Originally published October 4, 2018. Updated September 14, 2022.
Every year the world goes pumpkin crazy come fall and my house is no exception. We aren't pumpkin spice latte people, but add pumpkin to anything else and we'll eat it. This gluten free pumpkin bread will really hit the spot when your fall craving starts and the dairy free cream cheese frosting is the little something extra you didn't even know you needed.
If you love everything pumpkin like we do, then you'll also want to try out my favorite pumpkin muffins, this awesome chocolate pumpkin cake or possibly my favorite pumpkin recipe of all time - pumpkin oatmeal cream pies.
- Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 flour blend in most of my recipes. You can use the flour blend of your choice, just make sure it includes xanthan gum.
- Baking Powder
- Baking Soda
- Oil - I use light olive oil for my baking. Any light flavored oil will work in this recipe. You could also substitute with melted coconut oil
- Non-Dairy Milk - I use either coconut milk or oat milk in my recipes. Any non-dairy milk will work fine. If you're not dairy free, regular milk will work in the same measure.
- Pumpkin Puree - Use pure pumpkin puree here, not pumpkin pie mix.
How to make pumpkin bread
This recipe is easy to make and doesn't require a mixer. It's a great treat to make with kids!
COMBINE all of the dry ingredients in a large bowl. Whisk together until well mixed.
WHISK the eggs in a second bowl until they are frothy, like soap bubbles.
ADD the pumpkin, vanilla, milk and oil to the eggs and whisk until smooth.
POUR the wet ingredients into the dry and FOLD together with a spatula.
POUR the batter into a lined loaf pan and bake.
Substitutions & Variations
Here are a few substitutions and variations to make this recipe your own:
- Replace pumpkin with squash puree or sweet potato puree.
- Replace ¼ cup of flour with cocoa powder to make a chocolate version.
- Add ½ cup of chocolate chips to the batter.
- Instead of cream cheese frosting, cover with pepitas.
- For vegan, replace eggs with flax eggs.
Store leftover pumpkin bread in an airtight container in the refrigerator up to 4 days. I actually find this bread to be even better the second day after it has been refrigerated overnight.
Frequently Asked Questions
In most cases, this will be caused by having too much moisture. You can try reducing the amount of milk added to the recipe. The batter should be about the thickness of yogurt before it is baked.
The top should by dry and cracked. If you gently poke the center of the top, it should feel firm enough to spring right back. If it deflates or leaves an indention, then it needs to bake longer. Continue to bake and check every 2-3 minutes.
Let the bread rest in the pan for about 15 minutes after removing it from the oven. Then remove the loaf from the pan and move it to a wire rack to cool completely. If you leave it in the pan too long, you will find the bottom gets wet from condensation.
If you make this recipe, please leave a rating and comment below to share how you like it! Thanks for your support!
Gluten Free Pumpkin Bread with Cream Cheese Frosting
For the pumpkin bread
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- ¼ teaspoon Baking Soda
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice
- 1 Cup Sugar
- 2 Eggs
- 6 Tablespoons Olive Oil
- 1 teaspoon Vanilla
- 1 Cup Pumpkin Puree not pie filling
- 6 Tablespoons Non Dairy Milk
For the cream cheese frosting
- 1 Cup Powdered Sugar sifted
- 2 ounce Vegan Cream Cheese
- 3 Tablespoon Vegan Butter
- ½ teaspoon Vanilla
- Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice and sugar. Mix together and set aside.1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Baking Soda, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice, 1 Cup Sugar
- In a small bowl, whisk the eggs until frothy like soap bubbles.2 Eggs
- Add the oil, vanilla, pumpkin puree and milk to the beaten eggs. Whisk until smooth.6 Tablespoons Olive Oil, 1 teaspoon Vanilla, 1 Cup Pumpkin Puree, 6 Tablespoons Non Dairy Milk
- Pour the wet ingredients into the dry. Fold together with a spatula about 15 strokes until just combined.
- Spread batter into prepared pan, it will be thick. Bake in preheated oven for 55-60 minutes until top springs back when gently poked. Allow to cool in the pan for 15 minutes, then remove to cool completely on a wire rack.
For the cream cheese frosting
- Combine the cream cheese and butter in the bowl of an electric mixer. Beat until smooth.2 ounce Vegan Cream Cheese, 3 Tablespoon Vegan Butter
- Add the vanilla and the powdered sugar. Mix on low speed until combined and then turn to high speed and beat for about 5 minutes.1 Cup Powdered Sugar, ½ teaspoon Vanilla
- Spread onto pumpkin bread after it has cooled completely.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
This looks so good. I can’t wait to try it!