Home » Holiday » Gluten Free Pumpkin Bread (Dairy Free)

Gluten Free Pumpkin Bread (Dairy Free)

ByLiving Freely Gluten Free  
3.79 from 74 votes
Jump to Recipe Print Recipe

Once the cool breeze kicks in you can official begin to indulge in all things pumpkin. Unless your a food blogger, then you have been eating pumpkin since July gearing up for the fall blog posts. If you make one thing this fall then it needs to be an easy pumpkin bread. I wanted to create a gluten free pumpkin bread recipe that was moist and delicious. This gluten free pumpkin bread recipe is absolutely perfect.

Towards the end of August I am always ready for summer to end. The heat and smoke that has filled the air for the past few summers is enough by August. Especially now that we are living in California again.

I want fall! Cool and crisp morning while I sip my coffee made with Pumpkin Spice Coffer Creamer and having a slice of this gluten free pumpkin bread just feels so good.

Gluten Free Pumpkin Bread

Fall is hands down my favorite season. Everything about it is great. The clothes, the food, and the fact that I sweat less.

 

The smell of pumpkin spice filling the air and a cool breeze makes me so happy! 

 

 
Before blogging I didn’t LOVE pumpkin the way I do now. Now that I have to bake for seasons it has grown on me and I am obsessed. Give me all the pumpkin! Especially this gluten free pumpkin bread recipe.

Easy Pumpkin Bread

 

It is funny how this pumpkin bread recipe came about. I originally wanted to create a coffee cake recipe. However, the texture reminded me of a spice cake.

I knew that I could add some spices and pumpkin and it would be the perfect gluten free pumpkin bread recipe.

What ingredients do I need to make this gluten free pumpkin bread?

  • Eggs
  • Sugar and Brown Sugar
  • Vanilla
  • Pureed Pumpkin
  • Dairy Free Milk
  • Baking Powder, Xanthan Gum, Pumpkin Pie Spice, Salt, Cinnamon and Nutmeg
  • Gluten Free All Purpose Flour

Frequently Asked Questions:

What can I use in place of the eggs?

You can use an egg replace like Bob’s Red Mill, or give a flax eggs a try. I haven’t tried flax eggs on this recipe, but I have used the egg replacer with success. 

What gluten free flour should I use?

There are only 2 gluten free flours I can recommend. The first one is my homemade flour blend and you can get the recipe HERE. The only store bought blend that I love is Better Batter. You can go to BetterBatter.com and use the code livingfreelygf to get 30% off of your order.

If my flour blend has xanthan gum do I still need to add it? 

No, if your blend already contains xanthan gum do not add more. 

So now that it is time for all things pumpkin, go ahead and make 2 loaves of this fabulous sweet bread because everyone is going to want some. Happy fall friends!

Jennifer

 
 

Gluten Free Pumpkin Bread Recipe

 

Gluten Free Pumpkin Bread Recipe

Gluten Free and Dairy Free Pumpkin Bread that is easy, moist, and delicious. No one will know it is gluten free! 
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Course: Breakfast
Cuisine: American
Keyword: easy pumpkin bread, Gluten Free Pumpkin Bread
Servings: 10
Calories: 267kcal

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Living Freely Gluten Free.

Ingredients

  • 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
  • 2 Cups of my Gluten Free All Purpose Flour Blend
  • 1 tsp. Xanthan Gum
  • 1 tsp. Pumpkin Pie Spice
  • Dash of Salt
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg

Instructions

  • Preheat oven to 350 degrees F.
  • In a stand mixer, beat eggs.
  • Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low).
  • Add the baking powder, xanthan gum, all the spices and salt.
  • 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.
  • 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.

Nutrition

Calories: 267kcal | Carbohydrates: 58g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 52mg | Potassium: 241mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3860IU | Vitamin C: 1.2mg | Calcium: 118mg | Iron: 1.8mg
Tried this recipe?Let us know how it was!

Want more recipes like this easy yummy bread?  I’ve got you covered…

 

PIN NOW

Pumpkin Bread PIN

 

  • This gluten free pumpkin bread recipe contains affiliate links. If you make a purchase through these link living freely gluten free makes a small percentage. This income helps to cover the cost of bringing you delicious recipes. Thank you for your support. 

     

This Gluten Free Pumpkin Bread was originally posted in September of 2017. It was updated and republished in September of 2022.

Similar Posts

3.79 from 74 votes (70 ratings without comment)

Leave a Reply

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

Recipe Rating




15 Comments

  1. Hello!!!
    I want to do this recipe of Gluten Free pumpkin bread.
    But I want to know to what kind of Flour can I replace the All purpose Gluten Free Flour Blend???
    Maybe Quinoa Flour???

    Reply

  2. My gluten free all purpose flour blend has xanthan gum in it. Should I still add the 1tsp. of xanthan gum?

    Reply
    1. livingfreelygf says:

      No, if your flour already has it then leave the 1 tsp. out. 🙂

      Reply

  3. 5 stars
    Thanks for the recipe! Have you ever done this with flax eggs or other sub?

    Reply
    1. livingfreelygf says:

      I have used Bobs red Mill Egg replacer and it worked well.

      Reply

      1. Looks so wonderful! I’m making it today for my grand kiddos. Would like to know if this works using muffin tins/cupcake papers?

        Reply
        1. livingfreelygf says:

          Sorry I didn’t get back to you sooner! I am glad they still turned out.

          Reply

  4. 5 stars
    This was amazing it came out so good but I was curious could make this sugar free as well?

    Reply
    1. livingfreelygf says:

      Hi Sarah,
      I never have tried, but I’m certain you could use coconut sugar. However, the color would come out much darker and it would be less sweet, but I like that. You could probably use a sugar substitute if there is one you prefer. I will have a paleo pumpkin bread up next fall that will be made without refined sugar.

      Reply
  5. Buffy Zorn says:

    5 stars
    Amazing! So yummy! First time making this and I doubled the recipe in order to make muffins for my grands. My only mistake was using cupcake papers. Next time will just use coconut oil in the tins like I did for the loaf. Also, I used maple flavor instead of vanilla. Mmmm!

    Reply
    1. livingfreelygf says:

      That sounds amazing! I love the maple flavor idea! I am so glad you enjoyed these and shared with your grands. Have a great day.

      Reply
  6. Pingback: 24 Best Dairy Free Pumpkin Bread - Home, Family, Style and Art Ideas

  7. I made these as muffins. Sadly, mine turned out really gummy. I used the Namaste brand of gluten free flour blend which includes the xantham gum. I didn’t have any milk so I used 3/4 cup of orange juice and 1/4 cup of canned coconut milk. I’m sure that wasn’t a perfect substitute but it was better than water! Otherwise, I noticed first that the creaming of the eggs and sugar made a really nice fluffy base and after adding more ingredients, it was just so bubbly and full of air. I thought that was great, but then I couldn’t actually mix it for 2 minutes because the dough was so poofy and sticky that it climbed up my hand mixer beaters and strained the motor! I’ve never experienced that before! I baked for less time than the bread called for, since they were muffins, and they are definitely baked through, just so ridiculously chewy and gummy. The flavor is alright but the texture is awful. 🙁 So bummed! *Not going to rate the recipe because I’m sure I screwed up somehow.

    Reply
    1. livingfreelygf says:

      I am sad to hear they didn’t turn out. All coconut milk would have given a better result instead of the orange juice. I have baked with Namaste a few times and was never happy with my results. I remember getting that reaction you mentioned in the comments. The only 2 flours I trust and use are my own flour blend, recipe is on the blog or Better Batter Flour. Some of my friends like GF Jules, but I have never tried it. I hope you have better luck next time. Here is my pumpkin muffin recipe if you want to give that a try https://www.livingfreelyglutenfree.com/easy-vegan-gluten-free-pumpkin-muffins/

      Reply