Gluten Free Pumpkin Bread

When it comes to pumpkin spice season, everyone needs a slice of Gluten Free Pumpkin Bread in their lives! Made with pumpkin puree and warming pumpkin spice, this gluten free and dairy free pumpkin bread is a super moist – and the perfect bake for fall!

I adore pumpkin spice season and this Gluten Free Pumpkin Bread probably sums up all my favourite autumn (or fall!) things in one easy gluten free bake.

This one bowl pumpkin bread is made with canned pumpkin, with a warming pumpkin spice mix in homage to the infamous Pumpkin Spice Latte cult.

Just like the Starbucks Pumpkin Bread – but gluten free – this loaf is deliciously sweet with the warming flavours of cinnamon, ginger, nutmeg, cloves and allspice.

It’s a lovely gluten free, dairy free bake for a rainy autumn day, and you can even freeze slices for whenever you need a pumpkin bread fix!

And if you’ve got leftover pumpkin puree, why not use it to make my Pumpkin Spice Latte Cake, my Pumpkin Spice Donuts or even my spooky Pumpkin Swiss Roll?

I’ve made a plain gluten free pumpkin bread but feel free to pimp yours up by adding some chocolate chips or even chopped nuts to the mixture.

Ingredients

There’s a printable recipe card for this gluten free pumpkin bread recipe below. But for the shopping list you will need…

• Light Brown Sugar: This adds a lovely treacly taste to this pumpkin bread.
• Vegetable Oil: Using a neutral oil like vegetable oil makes this pumpkin bread super moist – and also accidentally dairy free!
• Vanilla Extract
• Eggs: In the US you’ll need XL eggs as I use UK large eggs.
• Tinned Pumpkin Puree: Canned pumpkin puree is becoming a lot easier to find in the UK (try the world food aisles) and easy to source in the US. Make sure you use pumpkin puree and not a pumpkin pie filling as this will already be sweetened.
• Plain Gluten Free Flour: I use the FREEE flour which is a blend of rice, potato and buckwheat flour. You want a gluten free plain or all purpose gluten free flour blend.
• Baking Powder: Or baking soda in the US. Always check to make sure you use gluten free baking powder as some brands contain wheat.

For the homemade pumpkin spice mix:

To make your own pumpkin spice mix for this pumpkin bread, I use the following spices:

• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Allspice

The recipe card below has the quantities you need, or you can whip up a big batch and use it in your own homemade pumpkins spice lattes or even as a pumpkin pie spice.

If you do make a big batch, you’ll need to add 3.5 teaspoons of the mixture to your cake mix instead of the individual spice measurements in the recipe card.

How to make gluten free pumpkin bread

There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free pumpkin bread is to make.

Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line a 2lb loaf pan with a loaf tin liner (or a sheet of baking paper to help you lift the loaf out after baking).

Add the sugar, oil and vanilla extract to a large mixing bowl and lightly beat together. Once combined, add the pumpkin puree and eggs and beat again until you have a very batter.

Add the gluten free flour, baking powder and spices to the mixture and beat until just combined. Don’t over-mix as this may affect how much the pumpkin bread rises.

Pour the pumpkin bread batter into the lined baking tin, smooth out and then place in the hot oven and bake for 1 hour.

It should be risen and browned on top and a skewer inserted in the middle should come out clean. If not, replace for another 5-10 minutes and check again until baked.

Remove from the oven and cool on a rack for at least 30 minutes before cutting into slices and tucking in!

Storing and Freezing

Once you’ve made your gluten free pumpkin bread, here’s how to keep it fresh:

To Store: Cool the loaf on a rack to room temperature and then keep in an airtight container. You do not need to keep gluten free cake in the fridge – this will cause it to go stale quicker.

To Freeze: I recommend slicing the loaf once cooled then freezing slices between sheets of parchment paper. Defrost at room temperature whenever you fancy a slice.

Pumpkin bread variations

Want to do something a bit different? Here are some ways you can pimp your pumpkin bread:

• Choc Chip Pumpkin Bread: Add 100g milk chocolate chips to your pumpkin bread batter (and sprinkles a couple of extras on top before baking) for a delicious chocolate chip pumpkin bread recipe.
• Nutty Pumpkin Bread: A handful of chopped walnuts also works really well in this pumpkin bread. Stir 100g chopped walnuts (or nut of choice) into the batter.
• Cream Cheese Frosting: Fancy some frosting on your pumpkin bread? I love this recipe plain but you could use the frosting from my Pumpkin Spice Latte Cake recipe to frost this gluten free pumpkin loaf.

And if you want to bake something a bit different and love this recipe, try my gluten free banana bread or chocolate gluten free zucchini bread next!

Frequently Asked Questions

Here are some FAQs about this pumpkin bread recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.