🌟 Best Gluten Free Pumpkin Bread Recipe You’ll Love
💕 A Cozy Slice of Comfort You’ve Been Missing
There’s something deeply comforting about the aroma of pumpkin bread drifting through your kitchen. It signals warmth, coziness, and a break from the everyday rush. But when you’re gluten free, finding a loaf that delivers both on flavor and texture can feel like a seasonal heartbreak.
Maybe you’ve tried a few store-bought versions that were dry or dense. Or maybe you’ve given up altogether. Don’t. Because the gluten free pumpkin bread recipe you’re about to discover will change that.
This recipe is more than just a workaround. It’s a celebration of fall flavors, indulgence without guilt, and an invitation to bring a beloved classic back into your life—gluten free, dairy free, and completely satisfying.
Table of Contents
🌾 Why You’ll Love This Gluten Free Pumpkin Bread Recipe
You’re not just making another gluten free loaf. You’re crafting a slice of joy. Here’s what makes this recipe a staple:
- Moist and tender without the crumble
- Refined sugar optional, depending on your sweetener choice
- Dairy free adaptable with easy swaps
- One bowl simplicity with no special tools required
- Freezer-friendly, perfect for make-ahead breakfasts or gifts
Whether you’re gluten sensitive, dairy free, or just exploring better baking options, this bread belongs in your rotation.
🛍️ Ingredient Breakdown: What You’ll Need & Why It Works
🔍 Gluten Free Baking Staples
- Almond flour or a gluten free all-purpose flour blend — creates a moist crumb and structure.
- Baking soda + baking powder — the dynamic duo for lift.
- Cinnamon, nutmeg, cloves — the spice trio that screams autumn.
- Sea salt — balances and sharpens flavor.
- Vanilla extract — for warmth and depth.
🍇 Pumpkin Purity
- Pure canned pumpkin — no pie filling; you want pure, unsweetened pumpkin for a moist and rich loaf.
🥛 Sweetness + Moisture
- Maple syrup or coconut sugar — a warm, low-glycemic sweetness.
- Eggs — bind and give the bread structure. (Flax eggs work too.)
- Coconut oil or avocado oil — adds fat and softness.
- Optional: a splash of dairy free milk or unsweetened yogurt for extra moisture.
📋 Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Canned pumpkin | 1 cup | Unsweetened |
| Almond flour | 1½ cups | Or GF flour blend |
| Eggs | 2 | Room temperature |
| Maple syrup | ¼ cup | Or coconut sugar |
| Cinnamon | 1½ tsp | Add nutmeg/cloves for depth |
| Baking soda | 1 tsp | Helps with rise |
| Coconut oil | ¼ cup | Melted and cooled |
🧃 Step-by-Step Instructions to Bake Perfect Pumpkin Bread
Follow these steps for pumpkin bread success:
- Preheat oven to 350°F (175°C). Line your loaf pan with parchment paper.
- Combine wet ingredients in a bowl: pumpkin, oil, sweetener, eggs, vanilla.
- Whisk dry ingredients in a separate bowl.
- Gently fold dry into wet until just combined. Don’t overmix.
- Pour batter into loaf pan and smooth the top.
- Bake 50–60 minutes. Test with a toothpick.
- Cool in the pan for 10–15 minutes, then transfer to wire rack.
Pro Tips:
- Don’t overbake. Gluten free breads dry out quickly.
- Let it cool fully before slicing to avoid crumbling.
🥳 Optional Add-ins & Toppings
Make it yours with these creative twists:
Add-ins:
- Dairy free chocolate chips
- Toasted pecans or walnuts
- Dried cranberries
Toppings:
- Sprinkle of cinnamon sugar
- Pumpkin seeds
- Light maple glaze drizzle
🍞 How to Store & Freeze Gluten Free Pumpkin Bread
Storing:
- Room temp: Airtight container for up to 3 days
- Refrigerate: Keeps fresh for 5–7 days
Freezing:
- Slice and wrap each piece individually
- Store in ziplock freezer bags up to 3 months
- Thaw at room temp or reheat in toaster oven
🚫 Troubleshooting & Common Mistakes
Common Pitfalls:
- Dry bread? Add dairy free yogurt next time or reduce baking time.
- Didn’t rise well? Check if your baking soda is fresh.
- Gummy texture? Likely underbaked or too much pumpkin.
❓ FAQ: Gluten Free Pumpkin Bread Recipe Questions Answered
Can I use oat flour instead of almond flour?
You can, but it creates a denser texture. Ensure your oats are certified gluten free.
Is this pumpkin bread dairy free too?
Absolutely. It uses oil instead of butter and includes optional dairy free milk or yogurt.
How can I make this vegan?
Use flax eggs: mix 1 tbsp ground flaxseed with 2.5 tbsp water per egg. Let sit for 5 minutes.
Can I turn this into muffins?
Yes. Pour into muffin tins and bake 20–25 minutes.
😍 Conclusion: Your New Fall Favorite Awaits
You don’t need gluten or dairy to enjoy a rich, moist, and comforting slice of pumpkin bread. Whether it’s your morning treat, lunchbox favorite, or holiday table centerpiece, this gluten free pumpkin bread recipe is about to become your go-to.
It’s more than a recipe. It’s a cozy tradition in the making—warm, fragrant, and nourishing.
✨ Now it’s your turn:
Try the recipe, tweak it to your taste, and make it yours. If you loved it, share your creation with us using #PumpkinLoveGF on Instagram or leave a review below. We can’t wait to see what you bake!