Gluten-Free Pumpkin Bread

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.

This post may include affiliate links. Please read my disclosure policy.

Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

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.

Jump to:

• 📖Why This Recipe Works
• 🧾Ingredient Notes
• ⏲️How to Make GF Pumpkin Bread
• 👩🏻‍🍳 Expert Tip
• 💭 Making in Advance
• 🌡️Storage
• More Gluten-Free Bread Recipes
• 💬Frequently Asked Questions
• 📖 Recipe
• ⭐Reviews

📖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.

🧾Ingredient Notes

Pumpkin

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.

Gluten-Free Flour

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.

Optional Toppings

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.

🌡️Storage

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

If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

📖 Recipe