Gluten-Free Pumpkin Bread Recipe for Fall

Name: Gluten-Free Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 3/4 cups gluten-free all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1/3 cup vegetable oil; 2 large eggs (at room temperature); 1/4 cup milk (at room temperature); 1 tsp pure vanilla extract

What Makes Gluten-Free Pumpkin Bread So Special

Aroma of Gluten-Free Pumpkin Bread baking in the oven that feels like a warm hug on a crisp fall day. Growing up in North Carolina, pumpkin bread was a staple in our farmhouse kitchen, especially during harvest season. This version is just as cozy and comforting, but with a gluten-free twist that makes it accessible for everyone. Whether you’re enjoying it with your morning coffee or as an afternoon treat, it’s a slice of nostalgia that never disappoints.

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Freshly baked Gluten-Free Pumpkin Bread on a wooden cutting board

One of my favorite rituals is sharing this bread with my family. My kids love it toasted with a smear of butter, while I prefer it warm with a drizzle of honey. It’s also a great addition to your Thanksgiving dessert spread, offering a lighter option that still feels indulgent. No matter how you serve it, this bread is sure to bring smiles to the table.

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Ingredients for Gluten-Free Pumpkin Bread

For the bread

Gluten-free all-purpose flour – Use a trusted brand for the best texture and flavor.
Baking soda – Essential for that classic rise and fluffy crumb.

Baking powder – Works with the soda to give the bread its perfect lift.
Salt – Just a pinch to balance the sweetness and enhance the spices.

Ground cinnamon – The star of the spice mix that gives this bread its warm, cozy flavor.
Ground nutmeg – Adds a subtle, nutty depth that pairs beautifully with pumpkin.
Ground cloves – A little goes a long way for that hint of warmth.

Ground ginger – Brings a slightly zesty kick to the mix.
Canned pumpkin puree – Make sure it’s pure pumpkin, not pie filling, for the best results.
Granulated sugar – Adds just the right amount of sweetness.

Light brown sugar – Use packed for that rich, caramel undertone.
Vegetable oil – Keeps the bread moist and tender without overpowering the flavor.
Eggs – Room temperature is key for even mixing and baking.

Milk – Room temperature works best here for a smooth batter.
Pure vanilla extract – Don’t skip this! It ties all the flavors together beautifully.

Ingredients for Gluten-Free Pumpkin Bread laid out on a counter

Cook Time for Gluten-Free Pumpkin Bread

This Gluten-Free Pumpkin Bread comes together in just over an hour, making it perfect for busy mornings or last-minute baking sessions. Prep time is a quick 15 minutes, while baking takes about 55 minutes. In total, you’ll have a warm, fragrant loaf ready in just 70 minutes. If you’re looking for more quick and healthy baking ideas, check out my healthy baking recipes for inspiration.

How to Make Gluten-Free Pumpkin Bread

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line it with parchment paper, allowing the edges to overhang for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined. The mixture should be uniform in color and free of lumps. Set aside.

Mixing dry ingredients for Gluten-Free Pumpkin Bread

Step 3: Combine Wet Ingredients

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Whisk vigorously until the mixture is smooth, with no streaks of sugar or oil remaining.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. The batter should be thick, smooth, and free of visible flour streaks. Avoid overmixing.

Combining wet and dry ingredients for Gluten-Free Pumpkin Bread

Step 5: Bake

Pour the batter into the prepared loaf pan and use the spatula to spread it evenly. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and firm to the touch.

Step 6: Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Finished Gluten-Free Pumpkin Bread cooling on a wire rack

Pro Tips & Tasty Tweaks

Here are a few of my favorite tips and tweaks to make this Gluten-Free Pumpkin Bread even more delicious. Whether you’re looking to switch up the flavors or make it work for a specific diet, these ideas will help you customize it to your liking.

Flavor Swap: Try adding a handful of chocolate chips or chopped nuts for extra texture and flavor.
Diet Tweak: For a lower-sugar version, reduce the granulated sugar by half and use a sugar substitute like monk fruit.

Prep Fix: If your batter feels too thick, add a splash more milk to achieve the right consistency.
Storage Tip: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months. For more storage ideas, check out my healthy no-bake desserts guide.

Nutrition and Health Benefits

This Gluten-Free Pumpkin Bread isn’t just a treat for your taste buds—it’s also packed with wholesome ingredients that make it a healthier choice for fall baking. Pumpkin puree is rich in vitamins A and C, which support your immune system, while the spices like cinnamon and ginger offer anti-inflammatory benefits. Plus, using gluten-free flour makes it a great option for those with dietary restrictions. For more gluten-free baking ideas, check out my gluten-free bagel recipe or explore my healthy baking recipes for more inspiration.

If you’re curious about the nutritional breakdown, here’s a quick overview of what you’re getting in each slice:

Nutrient	Amount per Slice
Calories	180
Carbohydrates	28g
Protein	3g
Fat	7g

For more detailed nutritional guidelines, visit the USDA’s official site.

A Lighter Version of Gluten-Free Pumpkin Bread

If you’re looking to make this Gluten-Free Pumpkin Bread even lighter, there are a few simple swaps you can try. For a lower-sugar version, reduce the granulated sugar by half and use a natural sweetener like stevia or monk fruit. You can also swap the vegetable oil for unsweetened applesauce to cut down on fat without sacrificing moisture. For more healthy baking ideas, check out my healthy muffin recipes or try my cottage cheese banana bread for another low-fat option.

Thoughtful Tips for Special Diets

If you’re baking for someone with dietary restrictions, this Gluten-Free Pumpkin Bread can easily be adapted to fit their needs. For a diabetic-friendly version, consider using a sugar alternative like stevia or xylitol to keep the glycemic index low. You can also reduce the portion size to help with portion control. Another tip is to pair the bread with a protein-rich spread, like almond butter, to balance blood sugar levels. For more sugar-conscious recipes, check out my healthy no-bake desserts or explore my healthy Thanksgiving desserts for more ideas.

How to Serve Gluten-Free Pumpkin Bread

One of my favorite ways to enjoy Gluten-Free Pumpkin Bread is warm, straight from the oven, with a dollop of whipped cream or a drizzle of honey. It’s also delicious toasted and topped with a smear of butter or your favorite nut butter. For a special treat, try pairing it with a cup of spiced chai tea or a pumpkin spice latte. If you’re serving it as part of a larger meal, it makes a wonderful addition to a Thanksgiving spread or a cozy fall brunch. For more pairing ideas, check out my healthy fall dinner recipes.

Sliced Gluten-Free Pumpkin Bread served with honey and butter

Mistakes to Avoid

Even the simplest recipes can have their pitfalls, and this Gluten-Free Pumpkin Bread is no exception. One common mistake is overmixing the batter. Gluten-free flours can become dense if overworked, so mix just until the ingredients are combined. Another issue is baking at the wrong temperature. Too high, and the bread dries out; too low, and it won’t rise properly. Always preheat your oven and use an oven thermometer if needed. Lastly, don’t skip the spices! They’re what give this bread its signature fall flavor. For more tips on perfecting gluten-free baking, check out these gluten-free baking tips.

I remember the first time I made this bread, I was so eager to taste it that I sliced it while it was still warm. Big mistake! Letting it cool completely ensures it holds together beautifully. Trust me, patience pays off here. For more baking wisdom, take a look at my lemon rhubarb loaf or my cottage cheese bread recipe.

How to Store Gluten-Free Pumpkin Bread

Growing up, my mama always wrapped leftover bread in a clean kitchen towel to keep it fresh. It’s a trick I still use today! For this Gluten-Free Pumpkin Bread, I recommend storing it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it in a freezer-safe bag for up to 3 months. Just pop a slice in the toaster when you’re ready to enjoy it again. For more storage tips, check out my healthy Thanksgiving sides or my healthy fall dinner recipes.

Try This Gluten-Free Pumpkin Bread Yourself

There’s something magical about the smell of pumpkin bread baking in the oven. It takes me back to crisp fall mornings on the farm, where the air was filled with the scent of cinnamon and nutmeg. I hope this recipe brings you the same warmth and joy it’s brought me over the years. Give it a try, and don’t forget to share it with someone you love. For more cozy fall recipes, explore my healthy muffin recipes, snickerdoodle banana bread, or matcha banana bread.

Frequently Asked Questions

Can I use fresh pumpkin instead of pumpkin puree?

Absolutely! Just roast and puree a sugar pumpkin until smooth. It adds a lovely homemade touch to your Gluten-Free Pumpkin Bread.

How do I make this bread dairy-free?

Swap the butter for coconut oil or a dairy-free margarine, and use a plant-based milk like almond or oat milk. It’s just as delicious!

Can I add nuts or chocolate chips?

Of course! Fold in a handful of chopped walnuts, pecans, or chocolate chips before baking for an extra treat.

Why did my bread turn out dry?

Overbaking is the most common culprit. Check for doneness a few minutes early, and remember that gluten-free baked goods can dry out faster.

Don’t Miss This Fan Favorite

This Gluten-Free Pumpkin Bread has been a staple in my kitchen for years, and I hope it becomes one in yours too. It’s a recipe that’s as much about the memories as it is about the flavor. If you’re looking for more cozy recipes to try, here are a few of my favorites:

Gluten-Free Pumpkin Bread