18min in my oven. The spice mix was perfect and they rose beautifully. Using a greased, non-lined pan was perfect, they popped out easily and didn’t leave pieces behind. Highly recommend!!

    Reply