Gluten Free Pumpkin Loaf (GF Pumpkin Bread)
This easy gluten free pumpkin bread is comforting, soft, and moist. Its pumpkin-y flavor is deepened by the addition of cinnamon, nutmeg, and ginger. Serve for breakfast, as a snack, or enjoy as dessert.
Who doesn’t appreciate a fresh loaf of pumpkin bread? Cue the Tina Turner because baking Fall treats is SIMPLY THE BEST.
This recipe calls for gluten-free flour, but you’d never guess it. Whether allergic, avoiding gluten, or just a fan of everything pumpkin, you and yours are going to love this quick bread.
The ingredients for this pumpkin bread come together easily and the results? Oh, only the softest, tender, and moist loaf imaginable. One last bonus? As it bakes, your whole house will smell heavenly. Feel all the feels: Fall has arrived.
In the fall baking mood? Make Gluten-Free Pound Cake and serve with sautéed apples!
Best Gluten Free Pumpkin Bread Recipe
This gluten free pumpkin bread bakes up beautifully. Here’s why:
By using a gluten-free flour blend, the texture of this easy pumpkin bread is always spot-on. I recommend using King Arthur’s Gluten-Free All-Purpose Flour. This brand uses white and brown rice flours, tapioca starch, and potato starch to ensure the pumpkin bread’s crumb is super-soft.
GF flour tends to absorb more liquid than wheat flour. An entire can of pumpkin puree adds richness and lots of moisture to the loaf.
The warmth from seasonal spices really heightens this gluten free bread’s pumpkin flavor.
Gluten-Free Pumpkin Bread ingredients
This easy pumpkin bread is made with pantry staples. You will also need on hand your number one Fall ingredient: 100% pumpkin puree.
- Gluten free all-purpose flour – I recommend King Arthur’s Gluten Free All Purpose Flour.
- Baking powder
- Baking soda
- Ground ginger
- Pumpkin puree
- Granulated sugar
- Brown sugar – Make sure you pack it into your measuring cup.
- Vegetable oil
- Eggs – Use eggs that are labeled “large” in size.
Can I use pumpkin pie filling in this gluten-free pumpkin bread recipe?
This recipe calls for 100% pumpkin puree. Pumpkin pie filling includes added sweeteners and spices and cannot be substituted in this gluten free pumpkin bread.
GF Pumpkin Bread Substitutions
This recipe is naturally dairy free. There are a few tweaks you can make to tailor it to your dietary preferences.
- Flax Eggs: Mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water for each egg you need to replace. Allow the mixture to sit for a few minutes until it thickens, and then use it as you would regular eggs.
- Chia Eggs: Similar to flax eggs, combine 1 tablespoon of chia seeds with 2.5 tablespoons of water for each egg. Let it sit to gel before adding it to your recipe.
- Commercial Egg Replacer: Consider using a commercial egg replacer like Ener-G or Bob’s Red Mill Egg Replacer, following the package instructions for the number of eggs required.
Refined Sugar Substitutions:
- Maple Syrup: Replace granulated sugar with pure maple syrup. Use 3/4 cup of maple syrup for every 1 cup of sugar, and reduce the amount of other liquids in the recipe slightly.
- Honey: Substitute honey for sugar using a 1:1 ratio. Keep in mind that honey has a distinct flavor that will affect the taste of your pumpkin bread.
- Coconut Sugar: Coconut sugar can be used as a 1:1 replacement for granulated sugar. It provides a slightly caramel-like flavor.
Vegetable Oil Substitutions:
- Applesauce: Replace vegetable oil with unsweetened applesauce. Use an equal amount of applesauce as you would vegetable oil. Applesauce adds moisture and a subtle fruity flavor.
- Greek Yogurt: You can use plain Greek yogurt as a substitute for some or all of the vegetable oil. It adds moisture and a creamy texture.
- Mashed Banana: Mashed ripe banana is another option to replace vegetable oil. Use 1/2 to 3/4 cup of mashed banana for each cup of oil. This substitution will add natural sweetness and flavor.
I have not personally tested all of these substitutions.
How to make Pumpkin Bread Gluten Free
Whether this is your first quick bread or your five hundredth, the batter comes together in a snap, and then it is just a matter of having patience as your gluten free pumpkin bread finishes baking.
- Preheat the oven to 350ºF.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl and set aside.
- Combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs in a separate, larger bowl.
- Mix in the dry ingredients gradually until just combined. The batter will be very thick.
- Spray a loaf pan. Use non-stick cooking spray.
- Transfer the batter to the pan. Spread evenly with a spatula.
- Bake. Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted comes out clean.
Note: Total bake times will vary. 8.5×4.5 inch pan: 65-75 minutes. 9×5 inch pan: 50-65 minutes
Pro Tip For Measuring Gluten-Free Flour
Baking is both an art and a science. Here is a fool-proof way to measure flour.
It is important to measure gluten-free flour carefully.
Never dip your measuring cup straight into the bag. You can easily add way too much flour that way. Instead spoon your gluten free flour into the measuring cup and then use a knife to level off any excess.
Gluten Free Pumpkin Loaf Recipe Tips
Tried and true tips to ensuring your gluten free pumpkin bread is a winner.
- Measure your loaf pan. There are two popular loaf pan sizes – 9×5 and 8.5×4.5. Breads made in 8.5×4.5 pans will take 5-10 minutes longer when baking.
- Don’t overmix. The batter will be thick – mix until the wet and dry ingredients are just combined.
- Top with nuts. To add crunch, this bread can be topped with 2/3 cup of chopped walnuts or pecans.
GF Pumpkin Bread Storage
This bread is so comforting, everyone will sneak a piece whenever they can. But it is also easy to store on the counter, in the fridge, or freeze for enjoying later.
- Counter: Once completely cooled, wrap the bread in foil or plastic wrap. It can be kept at room temperature for five days.
- Fridge: Once cooled and wrapped in foil or plastic, this bread can be stored in the fridge for a week.
- Freezer: Wrap your cooled bread tightly in foil or plastic wrap and freeze up to three months. Gluten-free banana bread freezes great as well!
More Gluten Free Baking Ideas
Here are a few more gluten free baked goods recipes to try out.
Gluten Free Pumpkin Bread FAQs
I love and exclusively use King Arthur Gluten Free Measure for Measure Flour.
Canned pumpkin, which is labeled as “100% pure pumpkin puree,” is typically gluten-free. However, it’s essential to check the label for any potential cross-contamination or additives that may contain gluten. Pure canned pumpkin should consist of only one ingredient: pumpkin. Always read food labels and choose products that are specifically labeled as gluten-free if you have celiac disease or gluten sensitivity to avoid any risk of contamination.
The exact number of carbs in gluten-free pumpkin bread will depend on the specific brands and types of ingredients used, as well as the portion size. However, I can provide you with an estimate based on the ingredients I used, 571 carbs.
In most non-yeast based recipes, you can use a high quality gluten free flour as a one for one substitute for all-purpose flour.
Pumpkin Bread Recipe (Gluten Free)
- 2 ¼ cups gluten free all purpose flour, I recommend King Arthur’s Gluten Free All Purpose Flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 15 oz can pumpkin, 100% pure pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 eggs, large
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir and set aside.
- In a larger bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
- Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
- Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes.