The Best Gluten-Free Pumpkin Bread Recipe – Because It’s So Simple

This gluten-free pumpkin bread recipe is so simple to make and comes out perfectly every time. It’s one of our family’s favorites! It’s also dairy-free.

This yummy gluten-free pumpkin bread is bursting with the flavor of warm fall spices cinnamon, nutmeg, and clove. It’s moist and goes perfectly with that afternoon coffee. We also like to toast it a little in the air fryer and add some dairy-free buttery spread on it. Be sure to try my gluten-free banana bread and gluten-free zucchini bread too!

How to Make Gluten-Free Pumpkin Bread:

Preheat oven to 350°.  Grease two 8″ x 4″ loaf pans with cooking spray.

In a medium bowl, place the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Use a whisk and mix the dry ingredients together. Set aside.

Use either a stand mixer or hand mixer with a large bowl to cream together the softened buttery spread and sugar.

Then add both eggs and beat until combined.

Mix the pumpkin into the creamed mixture.

Next, add in the flour mixture and combine.

Mix until well blended. 

Pour the batter evenly into the prepared pans and bake for 65-70 minutes. Insert a toothpick or cake tester and make sure it comes out clean. 

Place pans on a wire rack to cool for at least 10 minutes. Run a butter knife around the edges of the bread to loosen the bread from the sides and then removed the bread from the pans and place them on the wire rack to continue cooling. 

Enjoy the bread warm or cool. 

Store cooled bread in a sealed container on the counter for 1-3 days or refrigerate for up to 5 days.

Can I freeze gluten-free pumpkin bread?

Yes, you can freeze it. After it’s completely cooled wrap it in plastic wrap and then in aluminum foil or a freezer bag. Either way, make sure it’s tightly wrapped so no air gets to it. Can be frozen for up to 3 months. 

Since this bread can be frozen for up to 3 months it’s perfect to make ahead for the holidays.

Ingredients for Gluten-Free Pumpkin Bread:

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.

Buttery Spread: The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. To soften buttery spread set it out on the counter for 10-15 minutes and it will get soft.

Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie mix. The pumpkin pie mix already has sugar and seasonings added to it.

How to Measure Gluten-Free Flour:

When baking with gluten-free flours it’s really important to measure your flour correctly.

Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion where you will be spooning it from. To fluff, simply stir around the flour lifting it and letting it fall back loosely.

Use a large spoon to lightly place the flour into the measuring cup. Fill up the measuring cup and then use the handle of the spoon or use a knife and scrape it across the top of the measuring cup to level off the excess flour. Let the excess flour fall back into the container.

Add-ins for some extra yum and crunch:

1 cup dairy-free chocolate chips – Enjoy Life Chips or Nestle Tollhouse Allergen Free Chips
1 cup chopped pecans
1 cup chopped walnuts

More Gluten-Free & Dairy-Free Pumpkin Recipes You’ll Love:

Pumpkin Chocolate Chip Muffins
Pumpkin Pie
Pumpkin Waffles with Maple Syrup

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