If you love classic pumpkin bread, this easy gluten free pumpkin bread recipe is the one you’ve been searching for! It’s moist, dense, and full of flavor!
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I have been working on a really, really good classic pumpkin bread recipe for a while and I feel like I’ve nailed it with this gluten free pumpkin bread. It’s got everything I’m looking for – it’s dense, it’s really moist, it doesn’t fall apart, and you can’t tell that it’s gluten free.
Ultimate Gluten Free Pumpkin Bread
Another thing I wanted to do is use a whole can of pumpkin in it. I know, it’s a lot of pumpkin for one loaf but it definitely makes a difference in taste. Full pumpkin flavor achieved!
If you don’t use canned pumpkin and you’re using homemade pumpkin puree, use 1 3/4 cups. If your pumpkin puree is on the thinner, watery side, you might want to cut back on the milk a bit.
I use Farmer’s Market Organic Pumpkin in all my pumpkin recipes and their pumpkin is a nice, thick pumpkin puree – not watered down at all, so I use a bit of milk to help with the moisture instead of relying completely on the pumpkin.
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I know it’s August and I’m already sharing pumpkin recipes with you, but I just can’t help myself! Pumpkin is one of my favorite baking ingredients. Last year, I shared my pumpkin banana bread, gluten free pumpkin cookies, gluten free pumpkin chocolate chip muffins, and a gluten free mini pumpkin layer cake.
A definite reader favorite from last year was the gluten free pumpkin banana bread – it was insanely popular! I’ve already made two loaves of it this summer before I started working on this gluten free pumpkin bread recipe.
I’m also already planning on making a batch of gluten free pumpkin cookies for a get-together. They’re melt-in-your-mouth good! It might sound like a lot of pumpkin recipes up in here, but I’m telling you – I’ll NEVER get sick of it!
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Let me know which pumpkin recipe you try first! Hopefully, it’s this gluten free pumpkin bread – it’s a great place to start!
PS – you’ll see that this recipe calls for raisins, a classic in pumpkin bread! If you hate raisins and can’t stand the though of them being in your bread, you can omit them or sub them with walnuts or chocolate chips. Or you could just make my gluten free pumpkin chocolate chip breadinstead.
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Pumpkin Bread (gluten Free) Recipe
If you flour blend contains xanthan gum, you can omit what I called for in the recipe. If your flour blend doesn't already have xanthan gum, you will need to add it to keep the bread from crumbling apart.
Hi, I am new to baking gluten-free. Do you think the recipe would work if I omitted the raisins and substituted butter for oil? Thank you in advance!
I made this with chocolate chips instead of raisins, substituted half a cup of the flour with coconut flour for the fiber, and used about two teaspoons of cornstarch in place of the xanthan gum because it's not something I keep around. It turned out super moist and delicious! The coconut flour gives it a little sandiness, but it's still fantastic.
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This is my first year of being gluten-free, so my first year of not having my Pumpkin Bread. :( I'm so glad I found your recipe. :) But I have a couple of questions. If your GF flour already has Zanthan Gum in it, do you still add more? And also, would it matter if you didn't add the raisins? Thanks and I look forward to making this for me soon!
Hi Beth, you can definitely omit the raisins if you're not a fan. If your flour blend contains xanthan gum, omit what I called for in the recipe :)Pumpkin bread is one of my family’s favorite gluten-free quick breads that I bake. I’m not sure which my kids love more, my Easy Gluten-Free Banana Bread or my gluten-free pumpkin bread.
Nothing reminds more of Fall and the coming of the holiday season quite like pumpkin bread. This gluten-free pumpkin loaf is moist, dense, full of pumpkin flavor, is perfectly spiced and won’t crumble.
Almond Flour Pumpkin Bread
I promise that you won’t even know this pumpkin bread is gluten-free. I’ve even been told that this gluten-free pumpkin bread recipe is even better than Starbucks pumpkin bread. I definitely take that as a compliment!
No, you should not use pumpkin pie filling in this recipe. This recipe calls for canned pumpkin puree, which is different than pumpkin pie filling.
So you may be asking yourself, what is the difference between canned pumpkin and pumpkin pie filling? Pumpkin pie filling (or mix) is pre-sweetened and has added spices to it. If you were to use pumpkin pie filling in place of the pumpkin puree, the pumpkin bread will be way too sweet and spicey!
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I test baked this gluten-free pumpkin loaf with three different pans. I baked a loaf in a metal 8-inch by 4-inch metal loaf pan, a 9-inch by 4-inch metal loaf pan, and a 9-inch by 3-inch glass loaf pan. I have great news to report that the pumpkin bread baked up beautifully in all three types of loaf pans!
You sure can! Once the pumpkin bread is completely cooled, wrap the pumpkin bread tightly with aluminum foil or plastic wrap and place in a freezer bag. The key is to wrap the bread as airtight as possible. The pumpkin bread can be frozen for up to three months.
You can easily defrost the pumpkin loaf in the refrigerator overnight or on your kitchen’s counter at room temperature for several hours.
Gluten Free Pumpkin Bread Recipe
You sure can! Pumpkin bread is so good with all kinds of mix-ins. Some of my favorites are chocolate chips, pecans, or raisins.
I’ve even seen some recipes where they sprinkle the top of the batter with pumpkin seeds. I personally have never tried it, but it looks really pretty.
This gluten-free pumpkin loaf was made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it.
The Best Gluten Free Pumpkin Bread
Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy pumpkin bread!
First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure the flour. I always measure gluten-free flour with the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
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This gluten-free pumpkin bread recipe is also dairy-free. I used vegetable oil in creating this gluten-free and dairy-free pumpkin bread. Vegetable oil is naturally gluten and dairy-free.
My husband, myself and youngest son are all dairy-free as well, so I always try and include a dairy-free option to my recipes.
Some of my favorite dairy-free alternatives that I like to bake with are Smart Balance butter, coconut oil. I also like baking with almond, cashew or coconut milk.
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This gluten-free pumpkin bread recipe is a no-fail, tried and true gluten-free baking recipe. It has only a few simple ingredients and can be made in an hour. This is a one-bowl recipe that you don’t even need a mixer for. Really, it is that easy!
I hope you enjoy this sweetly spiced, gluten-free pumpkin bread as much as my family does. You may even want to make a double batch!
Serving: 1 serving | Calories: 217 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 53 mg | Sodium: 166 mg | Potassium: 94 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 3254 IU | Vitamin C: 1 mg | Calcium: 43 mg | Iron: 1 mg
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© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.Make this gluten free pumpkin bread to welcome fall. Full of pumpkin flavor and warm spices, this gf pumpkin bread is perfect for breakfast, snacking, or dessert.
We've been told it's the best gluten free pumpkin bread ever (even better than Starbucks pumpkin bread!), so you know it's a winner. Plus, you only need one bowl to whip up this sweet, tender, and fragrant bread — another score!
The brilliant color of
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