Easy Gluten Free Pumpkin Bread

Easy Gluten Free Pumpkin Bread

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 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. Hey, did I mention it was easy?

gluten free pumpkin bread loaves - gfJules

Want to see how to make these beautiful gluten free pumpkin loaves for yourself? Watch my eHow video!

ehow gluten free pumpkin breadHappy Baking!

easy gluten free pumpkin bread


Easy Gluten Free Pumpkin Bread

gluten free pumpkin bread slices - gfJules

5 from 7 reviews

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



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.



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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105 thoughts on “Easy Gluten Free Pumpkin Bread

  1. My pumpkin bread had a great rise and looked beautiful. However, it was extremely dry. Can’t figure out why. Any suggestions?

    • Hi Phyllis, assuming you used all the ingredients as written without substitutions, my guess is either that you used a bit too much gfJules Flour (if measuring in a cup, spoon the flour into the cup instead of scooping with the measuring cup, OR weigh 1 cup of my flour at 135 grams) OR it was baked too long OR your oven temperature was too high. Next time if you’re confident in the measurements, try testing it with a toothpick 10 minutes earlier, then again in 5 minutes if it’s not done. Also get an oven thermometer and make sure your oven is baking at the right temperature.
      I hope that helps! In the meantime, you can still enjoy this loaf with a little butter or even apple butter on top – yum!

  2. Aloha!

    This is one of the best gluten free recipes I have ever tried. My whole family could not get enough of it! It is very easy to make and very delicious. I made some modifications though. I saw this recipe on line and only had baked yams. (I bake them with the skin on and foil for about 1 1/2 hour at 350 degrees). Also, I only used 3/4 cups of sugar. It turned out perfect. I had enough yams for 3 batches on the same week. The left over I froze after 2 days and will check within a month to see if after defrosting they still taste good. Thank you so much Jules. Or how we say in Hawaii, mahalo!!!! 🙂

    • I love that you made it with yams, Arlete! Thanks for sharing your method for cooking them, as well. SO happy your family loved the recipe and it’s a keep for you.

  3. Delicious! But I cut the sugar and the oil in half — totally doesn’t need to be so sweet (I used 1/4 sugar and 1/4 stevia blend) and there’s plenty of moisture from the pumpkin, no need for all that fat! Thanks for the delicious pumpkin treat!

    • Great to hear, Ginger! I’ve reduced the sugar before and I loved it, but my kids revolted! LOL! I may make it again for Thanksgiving as an appetizer bread and do it your way so it’s less of a dessert and more of a before-dinner treat. Thanks for sharing your changes. Happy Baking!