This gluten free pumpkin bread is moist, full of pumpkin spice and topped with a sprinkle of cinnamon sugar. It’s easy to make, dairy free friendly and perfect for breakfast, snack or dessert.
My healthy pumpkin bread is one of my favorite Fall recipes from the blog, but I felt like creating something a little more indulgent this year!
This gluten free pumpkin bread is moist, fluffy and full of pumpkin flavor. Reminiscent of a copycat Starbucks pumpkin load.
The Trader Joe’s gluten free pumpkin bread is delicious and dairy free, but I promise this homemade version is so much better!
If you’re wondering, canned pumpkin and pumpkin puree are the same thing. However, pumpkin pie filling is different! Be sure to use just plain pumpkin puree for this recipe.
PUMPKIN. You need one cup of pure pumpkin pure for this recipe. Either canned or homemade is great, I always use canned!
EGGS. Three eggs will help bind all ingredients together and give the bread a nice fluffy texture.
BUTTER. I like using real butter because it adds a nice rich flavor, but you can use refined coconut oil or vegan butter instead.
SUGAR. A mix of white and brown sugar add a really nice flavor and sweetness to this bread.
FLOUR. I used the Bob’s Red Mill 1:1 Baking Flour which I recommend to keep the texture consistent. You can use a different brand, but be sure it has xanthan gum in the mix.
Almond, coconut or oat flour will not work in this recipe. You can instead try my healthy pumpkin bread which is made with oat and almond flour.
SPICES. Mostly cinnamon, ginger and nutmeg with a bit of cloves to round it all out!
How to make gluten free pumpkin bread
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper and set aside. You can use a pan that is 8 1/2 x 4 1/2 or a classic 9 x 5.
Step 2: In a small bowl, whisk together the flour, sugar and pumpkin spice for the streusel. Use a fork and stir in the melted butter until it looks crumbly. Set aside.
Step 3: In a large mixing bowl, whisk together all wet ingredients until well combined. Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
Step 4: Transfer to your prepared pan and sprinkle on cinnamon sugar if desired.
Step 5: Bake for 60-70 minutes or until a toothpick comes out clean.
Step 6: Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours. Slice and enjoy!
Note: Its so important to let any kind of gluten free loaf cool for at least 1 hour before slicing. This is to ensure the structure is able to set and it doesn’t completely crumble when you slice. It’s worth the wait!
Variations and serving suggestions
I opted for a very indulgent gluten free pumpkin bread with chocolate chips, cinnamon streusel and a simple vanilla glaze. Basically all the best flavor options in one!
However, you can easily make this healthy if you prefer! You can leave off the cinnamon streusel, leave out the chocolate chips and decrease both the white and brown sugar to 1/2 cup each.
When making the recipe as written, I suggest serving exactly as is! If you opt for a healthier option, it’s delicious with almond butter on top or just plain!
Why is my pumpkin bread dry?
This gluten free pumpkin bread should not be dry at all! It is kept so moist from the butter, pumpkin, eggs and sugar.
A dry bread can be because of over baking or poorly measured ingredients. Be sure to spoon and level the flour so you don’t end up with too much!
How to store
Once prepared, this gluten free pumpkin bread will keep in the fridge for 5 days or at room temperature for about 3 days.
I suggest keeping the lid slightly ajar on your container because it can get a little too moist if left completely sealed. On a plate with foil on top will also work well!
Can I make it vegan?
This recipe calls for three eggs, which is over my limit of being able to safely sub for a vegan alternative. If you want to make this pumpkin bread without eggs, you can try my healthy pumpkin bread and use flax eggs instead of regular eggs.
You can make this recipe dairy free by using vegan butter in place of regular butter.
Coconut oil will also work, but be sure to use refined coconut oil so there is no coconut flavor.
More Fall recipes to try!
- Vegan Pumpkin Cookies
- Sweet Potato Muffins
- Butternut Squash Risotto
- Gluten Free Pumpkin Muffins
- Apple Cake
- Chocolate Chip Pumpkin Cookies
Gluten Free Pumpkin Bread
by: claire cary
- 1 cup pumpkin puree
- 3 large eggs
- ⅔ cup white sugar
- ⅔ cup light brown sugar
- ½ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cups gluten free all purpose baking flour
- 3 teaspoon cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
- Transfer to your prepared pan and sprinkle on some cinnamon sugar if desired or even some crushed nuts.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours.
- Slice and enjoy!