Gluten Free Pumpkin Bread Recipe
Gluten Free Pumpkin Bread (GF): this gluten free pumpkin bread recipe yields moist & satisfyingly dense GF pumpkin bread that’s lightly fluffy. The best gluten free pumpkin bread recipe—1-bowl, rich, warm pumpkin flavors & lightly sweet.
The first time I made pumpkin bread from scratch, I made it in a kitchen in the basement. Or, rather, I lived in a basement that had a kitchen.
This was 5 years ago, when Erik and I were living in Maine. I had just started Beaming Baker and had no idea how to go about making pumpkin bread, let alone gluten free pumpkin bread.
Let’s just say, it was a terrible disaster. And the time after that was a terrible disaster. The time after that showed false promise, then the time after that (making improvements upon the false promise batch) was another terrible disaster.
But when I finally cracked that pumpkin bread recipe, it was soooo worth it. I practically cried, screamed and gave up baking, then took it up again, all in one recipe testing trial.
So why, 5 years later, would I want to break that which is so not broken?
Gluten Free Pumpkin Bread
Well, for you. 🙂 One minor problem with that gluten free pumpkin bread recipe that has become the #1 most popular recipe come every fall on BB? It’s made with almond meal. Many of you enjoyed that recipe, want to make it again, but need to know how to do it, nut-free.
Why is this the Best Gluten Free Pumpkin Bread?
So what do we have today? The best gluten free pumpkin bread you’ll ever have—it’s nut-free, boasts a beautiful, high-rise down the center of your perfect loaf, just the right amount of satisfyingly dense, but also moist and lightly fluffy gf pumpkin bread.
This gluten free pumpkin bread is more moist than the original pumpkin bread recipe, and it has moist, rich and warm pumpkin flavors with just the right amount of sweetness. Best of all, it’s made in just 1-bowl. For a no bake pumpkin treat, try my Healthy Pumpkin Pie Overnight Oats Recipe (Vegan, GF).
How to Make Gluten Free Pumpkin Bread
Whisk Wet Ingredients – add all wet ingredients to a large bowl and whisk together until well mixed: pumpkin puree, coconut oil, coconut sugar, maple syrup, flax egg and vanilla.
Add Dry Ingredients – add all dry ingredients to the same bowl (1-bowl, y’all!) and whisk until well mixed: gluten free oat flour, baking powder, baking soda, pumpkin pie spice and salt.
Pour Batter & Bake – pour your gf pumpkin bread batter into a prepared loaf pan and bake for about 62 minutes.
Cool, Slice & Enjoy – cool, slice and enjoy the best gluten free pumpkin bread recipe ever!
Recommended Tools for the Best Gluten Free Pumpkin Bread Recipe
- Gluten Free Rolled Oats: with these old-fashioned oats, you can make your own Homemade Oat Flour at home. I highly recommend using GF oat flour, since every brand of GF all purpose flour yields a completely different result. If using GF AP flour, exercise caution as I can’t promise ideal results.
- Coconut Oil | Coconut Sugar | Golden Ground Flaxseed: 3 of my favorite GF baking pantry staples. All of these ingredients keep your gf pumpkin bread refined sugar-free, healthy and nutrient-rich.
- Recommended Tools: Chef’s Knife for perfect cuts | 8-inch Loaf Pan | Glass Mixing Bowls | Loaf Container
Do ya think you’re in the mood for some basement baking or what? Okay, fine, you can totally bake this gf pumpkin bread not in the basement and still enjoy it. I promise. 😉 Leave a comment below & let me know if you make it! I love hearing from you. Grateful for you. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Gluten Free Pumpkin Bread & Related Recipes (GF)
- Easy Gluten Free Pumpkin Coffee Cake Recipe
- Easy Vegan Pumpkin Bread
- Easy Gluten Free Pumpkin Muffins Recipe (GF)
- Healthy Pumpkin Oatmeal Muffins (Gluten Free)
- Gluten Free Pumpkin Chocolate Chip Cookies
- Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF)
- Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars
Gluten Free Pumpkin Bread Recipe
- Total Time: 1 hour 27 minutes
- Yield: 10-14 slices (1 loaf) 1x
- Diet: Gluten Free
Description
Gluten Free Pumpkin Bread (GF): this gluten free pumpkin bread recipe yields moist & satisfyingly dense GF pumpkin bread that’s lightly fluffy. The best gluten free pumpkin bread recipe—1-bowl, rich, warm pumpkin flavors & lightly sweet.
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons pure maple syrup
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 ¼ cups gluten free oat flour – if using homemade oat flour, make sure it’s finely ground, not coarse*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice**
- ¼ teaspoon salt
Optional Topping
- 1 teaspoon organic pumpkin seeds
Instructions
- Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, baking powder, baking soda, spice and salt. Whisk together until just incorporated, making sure no flour patches remain. The batter will be thick. If needed, use a rubber spatula to fold in the last bit of flour.
- Pour batter into prepared loaf pan. Smooth into an even layer, with a rise down the center of the loaf. Using a butter knife, cut a line slightly off center down the middle of the loaf—this will create a beautiful split on your bread. Optionally, sprinkle and gently press pumpkin seeds into the top of the loaf.
- Bake for 58-66 minutes. Mine took 62 minutes.
- Allow bread to cool in pan on a cooling rack for 1 hour. Pinch two opposite ends of the parchment paper, lifting both the paper and the bread out of the pan. Transfer to cooling rack to complete cooling, about 1-3 hours. Slice and enjoy! Storing instructions below.
Gluten Free Pumpkin Bread & Related Recipes (GF)
- Easy Gluten Free Pumpkin Coffee Cake Recipe
- Healthy Pumpkin Oatmeal Muffins (Gluten Free)
- Gluten Free Pumpkin Chocolate Chip Cookies
- Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars
Notes
Where to Buy Ingredients: Gluten Free Rolled Oats for making Homemade Oat Flour | Organic Pumpkin Puree | Coconut Oil | Coconut Sugar | Golden Ground Flaxseed | Raw Pumpkin Seeds
A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
**Instead of pumpkin pie spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
Storing Notes: Cool completely, then store in an airtight container for up to 1 week.
Freezing Notes: This loaf freezes well. Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 20-second increments until warm.
Recommended Tools: Chef’s Knife for perfect cuts | 8-inch Loaf Pan | Glass Mixing Bowls | Loaf Container
- Prep Time: 25 mins
- Cook Time: 62 mins
- Category: Snack, Breakfast, Dessert
- Method: Bake
- Cuisine: American
Keywords: gluten free pumpkin bread
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Do you know how many calories in this Gluten Free Pumpkin Bread recipe?
Thank you!
Can regular gluten free flour be substituted for the oat flour?
Hi Lisa! It should be fine, but know that every brand is a bit different, so it might ultimately require a bit more or but less depending on which one you use. Happy baking!
OH MY G*D! (is what my mother-in-law just said). My honey who is a picky eater also really likes them. My kids beg me to make your pumpkin cookie/muffin/bread recipes every week. Thankfully, I can do a double batch, and the rest freeze and thaw well.
Tonight I made this pumpkin bread variation but I turned them into pumpkin bars instead of pumpkin bread. I spread them out on a parchment paper-lined 9×13″ cake pan. After I got it all smooth, I cut them into squares. Because they hold their shape while cooking, they were easy to serve after they were done cooking. Doing a 9×13″ pan I was able to cut down the cooking and cooling time (about 25 min @350). And by having them as pumpkin bars, it’s fewer crumbs and mess than when I make a bread loaf and cut it. The best part, it was also a lot faster than making the cookie or muffin version. Win-win!
I added pumpkin seeds and fresh craisins to the mix so the kids can have them with their breakfast.
I didn’t have a food processor so I used my coffee grinder to make the oat flour and it did an excellent job!
We’ve made these pumpkin recipes with eggs and flax eggs and both came out great. I’ve also used brown sugar and can sugar instead of coconut sugar and both options were delicious.
Because we really love the pumpkin flavor, we doubled the pumpkin spice and extra nutmeg and ginger to this last batch…. and it was DELICIOUS!!!!
★★★★★
Wahooo!! I’m so thrilled to hear that y’all are enjoying my recipes every week!! Pleased as a peach here (or as a pumpkin??). 😉 I loved hearing about your pumpkin bread bars variation. How clever to slice the batter into bars before baking–how cool is that? The doubled spices are totally making my mouth water right now. Thank you for noting what subs worked for you–readers are truly gonna love that! Happy baking. 🙂
I LOVE every version of this recipe! I even bought some Christmas themed paper loaf pans so that I could give them out to my neighbors. However, I just noticed that the packing says they are only heat safe to 250 degrees Fahrenheit. What would you recommend the bake time be for this temperature? Is it even possible to bake the bread at such a low temperature? They also happen to be 7 in pans rather than 8 in, so a tiny bit smaller than your recipe. Any help is appreciated!!
★★★★★
Hi Amy! I’m so glad you’ve been enjoying the recipe! 😊 Hm, that’s such a shame that the decorate pans are only heat safe to such a low temperature. I wouldn’t recommend baking this recipe that low because it would definitely affect the texture and consistency, and likely require a lot of trial and error. Especially since it’s a smaller size to boot. You might have a better time baking them and transferring them to the pans after cooling, with a little added holiday decorations. 😊 I hope this helps, and hope you have a wonderful holiday season!