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Gluten Free Pumpkin Bread Recipe

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!

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

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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.

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!

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

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.

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.

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

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! Pumpkin is my love language ?❤️

Let me know which pumpkin recipe you try first! Hopefully it’s this gluten free pumpkin bread – it’s a great place to start! Then you can work your way through all the rest. Enjoy!

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

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 bread instead.

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This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

Gluten Free Pumpkin Bread

Yield: 10-12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

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!

Ingredients

  • 2 cups gluten free all-purpose flour*
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup raisins
  • 1 15 oz. can pumpkin puree ( 1 3/4 cups)
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup avocado oil (or canola oil)
  • 1/4 cup milk (regular or unsweetened coconut)
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the raisins, breaking up any clumps. Set aside.
  3. In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine. 
  4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 60-65 minutes or until a tester comes out clean. Cool in the pan for 10 minutes then remove and cool completely on a wire rack. 
  5. Store tightly wrapped in plastic wrap at room temperature up to 3 days. Bread can also be frozen whole or in individual pieces.

Notes

*I use my nightshade free flour mix in this recipe.


  1. The batter will come up about 1/2 an inch from the top of my bread pan before baking but does not overflow in the oven. If you live in a high altitude area, you may want to split this batter into two loaf pans and bake it for a shorter amount of time.

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Nutrition Information:

Amount Per Serving:Calories: 296Total Fat: 9gSaturated Fat: 1gCholesterol: 38mgSodium: 243mgFiber: 4gSugar: 29gProtein: 5g

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

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Kathy

Saturday 6th of February 2021

What if you don’t have xanthan gum does it make a difference

Shay

Tuesday 9th of February 2021

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.

Korine

Thursday 24th of December 2020

My 1st GF anything. Making for my nieces feien. I wanted something yummy that she can eat. I've never cooked GF before and you hit this out of the park. To be honest it's really not that much different than the standard AP one. Thank you a million times. Ok, a million and 1. 😋

Jenna

Tuesday 17th of November 2020

I tried this recipe and when I checked on it about 40 minutes into cooking it looked great. Checked again at 60 minutes and it wasn't done yet. Covered with foil since it was brown on top and added more time. Still not done. Ended up cooking for another 60 minutes and it never fully cooked! When it cooled- I cut into it and the bottom was gummy and the middle not cooked at all. What did I do wrong? Any tips? Can I bake in a muffin pan instead?

Andrea

Monday 2nd of November 2020

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!

Shay

Tuesday 3rd of November 2020

Yes, you can omit the raisins. Use melted butter in place of the oil.

Rebecca White

Monday 18th of November 2019

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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