Gluten-Free Pumpkin Bread – a quick bread that is deliciously spiced with nutmeg, cinnamon, & cloves. This fall treat is a family favorite.
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.
Finding that Jersey may have a gluten-intolerance has been a journey. After having black circles under her eyes for as long as I can remember, mood swings after eating certain foods, a constant cough and digestive issues I was at my wit’s end trying to figure out what was going on with her sweet little body. After several doctor’s appts and tests, we decided to start eliminating certain foods from her diet.
We started with gluten but then later advised to put her back and it to get some testing done. As soon as we did, I saw a difference. Well, her celiac test came back fine – so the one doctor felt like she was good to go. I knew otherwise. After trying the whole dairy elimination and not seeing an ounce of difference we went back to eliminating gluten, a new doctor we were seeing agreed to go this route.
And guess what? It worked. Granted she isn’t 100% better, no we are still working on the whole cough thing. But the dark circles under her eyes, her mood swings and temperament has improved and so has her digestive system.
I started making all of our family favorites and adapting them to be gluten-free. Jersey is lucky enough that she can pick and choose (with guidance) when it is okay to eat gluten. If we know we are going to a party that will have pizza or cake that isn’t gluten-free she knows that she can have it if she wants, but then she also knows that she won’t feel her best either.
With that said she is only 8 – she doesn’t realize the effects the gluten is having on her and often feels sad, understandable. But we have tried our best and will continue as a family to be with her on this journey.
This Gluten-Free Pumpkin Bread was my first recipe to make her because we literally eat this bread all fall long. And I was shocked to find I loved this even more than our regular Pumpkin Bread.
The top crust has a very nice texture, like a slight crunch and then the rest of the bread is soft and moist. My son, Aiden and I, as well as Jersey, loved couldn’t help ourselves on that first loaf, in fact, the entire family was devouring it.
While this journey has had it’s up and downs, I am beyond grateful that Jersey’s overall life will be improved with such a simple thing. No meds just a simple ingredient removed that her body at this time just isn’t processing.
Feeling grateful friends that we have options for all sorts of people with allergies.
Tips on how to make the best Gluten-Free Pumpkin Bread:
- Make sure to use a 1-1 gluten-free flour blend with xanthan gum, this will help hold the bread together. I use Bob’s Red Mill 1-1 gluten-free flour blend.
- If you have an intolerance to gluten, make sure to check all ingredients for a gluten-free label or symbol.
- Pumpkin bread lasts 3-4 days at room temperature in an airtight container. It will last up to 3 months tightly sealed in the freezer. Let it cool completely before storing.
- To make this even more of a treat, you can add chocolate chips or your favorite nuts to taste.
- If you use larger loaf pans, it will take longer for them to bake. Check at the one hour mark and add time as needed.
- Make sure to use 100% Pumpkin puree, not sweetened. Most brands are naturally gluten-free.
How do you make Pumpkin Bread?
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Preheat oven to 350; grease 3 bread loaf pans or 2 larger loaf pans.
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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.
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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.
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Cooking time will vary dependant on oven and size of bread loaf pans.
Looking for some other fun ways to use pumpkin? Check out some of my favorite recipes. All of these can easily be adapted, email me if you have any questions.
- Pumpkin Zucchini Cake
- Triple Chocolate Pumpkin Cake
- Pumpkin Bread
- Baked Cinnamon & Sugar Pumpkin Donuts
- Chocolate Pumpkin Cake Donuts
- Cinnamon Sugar Pumpkin Seeds
Enjoy this Gluten-Free Pumpkin Bread friends, as we sure are. XOXO San
Don’t forget to pin this recipe for Gluten-Free Pumpkin Bread to your favorite Pinterest board for later.
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 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
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How closely does it taste to a bread full of gluten? have you ever added nuts?
Mac – this is a great question. And I think nuts would be a delight to add, maybe try pecan they are my hot hubby’s favorite. And as far as this bread the biggest difference was the crust. This recipe vs gluten recipe was the crust was a bit crunchy on the top which my family enjoyed.
Would a flax egg work to replace the eggs? My girls can’t have eggs or gluten
I would try this, I think you would be just fine. xo San
Bless you on being so dedicated to your daughter! I, too, have had gluten intolerence since a child but didn’t know it until later in life. Another elimination you might try is night-shade plants, which potatoes are in and lots of time are used as filler in gluten free mixes. This recipe looks yummy. I love pumpkin bread and, if made with right ingredients, can share it with my dogs! Good luck on your journey.
Hi, I’m excited to try this, but we’re trying to lower our sugar intake too. 3 cups of sugar seems like a lot… Have you tried it with less sugar? Or maybe substituting pure maple syrup for part of the sugar? I know with baking, any tweaks in the ingredients can impact the final product, so just wondering if you’ve tried it with less sugar.
Thank you!
You could try it and let me know. San
I am also Gluten sensitive but I am even more sensitive to sugar which I only discovered when being tested for gluten. I am not diabetic just sugar sensitive and I agree that 3 cups of sugar seems like a lot. Maybe you could try deleting sugar from Jersey’s diet, but I warn you it isn’t easy!
I love pumpkin bread! This is such an amazing recipe !!
Thank you!!!
This pumpkin bread looks amazing!
Thank you!
This looks SO delicious! I can’t wait for all things pumpkin!
Me too! Enjoy!
I need this in my life!!!
Enjoy!
One tsp each of cinnamon, nutmeg and cloves? Please clarify! Thank you!
Did the cinnamon, nutmeg, clove measurements get clarified? It looks so yummy!
Just clarified the recipe! One teaspoon of each. Enjoy!
Can’t wait to try, I was down after recently getting told I have a sensitivity about missing out on all the pumpkin goodies. Yay! Also, go Rams!:)
I totally feel you! I have issues with gluten as well and this bread makes me so happy. Be sure to check out our other gluten-free pumpkin recipes too! Pumpkin Spice Mousse Cake and 4-Ingredient Pumpkin Nutella Brownies.
You should know that gluten stays in your system for weeks after consuming. It should be an all or nothing lifestyle. In fact, you may do more harm than you realize by going off gluten for awhile and then back on. I learned this the hard way. It is harder on your body than a celiac diagnosis.
I actually have had celiac for 7 years, so I totally get it! It definitely feels worse when I accidentally eat something with gluten now than it did before I went gluten-free. The recipes I shared are both completely gluten-free, so no issues there. This is a great warning for those who are still learning about gluten-free diets, thank you for sharing!
My hubby was stricken with ceiliac symptoms at the age of 55 although he had been prone to a great sensitivity to what seemed like several foods over his lifetime, no one had given him any idea it might be gluten that was bothering his system, and at that time, his back, trunk, and arms became covered with angry, red, and devilishly itchy rash! His uncle, who has 2 children and 5 grandchildren who are gluten sensitive, wrote him to say he might be having trouble with gluten. He also sent him a book, in which we found the perfect picture and description of an ailment caused by the intolerance of gluten-a secondary presentation of ceiliac disease. He is no longer able to tolerate any ingestion of wheat or gluten and gets quite sick when he is accidentally exposed! His uncle died at the age of 73 in hospital, where they were testing him for cancer, but the authorities did not heed his wife’s instruction not to give him any gluten (at that time they did not take too much stock in such advice unless issued by a certified doctor, she was only a dietician) So because he couln’t keep any food down, they gave him Ensure…a kind of liquid food substitute,; he died of peritonitis about 17 hours later! So why I am telling you about this, is to warn you that there are serious implications of extended ignoring of celiac conditions. My husband thinks his uncle suffered all his life with it, but he thought if he just avoided the problem foods MOST of the time, he would be ok. We think that he was careful, but casual about it, and as he grew older, he got more sensitive. This is what has happened to my guy. He is now 79, and we are very careful that he is not challenged against gluten. We read that gluten will cause weakness in the wall of the gut of a person who is intolerant of it is exposed to it over extended periods, so I guess he thinks he had as much exposure as he needs for the rest of his life before he knew what ailed him! I’d also like to mention that dairy can cause stuffiness black eyes, tickling coughs, asthma-like symptoms…,just saying…. I through away my inhaler when I quit eating stuff with cream in it…bummer….but now I can breathe better, sleep better, and I am never gasping
for air when I get struck with an icy blast, or a strong cloud of diesel fumes.
I also have celiac, and it was so hard to diagnose for sure! It definitely is a big improvement eating only gluten-free, I totally understand what you mean. We have lots of gluten-free recipes that he would enjoy so be sure to check them out!
Your daughter is really lucky you found it so early in her life! I have Non Celiac Gluten Sensitivity as well but I found out it only last year and I’m 41! So imagine 40 years of migrains 🙂 than have now disappeared.
I will definetely try the bread! Thank you!
Have you ever substituted using trivia? Their ratio 1/2 c trivia to 1c regular sugar. Just trying to figure out if I would need to adjust anything else??
We never have made this without regular sugar. You would have to replace the 2 c brown sugar as well I’m assuming, so you may lose a little bit of the molasses flavor.Let us know if you do give it a try!
Well I couldn’t wait so I went ahead and “winged” it, but didn’t want to mess with it too much. So I did 1 cup Truvia but kept the brown sugar the same at 1 cup (Kept everything else the same) and it’s FABULOUS! Thanks for putting out such a fabulous recipe!
I’m so glad it worked out for you!
This looks so good! Do you use this gf dough base for any other recipes?
Sorry, no we haven’t tried this base with any other recipe. You can certainly give it a try though! If you replace the pumpkin with bananas to make banana bread, be sure to cut down on the sugar added.
Thanks for sharing! Does it keep long?
It will keep around 2-3 days at room temp in a tightly sealed container, or a week in the fridge. You can also freeze it for up to 3 months. Enjoy!
I never use all of the sugar when making pumpkin bread. I used about 1 1/4 c and also about a half a cup of almond flour bc I ran out of my usual GF all purpose blend. It turned out delicious! And I paired my batter into muffin tins (30) and they baked fit about 30 minutes.