What sets this gluten-free pumpkin bread apart is its luxurious texture, natural sugars, and no oil. Moist and tender, each bite is a comforting embrace, with the pumpkin puree providing both moisture and a delicate crumb that practically melts in your mouth. Even those who aren't gluten-sensitive will appreciate its softness!
This warmly spiced, moist, and utterly satisfying gluten-free pumpkin bread not only celebrates the season's bounty but also caters to those with dietary restrictions, offering a delightful indulgence to a wider audience.
Its aromatic with fall spices with a tender crumb. I invite you to savor a slice of this autumn bliss and this paleo pumpkin bread! Be sure to also enjoy my gluten-free pumpkin muffins, pumpkin pancakes, and gluten-free pumpkin chocolate chip muffins this season!
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What to love about this healthy pumpkin bread
- delicious and nourishing for any time of the day! - This gluten-free pumpkin quick bread recipe is great to serve for breakfast, snacks, as a side dish with dinner, and for a holiday feast.
- gluten-free, dairy-free, oil-free pumpkin bread! - there is no gluten, milk products, or oil in this recipe.
- natural and healthy - this healthy gluten-free pumpkin bread recipe is made with natural ingredients and coconut sugar - nothing processed here!
Key ingredients
This healthy gluten-free pumpkin bread is made with under 10 ingredients!
- Gluten-free flour blend
- pumpkin puree (not pumpkin pie mix)
- coconut sugar
- eggs
- cinnamon
- nutmeg
- baking soda
- baking powder
- salt
How to make this recipe
Step 1: Combine the dry ingredients in a bowl.
Step 2: Whisk together the wet ingredients until combined.
Step 3. Whisk together the gluten-free pumpkin batter ingredients or use an electric mixer.
Step 4. Spray a bread loaf pan with cooking spray. Add the pumpkin bread batter and bake until golden brown and cooked through (about 50-55 minutes). You can also line the pan with parchment paper first. After the gluten-free pumpkin bread bakes, let it cool for 20 minutes then remove from the pan and finish cooling on a cooling rack. It slices best after 1 day.
Recipe FAQs
If the bread sinks in after its cooled, it needed more time baking. Test first with a toothpick inserted in the center. If it sank, it may need an additional 5 minutes of baking time.
When baked goods burn, the heat on the oven is off and needs to be rechecked and turned down during baking. Decrease it by 25 degrees and bake an additional 10-15 minutes.
No, you need to use pumpkin puree, which does not have additional spices in it.
Yes! Just add 1 ½ cup of your favorite chocolate chip morsels. My kids really love this pumpkin bread that way!
Try these other quick bread recipes
- Gluten-free Cranberry Nut Bread
- Eggless Banana Bread
- Gluten-Free Banana Bread
- Gluten-Free Chocolate Banana Bread
I hope you enjoy this gluten-free pumpkin bread recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Gluten-Free Pumpkin Bread
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Ingredients
- 1 ⅓ cup gluten free flour
- 1 cup coconut sugar or brown sugar
- 1 ½ teaspoons baking powder
- ½ teasooon baking soda
- 1-15 oz can of pumpkin
- 4 eggs large
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Line a 9 x 5 inch bread loaf pan with parchment paper.
- In a large mixing bowl beat the sugar, and pumpkin with an electric mixer on medium speed. Add eggs and beat well; set aside. Or combine in a bowl with a whisk.
- In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Pour flour mixture into the wet mixture, beating on low speed (or using a spatula and mix by hand) just until combined. Spoon batter into prepared pan.
- Bake for 50-55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire racks. Wrap and store overnight before slicing.
Alene says
I cannot use Pamela's gf flour because it has rice flour in it. I cannot eat any rice at all anymore. Do you think that one of the rice free blends would work in this recipe? I have several, and some get decent results. And some don't, of course. Thank you.
Danielle Fahrenkrug says
Hi Alene, I have not tried a rice free blend with this recipe, so I can not say one way or another if it will work.