Name: Gluten Free Pumpkin Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cups gluten free flour mix; 2 tsp. pumpkin pie spice; 1½ tsp. baking powder; ½ tsp. baking soda; ½ tsp. salt; 4 Tbsp. butter (softened); 1 cup packed brown sugar; 2 large eggs; 1 cup canned pumpkin; ¼ cup buttermilk; 2 tsp. pure vanilla extract; ½ cup chopped pecans (optional, but a great addition)

Jump to Recipe Print Recipe

If you’ve been looking for a simple Gluten 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 cookies or this delicious gluten free pumpkin 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, rolls and 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.

What makes this gluten 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. 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 pumpkin bread. As it should be.

How long does gluten free pumpkin bread last?

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.

How to make the perfect gluten free pumpkin bread

Start with the ingredients

Again, a simple ingredients list. You might even have it all on hand right now. Pumpkin, gluten free flour mix (if you haven’t made a batch of this, it’s worth doing!), pumpkin pie spice, brown sugar and buttermilk. And a few more things like salt and baking powder thrown in and you have everything you need for pumpkin bread.

Mix it up

Use a whisk to make sure the dry ingredients are incorporated. And a stand mixer makes creaming the butter and brown sugar super easy.

Portion the batter into the 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. Make sure to smooth the top otherwise it will bake with all those little peaks and valleys.

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

Gluten Free Pumpkin Bread

Delicious gluten free pumpkin bread that's perfectly spiced and stays moist for days!

4.75 from 8 votes

Print Pin Rate

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Keyword: gluten free baking, gluten free pumpkin recipes, gluten free quick bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: slices

Calories: 275kcal

Author: Christine

Ingredients

2 cups gluten free flour mix
2 tsp. pumpkin pie spice
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
4 Tbsp. butter softened
1 cup packed brown sugar
2 large eggs
1 cup canned pumpkin
¼ cup buttermilk
2 tsp. pure vanilla extract
½ cup chopped pecans optional, but a great addition

Instructions

Preheat your oven to 350°Spray an 8” x 4.5” loaf pan evenly with cooking spray. Set aside.
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. Stop the machine and 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 until the mixture is combined.
The mixture will look like orange batter. (And smell divine!)
All at once, add the flour mixture to the orange batter. Mix the flour mixture in until combined, about 1 minute.
Using a rubber spatula, fold in the pecans, if using.
Using the same rubber spatula, 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.

Notes

Make sure all ingredients are at room temperature.
Use a stand mixer for the easiest way to mix the batter.
Nuts are totally optional, but delicious!

Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

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

And here are some helpful gluten free baking tips:

Comments

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

- 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
  
  - 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!
    
    - Christine
      
      August 09, 2019 at 8:05 am
      
      Hi Julie,
      
      That is definitely a possibility!
      
      Thanks so much!
      
      Christine
      
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!

- Christine
  
  August 08, 2019 at 5:09 pm
  
  Hi Linda, thanks so much!
  
  Right - no xanthan gum needed.
  
  Thanks for asking.
  
  Christine
  
Jane

November 17, 2019 at 9:26 pm

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

- Christine
  
  November 20, 2019 at 11:22 pm
  
  Thanks Jane, glad it was a hit!
  
  ~Christine
  
Laura

December 15, 2019 at 4:38 pm

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

- 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
  
Heather L Vance

November 19, 2020 at 5:54 pm

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

- Christine
  
  November 19, 2020 at 10:41 pm
  
  Hi Heather,
  
  Sounds so yummy! Glad you enjoyed it 🙂
  
  ~Christine