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A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

Gluten-Free Pumpkin Bread

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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.

Close up of loaf of gluten-free pumpkin bread out of the panFinding 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.

Close up of gluten-free pumpkin bread loaf with 2 pieces sliced

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.

Close up of sliced loaf of gluten-free 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.

Photo of girl about to bite into a slice of gluten-free pumpkin bread

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?

  • 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.

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.

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.

Title: Gluten Free pumpkin bread. Top Photo: Loaf of bread. Bottom photo: slices of bread

GLUTEN-FREE PUMPKIN BREAD - a quick bread that is deliciously spiced with nutmeg, cinnamon, & cloves. This fall treat is a family favorite.
Print Recipe
4.72 from 38 votes

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread - a quick bread that is deliciously spiced with nutmeg, cinnamon, & cloves. This fall treat is a family favorite.

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Servings: 2 -3 loaves

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

Recipe adapted from A Dash of Sanity

This post may contain affiliate links. See my Full Disclosure for further details.

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Comments

    • Sandra says

      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.

      Reply

  3. Janet says

    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.

    Reply

  4. Cathy H. says

    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!

    Reply

    • Kay says

      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!

      Reply

    • Bob White says

      5 stars
      Oh my! Took out of oven a hour ago. Let it cool. Just sliced it. Wow!!! I do not use bleached sugar. I use natural unbleached cane sugar. I cut both sugars in half. Followed rest of recipe to the “T”. Totally excellent. Will be taking to my friends who are GI. Me, I’m not but I like baking for my friends. Before COVID we would have “Goody Night” after our last Christian meeting of the month. I always brought GF. Now I have to call ahead and place at their door. I will bake two more loaves in a.m. to take to town with me.. They are going to flip out….

      Reply

  10. Lexi says

    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!:)

    Reply

      • T says

        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.

        Reply

        • Jenn @A Dash of Sanity says

          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!

          Reply

  11. Marj Hansen says

    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.

    Reply

    • Jenn @A Dash of Sanity says

      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!

      Reply

  12. Stella says

    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!

    Reply

  13. Lisa says

    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??

    Reply

    • Jenn @A Dash of Sanity says

      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!

      Reply

      • Lisa says

        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!

        Reply

    • Jenn @A Dash of Sanity says

      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.

      Reply

    • Jenn @A Dash of Sanity says

      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!

      Reply

  17. LeeAnn says

    5 stars
    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.

    Reply

  18. Sara says

    5 stars
    I made this yesterday . Our house smelled wonderful and it came out pretty good too . I think I took mine out 7 mins before 60 mins was over because it smelled like it was starting to be overcooked and possibly burn . I used a toothpick to see if it was done , it came out clean but when cooled down, I cut into it , it seemed too mushy in the middle, but the taste was still real good and I didn’t feel like putting it back in the oven and drying it out . I’m glad I didn’t because I just had a piece with my coffee, it wasn’t mushy anymore , it was moist instead. I followed the recipe except I didn’t use 3 cups of sugar , I used 1 cup coconut sugar and 3/8 of teaspoon monkfruit pure extract powder. Sweetness is perfect and I don’t feel guilty consuming too much sugar. Very good recipe will definitely use it again . Thanks for sharing ❤️

    Reply

  27. Peggy says

    3 stars
    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.

    Reply

    • Jenn @A Dash of Sanity says

      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.

      Reply

  28. Maia says

    4 stars
    The texture is great, resembles a normal loaf. However I’m not getting a lot of pumpkin flavor… Not sure what it’s missing…

    Reply

    • Jenn @A Dash of Sanity says

      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!

      Reply

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