There’s nothing quite like the smell of freshly baked pumpkin bread filling your kitchen, especially when the weather turns chilly. This gluten-free pumpkin bread is soft, moist, and full of warm pumpkin spice flavor, with a tender crumb that rivals traditional pumpkin bread.
Made with pumpkin puree, brown sugar, and a carefully balanced gluten-free flour blend, this easy recipe is also completely dairy-free. A simple 30-minute batter rest helps give the bread its deliciously tender texture, and chopped pecans add a little crunch if you like.
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Enjoy a thick slice with your morning coffee, pack it for an afternoon snack, or serve it as a cozy fall treat. It’s the kind of recipe you’ll want to make long after pumpkin season ends.
Why You’ll Love This Recipe
There’s plenty to love about this gluten-free pumpkin bread:
- Moist and tender from pumpkin puree and brown sugar
- Completely gluten- and dairy-free
- Made with vegan butter instead of added oil
- Easy to make ahead, store, or freeze
- Simple to customize with or without pecans
For another cozy pumpkin breakfast, try our Easy Gluten-Free Pumpkin Waffles (Dairy-Free).
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And if pumpkin baking is already on your mind, these World’s Best Pumpkin Snickerdoodle Cookies are another reader favorite to try next.
Ingredients & Substitutions
Gluten-free baking can be sensitive to substitutions, so your ingredient choices matter. Here’s what you need to know before making this gluten-free pumpkin bread.
- Gluten-Free Flour Mix: Provides structure.
- Pumpkin Pie Spice & Salt: Pumpkin pie spice provides the warm fall flavor, while salt balances the sweetness. A similar homemade spice blend also works.
- Baking Powder & Baking Soda: Help the loaf rise and keep the crumb from becoming dense. Make sure both are fresh.
- Vegan Butter & Brown Sugar: Vegan butter adds richness and moisture, while brown sugar keeps the crumb soft and adds deeper sweetness. Avoid replacing the butter with oil.
- Eggs: Provide structure and binding. For an egg-free option, see the vegan section below.
- Pumpkin Puree: Adds pumpkin flavor and moisture. Use plain canned pumpkin puree, not pumpkin pie filling.
- Dairy-Free Buttermilk & Vanilla: Almond milk buttermilk helps create a tender crumb, while vanilla rounds out the pumpkin-spice flavor.
- Chopped Pecans: Add crunch but are completely optional for a nut-free loaf.
Dairy-Free Buttermilk & Vanilla: To make ¼ cup of dairy-free buttermilk, add ¾ teaspoon of apple cider vinegar or lemon juice to a measuring cup, then add plain, unsweetened almond milk to reach ¼ cup total. Stir and let stand for 5–10 minutes before adding it to the batter. Vanilla rounds out the warm pumpkin-spice flavor.
If you have extra pumpkin puree after baking, use it in these Easy Gluten-Free Pumpkin Donuts with Cinnamon Sugar.
Which Gluten-Free Flour Blend Works Best?
The flour blend you use can make or break your gluten-free pumpkin bread. For the most reliable results, stick with our recommended gluten-free flour blend because this recipe was developed using that specific combination of flours and starches.
Not all gluten-free flour blends are interchangeable. Some contain xanthan gum or other binders, while others absorb more liquid. These differences can affect how the bread rises, how moist it stays, and whether the finished crumb is light or dense.
Avoid substituting almond flour, coconut flour, or another single flour on a 1:1 basis. If you experiment with a different gluten-free blend, expect some variation in texture and baking results.
RECIPE CARD: Moist Gluten-Free Pumpkin Bread (PRINTABLE)
Ingredients
- 260 grams gluten-free flour mix, about 2 cups
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons vegan butter, softened
- 210 grams brown sugar, about 1 cup
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup dairy-free buttermilk (¾ teaspoon apple cider vinegar or lemon juice, plus enough unsweetened almond milk to make ¼ cup total)
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour mix, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Beat the Butter and Brown Sugar: Add the softened vegan butter and brown sugar to the bowl of a stand mixer. Beat well for about 1 minute.
- Add Eggs: Add the eggs one at a time, beating for 30 seconds after each addition.
- Add the Pumpkin, Buttermilk, and Vanilla: Add the pumpkin puree, dairy-free buttermilk, and vanilla to the sugar mixture. Beat on medium speed for 2 minutes, or until combined.
- Add the Dry Ingredients: Add the flour mixture to the pumpkin batter. Mix until combined, about 1 minute.
- Fold in the Pecans: Using a rubber spatula, gently fold the chopped pecans into the batter.
- Rest the Batter: Set the batter aside and let it rest for 30 minutes before baking.
- Prepare the Oven and Pan: Preheat the oven to 350°F. Spray an 8 x 4.5-inch loaf pan evenly with cooking spray.
- Fill the Loaf Pan: Scrape the rested batter into the prepared loaf pan and smooth the top slightly.
- Bake: Bake until a toothpick inserted into the center comes out clean. Start checking at about 50 minutes. The loaf may take up to 1 hour and 15 minutes, so additional baking time is normal.
- Cool: Let the bread cool in the pan for 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
- Insert a toothpick into the center of the loaf. It should come out clean.
- Start checking at around 50 minutes rather than relying on baking time alone.
- The loaf may need up to 1 hour and 15 minutes to bake completely.
- Room Temperature: Store tightly wrapped for up to 3 days.
- Refrigerator: Refrigerate for longer storage.
- Freezer: Freeze the whole loaf or individual slices in an airtight container or freezer bag.
Nutrition
How To Make Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread comes together in just a few simple stages. Follow the mixing times closely, and use the visual cues to know when your loaf is perfectly baked.
Essential kitchen tools: Large mixing bowl, whisk, stand mixer or electric hand mixer, rubber spatula, 8 x 4.5-inch loaf pan, wire cooling rack, and toothpick or cake tester.
Step 1: Combine The Dry Ingredients
In a large bowl, whisk together the gluten-free flour blend, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 2: Mix The Wet Ingredients
Beat the softened vegan butter and brown sugar for about 1 minute. Add the eggs one at a time, beating for 30 seconds after each addition.
Add the pumpkin puree, dairy-free buttermilk, and vanilla. Mix on medium speed for about 2 minutes, until smooth.
Step 3: Combine And Rest The Batter
Add the dry ingredients to the pumpkin mixture and mix for about 1 minute, just until combined. Avoid overmixing. Gently fold in the chopped pecans, if using.
Let the batter rest for 30 minutes. This gives the gluten-free flour time to absorb moisture, helping create a softer, more tender loaf.
While the batter rests, preheat the oven to 350°F and grease an 8 x 4.5-inch loaf pan.
Step 4: Fill The Pan And Bake
Transfer the rested batter to the prepared loaf pan, spreading it evenly and smoothing the top.
Bake at 350°F for 50 to 75 minutes, beginning to check for doneness around 50 minutes. Insert a toothpick into the center. The bread is ready when it comes out clean, without wet batter attached.
Baking tip: Oven temperatures vary, so don’t rely on the clock alone. A longer baking time is normal for this moist pumpkin bread.
Step 5: Cool Before Slicing
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing to help the crumb set and prevent the bread from crumbling.
How To Make Gluten-Free Vegan Pumpkin Bread
The standard recipe contains two eggs, but the dairy substitutes already make the loaf dairy-free. To make this a gluten-free, vegan pumpkin bread, replace the eggs and keep the rest of the recipe the same.
Using a commercial egg replacer is recommended for best results. Prepare enough to replace two eggs according to the package directions, then add it where the eggs would normally go.
You can also use a chia egg, though the finished texture will differ from the original. Keep the vegan butter and almond milk buttermilk as specified in the original recipe. Check individual product labels if you need every ingredient to be vegan.
Testing Note: When I tested a chia egg in this pumpkin bread, it produced a denser loaf. For that reason, I prefer a commercial egg replacer when making the recipe without eggs.
What Makes This Pumpkin Bread So Moist?
The secret to this tender pumpkin bread is a combination of moisture-rich ingredients and a little patience. Pumpkin puree, brown sugar, vegan butter, and dairy-free buttermilk work together to create a soft, flavorful loaf.
The 30-minute batter rest is especially important for gluten-free baking. Unlike traditional wheat flour, gluten-free flours and starches can take additional time to absorb liquid. Resting the batter helps hydrate the flour before baking, encouraging a more even, tender crumb.
Don’t forget the final two steps: baking the center completely and letting the loaf cool before slicing. Cutting into warm gluten-free bread too soon can leave the crumb gummy or prone to crumbling.
Love an extra-soft pumpkin treat? These Super Soft Gluten-Free, Dairy-Free Pumpkin Cookies incorporate pumpkin in a completely new way.
Variations & Add-Ins
After mastering the basic gluten-free pumpkin bread, you can easily customize the loaf to match your preferences. The original pecan version works beautifully, but you have a few other simple options.
- Pecan Pumpkin Bread: Keep the chopped pecans in the recipe for a little crunch in every slice.
- Walnut Pumpkin Bread: Swap the pecans for chopped walnuts for a slightly different nutty flavor.
- Nut-Free Pumpkin Bread: Leave out the pecans. No other changes are needed.
- Chocolate Chip Pumpkin Bread: Try folding chocolate chips into the batter for a sweeter variation. Since this version hasn’t been tested with a specific amount, start conservatively rather than overcrowding the batter.
- Cinnamon-Sugar Topping: For extra sweetness and spice, experiment with a light cinnamon-sugar topping before baking.
Want to switch from pumpkin while keeping that soft quick-bread texture? Try this Moist Gluten-Free Coconut Bread with Coconut Glaze next.
Troubleshooting Tips
Even a reliable gluten-free pumpkin bread recipe can yield different results if you change the measurements, flour, substitutions, or baking conditions. If something looks off, start here.
- Gummy in the Middle: The loaf may be underbaked, sliced while still warm, or made with inaccurate measurements. A different gluten-free flour blend can also change hydration. Let the loaf bake completely and cool before slicing.
- Too Dense: Check your flour blend and measurements first. Egg replacements and other substitutions can change the crumb, while old baking powder or baking soda can affect the rise.
- Sank in the Middle: An underbaked center can collapse as it cools. Changes to the flour blend or other structural ingredients may also affect how well the loaf sets.
- Dry or Crumbly: Overbaking or using too much flour can leave the bread dry. Measuring flour by weight helps, while changing flour blends may also affect moisture absorption.
- Outside is Done But the Middle is Wet: A thick quick bread can brown before its center finishes baking. Continue baking until the center passes the toothpick test. If the top is browning too quickly, loosely tent it with foil.
- Didn’t Rise Properly: Make sure your baking powder and baking soda are fresh and measured precisely. Ingredient substitutions and a different pan size can also affect the rise.
Still having trouble with homemade bread? Our guide to Why Did My Bread Fail? 6 Common Mistakes & Easy Fixes for Bakers covers more common baking problems and how to solve them.
How To Store & Freeze Gluten-Free Pumpkin Bread
Once your gluten-free pumpkin bread has cooled completely, store it properly to keep the crumb from drying out.
- Room Temperature: Wrap the cooled loaf tightly and store it at room temperature for up to 3 days. Keep it covered between servings.
- Refrigerator: For longer storage, refrigerate the loaf or individual slices tightly wrapped to limit moisture loss.
- Freezer: Freeze the bread whole or as individual slices. Wrap it tightly first, then place it in a freezer-safe bag or airtight container. Freezing individual slices makes it easy to remove only what you need. Thaw the bread at room temperature before serving.
Baking Questions Answered
Here are a few questions readers often have about making gluten-free pumpkin bread. Don’t see yours? Ask in the comments below.
Can I Use Fresh Pumpkin Instead Of Canned Pumpkin?
Using canned pumpkin puree guarantees consistent texture and moisture in the recipe. Fresh homemade pumpkin puree often contains more water, which can alter the batter and the final loaf unless it is as thick as canned puree.
Can I Make This Pumpkin Bread Without A Stand Mixer?
A stand mixer makes the process easier, but you can use a hand mixer instead. Follow the same mixing times, and avoid mixing the batter after adding the dry ingredients unless necessary.
Can I Double This Recipe?
You can prepare a double batch, but divide the batter between two 8 x 4.5-inch loaf pans rather than baking it as one oversized loaf. Still check each loaf individually for doneness.
Can I Make This Recipe Into Muffins?
Because this recipe was developed and tested only as a loaf, baking time and yield for muffins are unknown. For more predictable results, use a recipe specifically developed for gluten-free pumpkin muffins rather than guessing at the conversion.
Why Should The Ingredients Be At Room Temperature?
Room-temperature ingredients mix more evenly, especially the softened vegan butter and eggs. Let chilled ingredients sit out before you start making the batter.
More Gluten-Free Fall Baking Recipes
If this pumpkin bread has you ready for more cozy fall baking, try these gluten-free pumpkin recipes next:
- 10 Minute Gluten-Free Pumpkin Pancakes Recipe: Quick pumpkin pancakes for breakfast.
- Spiced Gluten-Free Dairy-Free Pumpkin Muffins: Soft, spiced pumpkin muffins without dairy.
- Gluten-Free Pumpkin Yeast Bread {Dairy-Free Option}: A yeast-raised alternative to pumpkin quick bread.
- Gluten-Free Pumpkin Bagels with Maple Walnut Cream Cheese: Pumpkin bagels served with maple walnut cream cheese.
Whether you’re craving a quick breakfast or a cozy afternoon treat, these recipes offer plenty of delicious ways to keep the pumpkin baking going all season long.
Did You Make This Gluten-Free Pumpkin Bread?
Let us know how your loaf turned out in the comments. We’d especially love to hear which flour blend or add-ins you used. If you ran into a baking problem, leave your question below so we can help troubleshoot it.
