Gluten Free Pumpkin Bread
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3.67 from 9 votes

Gluten Free Pumpkin Bread

Light and fluffy gluten-free pumpkin bread.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Baking, Breakfast, Holiday, Snack
Cuisine: American
Keyword: Bread, Christmas, Dairy-Free, Gluten Free, Gluten Free Pumpkin Bread, Holiday, Loaf, Pumpkin, Quick Bread, Thanksgiving, Winter
Servings: 12
Calories: 151kcal
Author: Danielle Fahrenkrug



  • 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.
  • In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Pour flour mixture in 3 increments into wet mixture, beating on low speed after each addition 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.


Recipe updated to make one large loaf.


Calories: 151kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 412mg | Potassium: 122mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5962IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg