Hello, Food Lovers! As soon as the slightest chill hits the air, my kitchen is immediately filled with the warm, comforting aroma of fall spices. And at the top of that list is this incredible gluten free pumpkin bread. If you have been disappointed by dense, dry, or flavorless gluten-free baked goods in the past, I promise you this recipe is here to change your mind.
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This is the Easy Gluten Free Pumpkin Bread you have been searching for. It is wonderfully moist, perfectly spiced, and has a tender, bakery-style crumb that is simply irresistible. This is one of those essential Gluten Free Fall Desserts that you will make again and again throughout the season.
Better yet, this recipe is naturally dairy-free, making it a fantastic Gluten Free Dairy Free Pumpkin Bread that everyone can enjoy. Whether you are a baking novice or a seasoned pro, this loaf comes together with minimal effort and delivers maximum flavor. This is truly the best gluten free pumpkin bread recipe you will ever need.
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The Ultimate Gluten Free Pumpkin Bread: Moist, Spiced, and Perfectly Easy
- Total Time: 80
- Yield: 1 loaf (10 slices) 1x
Description
This is the best gluten free pumpkin bread you’ll ever bake! It’s wonderfully moist, perfectly spiced, and has a tender, bakery-style crumb that is simply irresistible. This is one of those essential Gluten Free Fall Desserts that you will make again and again.
Ingredients
DRY INGREDIENTS
1 ⅓ cups (200g) gluten-free measure-for-measure flour
1 1/4 cups (250g) granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
WET INGREDIENTS
1 cup (230g) pumpkin puree
2 large eggs
1/3 cup (82g) milk (I use almond milk)
1/2 cup (98g) neutral oil of choice (I use grapeseed)
1 teaspoon vanilla
1 teaspoon lemon juice
Instructions
1. Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.
2. In a large bowl, whisk together all the dry ingredients: gluten-free flour, sugar, baking soda, baking powder, salt, and all spices.
3. In a separate medium bowl, whisk together all the wet ingredients: pumpkin puree, eggs, milk, oil, vanilla, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula just until no dry streaks remain. Do not overmix.
5. Smooth the batter into the prepared pan. (Optional tip: Run a knife about 1-inch deep lengthwise through the center of the batter to help it rise evenly).
6. Bake for 40 minutes. Then, loosely tent the pan with tin foil to prevent over-browning.
7. Continue baking for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.
8. Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. For best results, let cool for at least 30 minutes before slicing. Enjoy!
Notes
Flour Choice: Be sure to use a high-quality gluten-free measure-for-measure flour blend for this recipe. A flour that contains xanthan gum is essential for the structure.
Pure Pumpkin: Make sure you use 100% plain canned pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced and will not work.
Oil for Moisture: I prefer to use oil instead of butter in this gluten-free pumpkin bread. It coats the flour more evenly and results in a consistently moist, tender crumb.
Optional Add-in: Feel free to add up to 1 cup of chocolate chips to the batter before baking!
- Prep Time: 15
- Cook Time: 65
- Category: Dessert, Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
A Little Story About This Pumpkin Bread
For me, the first sign of autumn is not the changing leaves, but the overwhelming urge to bake with pumpkin. For years, my attempts at a good gluten free pumpkin bread were frustrating. I tried countless recipes, but they always turned out gummy or bland. I was chasing that nostalgic, perfectly spiced loaf I remembered from before my gluten-free days.
The breakthrough came when I stopped trying to adapt old recipes and instead built a new one from the ground up, focusing on what gluten-free flours need: moisture and the right balance of ingredients. The first time I baked this loaf, the aroma alone told me I had finally succeeded.
When I took that first bite, it was pure magic. The texture was light, the crumb was tender, and the spice blend was just right. It has since become my go-to recipe for welcoming the fall season, and it is a constant reminder that gluten-free baking can be every bit as delicious and satisfying.
Get Ready to Bake! (A Quick Overview)
What to Expect
This is a delightfully straightforward Easy Pumpkin Bread Recipe. You will be using the classic “quick bread” method, which means you will simply mix your dry ingredients in one bowl, your wet ingredients in another, and then combine the two. There is no kneading or complicated steps involved. You will need about 15 minutes to mix the batter and about an hour for it to bake into a fragrant, perfect loaf of gluten free pumpkin bread.
Before You Begin
A couple of simple tips will guarantee your success. First, make sure you are using 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. Second, for that beautiful bakery-style dome on top, we will use a simple trick with a knife before baking—it’s optional but highly recommended! Having your loaf pan greased and ready will make the whole process go smoothly from start to finish. For more gluten-free meal ideas, take a look at these: The Ultimate Gluten Free Cornbread and Easy Gluten-Free Angel Food Cake.
The Heart of the Dish: Ingredients You’ll Need
To create this moist and fluffy gluten free pumpkin bread, you’ll need a mix of simple pantry staples. Here is the full list.
| Ingredient | Amount | Notes |
| DRY INGREDIENTS | ||
| Gluten-Free Measure-for-Measure Flour | 1 ⅓ cups (200g) | A blend containing xanthan gum is essential. |
| Granulated Sugar | 1 ¼ cups (250g) | Provides a light, bakery-style texture. |
| Baking Soda & Baking Powder | 1 tsp & ¼ tsp | For the perfect lift and tender crumb. |
| Salt | 1 teaspoon | Balances the sweetness and spices. |
| Ground Spices | Varies | Cinnamon, nutmeg, ginger, cloves, and allspice create that classic fall flavor. |
| WET INGREDIENTS | ||
| Pumpkin Puree | 1 cup (230g) | Be sure to use 100% pure pumpkin, not pie filling. |
| Large Eggs | 2 | |
| Milk | ⅓ cup (82g) | I use almond milk, making this a great Gf Df Pumpkin Bread. |
| Neutral Oil | ½ cup (98g) | Grapeseed or canola oil keeps the bread incredibly moist. |
| Vanilla & Lemon Juice | 1 tsp each | Vanilla for warmth, lemon juice to activate the baking soda. |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple instructions for the perfect Easy Gluten Free Pumpkin Bread. It’s a joy to make!
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F. Then, generously grease a 9×5 inch loaf pan to ensure your beautiful gluten free pumpkin bread releases easily after baking.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the gluten-free flour, granulated sugar, baking soda, baking powder, salt, and all of the wonderful ground spices. Whisk them together thoroughly. This step is crucial for distributing the leavening agents and spices evenly, guaranteeing a perfect bake.
Step 3: Combine the Wet Ingredients
Grab a separate, medium-sized bowl. In it, whisk together the pumpkin puree, eggs, almond milk, oil, vanilla, and lemon juice until the mixture is smooth and uniform. This creates the moisture base for your Pumpkin Bread Gluten Free Dairy Free loaf.
Step 4: Mix the Batter
Now, pour the combined wet ingredients into the large bowl with the dry ingredients. Use a rubber spatula to fold and mix everything together. Be careful to stir just until no dry streaks of flour remain—overmixing can lead to a dense loaf.
Step 5: Prepare for Baking
Gently pour the thick, fragrant batter into your prepared loaf pan and smooth the top. For a professional-looking finish, take a knife and carefully score a line down the center of the batter, about one inch deep. This little trick helps the bread rise evenly and create that signature dome.
Step 6: Bake the Loaf in Two Stages
Place the pan in your preheated oven and bake for 40 minutes. At this point, loosely tent a piece of aluminum foil over the top of the pan. This prevents the top from getting too dark while the inside finishes baking. Continue to bake for another 20-25 minutes.
Step 7: Check for Doneness and Cool
Your gluten free pumpkin bread is ready when a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before carefully inverting it onto a wire rack to finish cooling. For the cleanest slices, allow it to cool for at least 30 more minutes before cutting.
Mastering the Dish: Pointers for Perfection & How to Store
To ensure your gluten free pumpkin bread is a triumph every time, keep these simple pointers in mind. The success of the texture starts with your flour. A high-quality, measure-for-measure gluten-free flour blend that already contains xanthan gum is non-negotiable for achieving a tender crumb.
This recipe is specifically designed to be an Easy Gluten Free Pumpkin Bread using a standard GF blend. If you are looking for an Almond Flour Pumpkin Bread or a Paleo Pumpkin Bread, you will need a different recipe formulated for those flours, as they absorb moisture very differently.
Using oil instead of butter is a deliberate choice. Oil provides an even, rich moisture that results in a consistently tender loaf, which is especially important in gluten-free baking. And don’t forget the knife trick—scoring the batter before baking is the secret to getting that perfect bakery-style dome.
Store your cooled gluten free pumpkin bread in an airtight container at room temperature, where it will stay moist and delicious for up to three days. For longer storage, slice the loaf and freeze it for up to three months. Here are some other gluten-free recipes you might enjoy: Summer Gluten-Free Sourdough and Gluten-Free Sopapilla Cheesecake.
Your Burning Questions Answered!
Is pumpkin good for celiacs?
Yes, pumpkin is fantastic for those with celiac disease. Plain, pureed pumpkin is naturally gluten-free and packed with vitamins and fiber, making it a healthy and safe ingredient to include in your diet.
Is canned pumpkin gluten-free?
In most cases, yes. Canned pumpkin puree should contain only one ingredient: pumpkin. However, it is always a smart habit to check the label to ensure no gluten-containing thickeners or additives have been used. Avoid “pumpkin pie filling,” which is a different product and often contains other ingredients.
Dig In & Enjoy! (Conclusion)
You are now ready to fill your home with the incredible aroma of one of the best Gluten Free Fall Desserts imaginable. This gluten free pumpkin bread is a testament to how simple, moist, and delicious gluten-free baking can be.
This recipe is more than just a treat; it is an experience. It is the perfect companion to a warm cup of coffee and a crisp autumn day. So, preheat your oven, get mixing, and prepare to fall in love with your new favorite fall recipe.
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