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4.02 from 68 votes

Gluten Free Pumpkin Bread Recipe

This easy gluten free dairy free pumpkin bread is fluffy, perfectly spiced and full of pumpkin flavor. Made with pure pumpkin puree, cinnamon, nutmeg and pumpkin pie spice, it's an easy fall breakfast, snack or dessert.
Course Breakfast
Cuisine American
Keyword Dairy Free Pumpkin Bread, gluten free dairy free pumpkin bread, Gluten Free Pumpkin Bread
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 267kcal

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

Gluten Free Flour: I recommend my homemade Gluten Free All-Purpose Flour Blend or Better Batter because these are the blends I've personally tested with this recipe.
Xanthan Gum: If your gluten free flour blend already contains xanthan gum, do not add additional xanthan gum.
Dairy Free Milk: Almond milk and coconut milk have both been tested successfully. Lactose-free milk also works if you don't need the recipe to be dairy free.
Egg Free Option: I've successfully made this recipe with Bob's Red Mill Egg Replacer. I have not tested it with flax eggs.
Pumpkin: Use plain pure pumpkin puree, not pumpkin pie filling.
Storage: Store covered on the countertop for up to 2 days, then refrigerate for up to another 3 days.
Freezing: Once completely cooled, wrap the bread tightly in plastic wrap and place it in a freezer bag before freezing.

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