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.

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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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📸 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

5 from 11 votes

Servings: 14 slices (1 loaf)

Gluten Free Pumpkin Bread Recipe

By Demeter Trieu

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.

Prep: 25 minutes mins

Cook: 1 hour hr 2 minutes mins

Total: 1 hour hr 27 minutes mins

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Equipment

• Chef’s Knife
• Organic Pumpkin Puree
• 8-inch Loaf Pan

Ingredients 

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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

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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

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.

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