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 flavor to anything else and we'll eat it. This gluten free pumpkin bread will really hit the spot when your fall craving starts.
This delicious pumpkin bread has the perfect moist texture and just the right amount of spices. It is one of my favorite fall recipes. And while the pumpkin bread is great on its own, the 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 gluten-free pumpkin muffins, this awesome banana pumpkin bread or possibly my favorite pumpkin recipe of all time - pumpkin oatmeal cream pies.
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Ingredient Notes
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend in most of my recipes. You can use the flour blend of your choice, just make sure it includes xanthan gum.
- Sugar - This recipe uses white sugar. You could substitute coconut sugar if you prefer, but avoid brown sugar as it will add too much moisture when combined with the pumpkin puree.
- Pumpkin Pie Spice - You can't have pumpkin without the spice. If you're outside the US, it may be called mixed spice.
- Salt - A small amount of salt balances the sweet flavors of this dessert. Don't be tempted to skip it.
- Baking Powder & Baking Soda - A combination of both leavening agents are used to create a light fluffy pumpkin bread.
- Eggs - This recipe calls for two large eggs. I have not tried it with any egg replacements. If you do, you might try flax eggs.
- Oil - I use light olive oil for my baking. Any light flavored oil, like vegetable oil, will work in this recipe. You could also substitute with melted coconut oil
- Vanilla - Vanilla extract enhances the flavors of the loaf cake.
- 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 filling. You can use store-bought pumpkin puree or make your own. If you're using homemade pumpkin puree, drain off the extra moisture before adding it to the recipe.
See the recipe card below for the full ingredient list with measurements.
Substitutions & Variations
- 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 dairy-free chocolate chips or white chocolate chips to the batter.
- Instead of cream cheese frosting, cover with pepitas.
- Make it vegan: Replace eggs with flax eggs.
How to Make Gluten Free Pumpkin Bread
This easy pumpkin bread recipe doesn't even require a mixer. It's a great treat to make with kids!
STEP 1: Combine gluten free flour, sugar, pumpkin pie spice, salt, baking powder and baking soda in a large mixing bowl. Whisk together until well mixed.
STEP 2: Whisk the eggs in a separate bowl until they are frothy, like soap bubbles.
STEP 4: Pour the wet ingredients into the dry ingredients and fold together with a spatula.
STEP 5: Pour the batter into a lined loaf pan and bake.
Expert Tip
To check if your gluten-free pumpkin loaf is done, gently poke the top center of the loaf. If the top springs back, it is ready. If it leaves a finger indentation, continue baking and check again after 2-3 minutes.
Storage
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.
This bread will also freeze well without the frosting. Wait until it has cooled to room temperature. Wrap the loaf in plastic wrap or aluminum foil and place it inside a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
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 pumpkin bread 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.
More gluten free quick breads to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Pumpkin Bread
Ingredients
For the pumpkin bread
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 1 Cup Sugar
- 2 teaspoon Baking Powder
- 1 ½ teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- 2 Eggs
- 1 Cup Pumpkin Puree not pie filling
- 6 Tablespoons Non Dairy Milk
- 6 Tablespoons Olive Oil
- 1 teaspoon Vanilla
For the cream cheese frosting
- 1 Cup Powdered Sugar sifted
- 2 ounce Vegan Cream Cheese
- 3 Tablespoon Vegan Butter
- ½ teaspoon Vanilla
Instructions
- 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.
Notes
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.
Linda says
This looks so good. I can’t wait to try it!