This easy gluten free pumpkin bread recipe is moist, dense, and full of flavor! In addition, it can be made dairy-free.
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Gluten Free Pumpkin Bread Recipe
I have been working on a really, really good classic gluten pumpkin loaf recipe for a while and I feel like I’ve nailed it with this easy pumpkin bread. Therefore, 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.
In addition, I wanted to 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!
It’s definitely the best gluten free pumpkin bread recipe and if you haven’t tried it, you’re totally missing out.
Key Ingredients for this Easy Gluten Free Pumpkin Bread Recipe
- 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, canola oil, or melted coconut oil
- 1/4 cup milk regular or unsweetened coconut
- 2 teaspoons pure vanilla extract
Recommended Equipment for this recipe
Pyrex Smart Essentials Mixing Bowl Set
USA Pan 1140LF Bakeware Aluminized Steel 1 Pound Loaf Pan
Unbleached Parchment Paper for Baking
Pyrex 100 2 Cup 100th Anniversary Measuring Cup, Turquoise
How to make Moist Gluten Free Pumpkin Bread in 5 Simple Steps!
- Firstly, preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-stick spray.
- Then, 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.
- After that, 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.
- Then, 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.
- Finally, store tightly wrapped in plastic wrap at room temperature up to 3 days. Bread can also be frozen whole or in individual pieces.
Pro tips for making easy pumpkin loaf that is gluten free
- *I use my nightshade free flour mix in this recipe.
- 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.
Measuring your GF Flour Blend tips- the correct way
I HIGHLY recommend you follow and sign up for this free guide on how to properly measure your GF flour blends. This is a step that is often overlooked but is extremely important! By following this guide I provide you, it will increase the quality of the recipes that you bake. You won’t be disappointed!
What type of canned pumpkin is best?
In the event that you don’t use canned pumpkin and you’re using homemade pumpkin puree, use 1 3/4 cups. However, if your pumpkin puree is on the thinner, watery side, you might want to cut back on the milk a bit. Note– I don’t recommend using a pumpkin pie filling for this recipe. Stick with the puree instead!
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.
Can you freeze gluten free pumpkin bread easily?
Yes, you can! You can freeze it as a while loaf, or slice it up ahead of time and wrap them individually. Honestly, I prefer the second method as it takes less time to thaw out and it is sliced and ready to go to enjoy! Which ever way you choose, make sure to wrap in plastic wrap and store in a gallon sized freezer bag. It should last at least 3-4 months in your freezer.
How to make dairy free pumpkin bread easily
Instead of using regular dairy milk, you can substitute unsweetened coconut milk, flax milk or your favorite non-dairy alternative! Let me know in the comments which alternative you like best!
Why do people love GF Pumpkin Bread Recipes so much?
- Delicious flavor: GF pumpkin bread retains all the wonderful flavors of traditional pumpkin bread but-bonus- we can make it gluten-free and I bet most people can’t even tell that it is. The combination of pumpkin puree, spices like cinnamon, nutmeg, and cloves, along with a bit of sweetness, creates this mouthwatering taste we all love!
- Healthier Option: For individuals who have celiac disease or a gluten sensitivity, GF pumpkin bread is a safe, yet delicious alternative.
- Moist and Tender Texture: Texture is absolutely key! Pumpkin puree adds moisture and tenderness to the bread, which in turn makes it soft and fluffy. No longer do we have to settle for dry, crumbly flavorless recipes!
- Super Versatile: Pumpkin bread gluten free recipes are a versatile treat that can be enjoyed at any time of the day–for real! It makes for a delicious breakfast option, a tasty dessert treat, or a quick and satisfying snack with a cup of tea or coffee.
- Nutritional Benefits: Pumpkin is a rich source of vitamins and minerals, including vitamin A, vitamin C, and potassium- bonus! By using pumpkin in the bread, you get to add some extra nutrients to your diet. So it’s healthier and also tasty- double win!
Some of my GF Pumpkin Recipes to try
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, GF pumpkin chocolate chip muffins, and a GF mini pumpkin layer cake.
Other ways to enjoy pumpkin flavor
A definite reader favorite from last year was the GF pumpkin banana bread – it was insanely popular! I’ve already made two loaves of it this summer before I started working on this homemade 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!
Easy Gluten Free Pumpkin Bread that is moist
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!
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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Easy Gluten Free Pumpkin Bread {Dairy-Free Option}
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
- Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
- 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.
- 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.
- 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.
- Store tightly wrapped in plastic wrap at room temperature up to 3 days. Bread can also be frozen whole or in individual pieces.
Video
Notes
- 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.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Delicious moist bread. I used your chocolate cake recipe and sought you out for pumpkin bread. It did not disappoint me. Church fellowship ate the entire loaf. Must make more. Thank you!!!❤️
Thanks so much for sharing, Sue!
Oh, wow! This looks absolutely amazing! I’m visiting you from Linda’s link-up. Many blessings to you this autumn season! 🙂
What if you don’t have xanthan gum does it make a difference
Can you make the pumpkin bread in a bread maker?
I don’t own a bread maker so I haven’t tried it.
@Shay,
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.
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!
Yes, you can omit the raisins. Use melted butter in place of the oil.
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.
This is my first year of being gluten-free, so my first year of not having my Pumpkin Bread. 🙁
I’m so glad I found your recipe. 🙂
But I have a couple of questions. If your GF flour already has Zanthan Gum in it, do you still add more? And also, would it matter if you didn’t add the raisins?
Thanks and I look forward to making this for me soon!
Hi Beth, you can definitely omit the raisins if you’re not a fan. If your flour blend contains xanthan gum, omit what I called for in the recipe 🙂
Some gluten free all purpose flours already contains xanthum gum. This is where I have failed previously with gluten-free baking. Just made a quick bread recently that did not turn out because of added ingredients already in the flour mix. Do you need to add the xanthum gum if it is already listed in the flour ingredients?
No, if your flour blend contains xanthan gum, do not add what the recipe calls for.
If my gluten free flour blend (Namaste) already has xanthum gum in it, do I need to add it?
If your gluten free flour blend contains xanthan gum, omit the amount I called for in the recipe.
I made this yesterday, snowed in and looking for something warm and cozy to eat. YUMMY! Thanks for your recipe. I didn’t include the xanthan gum because I don’t have any and it didn’t affect the consistency at all. My husband liked it with all the flavors (cinnamon, nutmeg and cloves) and I added a little pumpkin pie spice. I have made a few different pumpkin bread recipes, all GF (and some Low FODMAP because I was strictly LOW FM for a while), and they were all good but I will make this one again, next time will add chocolate chips. Thanks!
Thanks Paula!
I was so excited to make this bread, the photo on this blog looked so good I had to try it! And it did not disappoint, it is very tasty, and the texture nice and light, yummy pumpkin taste! Instead of raisins I used mini chocolate chips, don’t care for raisins. It came out so great, it rose nicely! The only thing I found is that I have to raise the oven temperature. At 350 not much browning was happening so I put it on 375 for the last few minutes until the tester came out clean. This is a winning GF recipe, so glad that I found whattheforkfoodblog with so many tempting recipes for baking GF goods.
Thanks Yvonne, so glad you enjoyed it!
OMG I made this with our leftover Halloween pumpkins. One of the best pumpkin breads I have tasted – even the non gluten free pumpkin bread I used to make wasn’t this good. I am making another loaf for the freezer pronto because this one’s gonna be gone double quick!
Thank you Linda!
Made this tonight – it is delicous!
Thank you Roseann!
Would I be able to add in diced apples to this? 🙂
I haven’t tried it so I can’t tell you for sure but it may add a bit too much moisture.
Looks good….but that seems like a lot of sugar….could you use less and just use raw sugar?
You can decrease the amount of sugar a bit if you prefer.
I’ve never put raisins in it. I”ll have to try that!
I am so excited about pumpkin spice time! Can’t wait to try this!
My family loves pumpkin, and this would be gone in a minute!
This just screams FALL!!!! Bring it on.
I’m *pretty* sure I could eat half the loaf in one sitting! This looks really great! Give me a cup of coffee and I’m set!
The texture looks perfect!
Pumpkin bread is fantastic, and I love the chocolate in there!
They’re raisins ?
If you want chocolate chips, you could sub those or make my pumpkin chocolate chip bread
I love pumpkin flavors and I bet the chocolate chips bring the pumpkin out even more. I’ll have to make some.
They’re raisins ?
If you want chocolate chips, you could sub those or make my pumpkin chocolate chip bread
Holy tender pumpkin bread! That crumb looks so perfect Sharon. And indeed, it’s never too early for pumpkin bread!
I had a friend who had to eat gluten-free back in the day. She would have killed for this.
A whole can of pumpkin puree?!? Now you’re talking my language!! Looks amazing!
Yum this looks so scrumptious and moist!
I wish I had a piece right now! This pumpkin bread looks perfect!