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Sliced gluten-free pumpkin bread.

Gluten-Free Pumpkin Bread (Dairy-Free)

  • Author: MamaShire
  • 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


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



2 cups gluten-free flour mix*
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups sugar
3/4 cup buttery spread, softened (Smart Balance or Earth Balance)*
2 eggs
1 15-oz can 100% pure pumpkin 

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


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

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

Using either a stand mixer or hand mixer with a large bowl cream together the softened buttery spread and sugar. Then add both eggs and mix. 

Mix the pumpkin into the creamed mixture. Next, mix in the flour mixture and beat until completely 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 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. 



*To soften buttery spread remove from the refrigerator and let on the counter for 10 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