Gluten Free Dairy Free Pumpkin Bread (Easy & Fluffy)
This easy gluten free dairy free pumpkin bread is fluffy, perfectly spiced and full of cozy fall flavor. Made with pure pumpkin puree, cinnamon, nutmeg and pumpkin pie spice, it has everything you want in a homemade pumpkin bread without the gluten or dairy.
This recipe has actually been on Living Freely Gluten Free since 2017, and it’s one I come back to every pumpkin season. It’s simple to make with a gluten free all-purpose flour blend and your favorite dairy free milk, and it’s perfect for breakfast, an afternoon snack or, honestly, whenever you walk through the kitchen and decide you need another slice.
Fall is hands down my favorite season. The clothes, the food, the cooler weather and, most importantly, the fact that I sweat less.
Before blogging I didn’t love pumpkin the way I do now. But when you start developing fall recipes while it’s still 95 degrees outside, apparently pumpkin eventually becomes part of your personality. Give me all the pumpkin.
Why You’ll Love This Gluten Free Pumpkin Bread
There is a reason this gluten free pumpkin bread has been on Living Freely Gluten Free since 2017. It’s one of those easy fall recipes that I come back to every pumpkin season.
It’s gluten free and dairy free. This recipe was created to be both, so you don’t need to worry about making separate substitutions.
The texture is SO good. This bread is fluffy with the perfect crumb and texture. No one is going to know they’re eating gluten free pumpkin bread.
It’s full of pumpkin spice flavor. Pumpkin puree, cinnamon, nutmeg and pumpkin pie spice give it all of that cozy fall flavor without being overly complicated.
It’s easy to make. The batter comes together quickly with simple ingredients and then goes straight into your loaf pan to bake.
It works for breakfast, snacks or dessert. Have a slice with your morning coffee, pack it as an afternoon snack or eat it for dessert. Around here, pumpkin bread doesn’t really need an assigned time of day.
Ingredients for Gluten Free Pumpkin Bread
You only need a handful of baking staples plus pumpkin to make this recipe. The exact measurements are in the recipe card below, but here are a few things to know before you get started.
Gluten Free All-Purpose Flour: The flour blend matters when it comes to gluten free baking. I recommend using my homemade Gluten Free All-Purpose Flour Blend or Better Batter, because those are the blends I have used successfully with this recipe.
Pumpkin Puree: Use pure pumpkin puree for this recipe.
Dairy Free Milk: I used almond milk, but you can use your preferred dairy free milk.
Eggs: This recipe uses two eggs. I have also successfully made it with Bob’s Red Mill Egg Replacer. I have not tested this recipe with flax eggs, so I can’t guarantee the results.
Sugar + Brown Sugar: This recipe uses both granulated and brown sugar.
Spices: Cinnamon, nutmeg and pumpkin pie spice give this bread its warm fall flavor.
Xanthan Gum: If your gluten free flour blend already contains xanthan gum, do not add the additional xanthan gum called for in the recipe.
How to Make Gluten Free Pumpkin Bread
1. Preheat the oven.
Preheat your oven to 350°F and grease your loaf pan. I use coconut oil.
2. Beat the eggs.
Add the eggs to the bowl of a stand mixer and beat them until combined.
3. Add the sugar and vanilla.
Add the sugar and vanilla to the eggs and mix until combined.
4. Add the pumpkin.
With the mixer running on low, add the brown sugar, pumpkin puree and dairy free milk. Mix until everything is well combined.
5. Add the spices and remaining dry ingredients.
Add the baking powder, xanthan gum, pumpkin pie spice, cinnamon, nutmeg and salt. Mix for 1 minute.
6. Add the gluten free flour.
Add the gluten free all-purpose flour and mix on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
7. Transfer to the loaf pan.
Pour the pumpkin bread batter into your prepared loaf pan and spread it evenly.
8. Bake.
Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Frequently Asked Questions
The gluten free flour blend you use really matters when it comes to getting the right texture. I recommend using my homemade Gluten Free All Purpose Flour Blend, Better Batter, or King Arthur Gluten Free All Purpose Flour because those are the flour blends I have personally used successfully with this recipe.
If you use another gluten free all-purpose flour blend, I can’t guarantee you’ll get the exact same results since gluten free flour blends can vary
It depends on the gluten free flour blend you’re using. If your flour blend already contains xanthan gum, you do not need to add the additional xanthan gum called for in the recipe.
If your gluten free flour blend does not contain xanthan gum, add the amount listed in the recipe.
Yes. I’ve successfully made this pumpkin bread using Bob’s Red Mill Egg Replacer in place of the eggs.
I haven’t tested this particular recipe with flax eggs, so I can’t guarantee what the texture or final result would be with that substitution.
Use pure pumpkin puree, not pumpkin pie filling. I always use plain pumpkin puree in this recipe. Pumpkin pie filling already contains added sugar and spices and isn’t what this recipe was developed with. Libby’s is my typical go-to.
I typically use almond milk in this recipe, but I’ve also made it successfully with coconut milk. Either one works well.
If you don’t need your pumpkin bread to be completely dairy free, I’ve also tested this recipe with lactose-free milk.
I keep my pumpkin bread covered on the countertop for up to 2 days. After that, move it to the refrigerator and store it for up to another 3 days.
Although, if we’re being realistic, it never lasts that long in my house.
Yes. Make sure the pumpkin bread has completely cooled, then wrap it tightly in plastic wrap and place it inside a freezer bag before freezing.
More Gluten Free Pumpkin Recipes
If you’re firmly in your pumpkin-everything era too, I have plenty more gluten free and dairy free pumpkin recipes to get you through fall.
Gluten Free Pumpkin Bread Recipe
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Equipment
- Stand Mixer
- Loaf Pan
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.
Notes
Nutrition
Want more recipes like this easy yummy bread? I’ve got you covered…
- Chocolate Chip Pumpkin Muffins
- Pumpkin Pie
- Vegan Pumpkin Pie Overnight Oats
- Pumpkin Donuts with Maple Glaze
- Vegan Pumpkin Butter
- Gluten Free Pumpkin Cookies
This Gluten Free Pumpkin Bread was originally posted in September of 2017. It was updated and republished in September of 2026.
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???
Hi Elena,
Unfortunately you can’t just swap a blend with one type of flour. It will not turn out the same. I would recommend a gluten free all purpose blend, or my grain free all purpose blend for the best results. https://www.livingfreelyglutenfree.com/the-best-gluten-free-all-purpose-flour/ https://www.livingfreelyglutenfree.com/grain-free-all-purpose-flour/
My gluten free all purpose flour blend has xanthan gum in it. Should I still add the 1tsp. of xanthan gum?
No, if your flour already has it then leave the 1 tsp. out. 🙂
Thanks for the recipe! Have you ever done this with flax eggs or other sub?
I have used Bobs red Mill Egg replacer and it worked well.
Looks so wonderful! I’m making it today for my grand kiddos. Would like to know if this works using muffin tins/cupcake papers?
Sorry I didn’t get back to you sooner! I am glad they still turned out.
This was amazing it came out so good but I was curious could make this sugar free as well?
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.
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!
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.
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.
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/
Perfect easy fall recipe!