Easy Gluten Free Pumpkin Bread

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When I shared this easy gluten free pumpkin bread with a group of dubious tween-agers, I knew I had nothing to worry about. There is something about this moist, sweet gluten free pumpkin loaf that no one can refuse, no matter how gourd-phobic they are.

gluten free pumpkin bread bow - gfJules

Pumpkin bread could actually be served for dessert, but we tend to love it for breakfast, maybe even with a schmear of homemade apple butter on top, or a dusting of confectioner’s sugar.

This gluten free pumpkin bread has got all the fall flavors wrapped up into one!

gluten free pumpkin bread

My easy gluten free pumpkin bread recipe is also simple to double (hint: you’re gonna want more).

Most canned pumpkin purées are, conveniently enough, sold in 15-ounce cans, so it’s easy to use almost the whole can and make two loaves to share, if you’re so inclined.

gluten free pumpkin bread mini loaves

Doubling this recipe makes about 7 mini loaves. You might as well double it while you’re at it.

Hey, did I mention it was easy?

gluten free pumpkin bread loaves - gfJules

Want to see how easy it is to whip up these beautiful gluten free pumpkin loaves for yourself? Watch my eHow video!

ehow gluten free pumpkin breadSee how easy that was? What are you waiting for?

The only question is … will you share?

easy gluten free pumpkin bread

Gluten Free Pumpkin Bread

gluten free pumpkin bread slices - gfJules

Easy Gluten Free Pumpkin Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

You can't get this wrong! Well, if you follow my recipe, you can't get this wrong! Delicious gluten free pumpkin bread is a few short steps and only about an hour of bake time away!



Preheat oven to 350° F (static) or 325° F (convection).

Oil and lightly flour (with gluten-free flour) one 8×4.5 or 9×5 loaf pan, metal or glass.

Stir pumpkin, eggs, oil, water and sugar together in a large mixing bowl.

In a separate bowl, whisk together gfJules Flour, baking powder, baking soda, salt and spices.  Slowly add the dry ingredients into the bowl with the pumpkin, mixing until smooth.

Pour into prepared pan(s) and bake for 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove to a wire rack to cool for 15-30 minutes, then invert gently to remove the loaf. Return to the wire rack to fully cool before slicing. Seal in a zip-top bag when fully cooled and store on the counter or freezer.


Note: if baking in small loaf pans, begin testing for doneness at 35 minutes; for muffins, test at 20 minutes. Makes 1 large loaf or 3-4 small loaves or 16 muffins.

*1 cup gfJules Nada Flour = 110 grams

Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 92Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 25mgSodium 181mgCarbohydrates 19gFiber 1gSugar 17gProtein 1g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you enjoy these delicious gluten free pumpkin breads year round. No need to wait for autumn!

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Gluten free pumpkin bread is one of the most delicious harbingers of fall. Healthy pumpkin puree keeps this bread moist and the spices make it oh-so tasty!

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  1. Delicious and moist! I couldn’t wait for it to cool completely before tasting a slice (or two!) ;). I baked it in a glass dish and it took about 53 minutes in my oven. Instead of pumpkin pie spice (which I didn’t have) I used an additional 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp cloves.


    • It’s beautiful, Bethany! Looks perfectly cooked and has a gorgeous pumpkin color! Thanks so much for sharing your picture!! ENJOY!

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