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.
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!
Gluten Free Pumpkin Bread {dairy Free}
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!
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!
Gluten Free Pumpkin Streusel Bread
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.
You sure can! Pumpkin bread is so good with all kinds of mix-ins. Some of my favorites are chocolate chips, pecans, or raisins.
Gluten Free Pumpkin Bread (easy & Moist!)
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.
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.
Healthy Pumpkin Oatmeal Banana Bread
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.
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.
Easy Gluten Free Pumpkin Bread
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.
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!
Healthy Pumpkin Bread (gluten Free & Dairy Free)
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
© 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.This super moist gluten-free pumpkin bread is deliciously fragrant, amazingly tasty, and topped with toasted pumpkin seeds for a crunchy bite. It’s the perfect fall recipe for breakfast or an anytime snack. Yields a large loaf that you can share with family and friends to celebrate fall! Dairy-free too.
The Best Gluten Free Pumpkin Bread Recipe (easy To Make)
Fall is synonymous with so many things – from the crisp autumn air, to the auburn leaves falling from the trees, to wearing sweaters on a daily basis, and most importantly, everything pumpkin.
Each time fall rolls along and pumpkins start appearing at farmers’ markets, lining the front porches in the neighborhood, and overflowing from their corner in the supermarket, I feel a huge rush of excitement.
I love cooking with pumpkin – from savory foods such as creamy pumpkin soup, delicious pumpkin risotto, or easy pumpkin gnocchi, to sweet recipes such as pumpkin cheesecake, crustless pumpkin pie, pumpkin muffins, and tender pumpkin scones – I’ve made them all.
Gluten Free Paleo Pumpkin Bread With Coconut Flour
Of all the pumpkin recipes I’ve made, my favorite has probably got to be pumpkin bread, because baking a fresh loaf and smelling the aroma of pumpkin fill the house as it bakes, and then pulling it out of the oven to feel the heat rush in your face is just heavenly.
In a medium-sized bowl, combine the gluten-free flour, baking powder, salt, pumpkin pie spice. Whisk the dry ingredients well and then set the bowl aside.
In a large mixing bowl, mix the mashed bananas, eggs, pumpkin puree and the brown sugar together, then beat well with a hand mixer or whisk until smooth.
Gluten Free Pumpkin Bread (best Easy Recipe!)
Pour the dry ingredients bit by bit into the large bowl with the wet ingredients, and stir together until just combined. Slowly fold in the 1/3 cup of the pumpkin seeds with a spatula until evenly distributed.
Pour batter into prepared loaf pan, and sprinkle extra raw pumpkin seeds on top. Bake in oven for 60 mins or until a toothpick inserted in the middle comes out clean.
Let the gluten-free pumpkin loaf to sit in the pan for 10 minutes before removing and allowing to cool on cooling rack at room temperature.
Blender Pumpkin Bread
To store the pumpkin bread, wrap it up in plastic wrap or place the pumpkin bread in anairtight containerand store for up to 5 days in the refrigerator.and store it in the refrigerator for up to 1 week.
Yes! Of course you can freeze pumpkin bread. To freeze, wrap the pumpkin bread in several layers ofplastic wrapor place it in a freezer bag and store it in the freezer for up to 2 months.. Before eating, make sure to thaw it overnight in the refrigerator and then if you prefer, toast it slightly before eating.
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Healthy Pumpkin Bread {no Sugar + Whole Wheat Flour}
Gluten-Free All-Purpose Flour: I like using a gluten-free all-purpose flour blend that is made of lighter flours and starches (such as rice flour, corn starch, potato starch) to get a lighter final texture. I do NOT recommend flour blends that are made with denser flours such as bean flour as these type of blends will create baked goods with a denser texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent in this pumpkin bread recipe and is essential to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Yummy Gluten Free Pumpkin Bread Recipe
Pumpkin Pie Spice: Pumpkin pie spice can be easily found in most major supermarkets, but if it’s not available where you can, you can either make your own or substitute it with equal quantities of ground cinnamon.
Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: If you are allergic to eggs, or just want this recipe to be completely egg-free, feel free to substitute the
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