if you're a fan of all things fall, you're going to love my easy recipe for Gluten-Free Pumpkin Bread. it's tender, sweet, and jam-packed with autumnal goodness!
Table of contents
- if you're a fan of all things fall, you're going to love my easy recipe for Gluten-Free Pumpkin Bread. it's tender, sweet, and jam-packed with autumnal goodness!
- Save this gluten-free pumpkin dessert recipe for later on Pinterest:
- Why you'll love this gluten-free pumpkin bread recipe:
- Can you make your own pumpkin pie spice blend for this recipe?
- Is canned pumpkin gluten-free?
- What is the best flour for gluten-free baking?
- Ingredient substitutions:
- How to make gluten-free pumpkin bread
- Optional Variations:
- Recipe pro-tips:
- Serving suggestions:
- Tools needed to make this recipe:
- More quick bread recipes:
- More pumpkin recipes
I realize that the ubiquitousness of pumpkin spice everything has become something of a joke in recent years, but there's simply nothing like it when it comes to welcoming the changing season. What I'm trying to say is, if loving pumpkin spice makes me basic, consider my pH a 14! 🤓
If you're on the same page, make sure you bookmark this Gluten-Free Pumpkin Bread recipe for later. It's made with just 12 simple ingredients, most of which you probably already have on hand, and takes just 15 minutes to prep for the oven.
Aside from being completely scrumptious, this tender-crumbed loaf of deliciousness is also super versatile. Turn it into muffins or cupcakes, or make it dairy-free and/or vegan to boot! Read on below to get all the tasty hacks.
So, what are you waiting for? Preheat your oven and meet me in the kitchen because, honest-to-gourdness, you're going to fall head over heels for this gf pumpkin bread.
Save this gluten-free pumpkin dessert recipe for later on Pinterest:
Why you'll love this gluten-free pumpkin bread recipe:
- Made with only 12 easy-to-find ingredients. In fact, I'd bet you already have more than half of them in your pantry.
- Takes just 15 minutes of prep work. That's less time than it takes to watch an episode of Parks & Rec!
- Can easily be scaled up to 2 or 3 loaves. Freeze some for later (meal-prep FTW!) or give your friends and neighbors something to smile about.
- Super customizable. Feel free to add mix-ins, turn it into muffins (or even cupcakes with my maple cinnamon frosting), or make it more allergy-friendly by omitting the dairy and/or eggs!
If you're looking for even more gluten-free pumpkin recipes, check out my Gluten-Free Pumpkin Cookies, Gluten-Free Pumpkin Oatmeal Cookies, Gluten-Free Spiced Pumpkin Muffins (Dairy-Free!), or my Banana Pumpkin Muffins with an easy GF variation!
As promised, you only need a handful of easy-to-find ingredients to make this pumpkin-flavored quick bread. Here's your shopping list:
- Unsalted Butter - For richness.
- Granulated Sugar & Brown Sugar - Light or dark will work here!
- Eggs - As a binder.
- Plain Greek Yogurt - For moisture and a bit of fat. Make sure to choose 2%, 4% or full-fat, NOT non-fat.
- Canned Pure Pumpkin Purée - Not to be confused with canned pumpkin pie filling, this is 100% squash.
- Vanilla Extract - For depth of flavor.
- 1-to-1 Gluten-Free Flour Blend - see my notes below on my preferred gluten-free flour blend.
- Baking Soda - For leavening.
- Salt - For seasoning.
- Ground Cinnamon & Pumpkin Pie Spice - For extra spicy fall flavors. If you don't want to open two jars, opt to replace the cinnamon with extra pumpkin pie spice.
Can you make your own pumpkin pie spice blend for this recipe?
Yes, I've actually started always using a homemade pumpkin pie spice blend. Don't be too impressed, though -- it started out of necessity when I ran out of the pre-made variety!
After making it myself, however, I discovered that the flavor is so much more fresh, lively, and sweetly spiced. It will be hard to ever go back to store bought varieties. This is my favorite pumpkin pie spice recipe.
Is canned pumpkin gluten-free?
Yep! Canned pumpkin (NOT canned pumpkin pie mix) is made with 100% squash, so it is gluten-free.
What is the best flour for gluten-free baking?
I'm partial to King Arthur's Measure-for-Measure Gluten-Free Flour Blend for making this healthy pumpkin bread gluten-free. The 1-to-1 means it can be used in the exact same ratio as regular all-purpose flour, so there's no need to do any complicated conversions.
Also, the good people at King Arthur's Flour have created a perfect blend of multiple different types of gluten-free flours, each of which serves a separate purpose to create a believable end product.
That said, any "1-to-1" or "cup-for-cup" all-purpose GF flour blends should work, and there are many on the market to choose from.
While I'm pretty sure this is the best gluten-free pumpkin bread around, I realize that taste is subjective and different bodies have different dietary needs. As such, I've compiled a list of common ingredient substitutions to try:
- Unsalted Butter - You can also use salted butter, but remove 2 pinches of salt from the dry ingredients.
- Eggs - Feel free to swap in flax eggs (1 Flax Egg = 1 Tablespoon Flax Seed + 3 Tablespoons Water + Stir + 5 Minutes) or any commercially available vegan egg substitute you prefer.
- Greek Yogurt can be swapped out for sour cream. Read on below for instructions on how to make dairy-free pumpkin bread.
- Canned Pumpkin Purée - If you've got that Martha Stewart energy, feel free to make your own pumpkin purée with sugar pumpkins!
- Vanilla Extract - Vanilla paste or vanilla powder can also be used.
- 1-to-1 Gluten-Free Flour Blend - Feel free to use regular all-purpose flour if making your pumpkin bread gluten-free isn't a must.
- Salt - I use kosher salt in my recipes. If you're using a different type (e.g. fine sea salt), check out this conversion chart for proper measurement.
How to make gluten-free pumpkin bread
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Prep. Preheat the oven and prepare a loaf pan with non-stick spray.
Step 2: Cream the butter and sugars together until combined, scraping down the sides of the bowl while mixing as needed.
Step 3: Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Step 4: Add the remaining wet ingredients, scraping down the sides of the bowl as needed.
Step 5: Whisk dry ingredients in a small mixing bowl until combined.
Step 6: Combine wet & dry ingredients. Slowly mix the flour into the batter, just until the streaks of flour disappear.
Step 7: Bake until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy!
To make gluten-free, dairy-free pumpkin bread, replace the butter with ½ cup of coconut oil softened to room temperature and replace the Greek yogurt with ⅓ cup of mayonnaise (regular, avocado, or olive oil mayonnaise varieties all work).
To make vegan gluten-free pumpkin bread, follow the steps above for making the dairy-free option (using vegan mayo) and swap in flax eggs for the regular eggs.
To make gluten-free pumpkin muffins, line a muffin tin with cupcake liners and fill each with ½ cup of batter. Bake for 24-26 minutes at 350F, or until a toothpick inserted in the center comes out clean. For cupcakes, add a swoosh of your favorite seasonal frosting.
Don't over-mix the batter. While we're not worried about gluten production in this gluten-free quick bread recipe, most 1-to-1 GF flour blends have xanthan gum in them, which can cause the end product to be tough if over-mixed.
Don't open the oven door until at least 60 minutes have passed. While it's tempting to take a peak at your beautiful baked goods while they're in the oven, opening the door is a surefire way to quickly decrease the temperature of your oven. If you do this at the wrong phase, it can lead to a sunken middle and uneven cooking! Remember, patience is a virtue. 😉
Rotate the loaf pan in the oven while baking. Especially if your oven has hot spots. This will help your loaf of bread bake up evenly.
If the top of the loaf is browning too quickly, tent a piece of aluminum foil loosely over the top.
This tender bread has plenty of flavor and moisture to enjoy as-is with a cup of coffee or Chai tea. It's also delicious toasted and spread with softened butter, peanut butter, or even apple butter!
Refrigeration: this recipe will last for 3-4 days in an airtight container in the refrigerator.
Freezing: store leftover bread in an airtight container in the freezer for up to 3 months. For best results, thaw the bread at room temperature for 1-2 hours before enjoying.
Tools needed to make this recipe:
- Hand mixer or stand mixer
- Small mixing bowl
- Measuring cups and spoons
- Silicone spatula
- 8 x 4" loaf pan
More quick bread recipes:
- Homemade Gluten-Free Cornbread
- Banana Zucchini Bread
- Gluten-Free Zucchini Bread
- Gluten-Free Spiced Apple Cake Recipe (Dairy- Free!)
- Banana Oatmeal Cake Recipe (Gluten-Free & Lower Sugar!)
More pumpkin recipes
- Gluten-Free Pumpkin Cookies
- Gluten-Free Pumpkin Muffins
- Dairy- Free Pumpkin Pie
- Homemade Dog Treats (Peanut Butter & Pumpkin!)
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Thank you so much for your feedback and support of Mae's Menu!
Gluten-Free Pumpkin Bread
If you're a fan of all things fall, you're going to love my easy recipe for Gluten-Free Pumpkin Bread. it's tender, sweet, and jam-packed with autumnal goodness!
For best results, measure the flour by weighing or spoon and leveling it. Scooping the flour can increase the flour in the recipe by up to 30%!
- ½ cup (115g) unsalted butter, softened to room temperature
- ¾ cup (or 165g) packed brown sugar (light or dark)
- ⅔ cup (or 145g) granulated sugar
- 2 large eggs
- ⅓ cup (or 79 ml) plain Greek yogurt or sour cream (2%, 4% or full-fat)
- 1 ¾ cup (414 mL) canned pure pumpkin puree
- 1 teaspoon (or 5ml) pure vanilla extract
- 2 ½ cups (or 312g) 1-to-1 gluten-free flour blend
- 1 teaspoon (or 6g) baking soda
- ¼ teaspoon (or 1.25g) salt
- 1 teaspoon (or 2.5g) ground cinnamon
- 2 teaspoons (5g) pumpkin pie spice
- Preheat the oven to 350 degrees and prepare a loaf pan with non-stick spray.
- In a mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and sugar together until combined. The mixture may look a little dry but that’s ok. Scrape down the sides of the bowl while mixing as needed.
- Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
- Mix in the Greek yogurt or sour cream, pumpkin puree, and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter will look curdled at this point, but it's okay.
- In a small mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
- Slowly mix the flour into the batter, just until the streaks of flour disappear.
- Pour the batter into the prepared baking pan. Bake the bread for 60-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy!
- Bread keeps covered wrapped in an airtight container or plastic wrap in the refrigerator for 3-4 days. It also can be frozen in a freezer-safe container for 2-3 months.
- Make this bread dairy-free by substituting ½ cup coconut oil for the butter and ⅓ cup mayonnaise (avocado, olive oil, or light mayonnaise also work) for the Greek yogurt or sour cream. Follow the rest of the recipe instructions as listed.
- Make this bread with traditional flour: just substitute 2 ½ cups (or 312g) all-purpose flour for the gluten-free flour blend to make a loaf of traditional pumpkin bread!
- Use pure pumpkin puree, not pumpkin pie mix.
Amount Per Serving Calories 136Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 33mgSodium 63mgCarbohydrates 22gFiber 2gSugar 8gProtein 3g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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