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.
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!
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.
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?
Want to see how easy it is to whip up these beautiful gluten free pumpkin loaves for yourself? Watch my eHow video!
See how easy that was? What are you waiting for?
The only question is … will you share?
Gluten Free Pumpkin Bread
Easy Gluten Free Pumpkin Bread
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!
Ingredients
- 7 oz. pumpkin purée (canned or fresh, cooked)
- 2 eggs (or substitute like 6 Tbs aquafaba)
- 1/2 cup vegetable or liquid coconut oil
- 1/3 cup water
- 1 1/4 cups sugar
- 2 cups (270 grams) gfJules™ All Purpose Gluten-Free Flour OR 220 grams gfJules Nada Flour*
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 2 tsp. pumpkin pie spice
Instructions
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.
Notes
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.
Nutrition Information
Yield 15 Serving Size 1Amount 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.
Pin for later!
I made it and it’s tasty but it has a gritty texture, like sand. Did I do something wrong or is that just typical of GF breads? Store bought GF white bread is the same way.
Hi Corrie, that result can be typical of many gluten-free flours, but not mine. Do you have my Jules flour on hand to try next time?
No, I think it was Bob’s Red mill rice flour
Hi Corrie, that explains things! The good news is that your results are because of the flour you used and you can fix it by changing flours! Select a flour like mine that has no grit or funky aftertaste and I think you’ll be thrilled with the results!
Darn it, Jules! I was going to clean the kitchen and call it a night, but now I’m compelled to make this. I stopped making muffins for my kids when I went GF and they keep begging. They like chocolate chips in theirs, so I omit the spices and add vanilla. Can’t wait
Ha! I love it, Pamela! At least I’m not the only one baking late into the night!
You’re funny about the chocolate chips, too. I put it in half (we don’t like them, but my kids do!). Whatever works!!! 
Would this recipe work with chunky applesauce substituting the pumpkin and cinnamon without the pumpkin pie spice?
Hi – yes, the applesauce should work fine in place of the pumpkin. It will be slightly more moist though, so you may want to hedge your bets and add 1/8-1/4 more of my flour, depending on how liquid your applesauce is.
This bread is absolutely delicious! I made it on Thursday, and I’m making a second one today (Sunday!). This is the best. Thank you.
I agree! I just made it again this weekend – I can’t get enough! So glad you’re loving it, too!!
I wanted everyone to know that a great substitute for the eggs is 1/2 a cup of Greek yogurt. It makes muffins very moist and because there is already tapioca starch they still stand well.
Great tip, Mara!
Just made this & it’s soo moist. I did add a dollop of organic sour cream. I also used a stick a butter in place of the oil & used xylitol in place of sugar. Of course I used Jules GF all purpose flour! So delicious!! Thanks!
Thanks for sharing your subs, Rosemary! It always helps to know what others have done and how it has worked out!
Looks amazing. But at our house we need low fructose, think I could back down on the sugar, maybe add maple syrup or a banana…
You could definitely back down on the sugar in this recipe, Ashly. Maple syrup would be wonderful here, I would think! Some granulated sugar will help with texture, but you could use unrefined coconut palm, date … there are other options, certainly.
Made this and accidentally forgot the oil, but it was still super moist and delicious. Didn’t even miss it!
Wow Val, that’s great to hear!!
I am new to GF baking, and I noticed this recipe does not call for Xanthan gum. Do I need it? Thanks.
Hi Kathy, click on the blue box to the upper right of the blog page and read about my flour blend. It already contains xanthan gum and it makes a big difference what flours you use in GF baking. Hope that helps explain it! Feel free to email [email protected] for more info or tips on baking, and watch the video too! There is so much you can look forward to in your baking ahead!
Since you didn’t add egg substitute directions, I’m assuming the eggs are essential to this recipe, right? I am allergic to wheat, milk and eggs – it’s hard to find recipes that eliminate all 3, but yours are usually my best bet. Susan
Hi Susan, I didn’t put an egg sub in this bread because I haven’t had time to try it myself yet. I would suspect that it would work just fine, though. Perhaps try flaxseed meal + water. Let me know if you get a chance to try it first! So glad my recipes are helping you!
Oh my goodness, you are correct, this is EZ!!! And absolutely delicious! We made muffins and added some chocolate chips to one batch, and a cream cheese frosting to one batch, but honestly the recipe AS-IS is absolutely amazing! Thanks for sharing!!
That’s great, Cindy! So glad you tried it and your family loved it – your additions sound delicious!!!
What is your cream cheese recipe? Sounds delish with pumpkin bread or as a frosting for pumpkin muffins! Can’t wait to make this pumpkin bread recipe!
I must try this! I just wonder if this bread really is bread or like a cake? Do you know what I mean? In Finland we don’t normally eat this kind of stuff for breakfast ( it’s so much sugar in this). But anyway your recipe sounds wonderful :).
Hi Minna, you’re right, it’s very similar to a cake in Finland. It is sweet and moist and is wonderful on its own or with frosting. I hope you get to try it!
AMAZING!! So easy, I am addicted
Just used this recipe to make mini-muffins. They are amazing !
Thanks from a happy celiac !
That’s fantastic! Thanks for taking the time to let me know!
Can you use this recipe to make muffins or bars? Could you add raisins/dates to the batter?
You could certainly add raisins or dates or cranberries or even chocolate chips to the batter, Lori. The recipe makes great muffins, too!
I love the recipes, but wonder where the nutritional info is- like calories, fat, carbs, etc.??
Hi Dana, some of the super healthy recipes on my blog we’ve run through nutritional software, but we don’t have the (wo)man power to run all my recipes. Hopefully we’ll be able to do more in the future to help folks like you who are curious about the nutritional content.
Perfect – just made it and it was easy and smells divine. Now if I can only wait til it cools!! Yum!
So glad to know you found the recipe easy, too, Diane! Enjoy!!!
They are now in the oven. Was lucky to have pumpkin already in the house. My house is smelling yummy
Don’t you love the smell of those autumn spices and pumpkin, Amy?! It’s a bonus to such a yummy recipe!
That’s just stupid easy!!! Looking forward to making it this coming week! Thanks Jules, for all that you do! You’re a HUGE blessing!
LOL Juli! Too funny – yes, it’s pretty darned easy! Hope you get to make it this week, and thanks for your sweet words. You’ve made my day!
Thank you for continuing hard work to help those in need. My 7 year old Granddaughter has Asberger’s and we try to control some of the “quirks” with her being Gluten,Dairy,Dye and corn syrup free. We made this DELICOUS bread today. As per my Granddaughter she says”THIS IS A KEEPER, SO SWEET.” Thank you again you are a blessing to those that had no options. I now bake with her every weekend and make one of her favorite dishes..Tortellini. She had not had Tortellini in several years til I found you. THANK YOU:)
That’s so wonderful to hear, Sue! Baking together is such a gift – I’m thrilled that my recipes and flour have helped to make your baking even more fun with her!!