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 recipes and you have a delightful treat not just for your nose, but for your taste buds too.
Jump to:
- ⭐Gluten-Free Pumpkin Bread Recipe at a Glance
- 🧾Ingredients & Substitutions in this Gluten-free Pumpkin Loaf
- 🥄Step by Step to Dairy-Free Pumpkin Bread
- ⏲️Baking this Flavorful Gluten-Free Pumpkin Bread
- How to Store this Healthy Pumpkin Bread
- 💭Pro-Tips for this Quick Bread
- FAQs about This Gluten-Free Dairy-Free Pumpkin Bread
- Recipe
⭐Gluten-Free Pumpkin Bread Recipe at a Glance
This classic pumpkin bread recipe is one of the best ways to celebrate pumpkin season and all things pumpkin! Serve it as an afternoon snack with a cup of coffee. It’s incredibly moist, not loaded with fat and contains no oil. Make it even healthier by swapping out the eggs with flax eggs or use another substitute. But one look at the simple 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 homemade pumpkin bread. As it should be.
🧾Ingredients & Substitutions in this Gluten-free Pumpkin Loaf
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 blend - I used this gluten free flour mix in this recipe, which is a nicely balanced mix that produces a loaf that bakes up beautifully. I would not recommend a single flour or starch like oat flour, almond flour or coconut flour as it does not produce the same results. Another gf flour mix like King Arthur Measure for Measure or Bob's Red Mill brand will result in a denser loaf as they contain xanthan gum, which is not needed in this easy pumpkin bread.
- Baking powder - I used Clabber Girl brand in this recipe because it's gluten free - not all baking powder is gluten free, so always check labels. There is no alternative to baking powder.
- Baking soda - There is no substitute for the baking soda.
- Pumpkin pie spice - I make my own pumpkin 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, coconut oil or even Country Crock sticks. The recipe has not been tested with canola oil, olive oil or vegetable oil.
- Brown sugar - I use light brown sugar, but dark brown sugar or coconut 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. White sugar has not been tested.
- Eggs - If you'd like to make a gluten free vegan pumpkin bread, use 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 use homemade pumpkin puree. Either way works great - just make sure it's not flavored with any seasoning or spices. Just the fresh pumpkin puree.
- Buttermilk - I used homemade buttermilk here. It's simple to make with a dairy free milk like almond milk or coconut 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.
Exact measurements and directions for making this quick bread recipe are in the recipe card below.
🥄Step by Step to Dairy-Free Pumpkin Bread
Step One: Use a whisk to mix the dry ingredients in a large mixing bowl.
Step Two: Use a stand mixer (I recommend this one - they're pricey but absolutely worth it) or a hand mixer, and cream the butter and brown sugar.
Step Three: Beat in the wet ingredients - add one egg at a time, mixing well after each addition.
Step Four: Add the pumpkin purée, buttermilk and vanilla and mix again.
Step Five: Add the dry mixture all at once and mix until the batter is fully combined.
Step Six: Fold in the pecans.
⏲️Baking this Flavorful Gluten-Free Pumpkin Bread
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” metal loaf pan (with the dimpled edges like these). Make sure to smooth the top otherwise it will bake with all those little peaks and valleys.
The baking time will vary between 50 - 60 minutes. Start checking the bread with a toothpick at 50 minutes. Once it comes out clean, it's done.
Allow the bread to cool on a wire rack until completely cool. This may take 1-2 hours.
How to Store this Healthy Pumpkin Bread
For the best results, wrap this loaf in plastic wrap once it's completely cooled. Store it in the wrap or in an airtight container like a plastic freezer bag for up to 3 days.
After 3 days, place the loaf in the freezer for longer storage.
💭Pro-Tips for this Quick Bread
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.
FAQs about This Gluten-Free Dairy-Free 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.
The eggs can be substituted to make vegan pumpkin bread! In fact I wrote a whole guide on it - find all about substituting eggs plus flours, gums and dairy.
The rest time gives the starches time to hydrate. Think of it as a time that the batter finishes prepping for baking.
I would not recommend other flour mixes. Other flour mixes have a tendency to make the batter too thick and dense.
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Recipe
The Best Ever Gluten Free Dairy Free Pumpkin Bread
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 large 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
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:
Betty wodarski
They always look good but I have a dairy allergy also
So can’t do it
Christine
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
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
Hi Julie,
That is definitely a possibility!
Thanks so much!
Christine
Linda Tanzini
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
Hi Linda, thanks so much!
Right - no xanthan gum needed.
Thanks for asking.
Christine
Jane
Made this for my newly diagnosed celiac son in law. It came out absolutely perfect and delicious. Excellent recipe, thank you for sharing.
Christine
Thanks Jane, glad it was a hit!
~Christine
Laura
My bread turned out soggy and spongy. What did I do wrong?
Christine
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
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
Hi Heather,
Sounds so yummy! Glad you enjoyed it 🙂
~Christine