Pumpkin Bread (Gluten Free, Dairy Free)

After this rough summer I am very ready for fall. The heat was never ending. Here in the Pacific Northwest homes do not typically come with air conditioning. I overlooked this when we purchased our home. Last summer we only had 2 week of heat. This summer it has been never ending. It didn’t stop raining until June. We got 2 weeks of great weather and then it got very hot. We have been covered in smoke several times from surrounding wild fires, and that has made our air quality bad. When you need to open the windows in order to cool down, this becomes very difficult.

We had a lot of hot restless nights, but the forecast is looking better. The smoke has cleared and the kids are back in school. It dramatically went from scorching to now overcast and chilly. It is time to celebrate the change of weather with a delicious loaf of pumpkin bread.

Fall is hands down my favorite season. I think it is for a lot of women. The clothes are cute and now I can live in my leggings and flowy tops. I love a good pair of boots, and the fall colors are a lot of fun.

I was never one of those over the top pumpkin people. Everyone though, loves a few good pumpkin recipes. I wanted to recreate the things I love and enjoy. Pumpkin bread is definitely one of those! I also enjoy a good scone, so I made a pumpkin scone with maple glaze. A pumpkin donut with maple glaze is in the forecast, so stay tuned for that!

When I started this recipe, I wanted to create a coffee cake. However, it turned out like a spice cake and I realized this batter was the perfect base for a pumpkin loaf. I tweaked the ingredients a bit and I was very happy with the results. The texture is spot on. It’s moist and light just like sweet bread should be. It has the perfect blend of spices to give it the fall pumpkin flavor that we all love. This is the perfect treat to enjoy with your morning coffee or afternoon tea. A vegan cream cheese frosting could turn this into a dessert. The kids would love this for breakfast with a little of my homemade pumpkin butter spread on top.

So, now that its time for all things pumpkin, go ahead and make 2 loaves of this, because it will go fast! Stay tuned for my pumpkin donut with maple glaze recipe coming up on the blog next week! Happy Fall my friends!

Makes 1 Loaf

Bake Time 1 hour 10 minutes


2 Eggs

¾ Cup Sugar

1 tsp. Vanilla

1 Cup Brown Sugar

1 Cup pureed pumpkin

1 Cup Dairy Free Milk (I used almond)

3 tsp. Baking Powder

1 tsp. Xanthan Gum

1 tsp. Pumpkin Pie Spice

Dash of Salt

1 tsp. Cinnamon

¼ tsp. Nutmeg


  1. Preheat oven to 350.
  2. In a stand mixer, beat eggs.
  3. Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low).
  4. Add the baking powder, xanthan gum, all the spices and salt.
  5. Allow to beat for one minute and then add the GF All Purpose Flour. Mix on medium speed for 2 minutes, scraping down the sides halfway through.
  6. Grease your loaf pan (I use coconut oil) and then pour your batter in and bake for about an hour and 10 minutes or until a toothpick comes out clean

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