Gluten-Free Pumpkin Bread is moist, tender, and warmly spiced with cinnamon, nutmeg, and cloves. A cozy fall favorite, it’s simple to make and loved by the whole family.
This Gluten-Free Pumpkin Bread is adapted from my grandmother’s Pumpkin Bread recipe and made because we found that recently our daughter Jersey might have a gluten intolerance. So quickly, I am going through our family’s favorite recipes and making adaptations.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
After years of dealing with Jersey’s dark circles, mood swings, and digestive issues, we finally tried eliminating gluten from her diet. Although her celiac test came back clear, I noticed a real difference once gluten was removed. Dairy elimination didn’t help, but going back to gluten-free did. She’s not 100% better yet, but her mood, digestion, and overall health have greatly improved.
I’ve started adapting all our family favorites to be gluten-free so Jersey can still enjoy the foods she loves. At just 8 years old, she doesn’t always understand the effects gluten has on her and sometimes feels sad about missing out, but she’s learning. We remind her that she can choose when to have it—like at a party—but she also knows it means she won’t feel her best afterward.
One of the first things I made for her was this Gluten-Free Pumpkin Bread, a family favorite we enjoy every fall.
The bread’s top crust has a delightful texture–slightly crunchy. The rest of the loaf is soft and moist, as my son Aiden and I discovered (along with Jersey) when we first tried it. We couldn’t stop eating it, nor could the rest of the family.
Thanks to this journey, Jersey’s life will be improved in a significant way with just a simple change. No medication is necessary- just a simple ingredient removed that her body isn’t processing.
Feeling grateful to friends that we have options for all sorts of people with allergies.
Recipe Tips
How long is gluten-free bread good for?
Pumpkin bread is one of those things that just makes Fall. Though it’s incredible how such a simple combination of ingredients creates something so delicious, the best part about pumpkin bread is how long it will last you.
Stored airtight, the loaf stays fresh 3–4 days at room temp or up to 3 months in the freezer.
Pair this With…
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Gluten-Free Pumpkin Bread
Ingredients
- 3 1/2 cups gluten-free flour I use Bob’s Red Mill 1-to-1 gluten free flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin I use canned pumpkin. Make sure that it is gluten-free if you are intolerant
- 2 cups sugar
- 1 cup brown sugar
- 1 cup oil
- 1 cup gluten-free chocolate chips optional
Instructions
- Preheat oven to 350; grease 3 8-inch bread loaf pans or 2 larger loaf pans.
- Mix all dry ingredients together and set aside. Add all of the remaining ingredients and mix together until well combined. Mix in the flour mixture and still until well combined and you can't see any of the remaining flour. Mixture will seem thick but it will be fine.
- Pour into 2- 3 bread pans and bake at 350 for 1 hour. Insert toothpick in center of loaf, it is done baking if the toothpick comes out clean.
- Cooking time will vary dependant on oven and size of bread loaf pans.
Notes
I love this pumpkin bread! It looks incredibly delicious!
Thank you!
Love when fall rolls around for recipes just like this one! Easily, my new favorite bread recipe for fall!
We do too! Thank you!
Oh my goodness! I love the texture of this bread! Looks fabulous!
Thank you!
I LOVE that this is gluten free! SO delish!!!
Thank you!
When you say bread pan , exactly what size pan are you referring to? There is a Gluten Free Bread Pan or are you talking about the standard 8” or 9” loaf pans? I really like your recipe but this lack of information regarding the size of the regular pan is quite disappointing.
Hi Peggy, I have celiac myself and have never heard of a gluten-free bread pan! We always just use a standard 8×4-inch loaf pan as with any usual bread recipe. A 9-inch would work as well. I will update the recipe to include the size to make it clearer.
Thank you so much for clarifying the answer. I was scratching my head trying to figure it out!
The texture is great, resembles a normal loaf. However I’m not getting a lot of pumpkin flavor… Not sure what it’s missing…
Hi Maia! It definitely doesn’t have a very strong pumpkin flavor like a pumpkin pie would. You could try making fresh pumpkin puree or add more spices to taste if you are looking for stronger flavors, although we haven’t tested this so we can’t be sure how it would work. I hope this helps!
I could eat this every week! The perfect companion with my morning coffee.
It does make a perfect breakfast treat! Thank you!
I love pumpkin bread! I can’t believe that this bread is gluten free. The texture is so perfect!
Thank you!
What a tasty treat and perfect for fall! Loved all the pumpkin flavor; so delicious!
Thank you!
YUMMM!!! This is the perfect easy dessert! Thanks for the great recipe!
Thank you!
One of my favorite pumpkin bread recipe!! Thanks for this!
Of course!
Love that this is gluten free so everyone can enjoy it!
Me too! Thanks!
I made this last week, it was very good, I used coconut oil and cut back a little on the sugar. Otherwise I followed the instructions as written. Very moist and flavorful!! Thank you for sharing this recipe.
Very good, one question; what size can of pumpkin should be used??
Hi Connie! Since the recipe uses 2 cups, you’ll need either 2 small cans or 1 large can and will have some extra pumpkin puree either way. I usually use the leftovers to make another treat, like these Pumpkin Snickerdoodles.
My daughter also has a gluten sensitivity. 5 years of learning how to bake/cook gluten dairy free. This recipe is my favorite. We have been making it for a couple years and it’s also my banana bread recipe, we just sub banana for the pumpkin and cinnamon for the other spices. Thank you so much for taking the time to put this recipe out there! As a side note I have been working with sourdough from scratch because I had heard it works well for gluten intolerance and sure enough as long as I do a 12+ hour rise the belly aches, exzema and bathroom issues are still gone!!
Oh, Ashlie, thank you for taking the time to come and tell me this; you made my day. I am so happy you love the recipe, it is adapted from my grandmother’s recipe, so this elates me. She recently passed, but she always loved hearing readers’ comments about her recipes, so I am sure she feels the love from afar. Thank you again for letting me know you love this recipe; it means more than you know.
Absolutely delicious!
I love this bread and have made it numerous times!! I recently moved and the oven I now have is older. I made this recipe this weekend and found it burnt on me!! It was still uncooked in the middle but the top and edges all burnt. I was wondering if you have any suggestions on how to fix this because it’s one of my favourite things to make in the fall!
Hi
Can I use real pumpkin? Do you think it would be 2 cups as the canned?
Thank you.
Yes, that should be just fine, as long as you remove an excess liquid.
I have had no luck baking gluten free breads and I’m still new using these products. I’d like to try this one. I have almond flour and Robin Hood gluten free flour on hand. Can I use these and what would be amount I use? I understand each one is different and have be careful on substitutions. Any help would be appreciated. I have a few family members and friends that require gluten free foods.
I would use the Robin Hood GF Flour – let me know how it turns out.