• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beaming Baker

Easy and approachable recipes that make you beam

  • Home
  • Recipes
    • Side Dishes
    • Vegan Recipes
    • Keto and Low Carb Recipes
    • Healthy Snacks
    • Cookies
    • Gluten Free Recipes
    • Dessert
    • Smoothies
  • Vegan
  • Side Dishes
  • Cocktails
  • Healthy Snacks
  • Start a Blog
  • About
    • Work With Me
    • Contact

Home > Recipes > Healthy Quick Breads

Gluten Free Pumpkin Bread Recipe

Published: Aug 24, 2020 · by Demeter | Beaming Baker 27 Comments · As an Amazon Associate I earn from qualifying purchases.

Jump to 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.

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. #PumpkinBread #GlutenFree #Pumpkin #GF | Recipe at BeamingBaker.com

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 (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. #PumpkinBread #GlutenFree #Pumpkin #GF | Recipe at BeamingBaker.com

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).

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. #PumpkinBread #GlutenFree #Pumpkin #GF | Recipe at BeamingBaker.com

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!

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. #PumpkinBread #GlutenFree #Pumpkin #GF | Recipe at BeamingBaker.com

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 ❤️

☀ Click below to Pin ☀

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. #PumpkinBread #GlutenFree #Pumpkin #GF | Recipe at BeamingBaker.com

📸 Did you make this gluten free pumpkin bread recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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. #PumpkinBread #GlutenFree #Pumpkin #GF | Recipe at BeamingBaker.com

Gluten Free Pumpkin Bread Recipe


★★★★★

5 from 11 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 1 hour 27 minutes
  • Yield: 10-14 slices (1 loaf) 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

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

Scale

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

  1. Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. 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.
  4. 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.
  5. Bake for 58-66 minutes. Mine took 62 minutes.
  6. 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

 

Equipment

Chef's Knife

Chef’s Knife

Buy Now →

Organic Pumpkin Seeds

Buy Now →

Organic Pumpkin Puree

Buy Now →

Coconut Sugar 3pk

Buy Now →
Golden Ground Flaxseed

Golden Ground Flaxseed

Buy Now →

8-inch Loaf Pan

Buy Now →

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

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

Facebook ☀︎ Pinterest  ☀︎ Twitter ☀︎ Instagram

About Beaming Baker

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Paula says

    February 19, 2023

    Do you know how many calories in this Gluten Free Pumpkin Bread recipe?
    Thank you!

    Reply
  2. Lisa says

    October 20, 2022

    Can regular gluten free flour be substituted for the oat flour?

    Reply
    • Demeter | Beaming Baker says

      October 22, 2022

      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!

      Reply
  3. Amy says

    December 10, 2021

    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!!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 14, 2021

      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. 🙂

      Reply
  4. Amy says

    December 9, 2020

    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!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 12, 2020

      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!

      Reply
  5. Sara Welch says

    August 25, 2020

    I love when pumpkin season rolls around for recipes just like this one! So delicious and light; exactly what I needed to cure my sweet tooth!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 27, 2020

      Awesome! I know, this is my favorite time of year for baking! 😄

      Reply
  6. Toni Dash says

    August 25, 2020

    This is absolutely amazing!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 25, 2020

      Wonderful! Pumpkin bread season, here we come! 😉

      Reply
  7. Dorothy Reinhold says

    August 24, 2020

    Give me alllll things pumpkin! I love that I already have all the ingredients. I am going to need a huge slice ASAP!

    Reply
    • Demeter | Beaming Baker says

      August 25, 2020

      Comin’ right up! 😉 Thank goodness it’s time to enjoy all the pumpkin!

      Reply
  8. Erin | Dinners,Dishes and Dessert says

    August 24, 2020

    This gluten free pumpkin bread incredibly delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 25, 2020

      Thanks Erin! Happy fall baking! 🙂

      Reply
  9. Allyson Zea says

    August 24, 2020

    This was so easy and tasty!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 25, 2020

      I’m so happy you enjoyed it, Allyson! 🙂 Happy eating!

      Reply
  10. Shelley says

    August 24, 2020

    I can sooooo totally relate to your story about trying and trying … and TRYING to get a recipe right. But, how fantastic that you didn’t give up! 🙂 And even better, that you headed back to the drawing board to figure out how to make a good thing even better by creating THIS version, too! Something everyone can enjoy, without worrying about gluten sensitivities or even nut allergies! (But I’m relieved I don’t actually have to bake it in my basement LOL! 😉 )

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 25, 2020

      RIGHT!?! Sometimes those recipes just don’t want to behave/otherwise make you question your life’s purpose (no biggie). lol! Thanks so much for stopping by and hanging out with me, Shelley! Here’s to never, ever having to bake in a basement again. 😉

      Reply
  11. sarah johnson says

    August 24, 2020

    OMG! I had every ingredient in my pantry to make this bread, and it turned out perfect, thank you for the recipe.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 24, 2020

      Yay! Isn’t it the best when that happens? 😊 I’m so happy you enjoyed the recipe!

      Reply
  12. Angela says

    August 24, 2020

    I really enjoyed the texture of this loaf with the oat flour in it. Definitely a recipe I would make again.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 24, 2020

      So great to hear Angela! 🙂 I’m a huge fan of baking with oat flour because it always yields such yummy results. 😋

      Reply
  13. Beth says

    August 24, 2020

    This looks so delicious and tasty! My family is going to love this recipe! Can’t wait to try thia!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 24, 2020

      Woohoo! Can’t wait to hear what they think!

      Reply
  14. Jennifer Allen says

    August 24, 2020

    I love all things pumpkin and this recipe has got to be at the top of my list of favorites! So moist and flavorful, it goes great with a cup of coffee in the morning!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 24, 2020

      Yes! This is seriously delish in the morning! 😊

      Reply

Primary Sidebar

Connect with me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi There

I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

Welcome! Can't wait to meet ya! ☀︎ Learn more

Popular Recipes

Homemade Cashew Butter: learn how to make cashew butter with just 1 ingredient and a few minutes! Step-by-step tutorial with clear, detailed pics to follow along. #CashewButter #CashewNutButter #Homemade #Cashews | Recipe at BeamingBaker.com

Cashew Butter {Homemade Recipe!}

Extra Dirty Martini featured image

Extra Dirty Martini

Healthy Oatmeal Cookies featured image

Healthy Oatmeal Cookies

Dirty Martini featured image

Dirty Martini

Healthy breakfast bars recipe featured image

Healthy Breakfast Bars

How to Make a Greyhound Drink featured image

How to Make a Greyhound Drink

Trending Now

Blueberry Smoothie: just 3 ingredients for the easiest blueberry smoothie recipe ever! The best blueberry smoothie—just minutes to prep for a healthy & refreshing smoothie! #Blueberry #Smoothie #Blueberries #Smoothies | Recipe at BeamingBaker.com

Blueberry Smoothie – 3 Ingredients!

Healthy Peanut Butter Oatmeal Cookies featured image

Healthy Peanut Butter Oatmeal Cookies

Banana Nut Protein Oatmeal featured image

Protein Oatmeal

The BEST vegan brownies you’ve ever had: divinely rich, fudgy, and moist, bursting with chocolate flavor. BEAMINGBAKER.COM #Vegan

BEST Vegan Brownies!

Footer

Copyright © 2016-2023 beamingbaker.com

Sending you all my love and maybe even a dove, xo Demeter ❤️

about beaming baker
contact

COOKIES

square photo of a stack of keto peanut butter cookies
square photo of healthy cookies on a lined baking sheet
3 ingredient No Bake Peanut Butter Oatmeal Cookies: super easy recipe for healthy no bake cookies without milk—the best gluten free vegan peanut butter cookies! #PeanutButter #NoBake #Oatmeal #Vegan #GlutenFree | Recipe at BeamingBaker.com
feature photo of dark chocolate chip cookies
square photo of banana oatmeal cookies on a cooling rack

Copyright © 2023 · Beaming Baker · Privacy Policy