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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Delicious! I cut back on the salt (1/4 t instead of 1/2 t), and used regular salt instead of sea salt. I also used 1/2 C sugar and 3/4 C Stevia to cut down on the sugar, and it was delicious!
Happy Thanksgiving! I just tried this easy pumpkin bread recipe from your website. I doubled the recipe, and I am glad I did! I always make the family normal pumpkin bread for the holiday, but I won’t have to now! This is just delicious! Thank you!
Doubling = Good!!! LOL! So happy you loved the gluten free pumpkin bread recipe, Beth! And yes, SO very happy to hear that there will be no need to make “normal” pumpkin bread anymore, now that everyone can enjoy this one TOGETHER, the way it ought to be! Blessings this holiday; stay well and enjoy this and many more recipes with your family!
~jules
How much is 7 ounces of pumpkin??
Hi Shelly, a regular can of pumpkin (not the large can) is 15 ounces, so 7 ounces is approximately 1/2 of a can of pumpkin or .875 cups (a little less than 1 cup) or to be more precise, 14 tablespoons.
~jules
The recipe is so easy. I made it with regular flour and it came out great. I cup sugar in half but add 1/2 tsp more of pumpkin spice. Family love anything pumpkin so more of the spice, better. Son wants me to make for Christmas treat at work.
Fantastic, Sharon! So glad everyone loved it so much and it was a real hit! Thanks so much for taking the time to let me know! 🙂
~jules
Loved how your flour worked in this recipe! Here’s hope it turned out using a Nordic Ware pumpkin mold!!! Stellar!!! Thank you for a great product.
That’s wonderful, Cate! So glad to hear it! Do share a pic with that Nordic Ware Pumpkin Mold sometime! 😉
~jules
I have to tell you that I used this recipe to make pumpkin muffins yesterday. Yes, I know pumpkin is something we eat in the Fall, but I love the flavor so much, I decided to use up some leftover pumpkin puree from last Thanksgiving (yes, it was still fresh). I thought it would be easier for us to have pumpkin muffins, rather than a loaf cake, and I decided to add some nuts and raisins to the batter, instead of chocolate chips. I got 18 muffins from this batch and my husband absolutely loves them! They make such a nice breakfast treat! I have frozen half of them and now we’ll see how long they last in the freezer. They will probably be consumed in another week. Thank you so much for such a delicious (and easy!) recipe!!
Hi Jan, you’re not the only one who enjoys pumpkin year-round! I LOVE it and it makes such a wonderful baking ingredient. I’m thrilled to hear that someone other than me is using it in July! 🙂
And also glad to hear that your hubby was loving these muffins! Smart to freeze some for later – they should last a nice long while tucked away, assuming someone doesn’t find them before long! ENJOY!!!
~jules
This is a great recipe. I have been using fresh cooked pumpkin and adding some chocolate chips, and everyone in the house likes it. I have made it once a week for the last month. Thank you.
That’s great to hear, Lisa! And I’m also glad to hear that someone other than me loves gluten free pumpkin bread year-round! 🙂
~jules
The bread came out fluffy and delicious and it was very easy to make. I used a bit less sugar the brand of GF all purpose flour I had on hand. It turned out great (and I am not a huge fan of pumpkin bread)! Adding semisweet chocolate chips could be good too, but nothing is needed- It is good as is. Thanks for a very good recipe 🙂
So glad you enjoyed it, Laura!
~jules
This bread is amazingly delicious Jules!😋
and so easy! I did cut the sugar in half and added a little brown sugar. Your recipes rock!
Good to hear that it still worked out deliciously with less sugar – I’m sure other readers will appreciate that information! So happy you loved the recipe!
~jules
So glad it’s almost pumpkin season again! GREAT RECIPE!
This is truly the best bread! Would you happen to have the nutritional information?
So happy you loved it, Jessica! I don’t have the nutritional information, unfortunately, but you can get the nutritionals on my gfJules Gluten Free Flour on my flour page and plug that into an online nutritional calculator along with the remaining ingredients.
Happy baking!
~jules
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!
~jules
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.
~jules
Aloha Jules!!!!!
I made some more modifications and instead of using eggs or egg substitute, I used dasheen root. Dasheen is a very nutritious root that you peel, steam or boil until very soft and mash it really well. Each tablespoon of dasheen equals to 1 egg. It offers many nutritional values and health benefits plus the elasticity and moisture to recipes. It helps if someone can’t eat eggs. It is good for up to 3 days in the fridge or 1 month frozen. Always thaw in the fridge.
Do not to confuse dasheen with the other hawaiian root called Taro. Dasheen sometimes is sold as taro, but they cook differently. Taro if you don’t know how to cook it, could result in an allergic reaction, as it happened to me (itchy throat). Dasheen, even though it is in the same taro family, it cooks super quickly and it does not give me or members of the family allergy reactions. It is a small round root. I love the way this recipe allows some flexibility!!!! Thanks Jules!!!!
Wow, Arlete – thank you for the information on dasheen root!! I can’t wait to check it out – I hope they sell it at my local organic grocery or Asian market. I’m always looking for good egg replacers!!!
~jules
This sounds so easy and perfect!!
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!
~jules
It looks delicious! Now I’m wishing I had some pumpkin bread in my oven….
Oh the smell!!!!! It’s heaven, isn’t it, Raia?? I need to bake more now, too!
~jules
This pumpkin bread looks so wonderfully rich Jules. I’m just imagining a thick slice with some buttery spread and hot tea – mmmm.
MMmmmm – yes, that would be amazing, Alisa!
~jules
Perfect with my morning cup of coffee. Pumpkin bread is one of my faves!
Love this gluten free pumpkin bread! Such a delicious breakfast treat!