This Gluten Free Pumpkin Bread is a delicious alternative to pumpkin bread for those with gluten sensitivities! Moist and spiced with cinnamon and pumpkin spice, this pumpkin bread has the warm, comforting flavors of traditional pumpkin recipes without any gluten or dairy!
Pumpkin lover? I’ve got you covered. My Best Easy Pumpkin Pie, Pumpkin Waffles, Pumpkin Spice Pancakes, Pumpkin Brownies, and Pumpkin Chocolate Chip Muffins will keep you satisfied all season long!
Why This Recipe Works
Gluten Free & Dairy Free: My pumpkin bread is not only gluten free, but it is also a dairy free option! Keep in mind that this gluten free pumpkin bread does have eggs in it, so it is not completely vegan. However, with this recipe being both gluten and dairy free, it is a healthier option among the pumpkin bread recipes out there. Plus, there isn’t a ton of sugar here, so you will get a slightly sweet bread that can be enjoyed for breakfast or dessert!
Versatile: you can serve your gluten free pumpkin bread in so many different ways! Try whipping up a cream cheese icing, or serving it with a simple cinnamon sugar dusting. I also like to serve it warm with a little butter and drizzle of honey! The options are endless, so you can serve up your pumpkin bread exactly how you like it.
Ingredients
- Almond Flour & Oat Flour: A combination of almond flour and oat flour will create a delicious texture. Make sure that your oat flour is certified gluten-free!
- Baking Soda & Baking Powder: Baking soda and baking powder will help this pumpkin bread rise beautifully in the oven!
- Spices: Pumpkin spice along with extra cinnamon, nutmeg and just a pinch of cloves will add so much flavor to this gluten free pumpkin bread!
- Salt: A little salt to balance the flavors.
- Pumpkin Puree: For all the pumpkin flavor! Plus, it keeps this bread super moist!
- Sugar: To keep things sweet.
- Oil: Oil acts as a fat and a liquid to add moisture and create a tender crumb.
- Eggs: Eggs add structure and help the pumpkin bread rise.
- Vanilla Extract: For added flavor!
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 350 F and line a 2 lb loaf pan with baking parchment and cooking spray. (not pictured)
- Prep Dry Ingredients: In a bowl, whisk together all the dry ingredients except for the sugar, and set aside. (photo 4)
- Measure Wet Ingredients: In another large bowl or jug, whisk together the remaining ingredients. (photos 1-3)
- Combine: Pour the wet mixture into the dry, and whisk until combined. (photos 5-6)
- Bake: Scrape into the prepared tin and smooth the top with a rubber spatula. Bake for 1 hour until the top of the pumpkin bread is golden, split, and a skewer or the tip of a sharp knife inserted into the loaf comes out clean. (photos 7-8)
Expert Tips
- For some added sweetness, add 1 cup of chocolate chips to the batter for a gluten free chocolate chip pumpkin bread! Or, you can add in some chopped walnuts or pecans.
- Be sure to use pumpkin puree and not pumpkin pie filling! Pumpkin puree will say 100% pumpkin in the ingredients, whereas pumpkin pie filling will have additional ingredients like sugar and spices.
- Oil works best in gluten-free baking as opposed to butter. Use a neutral tasting oil like canola, vegetable, or avocado oil!
Frequently Asked Questions
To make sure that your pumpkin loaf is done, let it cook for at least 1 hour. Then, using a wooden skewer or the tip of a sharp knife, insert the end into the middle of the loaf. If the skewer or knife comes out clean, or just barely moist, then your pumpkin bread is good to go. If you notice wet batter coming out on the skewer, let the loaf cook for another 10 minutes or so! Then check again.
This gluten free pumpkin bread will stay good in an airtight container at room temperature for up to 3 days. You can place it in the refrigerator instead and it will last up to 5-6 days!
Absolutely! Let the pumpkin bread cool and then wrap it in a layer of plastic wrap and foil. Freeze for up to 3 months and let thaw in the refrigerator overnight before serving. You can also freeze individual slices and take them out as you want them!
More Bread & Muffin Recipes to Try
- Gluten Free Banana Bread
- Carrot Cake Bread
- Pumpkin Chocolate Chip Muffins
- Triple Chocolate Zucchini Bread
- Flourless Banana Muffins
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Gluten Free Pumpkin Bread
Ingredients
- 2 ½ cups almond flour
- ½ cup gluten free oat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp pumpkin spice
- ¼ tsp nutmeg
- ¼ tsp salt
- pinch of ground cloves
- 1 cup pumpkin puree
- ¾ cup sugar
- ¼ cup oil
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a 2 lb loaf pan with baking parchment and cooking spray.
- In a large bowl, whisk together all the dry ingredients except for the sugar, and set aside.
- In another large bowl or jug, whisk together the remaining ingredients.
- Pour the wet mixture into the dry, and whisk until combined.
- Scrape into the prepared tin and smooth the top with a rubber spatula. Bake for 1 hour until the top of the pumpkin bread is golden, split, and a skewer or the tip of a sharp knife inserted into the middle of the loaf comes out clean.
Notes
- This pumpkin bread will keep well in an airtight container at room temperature for up to 3 days.
- For some added sweetness, add 1 cup of chocolate chips to the batter for a gluten free chocolate chip pumpkin bread! Or, you can add in some chopped walnuts or pecans.
- Be sure to use pumpkin puree and not pumpkin pie filling! Pumpkin puree will say 100% pumpkin in the ingredients, whereas pumpkin pie filling will have additional ingredients like sugar and spices.
- Oil works best in gluten-free baking as opposed to butter. Use a neutral tasting oil like canola, vegetable, or avocado oil!
