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    Home » Recipes » Gluten Free Quick Breads

    Gluten Free Pumpkin Bread

    Published: Oct 1, 2024 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    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.

    Gluten free pumpkin bread sliced.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations
    • Instructions
    • Baking Tip
    • Tips & Substitution Suggestions
    • Serving Suggestions
    • Storage
    • More Gluten Free Pumpkin Recipes
    • Gluten Free Pumpkin Bread

    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

    Ingredients for gluten free pumpkin bread are portioned and labeled.
    • 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.

    Flour is mixed for pumpkin bread in a bowl.
    1. Make dry mix: Grease a loaf pan. Whisk together the oat flour, almond flour, baking powder, baking soda, salt, and ground spices.
    Pumpkin puree in a bowl.
    1. Make wet mix: Combine the oil, sugars, eggs, and pumpkin.
    Pumpkin batter in a loaf pan.
    1. Combine: Stir together the flour mix and the pumpkin mix and pour into the pan.
    Baked pumpkin bread cools in the pan.
    1. 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.
    Cream cheese on pumpkin bread.

    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.
    Slice of pumpkin bread on a plate.

    More Gluten Free Pumpkin Recipes

    • A gluten free pumpkin banana bread loaf cut in slices.
      Gluten Free Pumpkin Banana Bread
    • Gluten-free pumpkin muffins are shown on a white background.
      Gluten Free Pumpkin Muffins
    • A plate of gluten free pumpkin scones and a scone on a plate.
      Gluten Free Pumpkin Scones
    • A gluten free pumpkin bundt cake topped with maple glaze and pumpkin seeds.
      Gluten Free Pumpkin Bundt Cake

    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 ❤️

    Two halves of a slice of pumpkin bread on a plate.
    Prevent your screen from going dark

    Gluten Free Pumpkin Bread

    Nicole Spiridakis
    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.
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Resting time 20 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12
    Calories 233 kcal

    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.
     

    Nutrition

    Calories: 233kcalCarbohydrates: 24gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 47mgSodium: 213mgPotassium: 114mgFiber: 2gSugar: 14gVitamin A: 3245IUVitamin C: 1mgCalcium: 74mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten-Free Quick Breads

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      Gluten Free Rhubarb Banana Bread
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      Gluten Free Cinnamon Swirl Bread
    • A slice of gluten free cranberry walnut bread on a plate.
      Gluten Free Cranberry Walnut Bread
    • Two slices of banana bread are cut from the loaf.
      Oat Flour Banana Bread

    Comments

    1. Helen says

      October 22, 2022 at 9:47 am

      Wow! What research went into this! Lots of trial & error! Great outcome!

      Reply
    4.41 from 5 votes (5 ratings without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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