Beautifully moist gluten free pumpkin bread also happens to be dairy-free and is the perfect way to welcome fall. A sweet and tender loaf that's packed with pumpkin and cozy spices.
This classic, simple pumpkin loaf is on heavy rotation in my kitchen come October. Easily made gluten free with oat and almond flour, I promise no one will be able to tell that this is a gluten free quick bread! It's soft and sweet, takes well to all sorts of additions like chocolate or nuts, and comes together in minutes. You'll be making this one throughout the fall months.
If you love pumpkin as much as I do, try my gluten free banana pumpkin bread or gluten free pumpkin muffins!
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Why You'll Love This Recipe
Simple ingredients star in this perfectly-spiced loaf. You can bake it in a standard-size loaf pan or make it in mini loaves (it also freezes really well). This is a gluten and dairy-free recipe so it's great for those with any sort of dietary needs, but even better, it's just so delicious. Some highlights:
- Easily gluten free
- Tender crumb
- Not too sweet
- You can taste the pumpkin!
- Loaded with gorgeous warming spices
Ingredient Notes
- Oat flour - Learn how to make oat flour or grab a package at the store. If you can't eat oats, try brown rice flour or sorghum flour.
- Almond flour - I like to use fine ground almond flour for a smoother crumb, rather than almond meal.
- Leavening - Baking powder and baking soda.
- Salt - I always use fine sea salt.
- Spices - A combination of ground spices including cinnamon, ginger, and nutmeg.
- Oil - You can use a neutral oil such as vegetable or avocado oil, or use a more robust oil such as olive oil.
- Granulated sugar
- Brown sugar - Light or dark brown sugar is fine.
- Eggs - I tested this recipe using large eggs, which I recommend.
- Pumpkin puree - Make sure to use pure pumpkin puree rather than pumpkin pie filling.
See the recipe card at the end of this post for the full ingredient amounts.
Variations
- Add chocolate - I always advocate adding chocolate whenever possible. Use semisweet chocolate chips or try milk chocolate chips or chopped chocolate of your choice.
- Fresh ginger - For a bit of gingery kick, add peeled and grated fresh ginger (1-2 tablespoons) to the batter.
- Nuts - In addition to or in place of the chocolate chip, try nuts for crunch. Chopped walnuts are always my first choice, and almonds or hazelnuts are also nice.
- Pumpkin seeds - Sprinkle ½ cup of pumpkin seeds on top of the batter before baking for a pretty garnish.
If you want a more cake-like pumpkin treat, make my gluten free pumpkin bars!
Instructions
Here's a look in photos at how you'll make this gluten free pumpkin bread. The full details are in the recipe card lower down.
- Make dry mix: Grease a loaf pan. Whisk together the oat flour, almond flour, baking powder, baking soda, salt, and ground spices.
- Make wet mix: Combine the oil, sugars, eggs, and pumpkin.
- Combine: Stir together the flour mix and the pumpkin mix and pour into the pan.
- Bake: Bake at 350℉ for about 1 hour.
Baking Tip
It's important to use pure pumpkin puree rather than pumpkin pie filling for the bread because the filling is already spiced. If you only have a can of filling in the pantry, you CAN use it, but if you do, make sure to omit the ground spices. Otherwise, your loaf will be overly flavorful!
Tips & Substitution Suggestions
- Rest the batter - Let the bread batter rest for about 20 minutes, or at least while the oven preheats. This will help the gluten free flours to hydrate, which will give you a much better, less gummy crumb after baking.
- Use gluten free flour - If needed, substitute the combination of oat and almond flour for 1 ¾ cups of gluten free all-purpose flour (my homemade gluten free flour blend is a nice choice).
- Almond flour substitute - Use another nut flour, teff flour, or at flour for the almond flour.
- Make it refined sugar-free - Easily make gluten free pumpkin bread using unrefined sugar. Swap the granulated sugar for coconut sugar and the brown sugar for maple syrup.
Serving Suggestions
- Add a swipe of cream cheese
- With salted or unsalted butter
- A little nut butter, such as almond, peanut, or cashew butter
- For more of a dessert option, add Nutella!
Storage
- Counter - Store any leftover pumpkin bread in an airtight container or sealable bag on the counter for up to three days.
- Fridge - Place the bread in its container or bag in the fridge and store it for up to 5 days.
- Freezer - Freeze the whole loaf wrapped in plastic and foil in the freezer for up to 3 months. Or, freeze slices in a freezer-safe sealable bag for up to 3 months. Thaw in the fridge before serving.
More Gluten Free Pumpkin Recipes
If you tried this Gluten Free Pumpkin Bread or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Pumpkin Bread
Ingredients
- 1 ¼ cups oat flour (170 grams)
- ½ cup almond flour (60 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup oil, such as vegetable or olive oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 cup pure pumpkin puree
Instructions
- Grease a standard loaf pan and line is with a parchment paper sling.
- In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and ground spices.
- In a large bowl, whisk the oil with the granulated sugar and brown sugar. Add the eggs one at a time and whisk well to combine. Whisk in the pumpkin. Gently add the flour mixture and stir to combine.
- Pour the batter into the prepared pan. Smooth the top. Preheat the oven to 350℉, letting the batter rest in the pan while the oven preheats.
- When the oven is ready, place the pan in the oven and cook for at least 60 minutes, checking after 55 minutes, until a tester inserted in the center comes out clean, the top is slightly firm when pressed, and the edges are starting to come away from the edge of the pan.
- Remove the loaf from the oven and place on a wire rack to cool. Cool for about 15-20 minutes in the pan, then turn out on the rack to cool completely before cutting.
- Bread will keep, well wrapped in the fridge, for up to 5 days.
Notes
- Rest the batter - Let the bread batter rest for about 20 minutes, or at least while the oven preheats. This will help the gluten free flours to hydrate, which will give you a much better, less gummy crumb after baking.
- Use gluten free flour - If needed, substitute the combination of oat and almond flour for 1 ¾ cups of gluten free all-purpose flour (my homemade gluten free flour blend is a nice choice).
- Almond flour substitute - Use another nut flour, teff flour, or at flour for the almond flour.
- Make it refined sugar-free - Easily make gluten free pumpkin bread using unrefined sugar. Swap the granulated sugar for coconut sugar and the brown sugar for maple syrup.
Helen says
Wow! What research went into this! Lots of trial & error! Great outcome!