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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
- eggs
- canola or vegetable oil
- canned, unsweetened pumpkin purée
- water
How to make Gluten Free Pumpkin Bread:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 350°F. Spray an 8×5-inch loaf pan with nonstick spray.
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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.
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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.
PRO TIP:
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
Ingredients
- 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
Instructions
- 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.
Nutrition
This recipe comes from RecipeBoy.com
Way to go! Baking gluten-free can be challenging, but you are certainly a natural. I’m impressed, great work!
Oh my goodness, that looks SOOO yummy!! Seriously, it looks so moist and perfect, I wish it was sitting in front of me right now. That is amazing you can master gluten-free cooking as well as regular and do it all well.
Ooo, I will have to try this version! I have a go to recipe of my own, but this looks yummy!!
this looks yummy! I love gfree recipes and this one seems so easy!
Very sweet that you made this for your grandma
I just discovered your blog and I love it! Love the recipes and I love it that a young man like you has his own blog and loves to cook! Awesome! Your Grandma is so lucky you made this for her. I love pumpkin so I am going to try this this weekend! Thanks!
This was an awesome recipe. I printed it off for my daughter to bake and she added fruit to it and turned it into the best Pumpkin Fruit Cake I’ve ever had 🙂 Awesome 🙂
Better late than never. Now that you made this for me recently and I know how good it is, I’m making it for a good friend’s birthday. I’ll get to eat some too!
This is my favorite receipe so far…nice work! i used a pre-made flour mix, works well…thanks!
Hey Brooks!
I’m newly gluten sensitive and I’ve been so stressed trying to find and learn how to bake gluten free. I am so excited to have found your recipe for Pumpkin Bread, as it is one of my favorite breads!
My first try at your Pumpkin Bread is baking in my oven as I write this! I am counting down the minutes till I can taste your wonderful recipe! I am a Grandma too, and I can’t wait to share this bread with my 10 yr.old grandson, Emerson! He loves to cook too! Thanks again!
This is absolutely delicious! I took to church today and everybody commented on it! They had no idea it was gluten free! Best pumpkin bread recipe I have made. Thank you so much.
I just tried this recipe for the first time last week and it was the BEST pumpkin loaf I’ve EVER had! Not to mention the best gluten free recipe I’ve ever made or eaten. Everyone who tried it raved over it and couldn’t believe it was gfree. The recipe and instructions are perfect and I followed it exacty- the baking time was spot on. To add to it, I made a maple icing- it was yummy! I’m making two more loaves tonight:)
Boooyyyy….can you bake!!! This is seriously the best pumpkin bread I have ever had!!! You da Man little guy!! You da man!!
Just put it in the oven… can’t wait to try it!!!
I’m not one to often comment but I have to say, this was AMAZING! My kids loved it. After making the pumpkin bread several times, I used your basic flour recipe and modified it to become banana bread. (substituted bananas for pumpkin, switched up the spices for vanilla). That was equally excellent. Great job and thank you!!
Fabulous! I’m making this today and it looks amazing in the oven! I can’t wait to bit into this. Oh, if you try it with Sucanat – please add a note about how it turned out. I love Sucanat and would be very curious.
Will you be my grandson? I LOVE pumpkin bread and I too cannot eat gluten. Love this, so glad you are honoring your wonderful grandmother with this delicious bread, KUDOS!!
I just discovered your blog and I love it! I came across this recipe on Pinterest and made it for the first time last weekend. It is SO GOOD!! We have already gone through TWO loaves! I love it so much that I am planning on sharing your recipe on my own blog this week (of course giving you ALL the credit and linking back to your blog). We are a gluten free household so if you have any other GF recipes we would love to try them!
I rarely comment on blogs, but had to pass along a big thank you! I have celiac disease and my family loves pumpkin bread and this recipe tastes exactly like the pumpkin bread that I used to make that had wheat in it. This is a big win in our house. Great job and thanks so much!
I made this recipe last night and it was absolutely incredible! Thank you so much for sharing! It was so moist and you can’t even tell it doesn’t contain wheat.
I just found this via pinterest and can’t wait to try! We just recently switched to a gluten-free diet because of my son’s allergies. Do you think I can use this same recipe for muffins?
I’m not quite sure, but you should try it and let me know how it works out!
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?
Not really sure… sugar is a big part of the recipe.
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
Those oils should be fine…
This looks delicious and I cannot wait to try it. I cannot have tapioca or eggs. Any ideas for substitutes?
I am not quite sure, but a quick Google search may help you find your answer.
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.
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.
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
Do you have your previous recipe to this that has applesauce? This recipe is good but my family lives the older version much more!
Yes! Scroll through the comments because someone else asked about that once and I cut/pasted it into a comment!