Pumpkin Bread (Gluten Free, Dairy Free)

by Living Freely Gluten Free

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.

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pumpkin bread on a plate sliced

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

 

Loaf of pumpkin bread on a plate
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

Loaf of gluten free pumpkin bread on a plate sliced

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.

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

 

 

 

 

 

4.1 from 10 votes
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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! 

Course Breakfast
Cuisine American
Keyword easy pumpkin bread, Gluten Free Pumpkin Bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 267 kcal

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

  1. Preheat oven to 350 degrees F.

  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.

Nutrition Facts
Gluten Free Pumpkin Bread Recipe
Amount Per Serving
Calories 267 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 32mg11%
Sodium 52mg2%
Potassium 241mg7%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 38g42%
Protein 3g6%
Vitamin A 3860IU77%
Vitamin C 1.2mg1%
Calcium 118mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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12 comments

Elena August 31, 2018 - 7:19 pm

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
livingfreelygf August 31, 2018 - 8:11 pm

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/

Reply
Melinda October 23, 2018 - 8:38 pm

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

Reply
livingfreelygf October 23, 2018 - 8:40 pm

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

Reply
Hillary December 30, 2018 - 9:26 am

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

Reply
livingfreelygf December 30, 2018 - 9:04 pm

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

Reply
Buffy October 29, 2019 - 9:10 pm

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
livingfreelygf October 30, 2019 - 1:37 pm

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

Reply
Sarah October 11, 2019 - 6:26 am

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

Reply
livingfreelygf October 11, 2019 - 2:49 pm

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
Buffy Zorn October 30, 2019 - 12:23 am

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
livingfreelygf October 30, 2019 - 1:37 pm

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

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