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.
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I need to try making pumpkin bread! I have a big can of pumpkin that I need to break into 🙂 This looks so yummy and moist
Wow! That looks delicious! It’s been too long since I made pumpkin bread…
I love the video! It’s so nice to see you 😀 Also love when a baked good tastes better after a while!
Aw, thanks Kortney! Glad the video is useful, and yes! I agree that pumpkin rocks because every pumpkin recipe seems to taste even better then next day. Those spices really set in!
~jules
Hi Jules, one of the loaves in the picture looks like it may have cranberry. Did you use canned or fresh? What is the ratio? Have you ever added a mashed banana. If so, same ingredients ratio and just add the mashed banana? I’m really hoping for a yummy cranberry pumpkin bread/cake recipe.
I just made crustless pumpkin pie last weekend…time for this bread!
MMMMmmmm it IS pumpkin season! Enjoy this recipe, as well, Pamela!
~jules
This is nearly identical to 1/2 my grandmother’s pumpkin bread recipe that she used to bake in three 1 lb. coffee cans! As those coffee cans disappeared from grocery shelves, I started making the bread in a bundt pan. My sons are not veggie lovers, but they always want this during the holidays. Now gluten free, I haven’t made it in a long time. Do you think I could double your recipe and bake it in a bundt pan? I always dusted my bundt with powdered sugar. Yummy.
I love that story, Diane! and baking in coffee cans was a stroke of brilliance on behalf of your grandmother! I’m so excited you’ll have this treasured recipe and memory back in your life by using my gfJules Flour! I would think doubling and baking in a bundt pan would work out – and YUM on dusting it with icing sugar! Let me know how it goes, ok?
~jules
Can I add nuts?
Can I add chocolate chips to pumpkin bread recipe. My family would like that.
Thanks.
Oh yes, of course! I do that in this gluten free pumpkin muffin recipe, too!
~jules
Oh yes! This recipe would be delicious with chopped pecans or walnuts added!
~jules
Made this today and even my hubby loved it. I did use coconut palm sugar and of coarse i used your wonderful flour.
Thank You!
So happy, Pam!!! I’m glad the coconut palm sugar worked too – love that stuff! Thanks so much for taking the time to let me know that you tried the recipe and loved it!!!
~jules
No video came up.
I had the same problem with the video.
Hi Caron – I just fixed the link!
~jules
Thank you. 🙂
Sorry, Charlotte. That link was changed. I just fixed it so you can now see the video. Thanks for letting me know!
~jules
Is there a way I could use your bread mix and then just add whatever wet ingredients I need or because this is a quick bread it won’t work?
Just wanted you to know that I made your pumpkin bread (I did muffins) a few days ago and another batch today. I used another gluten free flour since I haven’t got my hands on yours yet! My son and I loved the first batch. My mother (84 yrs young) who lives with me and is not doing gluten free asked if she could try one. She came back and said that they were really good! Yeah!!! She asked about pie crust. Hopefully, now that she sees that things don’t taste bad being gluten free she will be more willing to try baking with gluten free flour. I’ve banished the regular flour and pastas out of our home, so she was going to have to bake somewhere else if she wanted to use them. Looking forward to her trying new things in the gluten free baking world.
Thanks for all you do!
Thanks so much, Penny! I’m happy to do whatever I can to help! I can’t wait to hear how you like my flour by comparison, but in the meantime, I just glad you and your mother are enjoying my recipes!
~jules
This pumpkin bread looks delicious and I want to try it for our church bake sale coming up soon. I was wondering if I can incorporate coconut flour into this recipe and how would it do?
Hi Anita,
Thanks for stopping by! This recipe is truly awesome and so easy! About the coconut flour, you’ll have to double the liquids for any amount of coconut flour you add (for example, if you replace 1/2 cup of my gfJules flour with coconut flour, you’ll need to add 1/2 cup of liquid). Because coconut flour behaves so differently than my flour — which acts a lot like regular wheat flour — I don’t recommend a 1:1 sub in my recipes, but you could experiment by taking out 1/4 or 1/2 cup of my flour and replacing with coconut flour (making the appropriate liquid modifications) and see how you like it. Let me know what you decide to do!
~jules
Thank you Jules for the tip. I did find a gluten free flour( not yours yet) but I will try this experiment too with the coconut flour. I want to make this bread in smaller loaves, I have little disposable aluminum 1 lb tins that are 3.19 w x5.63 D x1.95 H. Would I bake them at the same amount of time as a regular loaf pan? Wanting to make these for an upcoming bake sale for my church group.
Hi Anita, they would be perfect for your upcoming bake sale! The little loaves do bake for less time, though. To ensure you don’t over-bake them, I’d start checking them at about 30 or 35 minutes. I can’t wait to hear how it goes!
~jules
Jules would the same rules apply with almond flour ? I made my own pumpkin flour. If I do muffins rather than a loaf I may soften the pumpkin flower and use it for frosting. My book on dehydrating gave instructions on making vegetable flours
Fascinating ideas, Joyce! I have a dehydrator, but haven’t tried using it to make pumpkin flour — I just might have to do that one day soon!
~jules
I made your pumpkin bread last night, in fact, I doubled the recipe and made two 9×5 loaves. It was as you said, “easy”! Best part? It’s delicious!!! Thank you so much for sharing so many wonderful recipes. I love your all purpose flour and can’t wait to try more of your recipes.
Fantastic, Jo-Ann! So glad to hear it! I can’t wait to hear how much fun you’re having making lots of other recipes too!
Can this be done in a bread machine on quick breads cycle?
Just got a bread machine because hubby is always complaining how the bread he buys is so gritty.
Your flour is the only flour in the house since we first found it and all my baked goods come out wonderfully and people don’t even realize it’s gluten free!
That’s so great to hear, Margaret! That’s the way it oughta be, that’s for sure!
This bread could be made on a quick bread cycle in a bread machine, since it’s not a yeast bread. Enjoy it!
I am the only gluten sensitive person in my family and I made this pumpkin bread last night and no one could believe it was gluten-free. Honestly, I had trouble believing it and I made it! And it is very easy. I am not a great baker, but this came out fantastic!
Michelle, that is wonderful! Don’t you love it when you make delicious things that easily? And all the gluten eaters love it too! Those are the best recipes – glad you have another to add to your favorites!
Thank you for this recipe! My 11-year-old daughter made this bread completely by herself for our Thanksgiving meal! It was delicious! Both her and I are gluten-free and it is so nice to enjoy anything with pumpkin!
Amy, I’m with you! I love anything pumpkin! So glad your daughter is in the kitchen and making GF treats all by herself! Tell her Miss Jules is proud of her!
YAY! This was so good! I made a few changes because of diet limitations-applesauce instead of oil, 1 cup sugar instead of the full 1 1/4 cup amount. Used a combination of corn, coconut, tapioca, and sorghum flours. Came out beautifully- moist, and delicious. Will be bringing this to my family’s house for Thanksgiving…guarantee no one will know it’s gluten free.
THANKS!
Wonderful, Jessica! Have a wonderful Thanksgiving!
Have you ever frozen the bread? If so how? Wrapped in foil? Zip locked?
Hi Allie, I have a loaf in the freezer right now! I wrap in foil and then put into a zip-top freezer bag. Bring it to room temperature or warm in the oven wrapped in a tea towel and foil before serving.
Excellent! I am newly GF and this recipe is delicious!
Wonderful, Allie!!
What could you use instead of sugar. Would honey or maple syrup work.
Hi Kathy, can you use unrefined coconut palm sugar? That ought to work here. To sub in a liquid sweetener for the granulated sugar is more complicated. You’d have to reduce the liquids elsewhere in the recipe or it would turn out too wet.