Gluten-Free Pumpkin Bread (Moist & Fluffy)

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This gluten-free pumpkin bread bakes into a tall, moist loaf with a soft, fluffy quick-bread crumb-not a wet or gummy texture. A full can of pumpkin, warm pumpkin spice, neutral oil, and a little maple syrup give it rich fall flavor, while apple cider vinegar works with the leaveners to help the loaf rise.

Serve the pumpkin bread plain for breakfast or a snack, or add the cream cheese icing for dessert. You can also fold in chocolate chips or nuts. The bread itself can be dairy-free when made with plant-based milk.

The inside of a loaf of gluten free pumpkin bread to show its soft and fluffy texture.

Recipe Overview: Gluten-Free Pumpkin Bread

⭐️ Difficulty: Easy
🕓 Prep time: 20 minutes
Bake time: 50-60 minutes
Yield: 1 tall loaf or 12 slices
Pan: 9 × 4 × 4-inch Pullman pan, without the lid
Texture: Moist, fluffy, and sliceable
Dairy-free option: Use plant-based milk and omit or adapt the icing
Optional additions: Cream cheese icing, chocolate chips, pecans, or walnuts
⚠️ Most important tip: Mix the batter only until no dry pockets remain. Overmixing can make the loaf denser and less fluffy.

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FEATURED REVIEW ★★★★★
"Wow, this is a great gluten-free pumpkin bread recipe! I love the texture and that it gets really tall!"
- Michele

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Recipe Overview: Gluten-Free Pumpkin Bread
Why This Recipe Works
My Testing Notes
Key Ingredients
How to Make Gluten-Free Pumpkin Bread
Variations and Dietary Options
Expert Tips
Gluten-Free Pumpkin Bread Recipe FAQs
More Fall Baking Recipes
📖 Recipe
💬 Comments

Why This Recipe Works

A full can of pumpkin supplies flavor and moisture. The recipe uses the entire 15-ounce can, so there is no small amount of leftover pumpkin to store.
Oil keeps the crumb soft. Neutral oil remains liquid at room temperature and helps the loaf stay tender after it cools.
Apple cider vinegar supports the rise. The acid reacts with the baking soda and helps produce a lighter crumb.
Baking powder and baking soda provide lift. Using both helps the heavy pumpkin batter rise into a tall loaf.
A gluten-free flour blend supplies structure. Use a one-to-one blend containing xanthan gum, or add the specified xanthan gum when the blend does not include it.
Thick pumpkin purée prevents excess moisture. A thicker purée creates a lighter, taller loaf and a more predictable baking time.
The tall Pullman pan supports the batter. The 9 × 4 × 4-inch pan has tall sides that help produce the high loaf shown in the photographs.

I am a gluten-free recipe developer who lives with celiac disease. I developed this recipe with a one-to-one gluten-free flour blend and test the ingredients and substitutions from the perspective of someone who needs the complete loaf-not just the flour-to be safely gluten-free.

My Testing Notes

I tested this recipe with both thick and thinner canned pumpkin purées. The thicker purée produced the tallest and fluffiest loaf.

The thinner brands still worked, but the crumb was somewhat denser and the loaf needed additional baking time. For the most consistent result, I use Libby's 100% Pure Pumpkin.

I also developed the photographed loaf in a 9 × 4 × 4-inch Pullman loaf pan without the lid. This pan is taller and has more capacity than a standard 9 × 5-inch loaf pan.

For the same height and baking result shown in the photographs, use the tested Pullman pan. Do not assume that the entire batch will fit a smaller standard loaf pan unless you have personally tested it.

Three slices of gluten free pumpkin bread drizzled with icing on a plate.

Key Ingredients

The ingredients needed to make gluten-free pumpkin bread.

The ingredient photo shows the tested coconut sugar variation. Granulated sugar can also be used as directed in the recipe card.

One-to-one gluten-free flour

Use a cup-for-cup or measure-for-measure gluten-free flour blend intended to replace wheat flour in baking.

I tested this recipe with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. It already contains xanthan gum.

If your blend does not contain xanthan or guar gum, add ¼ teaspoon xanthan gum per cup of flour.

Different flour blends absorb moisture differently, so the loaf may vary when another brand is used. For the most repeatable result, weigh the flour using the verified gram quantity in the recipe card.

Pumpkin purée

Use canned 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sweeteners and spices and will change the balance of the recipe.

A thick purée produces the most reliable rise and baking time. If your pumpkin looks substantially thinner than the one shown in the ingredient photograph, the loaf may need additional time in the oven.

I recommend stocking up on your favorite canned pumpkin puree early in the season, since it can sell out fast and it will give you the best result in all my pumpkin baking recipes, like Gluten-Free Pumpkin Cinnamon Rolls, Gluten-Free Vegan Pumpkin Pie, and Almond Flour Pumpkin Muffins to name a few.

For more information on the consistency of different canned pumpkin puree brands, check out this article from the Food network.

Neutral oil

Use a mild-flavored oil such as vegetable, avocado, or another neutral oil you enjoy in baked goods. I do not recommend canola oil because it can have a strong flavor.

Oil helps create the soft, moist texture and keeps the loaf tender after cooling.

Milk and apple cider vinegar

Use regular milk or unsweetened plant-based milk. I used Silk Unsweetened Almond Milk in my trials.

Apple cider vinegar reacts with the baking soda and supports the loaf's rise. White wine vinegar can be used in its place. You can omit it altogether if you like, but your gluten-free pumpkin bread may be a little denser.

Granulated sugar and maple syrup

Granulated sugar supplies most of the sweetness and contributes to the loaf's structure. A small amount of maple syrup adds moisture and complements the pumpkin spice.

For the coconut-sugar variation, see the substitutions section below.

Pumpkin pie spice

Use your preferred pumpkin pie spice blend or my easy 4-ingredient homemade pumpkin spice.

The generous quantity gives the loaf a pronounced warm-spice flavor that stands up to the full can of pumpkin.

See the recipe card for all quantities.

How to Make Gluten-Free Pumpkin Bread

Prep: Preheat the oven to 350 degrees F (175 C) and line a 9 × 4 × 4-inch Pullman loaf pan with parchment paper, leaving enough overhang to lift out the loaf. Do not use the lid.
Wet Ingredients: In a large mixing bowl, add the milk, vinegar, oil, eggs, sugar, pumpkin puree, maple syrup, and vanilla extract. Whisk together until smooth.
Dry ingredients: To another large mixing bowl, add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk together thoroughly to combine.
Make the batter: Add the dry ingredients to the wet ingredients. Fold gently with a silicone spatula just until no dry pockets remain. A few small lumps are fine. Do not continue mixing once the batter is combined, as over mixing can make the loaf denser.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake on the middle oven rack for 50-60 minutes, beginning to check at 50 minutes. The pumpkin bread is done when the top is set and a toothpick inserted diagonally into the center comes out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely tent it with foil.
Cool: Place the loaf pan with pumpkin bread on a wire cooling rack for 10 minutes. Then gently remove the pumpkin bread from the pan using the parchment paper and allow to cool completely on the rack before icing.

Optional Cream Cheese Icing

A dish of cream cheese icing for frosting gluten-free pumpkin bread.

Make the icing while the loaf cools.

Base: Add the butter, cream cheese, salt, and vanilla extract to a medium mixing bowl. Beat on low speed with an electric mixer until smooth.
Sugar: Add half of the powdered sugar and mix at low speed. Then add the rest of the sugar and beat until smooth. If the icing is too thick, add milk or water a small amount at a time. If it is too thin, add additional powdered sugar or refrigerate it briefly.
Drizzle or spread the icing only over completely cooled pumpkin bread.

A bite of gluten-free pumpkin bread on a fork beside a slice drizzled with icing.

Variations and Dietary Options

Dairy-free pumpkin bread

Use unsweetened plant-based milk in the bread.

The loaf is otherwise dairy-free as written. For the icing, use dairy-free butter. Replace cream cheese with an equal amount of dairy-free cream cheese or coconut cream (solid part only).

Chocolate-chip pumpkin bread

Fold chocolate chips into the finished batter just before transferring it to the pan.

Choose dairy-free chocolate chips when needed.

Pumpkin bread with nuts

Fold chopped pecans or walnuts into the batter. A small amount can also be sprinkled over the icing immediately after it is added.

Coconut-sugar option

Replace the granulated sugar with coconut sugar. The loaf may be darker and may have a deeper caramel-like flavor. Omit the conventional powdered-sugar icing when avoiding refined sugar.

Tested Egg-Free Options

I tested two egg-free versions of this pumpkin bread. To replace the 2 eggs, use either:

2 tablespoons cornstarch or potato starch plus 6 tablespoons water: Mix the water with the wet ingredients and the starch with the dry ingredients.
6 tablespoons whipped aquafaba: Add it with the wet ingredients.

Both substitutions produced a successful egg-free loaf. The height and texture may differ slightly from the version made with eggs, but both my trials turned out very close to the original, with the aquafaba version being indistinguishable.

You can use the same substitutions in my other fan-favorite quick-bread recipe - Gluten-Free Gingerbread Loaf.

Vegan Option

To make the pumpkin bread vegan, use plant-based milk and either of the tested egg replacements above. Serve the loaf without icing or prepare the icing with dairy-free butter and dairy-free cream cheese or coconut cream.

Expert Tips

Use the tested pan.

This recipe was developed in a 9 × 4 × 4-inch Pullman pan without its lid. The tall sides support the large quantity of batter and create the high loaf shown in the photographs. It's also used for my Gluten-Free Gingerbread Loaf, Gluten-Free White Sandwich Bread, and No Knead Gluten-Free Bread.

A standard 9 × 5-inch pan still works but the loaf will have a flatter shape. If using a standard loaf pan, fill the pan ¾ to the top with batter and place on a baking sheet to catch any spillage while baking.

Weigh the flour

Gluten-free flour can pack heavily into a measuring cup. Using too much may produce a dry or dense loaf.

Use the verified gram weight from the recipe card for the most consistent result.

Choose thick pumpkin purée

Thick pumpkin purée creates a more predictable batter. A watery purée adds excess moisture, which can result in a denser center and a longer bake.

Mix only until combined

Fold until no dry flour remains, then stop. Prolonged vigorous mixing can make a xanthan-gum-based batter increasingly thick and contribute to a tighter crumb.

Check the center diagonally

Insert the toothpick diagonally rather than only into the shallow top portion. This makes it more likely to reach the slowest-baking section in the center of the loaf.

Let the bread cool completely

The crumb continues setting as the loaf cools. Waiting produces cleaner slices and a texture that more accurately reflects the finished bread.

Gluten-Free Pumpkin Bread Recipe FAQs

How do you store and freeze leftover gluten-free pumpkin bread?

Once cooled to room temperature, store leftover gluten-free pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.

To freeze individual slices, cut the bread into 12 equal slices. Then lay them in a single layer on a baking sheet with just a little space in between each slice. Put the baking sheet in the freezer for 2 hours. Then combine the slices in a freezer bag or other airtight container.

You can also freeze this gluten-free pumpkin bread in an unsliced loaf. Thaw the entire loaf before slicing.

How do I know when pumpkin bread is done baking?

Insert a toothpick diagonally into the center of the pumpkin bread and pull the toothpick straight out. If the gluten-free pumpkin bread is done baking, the toothpick will come out clean, or with just a few moist crumbs.

Can I use canned Pumpkin Pie Filling instead of pumpkin puree?

Pumpkin pie filling has flavor additives and is not the same as pumpkin puree. I do not recommend using pumpkin pie filling in this recipe.

Can I use homemade pumpkin puree for

Homemade pumpkin purée varies considerably in moisture.

The recipe is most predictable with thick canned pumpkin. If using homemade purée, drain or cook it down when it is noticeably thinner, and expect the baking time to vary.