Delicious Gluten-Free Pumpkin Bread Recipe for Fall

What’s good everyone! Today, I am excited to share with you my Gluten Free Pumpkin Bread Recipe – a perfect treat that you can indulge in without the guilt!

As we all know, gluten is a protein found in wheat, barley, and rye which makes it challenging to bake sweet treats for people who have dietary restrictions. That’s why I wanted to create a recipe that is gluten-free, dairy-free, and packed with all the flavors and warmth of fall!

Let me tell you that this pumpkin bread recipe is nothing short of scrumptious! Made with canned pumpkin puree, nonfat milk, canola oil, and seasonal spices like cinnamon, nutmeg, clove and allspice can make your taste buds dance with joy.

Whether you’re in the mood for a grab-and-go breakfast, delicious snack or hosting a festive gathering at home – this pumpkin bread has got you covered.

So let’s dive in and explore how easy it is to make this delectable GLUTEN-FREE PUMPKIN BREAD together!

Why You’ll Love This Recipe

Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread

Hey there foodies, listen up because I’ve got a recipe that’s about to knock your socks off. I’m talking about my gluten-free pumpkin bread recipe! Trust me, this isn’t just any old pumpkin bread recipe. It’s the best gluten-free pumpkin bread you’ll ever taste, and here’s why.

First and foremost, this recipe is completely gluten-free. That means if you’ve got a gluten intolerance or celiac disease, you can enjoy this pumpkin bread without having to worry about any unwanted side effects. But even if you don’t have any dietary restrictions, trust me, you won’t miss the gluten.

Secondly, this recipe is dairy-free too! So often baked goods and desserts rely on dairy products for richness and flavor, but not this one. You can feel good about eating this pumpkin bread because it’s made with nonfat milk and unsweetened applesauce instead of butter or cream.

And finally, let’s talk taste. This pumpkin bread is absolutely delicious. One bite and you’ll be transported to fall heaven. Packed with warm spices like cinnamon, nutmeg, allspice and cloves – it’s the perfect cozy treat for chilly autumn days. The texture is moist and tender thanks to the addition of xanthan gum and guar gum which act as binding agents in place of gluten.

So whether you’re looking for a tasty treat that fits into your gluten-free or dairy-free lifestyle or just want an amazing slice of pumpkin bread – you’ll love this recipe. It’s easy to make, packed with flavor and guaranteed to be a crowd-pleaser. Go ahead and give it a try – I promise you won’t be disappointed!

Ingredient List

 A slice of homemade pumpkin bread straight from the oven!
A slice of homemade pumpkin bread straight from the oven!

Before diving into the how-to of this gluten-free pumpkin bread recipe, let’s first gather all the ingredients needed. For this recipe, we’ll need:

Dry Ingredients

  • 2 cups gluten-free flour blend
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp clove
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup unsweetened applesauce
  • ½ cup canola oil
  • 3/4 cup brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Note: If you want to make gluten-free flour blend from scratch, you can try a combination of almond flour, brown rice flour, and coconut flour.

Overall, these ingredients are easy to find and won’t break the bank. In fact, you may even have most of them on-hand already!

The Recipe How-To

 A warm and cozy fall treat that's sure to impress.
A warm and cozy fall treat that’s sure to impress.

Let’s get down to the fun part: baking a delicious and healthy Gluten-Free Pumpkin Bread!

Preheating the oven

Preheat your oven to 350°F (180°C).

Preparing the pumpkin bread ingredients

Grab a large bowl and add 1 cup (240 mL) of pure pumpkin puree. Then, add 1/2 cup (120 mL) of unsweetened applesauce, 1/3 cup (80 mL) of canola oil, and 2 large eggs. Mix these moist ingredients until they are well-combined.

In a separate bowl, whisk together 2 cups (240g) of gluten-free flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and the key spices: 2 teaspoons of cinnamon, 1/4 teaspoon each of nutmeg, allspice, and clove.

Combining wet and dry ingredients

Next, Add the dry ingredients into the bowl with the wet ingredients, stirring constantly. Mix thoroughly until all lumps have been dissolved. Note that if you are using a gluten-free flour blend that lacks xanthan gum, it is recommended to add 1 tsp each xanthan gum and guar gum.

Creating the dough

Once the dry ingredients have been fully incorporated into the pumpkin mixture, gently fold in seeds or nuts if desired. Feel free to use your favorite type or experiment with different options like pumpkin seeds or chopped walnuts- it’s your own bread so make it personal!

Baking the pumpkin bread

Grease a 9×5 inch baking pan with cooking spray or coconut oil then pour the batter into the pan. Make sure that the top is smooth and even. Bake your pumpkin bread for 50-60 minutes or until a toothpick pierced through the center has come out clean.

Cooling and serving

Remove the pumpkin bread from the oven and set it on a wire rack to cool until it reaches room temperature, which should take around 20-30 minutes. Slice and serve as desired, perhaps with some almond butter spread on top for an extra dose of protein!

Substitutions and Variations

 Fresh out of the oven and ready to be devoured.
Fresh out of the oven and ready to be devoured.

Now, let’s talk about how we can make some substitutions and variations to this delicious gluten-free pumpkin bread recipe. Don’t be afraid to get creative in the kitchen! Here are a few ideas to make this recipe your own.

– Flour: For those of you who aren’t completely gluten-free, or want to experiment with other flours, you can use all-purpose flour instead of gluten-free flour. However, keep in mind that the texture and consistency may change.

– Paleo: If you are following a paleo diet, try using almond flour instead of all-purpose or gluten-free flour. It will give the bread a nuttier taste, but it’s still delicious!

– Dairy-Free: You can replace non-fat milk with your favorite non-dairy milk such as almond milk or soy milk. Also, switch out the butter with coconut oil or any other dairy-free butter substitute.

– Sugar: While this recipe uses brown sugar and white sugar, you can replace it with your preferred sweetener such as honey, maple syrup or agave nectar for a more natural option.

– Pumpkin Puree: You can use canned pumpkin or pumpkin pie filling based on what is available in your pantry. Either one works well in this recipe!

– Spices: The spices used in this recipe are nutmeg, allspice, clove and cinnamon. Feel free to add more or less of these spices based on your personal preferences.

– Add-ins: Experiment with adding various ingredients like chocolate chips, cranberries, nuts or seeds to make this bread even more indulgent!

Remember that substitutions and variations can change the outcome of a recipe so don’t be afraid to test out some substitutions until you find the perfect combo that works for you. All these combinations enable you to have endless options when it comes to baking delicious and healthy pumpkin bread!

Serving and Pairing

 A delicious and healthy gluten-free pumpkin bread.
A delicious and healthy gluten-free pumpkin bread.

Now that you’ve baked this delicious gluten-free pumpkin bread, you must be thinking about how to serve it. Well, let me tell you — there are endless possibilities for serving and pairing!

For starters, this bread is already packed with fall flavors, so it pairs perfectly with a warm cup of tea or coffee on a chilly day. Due to its natural sweetness, it’s best enjoyed as a dessert or a mid-day snack. You can slice it up and share it with your colleagues during your lunch break, or at the end of the day.

If you’re hosting a brunch, you can elevate this bread by toasting the slices and spreading some butter or cream cheese on top. For an even fancier touch, add some chopped walnuts or pecans on top for an extra crunch.

If you’re feeling creative, you can also use this bread to make french toast! Simply cut the bread into thick slices, dip them in an egg mixture (with a touch of cinnamon and vanilla extract), then cook them on a pan over medium heat until golden brown. This unique twist to traditional french toast will sure to impress your guests.

Lastly, if you have any leftover pumpkin bread (although we doubt that’ll happen!), one of our favorite ways to use it up is by making an easy trifle dessert. Layer pieces of the bread with whipped cream (or coconut whipped cream for a dairy-free option) and any fruit of your choice in individual serving glasses. You can top the trifle off with crushed pumpkin seeds for added texture.

Now you know all the different ways to serve your gluten-free pumpkin bread – sit back and enjoy!

Make-Ahead, Storing and Reheating

 The perfect autumn snack for any occasion.
The perfect autumn snack for any occasion.

Once you’ve baked this delectable gluten-free pumpkin bread, you’ll want to make sure it lasts as long as possible. Luckily, this recipe is the gift that keeps on giving!

To make-ahead, simply prepare the batter as instructed and pour it into a greased loaf pan. Cover the pan with plastic wrap and store in the fridge for up to 24 hours. When you’re ready to bake, remove from the fridge, preheat your oven to 350°F (175°C), and bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.

When it comes to storing your baked pumpkin bread, be sure to allow it to cool completely first. Once cooled, wrap it tightly in plastic wrap and store at room temperature for up to four days.

For longer-term storage, freeze any leftovers in an airtight container or a freezer bag. Doing so will help your pumpkin bread stay fresh for up to three months. When ready to enjoy, simply thaw at room temperature before reheating.

When reheating your gluten-free pumpkin bread, I recommend using an oven or toaster oven instead of a microwave. To reheat, wrap slices in foil and place them in a preheated 350°F (175°C) oven for about 10-15 minutes until warmed through. Reheating this way will retain its moisture and texture without overcooking it.

So there you have it folks – easy steps on how to make-ahead, store, and reheat your gluten-free pumpkin bread so that you can enjoy every delicious slice!

Tips for Perfect Results

 This pumpkin bread is the ultimate comfort food.
This pumpkin bread is the ultimate comfort food.

Now that you have all the ingredients in hand and the recipe well explained, it’s time to talk about the tips that will ensure that your gluten-free pumpkin bread will come out perfectly. As they say, “the devil is in the details,” and these small suggestions can make a big difference.

Firstly, be mindful of flour substitutions. Use reliable gluten-free flour brands such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You can also substitute almond flour for a denser, nuttier loaf or coconut flour for a lighter texture. However, be sure to understand how each type of flour behaves and how it affects the recipe.

Secondly, don’t overmix the batter! Over-mixing can result in a chewy or tough loaf. Always mix until just combined, making sure not to leave any pockets of dry ingredients.

Thirdly, let the bread rest before slicing it. Cooling it down for about 5-10 minutes before slicing will allow it to firm up and prevent it from falling apart or becoming too crumbly.

Fourthly, use room temperature ingredients to make sure all components integrate consistently. Cold ingredients can cause clumps and uneven mixing.

Lastly, control your oven temperature and baking time carefully. Oven temperature varies from appliance to appliance, so always preheat your oven to avoid uncooked centers or burnt edges. Also, check for doneness by inserting a toothpick in the centre of the bread – if it comes out clean, then it’s ready!

By following these tricks and being attentive to detail throughout the baking process, you should end up with an outstanding gluten-free pumpkin bread that looks appetizing and tastes delicious!

Bottom Line


In conclusion, this gluten-free pumpkin bread recipe is the perfect fall treat to satisfy your sweet tooth without compromising your dietary needs. With its moist texture, rich pumpkin flavor and warm cinnamon spice, this bread is a sure winner for impressing your family and friends.

Using dairy-free unsweetened applesauce, canola oil and almond flour instead of butter or regular flour, you can enjoy a guilt-free indulgence that’s also heart-healthy. Plus, with easy-to-find ingredients and simple instructions, you can whip up this bread in no time and share it with everyone.

So don’t let dietary restrictions limit your enjoyment of delicious food. This gluten-free pumpkin bread recipe is an excellent alternative to traditional pumpkin pie, banana bread or chocolate chip cookies that’s both flavorful and nutritious. Try it out today and see how easy it is to make gluten-free baked goods that taste just as good as the original!

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread Recipe

Found the original recipe posted on a forum. This is a slightly modified version of it to be more nutritious. Extremely yummy and fluffy. Tasted delicious right out of the oven and the smell was heavenly. For the flour mix I used Bette Hagman's Bean Mix (6 Cups Rice Flour (white or brown), 2 Cups Potato Flour, 1 Cup Tapioca Starch) The recipe calls for 6 5 3/4"x3"x2 1/2 bread pans. You can also make muffins with the batter, just decrease the cooking time. I made one medium sized loaf, 2 mini loaves, and 12 muffins. I sprinkled cinnamon and sugar on top of all of them. Even my sister who doesn't like pumpkin ate a muffin.
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine Gluten-free
Servings 6 Mini Loves
Calories 710.1 kcal


  • 4 cups flour (Gluten-Free)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 2 teaspoons xanthan gum or 2 teaspoons guar gum
  • 1/2 teaspoon clove
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 15 ounces pumpkin puree (Such as Libby's)
  • 4 large eggs
  • 1/4 cup canola oil
  • 1 cup unsweetened applesauce
  • 1 cup nonfat milk
  • 1 1/2 cups semi-sweet chocolate chips (optional)


  • In a very large mixing bowl, beat eggs.
  • Beat in sugar, pumpkin, applesauce and oil.
  • Whisk together all the dry ingredients and beat in 1/2 at a time.
  • Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
  • Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
  • Sprinkle brown sugar and cinnamon on top of each loaf.
  • Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.

Add Your Own Notes


Serving: 384gCalories: 710.1kcalCarbohydrates: 133.5gProtein: 15.1gFat: 13.6gSaturated Fat: 2gCholesterol: 141.8mgSodium: 1143mgFiber: 3.7gSugar: 60.5g
Keyword < 60 Mins, Breads, Dessert, Free Of..., Grains, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You