Have you ever thought about making gluten-free pumpkin bread? This easy recipe mixes pumpkin with warm spices, is perfect for cozy fall mornings, and will become your new favorite snack. I promise you won’t miss the gluten!
Why I Love Gluten-Free Pumpkin Bread
Finding the right alternatives can be difficult for those on a gluten-free diet. Some recipes make it easy to swap out the all-purpose flour for a gluten-free blend, like quick and easy cobbler, Nantucket cranberry pie, rhubarb breakfast cake, or this zucchini cake recipe.
However, other recipes are more complicated and require more customization to compensate for the lack of gluten. That’s why I’ve shared the best flour for gluten-free baking to help you understand the science behind alternative grains.
No matter the time of year, we love the flavors and smells of cinnamon and nutmeg. Mastering gluten-free cinnamon rolls was a win in our household, so adding gluten-free pumpkin bread to the mix was the next natural step.
This recipe makes sure no one misses out on the season’s beloved pumpkin bread.
Tips for the Best Gluten-Free Pumpkin Bread
Want to make the best gluten-free pumpkin bread? Follow these baking secrets for a perfect texture and freshness:
- Measuring – Use a digital scale for exact ingredient measurements. This ensures your dough is always the same, which is key in gluten-free baking.
- Gentle Mixing – How you mix matters too. Don’t overmix, but blend well to get a tender crumb. A stand mixer on low speed works well.
- Temperature – Check your oven’s temperature using an oven thermometer. This helps keep your bread moist and firm.
- Storage Tips – To keep your bread fresh, cool it completely. Then, wrap it in plastic and store it in a container. Freezing is also good; just slice it first and put it in a freezer bag.
Recipe Variations
Gluten-free pumpkin bread is a great way to get creative in the kitchen. Change it up to fit your taste, and make this classic recipe your own:
- Sweet Additions – Instead of chocolate chips, try adding white chocolate or caramel chips, dried cranberries or raisins to your pumpkin bread.
- Crunchy Additions – Want some crunch? Add nuts like walnuts or pecans. Or, try seeds like sunflower or pumpkin seeds. They add texture and are good for you, too.
- Savory Additions – But why stick to sweet flavors? There are savory options. Mix in herbs like rosemary or thyme for a new taste. Adding cheese, like Parmesan or cheddar, makes it great with soups and salads.
- Spices – Experiment with spices or seasonal ingredients. For a holiday feel, use cinnamon, cloves, allspice, or pumpkin pie spice instead of nutmeg.
The Art of Gluten-Free Homemade Bread
This gluten-free pumpkin bread recipe was featured in my book, The Art of Gluten-Free Homemade Bread. If you struggle to find delicious and nutritious gluten-free recipes, this book was written just for you.
It will teach you everything you need to know to successfully make gluten-free baked goods completely from scratch. The recipes will transform what you thought gluten-free could taste like, and your family will be begging for them before you know it!
Grab your copy of The Art of Gluten-Free Homemade Bread today!
How to Make Gluten-Free Pumpkin Bread
Supplies Needed
- Stand Mixer – If you don’t have a stand mixer, a hand mixer on low will work, or use a bowl and wooden spoon or dough whisk.
- Bread Pan – This recipe yields one 9”x5” loaf pan.
- Measuring Utensils – Gluten-free baking yields the best results when measured by weight, but if you do not have a kitchen scale, you can also measure by volume using measuring cups and spoons.
- Spatula – This silicone spatula works great when transferring the batter from the bowl to the pan.
Ingredients Needed
- Oil – A mild-tasting oil such as olive, coconut, or avocado oil works best.
- Sugar – We prefer using unrefined evaporated cane juice, sucanat, or rapadura, but any granulated sugar will do.
- Honey – Interested in harvesting your own honey? Check out these beginner must-have beekeeping supplies.
- Molasses – You can use any type of molasses, including light, dark, or blackstrap.
- Eggs – Always use best practices when handling farm fresh eggs.
- Canned Pumpkin – Learn how to can pumpkin here.
- Milk – You can substitute almond, coconut, or hemp milk for a dairy-free option.
- Vanilla Extract – If you have it, use vanilla bean paste because the depth of flavor is just so much better. A high-quality store-bought or homemade vanilla extract works great, too.
- Salt – I use Redmond Real Salt; just make sure your salt has no additives. (Use that link for Redmond Salt and code “HFSalt” to get 15% off your order!)
- GF Baking Blend – You can make your own GF baking blend or use your favorite 1:1 pre-mixed blend.
- Baking Powder – Check the expiration date for the best quality, and be sure to remove any lumps prior to mixing.
- Baking Soda – Check out these genius household uses for baking soda beyond the kitchen!
- Nutmeg – Freshly grated is my favorite, but fine ground works too.
- Chocolate Chips – Instead of using semi-sweet chocolate chips, you can also try milk chocolate, dark chocolate, white chocolate or caramel morsels.
- Optional Icing – You can optionally ice your pumpkin bread with vanilla icing from the gluten-free cinnamon roll recipe.
Step-by-Step Directions
- Preheat oven to 350°F.
- Mix the oil, sugar, honey, molasses, eggs, pumpkin, milk, vanilla extract, and salt.
- Add the flour, baking powder, baking soda, nutmeg, and chocolate chips (if desired) and mix until combined.
- Spoon into a greased loaf pan.
- Bake at 350°F (176° C) for 1 hour or until a cake tester comes out clean.
- Cool pans on a wire rack. Frost or ice, if desired.
Did you make this gluten-free pumpkin bread? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
FAQ
Keep it moist by measuring ingredients accurately; do not overmix or overbake.
Yes, it can be dairy-free by using plant-based milk and fats. Just replace dairy with your favorite substitutes for a plant-based loaf.
Check if a toothpick comes out clean or with a few crumbs. The loaf should also pull away from the pan and spring back when gently pressed.
Yes, you can freeze it. Cool it first, then wrap it in plastic and put it in a freezer-safe container or freezer bag. Thaw at room temperature or in the fridge, or drop a slice in the toaster from frozen.
Yes, canned pumpkin works well. Make sure it’s 100% pure pumpkin without added sugars or spices.
You can, but adjust the recipe since pie filling has sugar and spices. This might change the bread’s taste and sweetness.
Most canned pumpkins are gluten-free. Always check labels for a gluten-free certification to avoid contamination issues.
Other Posts You May Enjoy
- Best Flour for Gluten-Free Sourdough
- Heavenly Gluten-Free Cinnamon Rolls Recipe
- Quick & Easy Cobbler Recipe (DIY Cobbler Mix)
- Nantucket Cranberry Pie Recipe
- Rhubarb Breakfast Cake Recipe
- Delicious & Moist Zucchini Cake Recipe
Gluten-Free Pumpkin Bread
Equipment
- Stand Mixer
- 9"x5" Bread Pan
- Measuring Utensils
- spatula
Ingredients
- 1/3 cup avocado oil 70g, or other mild oil
- 1/2 cup sugar 100g
- 1/3 cup honey 100g
- 3 Tablespoons molasses 20g
- 2 whole eggs
- 1 cup canned pumpkin 215g
- 1/4 cup milk 65g
- 1/2 teaspoon vanilla extract 3g
- 3/4 teaspoon salt 5g
- 1.5 cups gluten-free flour blend 215g
- 1/2 teaspoons baking powder 2g
- 1 teasoon baking soda 8g
- 1/2 teaspoon nutmeg 1g
- 1 cup chocolate chips 160g, or other mix-in
- optional icing see notes below
Instructions
- Preheat oven to 350°F.
- Mix the oil, sugar, honey, molasses, eggs, pumpkin, milk, vanilla extract, and salt.
- Add the flour, baking powder, baking soda, nutmeg, and chocolate chips (if desired) and mix until combined.
- Spoon into a greased loaf pan.
- Bake at 350°F (176° C) for 1 hour or until a cake tester comes out clean.
- Cool pans on a wire rack. Frost or ice, if desired.
Notes
- Optional Icing – You can optionally ice your pumpkin bread with vanilla icing from the gluten-free cinnamon roll recipe.
