This moist gluten-free pumpkin bread recipe is filled with warm spices and real pumpkin. You can top it with pepitas for a little crunch or go with my favorite salted maple glaze. This recipe is naturally dairy-free and, of course, totally delicious.
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If you are new to baking gluten-free bread, then quick breads are a great place to start. Like our savory GF zucchini bread and our oat flour banana bread, this pumpkin bread recipe is pretty much foolproof.
Perfect for experienced bakers and beginners alike.
📖Why This Recipe Works
You may be wondering what makes this the best gluten-free pumpkin loaf recipe. And I would say two things. First, we skipped the premade pumpkin pie spice and did our own combination of spices that hit just the right notes.
Second, after testing several batches of bread we came up with the perfect balance of white sugar to brown sugar.
Brown sugar gives a rich taste thanks to the molasses. But add too much and the bread gets heavy and dense. White sugar is lighter but if you add too much the bread ends up tasting overly sweet and lacks interest.
We found just the right combo. And it hits perfectly with the maple glaze.
Additionally, if you want to make this recipe in advance (like for a Thanksgiving breakfast) we have included an alternate method of combining the ingredients to ensure the bread keeps it rise.
Pumpkin is obviously a key ingredient in this recipe. I use canned pumpkin puree, but you can make your own pumpkin puree from fresh pumpkins.
However, do not use pumpkin pie filling. Pumpkin pie filling has sugar and spices already added. If you need a substitute for pumpkin puree, use canned butternut squash or sweet potato puree.
Any leftover pumpkin can be used in our gluten-free pumpkin cookies.
This recipe relies on a cup for cup all-purpose flour. Most commercially available brands already contain xanthan gum. You will need to add if yours does not contain.
For this recipe you will also need:
- Baking Powder and Baking Soda
- Spices including Salt, Cinnamon, Ginger, Clove, and Nutmeg
- Vanilla Extract
- Brown Sugar and Granulated White Suga- You can also substitute 100% coconut sugar.
- Eggs- I don't recommend flax eggs or an egg replacer for this recipe. My general rule of thumb is more than 2 eggs it doesn't work.
- Vegetable Oil- Any neutral oil is fine.
This recipe is traditionally topped with chopped pepitas. Substituting chopped pecans when I can't find the pumpkin seeds.
During the testing phase, one of the tasters commented that a glaze, like on our gluten-free lemon drizzle cake, would be a nice addition. I came up with the salted maple glaze.
For the glaze you need powdered sugar, also called confectioners' sugar, maple syrup, a liquid like milk or water, and plenty of salt.
See the recipe card for exact quantities.
⏲️How to Make GF Pumpkin Bread
When making a quick bread you mix the dry ingredients and wet ingredients separately, then combine. And that is the exact method w are going to follow.
Remember, in baking recipes sugar is always considered a wet ingredient.
Step 1- Prep
Preheat your oven to 350 F degrees. You can make this recipe in an 8x4 inch loaf pan which will make it taller or a 9x5 loaf pan. Always spray the inside with oil.
I add parchment paper to make it easier to lift out.
Step 2- Dry Ingredients
You are going to pour the wet ingredients into the dry so use a large mixing bowl for the dry ingredients. Mix together the flour, baking soda and baking powder, spices, and salt. Set aside.
When measuring out the flour, use a scoop to spoon the flour into your measuring cup.
Step 3- Wet Ingredients
You don't need a mixer for this recipe, a whisk works fine. Mix together the pumpkin puree, eggs, oil, sugars, and vanilla in a large bowl.
Then pour the liquid ingredients into the dry ingredients. Use a rubber spatula to stir. Do not overmix. Just mix until combined.
Step 4- Bake
Pour the batter into your prepared loaf pan. If using pepitas instead of the glaze you will sprinkle them on before baking. Bake for 50 to 55 minutes.
The bread is ready when a toothpick inserted in the center comes out with a moist crumb. Not totally dry.
Cool in the pan for 10 minutes. Wait for the loaf to totally cool before diving in.
Adding the Maple Glaze
To make the salted maple glaze mix all the ingredients together. Glaze uses a lot of sugar compared to liquid. You can add just a pinch of salt or do the recommended salted glaze by adding the full ½ teaspoon.
Place a wire rack on a baking sheet before pouring on the glaze. You can add the glaze when the bread is warm but not hot.
👩🏻🍳 Expert Tip
Cutting into a quick bread before it is totally cool will make the center gummy. Allow the bread to cool to ensure that the moisture is evaporated.
💭 Making in Advance
As with all gluten-free bread recipes, it tends to sink or fall flat after a day or two. If you want to make this recipe more than 48 hours in advance, I recommended whipping the egg whites into medium peaks and folding them into the batter.
To do this, separate the whites and yolks. Whisk the yolks into the wet ingredients and mix into the dry ingredients as the recipe states.
Then, in a clean metal or glass bowl, use a hand mixer on high speed to whip the egg whites until they form peaks. Gently fold the egg whites into the batter with a rubber spatula. Then bake per the recipe.
This is essentially the same method as making a sponge cake, which I used in our GF banana cake recipe.
Once the bread is cool, wrap it tightly in plastic wrap. Store at room temperature for up to five days.
After three days, move any leftover bread to the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.
To freeze gluten-free pumpkin bread, wrap the individual pieces in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 2 months.
To defrost remove the piece from the bag and sit at room temperature for one hour.
More Gluten-Free Bread Recipes
💬Frequently Asked Questions
No, pumpkin puree and canned pie filling are not the same. Canned pumpkin pie filling contains added sugar and pumpkin pie spice.
You can substitute pureed sweet potato or butternut squash for pumpkin puree.
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Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread
- 2 cups gluten free flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree canned or fresh
- 3 large eggs
- ⅓ cup vegetable oil
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup pepitas optional
- Preheat your oven to 350°F and prepare a 9"x 5" loaf pan by spraying the with oil or lining with parchment paper and set aside.
- In a large mixing bowl whisk together the GF flour, baking powder, baking soda, salt, and spices.2 cups gluten free flour blend, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a separate mixing bowl, whisk together the pumpkin puree, eggs, oil, sugar, brown sugar, and vanilla extract.1 cup pumpkin puree, 3 large eggs, ⅓ cup vegetable oil, ¾ cup brown sugar, ¾ cup granulated sugar, 2 teaspoons vanilla extract
- Pour the liquid ingredients into the dry ingredients. Using a rubber spatula, stir until combined.
- Pour the batter into the loaf pan. If using pepitas, sprinkle them over the top. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with a moist crumb (i.e., not totally dry).¼ cup pepitas
- Cool for 10 minutes and remove the loaf from the pan.
Salted Maple Glaze (optional)
- Meanwhile, for the glaze, combine the powdered sugar, cinnamon, maple syrup, water, and vanilla in a shallow mixing bowl. Whisk to combine.½ cup powdered sugar, 2 Tablespoons maple syrup, ½ teaspoon kosher salt, 2 Tablespoons milk
- Drizzle over warm, but not hot, loaves.
- If your flour blend does NOT contain xanthan gum you will need to add ½ teaspoon.
- The base pumpkin bread recipe is dairy free as written, sub water or almond milk for the milk if making the maple glaze.
- If you want to use both pepitas and the maple glaze together add the pepitas on top of the glaze instead of topping before baking.