This Gluten Free Pumpkin Bread will amaze you whether or not you can eat gluten. It tastes just like the real deal. It’s so delicious!
RecipeBoy Brooks first published this recipe back in 2011 when he made gluten free pumpkin bread for his grandma. She had always loved pumpkin bread, but in her later years she developed celiac disease and could no longer indulge. Brooks asked if we could develop a pumpkin bread recipe for grandma so she wouldn’t feel left out. We did, and we loved this gluten free version so much that we never made any regular pumpkin bread when grandma was around. I know that grandma would have loved Brooks’ pumpkin cheesecake bread too.
What ingredients do you need to make gluten free pumpkin bread?
- Cup4Cup gluten free flour blend
- baking soda, baking powder and salt
- ground cinnamon, nutmeg, cloves and allspice
- white sugar
- canola or vegetable oil
- canned, unsweetened pumpkin purée
How to make Gluten Free Pumpkin Bread:
The complete, printable recipe is at the end of this post.
Preheat the oven to 350°F. Spray an 8×5-inch loaf pan with nonstick spray.
In a medium bowl, whisk together all of the dry ingredients (flour through baking powder). In a separate bowl, whisk together sugar, eggs and oil. Pour the wet ingredients into the dry ingredients and whisk them together until combined. Add the pumpkin and water and whisk the ingredients again until all is combined and smooth.
Pour the batter into the prepared pan and bake for 65 to 75 minutes, watching closely and testing with a toothpick inserted into the center to make sure it comes out clean before taking it out of the oven.
Touching the bread in the center with your fingers (and making sure it doesn’t feel soft or raw) will also help you to know when it’s done.
What brand of gluten free flour is the best?
Since grandma had celiac disease for many years before she died, we had the chance to try many, many gluten free flours and blends in our baking of cookies, pies, breads and cakes. Cup4Cup is the brand that we liked the most (hands-down!) You can find it at Whole Foods, some markets, and on Amazon too. You just use it as a replacement for any other kind of flour in your baked goods, and I’ve found that it turns out pretty darn close to the real thing. No need to supplement with anything else.
This recipe turns out a perfect loaf of pumpkin bread! Even though it is gluten-free, it tastes EXACTLY like regular pumpkin bread. I think you’ll find that it will disappear quickly at your house! This would be a fun gift to give someone you know who cannot have gluten. It’s always so difficult to find gluten free goodies that actually taste good, but this one is a winner. Enjoy!
The Best Bread Recipes:
- Sour Cream Banana Bread
- Nutella Cheesecake Pumpkin Bread
- Fresh Apple Bread
- Gluten Free Banana Bread
- Brownie Banana Bread
Gluten Free Pumpkin Bread
- 1½ cups Cup4Cup gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1½ cups granulated white sugar
- 2 large eggs
- ½ cup canola or vegetable oil
- 1 cup unsweetened pumpkin puree
- ⅓ cup water
- Preheat the oven to 350°F. Spray an 8x5-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together all of the dry ingredients (flour through baking powder). In a separate bowl, whisk together sugar, eggs and oil. Pour the wet ingredients into the dry ingredients and whisk them together until combined. Add the pumpkin and water and whisk the ingredients again until all is combined and smooth.
- Pour the batter into the prepared pan and bake for 65 to 75 minutes, watching closely and testing with a toothpick inserted into the center to make sure it comes out clean before taking it out of the oven. Touching the bread in the center and making sure it doesn't feel soft or raw- will also help you to know when it's done.
Friday 7th of October 2022
I’ve been making this recipe for many many years. It’s everyone’s favourite. I went to make it for my Aunt and was surprised that the recipe has been changed. Your now using a flour mix instead of the brown and white rice, tapioca flour etc… Today I tried your current recipe and I have to say, the original one was perfect (for my liking). I never wrote it down, just had it in my Pinterest folder. Is there any way of getting the original recipe? I’ve made many of your recipes and enjoy them all. Your very talented.
Wednesday 12th of October 2022
SO sorry about that. We changed it since that's the flour blend we use for GF recipes now. If you have all of the other flours on hand, you can do it that way! Here are the ingredients from the original recipe: 1/3 cup + 1 tablespoon brown rice flour 1/3 cup + 1 tablespoon white rice flour 1/3 cup tapioca flour 1/3 cup sweet rice flour 3/4 teaspoon xanthan gum 1/2 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 large eggs 1 1/2 cups granulated white sugar 1/4 cup canola oil 1/4 cup applesauce 1 cup pure (unsweetened) pumpkin puree 1/3 cup water
Saturday 19th of January 2019
This was the first gluten free receipe that I made (about 4 years ago) that didn't taste gluten free, it tastes just like regular pumpkin bread. It is super moist. This is now my go to pumpkin bread recipe, I have also used it to make muffins (bake for about 25-30 minutes). It's absolutely delicious.
Saturday 17th of October 2015
This looks delicious and I cannot wait to try it. I cannot have tapioca or eggs. Any ideas for substitutes?
Tuesday 27th of October 2015
I am not quite sure, but a quick Google search may help you find your answer.
Sunday 4th of October 2015
Do you think I could use avocado oil or MCT oil in place of canola? Those are the only 2 oils I cook with. Can't wait to try this! Thank you
Tuesday 27th of October 2015
Those oils should be fine...
Thursday 6th of November 2014
This looks like a great recipe... I cannot have any sugar in my diet... any suggestions on how to alter the recipe without the use of white sugar?
Wednesday 12th of November 2014
Not really sure... sugar is a big part of the recipe.