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    Home » Recipes » Quick Bread

    The Ultimate Gluten Free Dairy Free Pumpkin Bread

    Published: Aug 8, 2019 · Modified: Sep 26, 2022 by Christine · This post may contain affiliate links · 12 Comments

    Jump to Recipe Jump to Video Print Recipe

    If you’ve been looking for a simple Gluten Free Dairy Free Pumpkin Bread recipe that’s easy to make and tastes amazing, this is it! It’s moist, tender and has the perfect crumb texture.

    There is something about the Fall season that brings out the baker in us. A random Tuesday or Thursday night might have these almond flour oatmeal cookies or this delicious beer bread baking in the oven, as if tempting us to save room for an after dinner treat.

    Maybe it’s the cooler weather or maybe it’s the thought of fresh baked breads, dinner rolls and pumpkin muffins that are just undeniably Fall. Add in the smell of pumpkin and you have a delightful treat not just for your nose, but for your taste buds too.

    overhead shot of pumpkin bread slices

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Table of contents

    • ⭐What makes this gluten free dairy free pumpkin bread so good?
    • 💭Quick bread pro-tips
    • 🧾Ingredients & substitutions
    • 🥄Mixing
    • Rest time
    • ⏲️Baking
    • FAQ's
    • 📋Recipe

    ⭐What makes this gluten free dairy free pumpkin bread so good?

    This tender gluten free pumpkin bread recipe is one of the best ways to celebrate the Fall season. It’s incredibly moist, not loaded with fat and contains no oil. Make it even healthier by swapping out the eggs with egg beaters or use a substitute all together. But one look at the ingredients and you’ll see that nothing in it is particularly hard to find. That might be why it’s the BEST GF pumpkin bread! Nothing too complicated. Just simple, tender gluten free, dairy free pumpkin bread. As it should be.

    gluten free pumpkin bread sliced in a stack.

    💭Quick bread pro-tips

    While this bread is called a 'quick' bread, it's kind of deceiving because it may mix quickly, but the bake time is not exactly quick. You'll have that amazing aroma of baking bread tempting you for about an hour! For the absolute best tasting bread, follow these tips:

    Use room temperature ingredients

    This recipe isn't any different than these zucchini muffins or even this spice cake - no matter the method of preparation, the ingredients need to be at room temperature. The only exception to this rule would be in cases like these biscuits, where you'd cut in cold butter. But other than that, milk, spices, even flours and starches should all be at room temperature.

    Measure your ingredients by weight

    You'll notice in my recipes, cue this chia seed bread, flaxseed bread and even these millet cookies, I offer the weight measurement first and then give the cups. Weight is hands down the most accurate way of measuring flours and starches and is the measurement to use. Cups is just there to give you a visual of what it might be close to. Use something like this digital scale, and set it to grams. And I promise, the more you measure this way, the more you'll love it - just pour the flour to measure - super easy.

    Use pumpkin puree

    Canned pumpkin comes in a couple different varieties. You can actually find pumpkin pie filling (meaning it's already seasoned and ready to be poured into a pie crust) or pumpkin puree. This recipe uses the pumpkin puree so make sure to grab the right can!

    Make homemade buttermilk

    To make this recipe dairy free, and to avoid spending money on a container of buttermilk you may not go through before it spoils, just make homemade buttermilk.

    Simply pour close to ¼ cup of dairy free milk (I used almond milk) into a measuring cup. I say close to ¼ cup because you'll need to leave some room to add two teaspoons of white vinegar to the cup. This is what makes the buttermilk. Set this mixture aside for at least 5 minutes, then use as directed in the recipe.

    🧾Ingredients & substitutions

    labeled ingredients on a countertop

    These ingredients are simple - you might even have it all on hand right now. I'll offer the ingredients I used and then the substitutes if you need to make any...

    • Gluten free flour mix - I used my own gluten free flour mix in this recipe, which is a nicely balanced mix that produces a loaf that bakes up beautifully. The other flour mix that I use is King Arthur Measure for Measure but it doesn't seem to work as well in this bread - it's a bit too dense so I wouldn't recommend another flour mix, the bread is just not as tender and light.
    • Baking powder - I used Clabber Girl brand in this recipe because it's gluten free - not all baking powder is, so always check labels. As an alternative to baking powder, you can use a teaspoon of xanthan gum.
    • Pumpkin pie spice - I make my own pumpkin pie spice using The Pioneer Woman's recipe. You could also purchase it here.
    • Vegan butter - Earth Balance is budget friendly and works very well in gluten free baking. You could also use regular butter or even Country Crock sticks.
    • Brown sugar - I use light brown sugar, but dark brown sugar would work well too. If you'd like a sugar alternative, try Swerve. Grab it at Thrive Market, it works the best in this recipe.
    • Eggs - You have a couple options when it comes to an alternative to eggs, you can use something like a chia egg or use an egg replacer. I would recommend the egg replacer as the chia egg gives a bit of a denser consistency to the baked loaf. Find egg replacer at Thrive Market.
    • Pumpkin puree - I used canned pumpkin puree. Another option would be to cook a pumpkin and use the puree. Either way works great - just make sure it's not flavored with any seasoning or spices. Just the puree.
    • Buttermilk - I used homemade buttermilk here. It's simple to make with your favorite dairy free milk and a bit of white vinegar.
    • Vanilla extract - This brand is Simply Organic and it's the pure vanilla extract - no imitation! You could go with another brand of vanilla extract though, the pumpkin flavor is so strong that vanilla plays second fiddle. This is the cheapest price I've found for this vanilla - check it out here!
    • Pecans - I used pecan halves because that's what I had on hand. Then just chopped them lightly. Walnuts would be equally delicious; the pecans just add a little something different.

    🥄Mixing

    up close steps to making pumpkin bread

    The first step to preparing this beautiful batter is to use a whisk to mix the dry ingredients (image 1 above). Then use a stand mixer (I recommend this one - they're pricey but absolutely worth it) and cream the butter and brown sugar (step 2 above). You'll beat in each egg (step 3), mixing well after each addition. Then add the pumpkin, buttermilk and vanilla (step 4) and mix again.

    Add the dry mixture all at once (step 5) and mix until the batter is fully combined. Then fold in the pecans (step 6).

    Rest time

    After the pecans have been folded in - set the batter aside to rest for 30 minutes. This time is important to give the starches time to fully hydrate, which will result in a fluffier textured bread.

    ⏲️Baking

    gluten free pumpkin bread batter in a baking pan.

    This batter is nice and thick and smells delicious. Use a large spoon (this one has the best handle in the world... anyone who's used utensils with thin grips knows what I'm talking about!) and scoop the batter into an 8” x 4.5” baking pan (with the dimpled edges like these). Make sure to smooth the top otherwise it will bake with all those little peaks and valleys.

    Th baking time will vary between 50 - 60 minutes. Stat checking the bread with a toothpick at 50 minutes. Once it comes out clean, it's done.

    gluten free pumpkin bread stacked high.

    FAQ's

    How should I store this pumpkin bread?

    One of the wonderful things about this bread is how you can make it on a Tuesday and then still enjoy it on Friday! The trick is to wrap it well. If you plan on storing it for longer than a day or so, keep it in the refrigerator. Any longer than a few days and it’s best to freeze it.

    Can I substitute the eggs?

    You can! In fact I wrote a whole guide on it - find all about substituting eggs plus flours, gums and dairy.

    Why do I need to let the batter rest?

    The rest time gives the starches time to hydrate. Think of it as a time that the batter finishes prepping for baking.

    Can I use a different flour mix?

    You could, but I would not recommend it. The recipe has not been tested with other mixes. Others have a tendency to make the batter too thick.

    Gluten free dairy free pumpkin bread has a special place in my baking, it’s seriously tasty and perfectly spiced. Enjoy this super easy recipe!

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    📋Recipe

    gluten free pumpkin bread thick slices on a counter.

    The Best Ever Gluten Free Pumpkin Bread

    Delicious gluten free pumpkin bread that's perfectly spiced and stays moist for days!
    4.78 from 9 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Rest time: 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 10 slices
    Calories: 255kcal
    Author: Christine

    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 buttermilk made with almond milk
    • 2 teaspoons pure vanilla extract
    • ½ cup chopped pecans

    Instructions

    • In a medium bowl, measure the gluten free flour mix, pumpkin pie spice, baking powder, baking soda and salt. Lightly mix it together with a whisk. Set aside.
    • In the bowl of a stand mixer, add the butter and brown sugar and beat well, about 1 minute.
    • Add the eggs, one at a time, beating for 30 seconds after each addition.
    • In with the sugar mixture, add the pumpkin, buttermilk and vanilla. Beat for 2 minutes on medium, until the mixture is combined.
    • All at once, add the flour mixture to the pumpkin batter. Mix the flour mixture in until combined, about 1 minute.
    • Using a rubber spatula, fold in the pecans.
    • Set batter aside to rest for 30 minutes.
    • Preheat oven to 350 F. Spray an 8” x 4.5” loaf pan evenly with cooking spray.
    • Scrape the batter into the prepared pan. Smooth out the top slightly.
    • Bake in the preheated over until a toothpick inserted in the center comes out clean. Start checking it at about 50 minutes in. The gluten free pumpkin bread could take up to 1 hour and 15 minutes, so extra time is not uncommon.
    • Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

    Video

    Notes

    • Make sure all ingredients are at room temperature.
    • Measure by weight where weight is given.
    • The gluten free flour mix is here.
    • Use a stand mixer for the easiest way to mix the batter.
    • Let batter rest for 30 minutes before baking.
    • The nuts can be omitted or substituted with walnuts.

    Nutrition

    Calories: 255kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 234mg | Potassium: 187mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4088IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    If you enjoyed this recipe, check out these other gluten free breads:

    • Gluten Free Biscuits
    • Soft Gluten Free Breadsticks
    • Gluten Free Garlic Bread with Cheese
    • Gluten Free Artisan Bread

    And here are some helpful gluten free baking tips:

    • Guide to Gluten Free Flour Substitutes
    • Gluten Free Starches: Cornstarch, Arrowroot, Tapioca and Potato
    • Alternatives to Xanthan Gum in Gluten Free Baking

    Reader Interactions

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    Comments

    1. Betty wodarski

      August 08, 2019 at 12:20 pm

      They always look good but I have a dairy allergy also
      So can’t do it

      Reply
      • Christine

        August 08, 2019 at 5:12 pm

        Hi Betty,

        I understand - here's another option for dairy free, not pumpkin bread, but these French bread loaves are amazing.

        https://zestforbaking.com/golden-gluten-free-french-bread-dairy-free

        Hope that helps!

        Christine

        Reply
        • Julie

          August 08, 2019 at 9:09 pm

          Dairy free question: does coconut milk clabber like regular milk? If so, could substitute for buttermilk! Just add a little vinegar to the coconut milk and let it stand for about 5 min. A good sub for butter is butter flavored coconut oil!

          Reply
          • Christine

            August 09, 2019 at 8:05 am

            Hi Julie,

            That is definitely a possibility!

            Thanks so much!

            Christine

            Reply
    2. Linda Tanzini

      August 08, 2019 at 2:25 pm

      Christine, din't see any mention of xanthan in this recipe. Is it not necessary? I really enjoy your recipes and don't want to try things unless I'm sure about ingrediants, thanks!

      Reply
      • Christine

        August 08, 2019 at 5:09 pm

        Hi Linda, thanks so much!

        Right - no xanthan gum needed.

        Thanks for asking.

        Christine

        Reply
    3. Jane

      November 17, 2019 at 9:26 pm

      5 stars
      Made this for my newly diagnosed celiac son in law. It came out absolutely perfect and delicious. Excellent recipe, thank you for sharing.

      Reply
      • Christine

        November 20, 2019 at 11:22 pm

        Thanks Jane, glad it was a hit!

        ~Christine

        Reply
    4. Laura

      December 15, 2019 at 4:38 pm

      My bread turned out soggy and spongy. What did I do wrong?

      Reply
      • Christine

        December 16, 2019 at 3:44 pm

        Hi Laura,

        Oh I'm sorry to hear that.

        So let's start with the ingredients and then we can go from there... did you use my gluten free flour blend and did you make any substitutions?

        Sometimes with different ingredients, the results can be completely different.

        Let me know.

        Christine

        Reply
    5. Heather L Vance

      November 19, 2020 at 5:54 pm

      5 stars
      Amazing recipe!
      Made a few adjustments , I'm gf and vegan.
      I made some subs
      gf vitacost blend flour
      Bob's red mill egg replacer for the eggs.
      Made a vegan buttermilk= coconut milk and acv
      1/2 c. Apple sauce instead of butter
      Only use 1/2 light brown sugar
      Added 1/3 cup enjoy life mini chocolate chips
      Cooked for only 50 mins & left sit in oven for 20 mins
      Absolute the BEST

      Reply
      • Christine

        November 19, 2020 at 10:41 pm

        Hi Heather,

        Sounds so yummy! Glad you enjoyed it 🙂

        ~Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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