The Best Gluten-Free Pumpkin Bread Recipe (Easy to Make)

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 a 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 remove 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, 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 the 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 flour, measuring your flour correctly is important.

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, stir around the flour, lifting it and letting it fall back loosely.

Use a large spoon to place the flour into the measuring cup lightly. Fill up the measuring cup and then use the handle of the spoon or 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 and dairy-free pumpkin recipes you’ll love:

Gluten-Free Pumpkin Bread (Dairy-Free)

★★★★★ 5 from 5 reviews

• Author: Robin Brookshire
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 2 loaves 1x
• Category: Dessert
• Method: Oven
• Diet: Gluten Free

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Description

This delicious gluten-free pumpkin bread is bursting with the flavors of warm fall spices cinnamon, nutmeg, and clove.

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Ingredients

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• 2 cups gluten-free flour*
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 2 cups sugar
• ¾ cup dairy-free butter, softened to room temperature
• 2 eggs
• 1 15-oz can 100% pure pumpkin 

Optional add-ins:

1 cup dairy-free chocolate chips 
1 cup chopped pecans
1 cup chopped walnuts

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Instructions

1. Preheat oven to 350°.  Grease two 8″ x 4″ loaf pans with cooking spray.
2. Whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
3. Use either a stand mixer or hand mixer with a large bowl, cream, softened buttery spread, and sugar. Then add both eggs and mix.
4. Mix the pumpkin into the creamed mixture. Next, mix in the flour mixture and beat until completely blended.
5. 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.
6. 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 remove the bread from the pans and place them on the wire rack to continue cooling.
7. Enjoy it warm or cool. 

Store cooled bread in a sealed container on the counter for 1-4 days; can also be stored in the refrigerator. Loaves can be frozen for up to 3 months. 

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Notes

*To soften dairy-free butter, remove it from the refrigerator and leave it on the counter for 10-15 minutes. 

**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.

Keywords: gluten-free recipes, gluten-free bread, gluten-free dairy-free recipes, food for celiac